COOK 100 Professional Cook Level 1

School of Hospitality and Tourism

COOK 100 Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.

Prerequisites: Math 10 and English 10 both with a minimum of 50%

Accessibility Services Notice

Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.

Transfer Agreements

Course to Course transfer – NoBlock Transfer – Nobctransferguide.ca

Course Details
Total number of weeks	14
Total Credits
Total Hours	420

Typical hours per week breakdown
Lecture	3
Other	12

Learning Outcomes

Upon successful completion of this course, the learner will be able to:

Describe essential elements of trade knowledge
Describe all relevant industry safety standards, practices, and procedures
Describe all relevant industry sanitary standards
Demonstrate a variety of basic production procedures
Describe ordering and inventory practices
Describe general concepts surrounding ingredients and nutrition
Prepare stocks, soups, sauces, and thickening and binding agents
Prepare and process vegetables and fruit in a variety of ways
Prepare and process a variety of starches
Cut, process, and cook meat, poultry, and seafood
Prepare a variety of garde manger items
Prepare a variety of egg dishes and breakfast items
Describe the principles of baking
Prepare a variety of baked goods and desserts
Prepare and serve coffee, tea, and non-alcoholic beverages

Teaching and Learning Approach

This is a student-centered approach which will blend together lecture style learning and discussions with considerable hands on experiential learning. This program is delivered in a fully operational industrial kitchen, and the classroom. Learning in working service kitchens allows students to better develop professional and practical culinary skills.

Learning Resources

th Required: Professional Cooking: Canadian 9 Edition with study guide and E-Book (Bundle), Author: Gisslen Publisher: Wiley ISBN: 978-1-119-52172-3 Professional Cook 1 Apprentice Learning Guide, Latest edition, Author: ITA Publisher: Queens printer ISBN; 7960003372 Occupational Skills Block A, Latest edition, Author: ITA, Publisher: Queen’s Printer ISBN: 7960003389 · Complete Chef’s Uniform (see course expectations) Professional Chef’s Knife Set to include: · 10" Chef’s/French Knife · 6" Boning Knife · 12" Bread Knife · 4" Utility/Paring knife · Vegetable Peeler · Sharpening Steel · Digital Instant Read Thermometer · Knife Wrap · Kitchen Timer · In addition, course readings are provided on the Moodle site as PDFs, and/or as links to online web resources

Detailed Course Content, Topics, and Sequence Covered

1. Block A: Occupational Skills A1: Trade Knowledge/Computer Applications A2: Follow Safety Standards (Includes Food Safe & WHMIS) A3: Follow Sanitary Standards A4: Follow Production Procedures A5: Understand Menu Planning A6: Understand Ordering & Inventory Systems A7: Understand Ingredients & Nutrition Properties - Kitchen Safety Training - Knife Skills - Introduction to Baking - Bistro Operations Training and Production 2. Block B: Stocks, Soups & Sauces B1: Prepare Stocks B2: Use Thickening & Binding Agents B3: Prepare Soups B4: Prepare Sauces 3. Block G: Seafood G1: Cut & Process Seafood G2: Cook Fish G3: Cook Shellfish 4. Block C: Vegetables & Fruits C1: Cut & Process Vegetables & Fruits C2: Cook Vegetables & Fruits FABx event, dinner Friday evening. 5. Block K: Beverages Block C: Vegetables & Fruits K1: Beverages Finishing Block C Vegetables & Fruits 6. Block D: Starches D1: Cook Potato Dishes D2: Cook Pasta & Farinaceous Products D3: Cook Rice, Grains & Legumes 7. Practical & theory exam overview Practical Exam Practice (Menu B) 8. Semester 1 final theory exam Semester 1 final practical exam (Menu B) Remember: You must attain a passing grade of 70% in Semester 1, to be able to move forward to Semester 2.

Assessment

Title	Learning Outcomes	Value
Final Theory Examination		10%
Block Quizzes		5%
Block Tests		10%
Individual Block Practical Assessments		45%
Final Practical Assessment		20%
Professionalism & Participation		10%
Total		100%

Grading Table

Standard Trades Programs Grading Table

Percentage	Letter Grade
96-100	A+
91-95	A
86-90	B+
81-85	B
76-80	C+
71-75	C
70	P
<70	F
	DNW

See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.

Disclaimer

Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.