Students who enroll in this program 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. Student will gain knowledge of safety, sanitation and food storage, as well as human and customer relations.
Hours: 420 (Lecture Hours: 140; Shop Teaching Kitchen: 280)
Eligibility as indicated by the Industry Training Authority.
Ordering and inventory
Ingredients and nutritional properties
Human resource and leadership skills
Front of house
STOCKS, SOUPS, AND SAUCES
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
Hors d'oeuvre and appetizers
Baked Goods and Dessert
Cakes and tortes
This course follows the prescribed ITA Provincial curriculum for Professional Cook 2. This document can be found in its most current form at: http://www.itabc.ca/program/professional-cook-2
Grading System: Percentage
Passing Grade: 70%
Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.