College of the North Atlantic

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Program Information

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CERTIFICATE

  • School of Industrial Trades
  • Program Length: 34 Weeks

    This program is currently full at the Prince Philip Drive campus for 2022-2023, with applications now closed. Please continue to revisit this page for updates for when applications have reopened.
 APPLY NOW 

 

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.
5. 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
close
Occupational Health and Safety 6
TS1520
close
WHMIS 6
TS1530
close
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
AM1000 Introduction to Essential Skills 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

Locations & Start Dates


Bay St. George Campus - September 2022
Burin Campus  - September 2022
Prince Philip Drive Campus - September 2022
 

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