Trades

   

Professional Cooking

Meadow Lake Campus
Sep 5th, 2017 - May 25th, 2018
Weekdays : 09:00am to 04:00pm

Tuition: $5439.00 (subject to change)
Application Fee of $35.00
Books: $1000.00 (subject to change)
Print Fee: $50.00

Professional Cooking is a one-year certificate program.  You will learn the kind of hands-on training you need to work as part of a culinary team.  The low student-to-instructor ration means a lot of one-on-one time with your instructor.  You’ll build knowledge and practical skills in:

  • Basic cooking principals
  • Baking
  • Food presentation
  • Kitchen management
  • Meat, seafood and poultry preparation
  • Quantity food production
  • Short-order food production
  • Safety, sanitation and WHMIS

Approximately 70% of your ‘class’ time is hands on training in our well-equipped kitchen.  You’ll also get hands on experience preparing foods for the campus cafeteria. 

The professional cook certificate earns you a full year of apprenticeship toward becoming a journeyperson cook – and becoming a journeyperson is your first step toward becoming a Red Seal cook, an interprovincial standard of excellence recognized across Canada.

Winter Break:

December 17th, 2016 – January 2nd, 2017

Spring Break:

April 14th – April 23rd, 2017

 

Admission Requirements

Special Admission:

  • 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. 

Delivery Method

The following delivery methods are available for some of the courses in this program.

  • Lecture

Please refer to the course description for course specific delivery methods.


Courses

  • BAKE 106 Bakery 1 (Theory)

    You will learn the basic principles of baking, baking ingredients and their uses. You will learn guidelines and procedures for making yeast dough products and quick breads.

    Delivery Method: Lecture

  • BAKE 109 Bakery 2 (Practical)

    You will apply the principles and procedures you learned in BAKE 115 (Bakery 2 Theory). You will mix pie dough; make pie fillings, baked and unbaked pies; prepare puff pastry products and éclair paste and its products.

    Delivery Method: Lecture

  • BAKE 114 Bakery 1 (Practical)

    You will apply the principles and procedures you learned in BAKE 106 (Bakery 1 Theory). You will prepare yeast dough products and quick breads

    Delivery Method: Lecture

  • BAKE 115 Bakery 2 (Theory)

    You will focus on the principles and procedures for making pies, pie fillings, puff pastry and éclair paste products.

    Delivery Method: Lecture

  • BAKE 116 Bakery 3 (Theory)

    You will focus on the principles and procedures for making a variety of baked products. These include cakes, icings, glazes and fillings, basic custards and creams, puddings, Bavarians, mousses and cookies.

    Delivery Method: Lecture

  • BAKE 117 Bakery 3 (Practical)

    You will apply the principles and procedures you learned in BAKE 116 (Bakery 3 Theory). You will prepare a variety of desserts. These include vanilla custard sauce, vanilla pastry cream, baked custard, decorated cakes, mousses, Bavarians and cookies.

    Delivery Method: Lecture

  • CKNG 100 Food Presentation and Garnish (Theory)

    You will learn the fundamental principles and procedures of hot and cold food presentation and garnish. This will include concepts and principles related to the planning, preparation and service of buffets and plate service.

    Delivery Method: Lecture

  • CKNG 101 Food Presentation and Garnish (Practical)

    You will apply the principles and procedures you learned in Food Presentation and Garnish (Theory) CKNG 100. This will include arranging and garnishing foods on plates and platters and planning, preparing and serving hot and cold buffets.

    Delivery Method: Lecture

  • CKNG 102 Garde Manger (Theory)

    You will learn the procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings.

    Delivery Method: Lecture

  • CKNG 103 Garde Manger (Practical)

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

    Delivery Method: Lecture

  • CKNG 104 Vegetables, Starches and Pasta (Theory)

    You will learn the fundamental principles and procedures to prepare, cook, serve and store vegetables, starches and pasta.

