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Program Information

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CERTIFICATE

  • School of Natural Resources & Industrial Trades
  • Duration: 34 Weeks
  • Start Date: September 2023

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    • Locations & Delivery Modes
    • Description
    • Courses

    Locations & Delivery Modes

    Show Legend Definitions
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    Delivery Legend:
    C
    On Campus
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    On Campus: All courses in this program will be delivered onsite at a CNA campus or at an approved location. Some courses may have online elements.
     | 
    B
    Blended
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    Blended: Some courses, or parts of courses, in this program will be delivered onsite at a CNA campus or at an approved location, while other courses, or parts of courses, will be delivered online or virtually to students at another location.
     | 
    OA
    Online - Asynchronous
    close
    Online - Asynchronous: Delivered fully online with no scheduled classes, and allows students to learn on their own schedule, in a flexible environment, within a certain time frame.
     | 
    OS
    Online - Synchronous
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    Online Synchronous: Delivered fully online with live, scheduled videoconference classes. The instructor and the students in the course engage with the course content and each other at the same time, from different locations.
    Bay St. George - On Campus delivery
    Burin - On Campus delivery
    Prince Philip Drive - On Campus delivery

    Description


    This red seal program provides training in the preparation and presentation of a variety of food for a variety of groups. Some of the duties include:
    • Estimate food requirements using menus
    • Retrieve food from storage and suppliers
    • Wash, peel and cut vegetables
    • Prepare, season and cook foods
    • Evaluate nutritional values and sanitation standards
     
    OUTCOMES
    1. Demonstrate safe work practices and personal protection.
    2. Develop menus.
    3. Practice and maintain sanitary standards.
    4. Develop production procedures.
     
    ENTRANCE REQUIREMENTS
    Eligibility for admission requires the applicant to meet one of the following academic criteria:

    1. High School
    High School Graduation
    2.  Adult Basic Education
    Adult Basic Education (Level III) Graduation with General College Profile (or Business Related College Profile or Degree and Technical Profile). It is strongly recommended that courses include the following:
    i. Mathematics 1102A, 1102B, 1102C and 2102A, 2102B, 2102C or 3102A, 3102B and 3102C
    ii. Science 3101, 3102, 3103
    3. Comprehensive Arts and Science (CAS) Trades
    Comprehensive Arts and Science (Trades) Certificate
    4. Mature Student Requirements
    Applicants who do not meet the education prerequisites for this program, must be at least 19 years of age at the time of application and out of school for at least one year may be considered on an individual basis under the Mature Student Requirements; for more information regarding the Mature Student Requirements please refer to Procedure AC-102-PR Admission.

    International Applicants – English Proficiency
    All international applicants must meet the College’s English language proficiency requirements for acceptance into regular programs. The College will accept these recognized tests of English language proficiency (TOEFL paper based 550, TOEFL Internet based 79, TOEFL computer based 213 or equivalent, IELTS Academic Test overall band score of 6.0, or Pearson PTE 53 or greater, etc.).
    If a language proficiency test other than those referenced above was used, applicants can forward for assessment.
    If an international applicant has attended an educational institution (high school or post-secondary) for a period of three years or more where the official language of instruction was English, the English language proficiency test will not be required.
    Note: Some programs may require specific English language requirements and proficiency scores that differ from those stated above; therefore international applicants are advised to please refer to the specific program admission requirements as identified in the College Calendar.
     
    EMPLOYMENT OPPORTUNITIES
    Graduates may find employment in the following areas:
    • Hotels
    • Restaurants
    • Catering firms
    • Cafeterias
    • Health care institutions
    • Specialty food outlets
    • Work camps

    Courses


    COURSES    
    CODE TITLE  
    Level 1 Pre-Employment Hrs
    TS1510
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    Occupational Health and Safety 6
    TS1520
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    WHMIS 6
    TS1530
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    Standard First Aid 14
    CK1000 The Professional Cook 15
    CK1050 Food Presentation 12
    CK1101 Health and Safety 18
    CK1107 Personal Hygiene and Kitchen Sanitation 10
    CK1115 Kitchen Tools and Equipment 10
    CK1120 Weights and Measures 10
    CK1126 Basic Cooking Methods and Principles 30
    CK1130 Receiving and Storage 10
    CK1147 Pulses, Grains and Nuts 18
    CK1150 Pastas and Dumplings 10
    CK1156 Stocks and Glazes 24
    CK1165 Soups 30
    CK1177 Principles of Meat Cooking and Handling 30
    CK1178 Poultry 60
    CK1188 Seafood 30
    CK1195 Salad and Salad Dressings 35
    CK1204 Sandwiches 20
    CK1210 Dairy Products 30
    CK1226 Breakfast Cookery and Eggs 30
    CK1231 Introduction to Baking 18
    CK1237 Bread Products 24
    CK1241 Pies, Tarts, Flans and Fillings 30
    CK1254 Basic Cakes and Quick Breads 30
    CK1256 Cookies 20
    CK1290 Fish 30
    CK1310 Vegetables and Fungi 30
    CK1320 Fruits 12
    CK1340 Potatoes 30
    CK1350 Sauces 30
    CK1450 Beef and Pork 60
    OT1230 Workplace Exposure 60
    AM1001 Introduction to Skills for Success 9
    AM1101 Math Essentials 42
    AM1151 Cook Math Fundamentals 42
    CM2161 Communication  Essentials 36
    SD1761 Workplace Essentials 24
    MC1062 Computer Essentials 15
    AP1102 Introduction to Apprenticeship 12
     
    A certificate from College of the North Atlantic will be awarded upon successful completion of pre-employment level courses.
     
    APPRENTICESHIP
    Upon completion of the pre-employment certificate program, a graduate may pursue Red Seal Certification by finding employment, registering as an “Apprentice” and completing the following Advanced Level training and required work experience. The apprenticeship may take 3-4 years and would lead to Journeyperson status in the trade.
    For more information regarding apprenticeship refer to Plans of Training (POT) - Immigration, Population Growth and Skills (gov.nl.ca).

     
    Level 2         Advanced Level Hrs
    COO-200 Stocks and Soups 30
    COO-205 Thickening and Binding Agents 3
    COO-210 Sauces 24
    COO-215 Meat Cutting and Processing 12
    COO-217 Meat Cookery 12
    COO-220 Poultry Cutting and Processing 9
    COO-223 Poultry Cookery 6
    COO-225 Fish 15
    COO-230 Seafood 15
    COO-235 Condiments and Accompaniments 3
    COO-240 Pastries 9
    COO-245 Cookies 3
    COO-250 Pies, Tarts, Flans and Fillings 9
         
    Level 3 Advanced Level Hrs
    COO-300 Charcuterie 24
    COO-305 Aspics, Jellies and Glazes 3
    COO-310 Marinades, Rubs and Brines 3
    COO-315 Game Cutting and Processing 6
    COO-317 Game Cookery 9
    COO-320 Hors D'oeuvres 3
    COO-325 Cakes and Tortes 12
    COO-330 Icings, Glazes, Meringues and Dessert Sauces 6
    COO-335 Creams and Custards 12
    COO-340 Frozen Desserts 6
    COO-345 Chocolate 6
    COO-350 Nutrition 6
    COO-355 Cost Controls 12
    COO-360 Menu Planning 12
    COO-365 Review 30


     APPLY NOW 
    College of the North Atlantic reserves the right to cancel or alter the delivery date and location of any program offering and delivery method, and will do so in a timely manner in order to minimize the impact on applicants.

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