ORDERING AND INVENTORY

Managing inventory is essential to any foodservice
establishment. Cooks must be able to follow routine
inventory procedures on a daily basis.

HUMAN RESOURCE AND LEADERSHIP SKILLS
Effective communication is a key part of the
successful operation of any establishment. Cooks
must be able to communicate effectively in order to
work successfully as a team.

FRONT OF HOUSE

A variety of different table settings are used in
foodservice establishments. Cooks must know the
appropriate table settings and service techniques for
a variety of menu styles.

COST MANAGEMENT

Managing costs and inventory is essential to any

foodservice establishment. Cooks must be able to
follow routine cost management procedures on a
daily basis.

INGREDIENTS AND NUTRITIONAL PROPERTIES

Good nutrition is essential to good health. Cooks
must understand the principles and procedures for
preparing nutritious food.

COOK 200 - STOCKS, SOUPS AND SAUCES

SOUPS

Specialty soups such as consommé and bisque are
a part of many menus. Cooks must know the correct
procedures for preparing specialty soups.

SAUCES

Cooks must be able to prepare derivative sauces
from the leading types of sauces, and use them
correctly for a variety of menu items.

COOK 200 - VEGETABLES AND FRUITS

VEGETABLES

Cooks must prepare vegetables in a variety of
methods, using additional techniques such as
stuffing, turning, glazing, and gratinating.

VEGETARIAN DISHES

Vegetarian menu items are becoming increasingly
popular, and cooks must be able to identify the
leading vegetarian diets, choose suitable menu items,
and prepare a variety of vegetarian dishes.

COOK 200 - STARCHES

POTATOES

Specialty potato dishes are the mainstay of many
menus, Cooks must be able to prepare a variety of
potato dishes in both small and large volumes.

46 Selkirk College Academic Calendar 2018-19

PASTAS AND FARINACEOUS PRODUCTS

Fresh and stuffed pastas and other farinaceous
products are common items on many foodservice
menus. Cooks must know how to prepare fresh pasta,
stuffed pastas, and a variety of specialty pasta dishes
and farinaceous products.

RICE, GRAINS AND LEGUMES

Grains and legumes are becoming more and more
popular on foodservice menus. Cooks must be able
to identify and correctly prepare a variety of grains
and legumes.

COOK 200 - MEATS

CUT AND PROCESS MEATS AND POULTRY

In order to correctly prepare meat products, cooks
must be able to identify the correct cutting and
processing procedures for primary and secondary
cuts of meat.

COOK MEATS

Dry heat, moist heat, and combination methods of
cooking meat are part of most foodservice menus.
Cooks must be able to choose a suitable cooking
method for various cuts, and then correctly prepare a
variety of meat dishes.

COOK 200 - POULTRY

CUT AND PROCESS POULTRY

In order to correctly prepare meat and poultry
products, cooks must be able to identify the muscle
and bone structure and correct cutting procedures
for primary and secondary cuts of meat and poultry.

PREPARE POULTRY

Cooks must prepare poultry using a variety of cooking
methods.

COOK 200 - SEAFOOD

CUT AND PROCESS SEAFOOD

Cooks must cut, clean, and process a variety of
seafood for use in the kitchen.

COOK FISH

Fish dishes are a component of many menus. Cooks
must be able to correctly prepare a variety of fish
dishes using various cooking methods.

PREPARE SHELLFISH

Shellfish are used on many menus, and cooks must
be able to correctly prepare a variety of shellfish and
shellfish dishes.

COOK TRAINING, PROFESSIONAL
selkirk.ca/cook

COOK 200 - GARDE MANGER

DRESSINGS, CONDIMENTS AND
ACCOMPANIMENTS

Specialty salad dressings and cold sauces are used
on many foodservice menus. Cooks must be able to
identify and correctly prepare and utilize a variety of
dressings and cold sauces.

SALADS

Specialty salads are becoming more and more
common on many foodservice menus. Cooks must be
able to identify and correctly handle specialty salad
ingredients.

HORS-D'OEUVRE AND APPETIZERS

There are many types of hot and cold hors d?oeuvre.
Cooks must be able to identify and correctly prepare
a variety of common types of hors d?0euvre.

PRESENTATION PLATTERS

Presentation platters are a key component of banquet
preparation in many foodservice establishments.
Cooks must know the principles and correct
preparation of a variety of vegetable, fruit, cheese,
and meat platters.

COOK 200 - BAKED GOODS AND DESSERTS

PASTRIES

Specialty pastry items are components of many
menus. Cooks must be able to identify and correctly
prepare a variety of specialty pastries and pastry
products.

YEAST PRODUCTS

A variety of yeast risen products are used in the
kitchen. Cooks must be able to identify and correctly
prepare a variety of specialty yeast doughs and yeast
risen products.

CAKES AND TORTES

There are numerous types of cakes and tortes that
are common to many menus. Cooks must know the
basic methods of preparing and decorating a variety
of cakes, cheesecakes, and charlottes.

COOK 300 - BAKED GOODS & DESSERTS

This course will learn to identify a variety of baked
goods and desserts. Students will prepare desserts,
cakes and tortes, frozen desserts and garnishes.

COOK 300 - BEVERAGES

Upon completion of this course students will be
competent to describe, identify and wine, beers and
spirits. The principles of wine selection will also be
covered.

selkirk.ca/programs