    Delivery Method: Lecture

  • CKNG 105 Vegetables, Starches and Pasta (Practical)

    You will practice the procedures you learned in CKNG 104 (Vegetables, Starches and Pasta Theory). You will select, prepare, cook, serve and store fresh vegetables, starches and pasta products.

    Delivery Method: Lecture

  • CKNG 106 Stocks, Soups, and Sauces (Theory)

    You will be introduced to the major categories of stocks, soups and sauces. You will learn the procedures and quality standards for preparing stocks, soups and sauces.

    Delivery Method: Lecture

  • CKNG 107 Stocks, Soups and Sauces (Practical)

    You will apply the procedures and standards you learned in CKNG 106 (Stocks, Soups and Sauces Theory). You will prepare stocks, soups, thickening agents and sauces.

    Delivery Method: Lecture

  • CKNG 108 Breakfast and Dairy (Theory)

    The course provides an introduction to the major types of dairy products. You will learn procedures for cooking eggs and preparing breakfast breads, cereals, meats and potatoes. You will also learn procedures for storing, serving and cooking with cheese.

    Delivery Method: Lecture

  • CKNG 109 Breakfast and Dairy (Practical)

    You will prepare and produce breakfast and dairy products. This includes cooking eggs using a variety of methods, preparing various omelettes, breakfast breads, breakfast meats and potatoes. You will also store, serve and cook with cheese.

    Delivery Method: Lecture

  • CKNG 110 Basic Cooking Principles

    The 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 118 A la Carte Cooking

    You will prepare a variety of meals and food items appropriate for an a la carte cooking environment. The focus will be on integrating a wide range of skills you learned in previous courses in the program.

    Delivery Method: Lecture

  • COMM 127 Industry Communications

    You will practice fundamental employability skills related to oral and written communications. You will also practice employability skills related to working effectively with others. You will learn personal employability skills and the effect of attitudes and behaviours on successful job search.

    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 100 Quantity Food Production

    You will be involved in preparing, producing and servicing foods in quantity. You will be exposed to volume cooking and service techniques for meat, poultry, seafood, vegetables, starches, soups, and sauces.

    Delivery Method: Lecture

  • FOOD 102 Short Order Food Production

    You will prepare a variety of meals and food items appropriate for a short order cooking environment. You will integrate a wide range of skills you have learned in previous courses.

    Delivery Method: Lecture

  • MATH 121 Applied Mathematics

    You will learn the basic mathematical skills needed to function effectively in a commercial kitchen. Your studies will focus on decimals, fractions, percentages and the Imperial and metric measurement systems. You will apply these concepts to food quantity and cost calculations, and recipe yield conversions.

    Delivery Method: Lecture

  • MEAT 100 Meat, Seafood and Poultry Processing (Theory)

    Your studies will focus on the structure, composition and handling of meat, poultry and seafood. You will learn the Canadian systems for classifying, inspecting and grading meat, poultry and seafood. You will also learn how to identify cuts of beef, veal, lamb and pork.

    Delivery Method: Lecture

  • MEAT 101 Meat, Seafood and Poultry Processing (Practical)

    You will process beef, pork, and poultry. You will handle and store fresh and frozen meats and poultry. You will also observe the processing of seafood.

    Delivery Method: Lecture

  • MEAT 102 Meat, Seafood and Poultry Cooking (Theory)

    You will be introduced to the general principles of cooking and handling meats, seafood and poultry. You will learn a variety of preparation and cooking techniques for beef, pork, poultry, lamb and veal.

    Delivery Method: Lecture

  • MEAT 103 Meat, Seafood and Poultry Cooking (Practical)

    You will cook meat, seafood and poultry using moist heat methods, dry heat methods and dry heat methods with fat. You will cook a variety of meats and prepare poultry dressing. You will also gain experience in holding and storing cooked meat, seafood and poultry.

    Delivery Method: Lecture

  • MGMT 101 Kitchen Management

    You will learn a variety of concepts, principles and practices related to kitchen management.

    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