Cook 2
SEMESTER 3
Course Name
COOK 200 Occupational Skills
COOK 200 = Stocks, Soups and Sauces
COOK 200 ~~ Vegetables and Fruits
COOK 200 = Starches
COOK 200 Meats
COOK 200 ~—- Poultry
COOK 200 Seafood
COOK 200 Garde Manger
COOK 200 Baked Goods and Desserts
Cook 3
SEMESTER
Course Name
COOK 300 = Occupational Skills
COOK 300 Stocks, Soups & Sauces
COOK 300 Meats
COOK 300 ~—- Poultry
COOK 300 Seafood
COOK 300 Garde Manger
COOK 300 Baked Goods & Desserts
COOK 300 Beverages
COOK 300 _sInterprovincial Red Seal Exam Review
COOK 300 ~=——- Theory Final Grade
COOK 300 ——~ Practical Final Grade

Admission Requirements

ACADEMIC
Admission is open to individuals who:

— have graduated from a BC senior secondary school
or equivalent (may be under 19 years of age).

— an official secondary school transcript must be
submitted.

— mature students must be least 19 years of age
and have completed Grade 10 or equivalent with
passing grades in Math and English,OR

— are at least 19 years of age and have been
admitted at the discretion of the School Chair.

selkirk.ca/programs

On Campus
On Campus
On Campus
On Campus
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On Campus

On Campus

On Campus
On Campus
On Campus
On Campus
On Campus
On Campus
On Campus
On Campus
On Campus
On Campus

On Campus

GENERAL

— All applicants are required to complete pre-
admission Computer Placement Tests in Math and
English placement.

— All applicants are required to complete a
personal interview with the program instructor.
Where circumstances make a personal interview
impractical, a telephone interview may be
conducted. It is recommended that applicants
bring a resume to the interview. NOTE: Interview
results are not used as criteria for admission.

— All applicants are required to have their physician
perform a medical examination and then complete
the medical assessment form confirming good
general health, as well as the ability to stand for
long periods of time and lift up to 25 kg.

COOK TRAINING, PROFESSIONAL
selkirk.ca/cook

Careers

The demand for professional cooks is very high and
growing. There is tremendous potential for placement
in many types of industry establishments. Students
have found excellent steady employment in hospitals,
camps, major resorts and hotels. Also many small
establishments and restaurant chains employ our
students locally and throughout BC and Alberta.

Program Courses

COOK 300 - PRACTICAL FINAL GRADE
COOK 300 - THEORY FINAL GRADE

COOK 100 - OCCUPATIONAL
SKILLS THEORY/PRACTICAL

TRADE KNOWLEDGE

Cooks need to understand the personal and
professional expectations of various occupations
in the trade as well as the training and certification
programs available throughout their career.

SAFETY STANDARDS

There are many hazards present in the kitchen and

a cooks must have a good working knowledge of
recommended safety and fire prevention procedures.

MENU PLANNING

Cooks prepare food from a variety of different menu
styles and formats, and should be familiar with
common menu terminology and composition.

COOK 100 - STOCKS SOUPS AND SAUCES

STOCKS

Correctly prepared stocks are essential to the
preparation of many dishes, and cooks must know the
correct preparation methods and uses of a variety of
types of stock.

THICKENING AND BINDING AGENTS

A number of different thickening and binding agents
are used in food preparation, and cooks must select
and use them correctly for a variety of tasks.

SOUPS

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

Selkirk College Academic Calendar 2018-19 43