COOK 300 Professional Cook Level 3

School of Hospitality and Tourism

COOK 300 Professional Cook Level 3 will have met all of the requirements of the national Red Seal standard for Cook. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen.

Prerequisites: Successful completion of Professional Cook Level 2, you must maintain a minimum GPA of 2.00 or 70%

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 weeks6
Total Credits
Total Hours180
Typical hours per week breakdown
Lab (lab, field, computer)30

Learning Outcomes

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

  1. Identify specialty cooking methods
  2. Plan food safety systems
  3. Calculate food and labour costing
  4. Outline basic teambuilding, leadership, and supervision skills
  5. Outline buffet presentation and design
  6. Outline basic wine knowledge and selection
  7. Produce specialty and ethnic sauces
  8. Identify game and variety meats
  9. Produce specialty and classic meat, poultry, and seafood dishes
  10. Produce pates, terrines, basic sausage making, curing, and smoking
  11. Produce hot and specialty plated desserts
  12. Produce specialty cakes and tortes
  13. Produce frozen desserts, ice creams, and sorbets
  14. Produce basic chocolate and sugar garnishes

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

Required: • Text book - Gisslen, W. (2018). Professional Cooking (Ninth ed.). Hoboken, NJ: Wiley. Complete Chef’s Uniform (see course expectations): Professional Chef’s Knife Set 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 Block B Soups, Stocks & Sauces Block E Meats 2. Block A Occupational Skills Block B Soups, Stocks & Sauces Block E Meats 3. Block F Poultry Block G Seafood 4. Block H Garde Manger Block K Beverages 5. Block J Baked Goods & Desserts Interprovincial Red Seal Review 6. Interprovincial Red Seal Exams

Assessment

TitleLearning OutcomesValue
Block Tests1-6,85%
Block Quizzes1-6,85%
Menu Project1-3,65%
Weekly Practical Assessments7, 9-1450%
Final Theory Examination1-6, 810%
Final Practical Assessment7, 9-1425%
Total100%

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.