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, and pastries. They will learn basic menu planning and costing, kitchen safety, sanitation and food storage, and develop human and customer relations skills.
Students work in a supervised commercial kitchen environment and perform basic cooking and food preparation tasks. They develop correct knife skills, industry terminology, and a practice a variety of cooking methods.
Students learn to correctly follow recipes, accurately weigh and measure food, and develop an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation, resulting in the building of a solid foundation of culinary skills.
Hours: 840 (Lecture Hours: 210; Shop Teaching Kitchen: 630)
Students are responsible for their active certification in FoodSafe Level 1 prior to the start of, and throughout their training.
Ordering and Inventory
Ingredients and Nutritional Properties
Stocks, Soups and Sauces
Thickening and Binding Agents
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
Learning Outcomes: This course follows the prescribed ITA Provincial curriculum for Professional Cook 1. This document can be found in its most current form at: https://www.itabc.ca/sites/default/files/program-information/professional-cook-1-outline-july-2020.pdf
Grading System: Percentage
Passing Grade: 70%
Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.