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Cook | - Term1
3-Term certificate at Tenth Street, Nelson.

COOK TRAINING, PROFESSIONAL
selkirk.ca/cook

Cook II - Term 2

Course Name

SEMESTER 1 COOK 200 A Occupational Skills On Campus
Course Name COOK 200B Stocks, Soups and Sauces On Campus
COOK 100A = Occupational Skills Theory/Practical On Campus COOK 200 Vegetables and Fruits On Campus
COOK 100B Stocks Soups and Sauces On Campus COOK 200D Starches On Campus
COOK 100 C Vegetables and Fruits On Campus COOK 200 Meats On Campus
COOK 100 D Starches On Campus COOK 200F Poultry On Campus
Ee ones COOK 2006 Seafood On Campus
COOK 100 F Poultry On Campus COOK 200H Garde Manger On Campus
ee ee On Campus COOK 2001 Baked Goods and Desserts On Campus
COOK 100H Garde Manger On Campus
COOK 100 I Eggs and Breakfast Cookery and Dairy On Campus
COOK 100 J Baked Goods and Desserts On Campus Cook Ill - Term 3
COOK 100K Beverages On Campus Course Name

SEMESTER 2 COOK 300A Occupational Skills On Campus
Course Name COOK 300B Stocks, Soups and Sauces On Campus
COOK 101A Occupational Skills On Campus CO OTSUO IS [Hes tn Calms
COOK 101 B Stock, Soups and Sauces On Campus COOK 300F Poultry On Campus
COOK 101 C Vegetables and Fruits On Campus COOK 300G Seafood On Campus
COOK101D Starches On Campus COOK 300H Garde Manger On Campus
COOK 101 E Meat On Campus COOK 300 J Baked Goods and Desserts On Campus
COOK 101 F Poultry On Campus COOK 300K = Beverages On Campus
COOK101G Seafood On Campus
COOK101H Garde Manger On Campus
COOK 1011 Eggs, Breakfast Cookery and Dairy On Campus
COOK 101 J Baked Goods, and Desserts On Campus
COOK 101K Beverages On Campus

SOUPS FRUIT COOK 100/101 E - MEATS

A variety of soups are prepared for use in most food
service establishments, and cooks must know how to
correctly prepare the basic types of clear and thick
soups.

SAUCES

Sauces are an integral part of many dishes, and
cooks must know how to prepare and correctly use
the leading types of sauces.

COOK 100/101 C - VEGETABLES AND FRUITS

VEGETABLES

Cooks must identify, select and prepare a variety of
vegetables on a daily basis for use in other dishes
and as accompaniments.

54 Selkirk College Academic Calendar 2019-20

Fruits and fruit juices are being used more and more
frequently in food preparation. Cooks must be able to
identify, select, and prepare them correctly.

COOK 100/101 D - STARCHES

POTATOES

A variety of potatoes and potato dishes are used
daily in most food service establishments. Cooks
must identify different varieties of potatoes and then
prepare them in a number of different ways correctly.

PASTAS AND FARINACEOUS PRODUCTS

Pasta and noodle dishes are an integral part of many
menus. Cooks must be able to correctly identify, use,
and prepare a variety of pasta and noodle dishes.

CUT AND PROCESS MEATS

Cooks must be able to identify various types of
meat and cut and process them correctly. Cuts of
meat are prepared differently according to their
characteristics, and cooks must be able to identify
the characteristics of each different type.

COOK MEATS

Meats are prepared in a variety of ways and cooks
must be able to identify, select, and prepare different
types of meat using dry, moist, and combination
methods.

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