Trades

   

Food Service Cook

Meadow Lake Campus
Apr 3rd, 2017 - Jun 30th, 2017
Weekdays : 01:00pm to 07:30pm

Tuition: $1984.00 (subject to change)
Application Fee of $35.00
Books: $1135.00 (subject to change)
Print Fee: $50.00

Meadow Lake Campus
Jul 4th, 2017 - Sep 22nd, 2017
Weekdays : 09:00am to 04:00pm

Tuition: $1984.00 (subject to change)
Application Fee of $35.00
Books: $1135.00 (subject to change)
Print Fee: $50.00

If you want to get into the workforce quickly and you like working in fast-paced environments, the Food Service Cook program is a great choice. Food service cooks prepare meals and snacks for large numbers of people, and they are in demand in restaurants, hotels, health and educational institutes, remote mining camps and more.

The program is designed with industry input, so you'll get practical skills. In fact most of your "classroom" learning is done in a commercial kitchen.

Food Service Cook (formerly Short Order Cook) is an intensive 12 week applied certificate program. You'll get the kind of entry level cooking skills and hands-on experience employers want, while learning how to prepare a large number of orders. Get practical experience in:

-   basic cooking principles
-   soups, pastas and cold foods
-   breakfast and dairy
-   meat and poultry basics
-   kitchen tools and equipment
-   professionalism
-   safety, sanitation and WHMIS
-   First Aid and CPR Level C
-   National Food Safe Training program

This program is a great entry level program for the professional cooking program. Upon successful completion you will be able to enter the Professional Cooking program on previous post-secondary success.

Admission Requirements

*Grade 8
*English language requirement

Special Admissions:

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met.

 


Courses

  • CKNG 103 - Garder Manger (Practical)

    You will prepare hot and cold sandwiches, fruits, salads and salad dressings.

    Delivery Method: Lecture

  • CKNG 110 - Basic Cooking Principles

    This course provides an introduction to the fundamental principles and methods that are the foundation of the cooking trade. You will study the major cooking methods and preliminary seasoning, flavouring, cooking, mise en place and pre-preparation techniques.

    Delivery Method: Lecture

  • CKNG 119 - Breakfast Cooking Fundamentals

    You will prepare breakfast and dairy products. This includes cooking eggs using a variety of methods; preparing omelets, frittatas, pancakes, waffles and French toast, cooking breakfast meats and potatoes.

    Delivery Method: Lecture

  • EQPT 108 - Tools and Equipment

    You will learn the principles and procedures for safely and efficiently using a wide range of kitchen equipment and tools.

    Delivery Method: Lecture

  • FOOD 103 - Quantity Food Production

    You will prepare foods in quantity. You will perform in a safe manner and comply with sanitation legistation. You will be required to adhere to portion and quality controls for all types of food preparation.

    Delivery Method: Lecture

  • FOOD 104 - Quantity Meat Preparation

    You will be exposed to volume cooking and service techniques for meat, poultry, fish and seafood. You will use a variety of cooking techniques to prepare meals using these meats.

    Delivery Method: Lecture

  • FOOD 105 - Quantity Preparation of Vegetables and Starches

    You will be exposed to volume cooking and service techniques for potatoes, vegetables, starches and pasta. You will use a variety of cooking techniques to prepare meals using these ingredients.

    Delivery Method: Lecture

  • FOOD 106 - Quantity Preparation of Soups and Sauces

    You will be exposed to volume cooking and service techniques for soups and sauces. You'll create a variety of soups and sauces in large quantities.

    Delivery Method: Lecture

  • SFTY 111 - Safety, Sanitation and WHMIS

    You will gain an understanding of the procedures related to safety and sanitation in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare safe, sanitary foods for customers while avoiding injury to yourself and your colleagues.

    Delivery Method: Lecture