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.

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 101 - 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.

FRUIT

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 101 - 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.

RICE, GRAINS AND LEGUMES

Rice is an essential accompaniment to many ethnic
foods and one of the main starch components on
many menus. Cooks must be able to correctly identify
and prepare rice and a variety of rice dishes.

COOK 101 - MEAT

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.

selkirk.ca/programs

COOK 101 - POULTRY

CUT AND PROCESS POULTRY

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

COOK POULTRY

A variety of poultry and poultry products are used in
most foodservice operations, and cooks must be able
to identify, select and prepare them correctly.

COOK 101 - SEAFOOD

CUT AND PROCESS SEAFOOD

Cooks must be able to identify, cut and process a
variety of types of fish and shellfish for use in the
kitchen.

COOK FISH

Fish dishes are key components of many menus, and
cooks must be able to prepare fish dishes in a variety
of ways.

COOK SHELLFISH

Shellfish form the basis for many menu items, and
cooks must know how to prepare shellfish in a variety
of different ways.

COOK 101 - GARDE MANGER

DRESSINGS, CONDIMENTS AND
ACCOMPANIMENTS

Salads are a key component of most menus, and
cooks must be able to identify and prepare a variety
of salad dressings.

SALADS

Different types of salads and salad ingredients are
components of most foodservice menus, and cooks
must be able to identify and prepare the basic types
of salads.

SANDWICHES

Cooks must be able to identify and prepare a variety
of hot and cold sandwiches.

COOK 101 - EGGS, BREAKFAST
COOKERY AND DAIRY

EGG DISHES

Eggs and egg dishes are the key components of
breakfast menus, and cooks must be able to identify
and prepare eggs and egg dishes in a variety of ways.

COOK TRAINING, PROFESSIONAL
selkirk.ca/cook

BREAKFAST ACCOMPANIMENTS

In addition to egg dishes, there are a number of
different accompaniments and breakfast items that
cooks must be able to identify and prepare correctly.

DAIRY PRODUCTS AND CHEESES

There are many different types of dairy products and
cheese. Cooks must be able to identify, select, and
use them in a variety of ways.

COOK 101 - BAKED GOODS, AND DESSERTS

PRINCIPLES OF BAKING

Cooks must be able to understand the principles and
procedures used in baking and dessert preparation.

PASTRIES

Cooks must be able to identify and prepare a variety
of pies and basic pastry items.

DESSERTS

A variety of basic desserts are a key component
of most foodservice menus. Cooks must be able to
identify and prepare different types of basic fruit
desserts, custards, and puddings.

QUICK BREADS

Quick breads are used in a variety of different parts
of the menu. Cooks must be able to identify and
prepare different types of quick breads using the two
major preparation methods.

COOKIES

There are a number of varieties of cookies and
different preparation methods for each. Cooks must
be able to identify and correctly prepare cookies
using the common methods.

YEAST PRODUCTS

Basic yeast breads are a key component of most
foodservice operations. Cooks must be able to
identify and correctly prepare basic yeast doughs and
products.

COOK 101 - BEVERAGES

BEVERAGES

Beverages are served in most foodservice
establishments. Cooks must be able to identify and
prepare common types of beverages.

COOK 200 - OCCUPATIONAL SKILLS

TRADE KNOWLEDGE

Knowing the rights and responsibilities of employees
and employers is an important part of any occupation.

MENU PLANNING

Cooks must understand the principles of menu
planning in order to design an effective menu.

Selkirk College Academic Calendar 2018-19 45