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)
Prerequisites:
None
Non-Course Prerequisites:
Eligibility as indicated by the Industry Training Authority.
Co-Requisites:
None
Course Content:
OCCUPATIONAL SKILLS
Trade knowledge
Menu planning
Ordering and inventory
Ingredients and nutritional properties
Human resource and leadership skills
Cost management
Front of house
STOCKS, SOUPS, AND SAUCES
Soups
Sauces
VEGETABLES AND FRUITS
Vegetables
Vegetarian dishes
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
Hors d'oeuvre and appetizers
Presentation platters
Baked Goods and Dessert
Pastries
Yeast products
Cakes and tortes
Learning Outcomes:
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:
Textbooks are subject to change. Please contact the bookstore at your local campus for current book lists.