Students will perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as learning safety knowledge, sanitation and food storage, human and customer relations.
Students will work in a supervised environment and perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They will follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. Students will develop a solid foundation of culinary skills.
Hours: 600 (Lecture Hours: 150; Shop Teaching Kitchen: 450)
Total Weeks: 20
Learners are responsible for the following course:
FoodSafe Level I
* Certificates must be valid for the term of the course.
Ordering and Inventory
Ingredients and Nutritional Properties
STOCKS, SOUPS AND SAUCES
Thickening and Binding Agents
VEGETABLES AND FRUITS
Pastas and Farinaceous Products
Rice, Grains, and Legumes
Cut and Process Meats
Cut and Process Poultry
Cut and Process Seafood
Dressings, Condiments and Accompaniments
EGGS, BREAKFAST COOKERY, AND DAIRY
Dairy Products and Cheeses
BAKED GOODS AND DESSERTS
Principles of Baking
This course follows the prescribed ITA Provincial curriculum for Professional Cook 1. This document can be found in its most current form at: http://www.itabc.ca/program/professional-cook-1
Grading System: Percentage
Passing Grade: 70%
Percentage of Individual Work: 100
If a student fails to obtain a passing mark on the final test, the student will be allowed one supplementary test. The successful completion of the supplemental test would allow a student to pass with a grade no higher than 70%. All students will sign and adhere to the Trades and Apprenticeship Safety and Attendance Policy.
Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.