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)
Prerequisites:
None
Non-Course Prerequisites:
Students are responsible for their active certification in FoodSafe Level 1 prior to the start of, and throughout their training.
Co-Requisites:
None
Course Content:
Occupational Skills
Trade Knowledge
Safety Standards
Sanitary Standards
Production Procedures
Menu Planning
Ordering and Inventory
Ingredients and Nutritional Properties
Stocks, Soups and Sauces
Stocks
Thickening and Binding Agents
Soups
Sauces
Vegetables
Fruits
Starches
Potatoes
Pastas and Farinaceous Products
Rice, Grains and Legumes
Meats
Cut and Process Meats
Cook Meats
Poultry
Cut and Process Poultry
Cook Poultry
Seafood
Cut and Process Seafood
Cook Fish
Cook Shellfish
Garde Manger
Dressings, Condiments and Accompaniments
Salads
Sandwiches
Eggs, Breakfast Cookery and Dairy
Egg Dishes
Breakfast Accompaniments
Dairy Products and Cheeses
Baked Goods and Desserts
Principles of Baking
Pastries
Desserts
Quick Breads
Cookies
Yeast Products
Beverages
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:
Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.