Every household has a cook, but preparing professional calibre meals for large groups can be a very different challenge. Student cooks learn food estimation and menu preparation, procuring and storing large quantities of food, evaluating nutritional values and sanitation standards, as well as preparing and cooking meals. Some people love to cook, and this program gives them both the basic and advanced skills needed to qualify for national Red Seal certification. Good cooks are always in demand. Consider this program which can help turn a hobby into a rewarding lifelong career.
PROGRAM 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
- Demonstrate safe work practices and personal protection.
- Develop menus.
- Practice and maintain sanitary standards.
- 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:
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, are 19 years of age or older, and have been 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.
EMPLOYMENT OPPORTUNITIES
Graduates may find employment in the following areas:
- Hotels
- Restaurants
- Catering firms
- Cafeterias
- Health care institutions
- Specialty food outlets
- Work camps
| COURSES |
|
|
| CODE |
TITLE |
|
| Block 1 |
Entry Level |
Hrs |
| TS1510 |
Occupational Health and Safety |
6 |
| TS1520 |
WHMIS |
6 |
| TS1530 |
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 |
| AM1100 |
Math Essentials |
30 |
| AM1150 |
Cook Math Fundamentals |
30 |
| CM2160 |
Communication Essentials |
45 |
| SD1760 |
Workplace Essentials |
45 |
| MC1060 |
Computer Essentials |
15 |
| AP1101 |
Introduction to Apprenticeship |
15 |
A certificate from College of the North Atlantic will be awarded upon successful completion of entry level courses.
APPRENTICESHIP
Upon completion of the entry level 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
www.aes.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 |
