RETURN TO PROGRAMS A-Z hy LENGTH OF STUDY: Term 1: 28 weeks Term 2: 14 weeks Term 3: 3-6 weeks ACCREDITATION: Certificate CAMPUS: Tenth Street Campus, Nelson Your culinary career can take you all over the world with employment options in 5-star dining rooms to crafting perfect eggs benny at your favorite brunch spot. There is no limit to where your talent and creativity can take you. Our skilled instructors teach you culinary fundamentals for detailed menu planning, quality ingredient selection and efficient meal preparation. You will learn in a live kitchen environment, providing cooking services for our student cafeteria, banquet guests, at regional competitions and in our signature Scholars Dining Room. MASTER YOUR TRADE — Occupational skills — Baked goods and desserts — Beverages — Garde manger — Meat, poultry and seafood — Stocks, soups and sauces and more You will earn Professional Cook Industry Training Authority (ITA) approved certification upon successful program completion. If you want to take your education further, you will be set to enter our Culinary Management diploma program. PROVINCIAL STANDARD CERTIFICATION Selkirk College offers three levels of the Industry Training Authority provincially standardized apprenticeship cooking program leading to Red Seal Certification. A certificate will be issued to those who successfully complete each level of training. ITA provincial apprenticeship exams in both practical and theory are administered at the end of each level of training. PROFESSIONAL COOK | Cook Lis a 28-week Industry Training Authority provincially standardized program designed to train people for employment in restaurants, institutions, and fast-food outlets. PROFESSIONAL COOK II Cook IL is a 14-week, provincially standardized apprenticeship program designed to introduce selkirk.ca/programs Cook Training, Professional students to the complexity, diversity and attractiveness of the Cooking profession. Students acquire practical experience preparing a la carte, table d’hote and prix fixe menu items for patrons of the college’s training dining room. PROFESSIONAL COOK III - RED SEAL CERTIFICATION Cook IIT is the most advanced credential offered in this apprenticeship, this level is 6 weeks in length and meets all the requirements of the national Red Seal standard for cooks. Upon completion of the program students will be competent with all of the major techniques and principles used in cooking, baking and other aspects of food preparation. In addition to demonstrating a mastery 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 necessary to take a leadership role in the kitchen. Please contact Trades Admissions for further information. YOUTH TRAIN IN TRADES The Youth Train in Trades program is designed to help secondary school students get a head start on careers in the trades while earning credit towards their high school graduation. Learn more online at Industry Training Authority (http://youth.itabc.ca/ programs/train/) For more information speak with your high school guidance counsellor or get in touch with Selkirk College’s Industry and Trades administrative assistant. 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 — areat least 19 years of age and have been admitted at the discretion of the School Chair. GENERAL — All applicants are required to complete pre-admission Computer Placement Tests in Math and English. — All applicants are required to complete a personal interview with the program instructor. Where circumstances make a personal interview selkirk.ca/cook 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. — Allapplicants 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. 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 100 A - 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 100/101 B - 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. Selkirk College Academic Calendar 2019-20 53