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leading vegetarian diets, choose suitable menu items,
and prepare a variety of vegetarian dishes.

COOK 200 D - 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.

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 E - 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 F - 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 G - 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.

56 Selkirk College Academic Calendar 2019-20

PREPARE SHELLFISH

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

COOK 200 H - 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’oeuvres.
Cooks must be able to identify and correctly prepare
a variety of common types of hors-d’oeuvres.

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 A - OCCUPATIONAL SKILLS

Occupation Skills offers students practical and
theoretical knowledge of sanitary standards,
production procedures, menu planning, human
resources and leadership skills and cost
management.

COOK TRAINING, PROFESSIONAL
selkirk.ca/cook

COOK 300 B - STOCKS, SOUPS AND SAUCES

Upon completion of this course students will be able
to describe various types of specialty sauces, apply
principles of sauce selection, prepare savory fruit
sauces and gastrique, prepare salsas, relishes and
chutneys, prepare international sauces.

COOK 300 E - MEATS

Upon completion of this course students will learn
various methods to , cut, prepare and cook a different
meats, game and offal.

COOK 300 F - POULTRY

Upon completion of this course students will be be
able to cut, prepare and cook a variety of poultry and
game.

COOK 300 G - SEAFOOD

Upon completion of this course students will learn
methods to cut, prepare and cook a variety of
seafood.

COOK 300 H - GARDE MANGER

Garde Manger will cover the principles and
preparation of dressings, condiments and
accompaniments, presentation platters, pates,
terrines and charcuterie.

COOK 300 J - BAKED GOODS AND 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 K - BEVERAGES

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

Contact

TRADES ADMISSIONS

Phone: 1.888.953.1133 ext 13204
Direct: 250.354.3204

Email: trades@selkirk.ca

selkirk.ca/programs