Cook Basic
- Program Length – 20 Weeks [400 Hours]
- Academic Credentials – Diploma
- Program Description –This 20 week, an intensive and comprehensive Diploma program will pre-pare the students with the basic culinary skills, progressive theory and practicum, and finally focusing on the front of the house in Hospitality Administration.
- Admission Requirements – Ontario Secondary School Diploma or equivalent, Minimum 18 years of age, IELTS overall score of 6.0 or above, Mature Students must pass the admission test.
- Interpretation of Terms
- Personal Hygiene
- Food Contamination
- Safe Food Handling
- Construction Standards
- Maintenance Standards
- Sanitation Codes
- The Health Protection and Promotion Act
- Food Poison Prevention
- Dishwashing
- Flour Production & Applications
- Types of Shortening
- Sugar Commodities
- Eggs in Baking
- Dairy Products
- Use of Salts
- Leavening Agents
- Chocolate and Flavourings
- Major nutrients identifycation
- Energy sources
- Lipids
- Proteins and Vegetarian Diets
- Carbohydrate and Dietary Fibre
- Vitamins, Processing & Additives
- Mineral Elements
- Water – Sources, value & quality
- Developing Food Patterns
- Kitchen Tools – Identification, Storage& Handling
- Uniform Standards
- Proper Food Storage and Packaging
- Fire Procedures
- Stock Cookery
- Thickening Agents
- Soup Cookery
- Sauce Cookery
- Egg & Breakfast Cookery
- Short Order Cookery
- Vegetable, Pasta & Rice Cookery
- Fish & Shellfi sh Cookery
- Meat Entrees
- Salads
- Basic Business Communications
- Accident Reports
- Resume preparation
- Cover Letters
- Application Forms
- Calculations – Basic
- Addition, subtraction, multiplication &
division - Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions
- Pie Dough
- Piping Batters
- Quick Breads and Muffins
- Cream Desserts
- Icings
- Yeast Dough
- Choux Paste Products
- Pastries
- Cake Preparation
- Hospitality /Tourism Perspectives and
Organizations - Orientation, Training and Career
Planning - Menu Planning and Basic Marketing
- Table Service
- Basic Kitchen Calculations
- Basic Purchasing
- Kitchen Organization, Maintenance
and Security
- Major cooking methods
- Vegetable cuts and Flavouring Agents
- Stock and Soup Cookery
- Sauce Cookery
- Breakfast and Short Order Cookery
- Vegetable and Pasta & Rice Cookery
- Rules of Personal Hygiene and
Sanitation - Safety Regulations
- Large Kitchen Equipment Identifi cation
- Stock, Soup and Sauce Cookery
- Poultry, Lamb, Pork, Beef, Fish
Cookery - Potato and Vegetable Cookery
- Salad Preparation
- Dessert Preparation