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.

COOK 300 - GARDE MANGER

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

COOK 300 - INTERPROVINCIAL
RED SEAL EXAM REVIEW

COOK 300 - MEATS

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

COOK 300 - 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 300 - POULTRY

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

selkirk.ca/programs

COOK TRAINING, PROFESSIONAL

COOK 300 - SEAFOOD

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

COOK 300 - STOCKS, SOUPS & 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.

Contacts

TRADES ADMISSIONS
Registration Contact
Phone: 1.888.953.1133
ext 13204

Direct: 250.354.3204
Fax: 250.352.3180

Email: trades@selkirk.ca

RON MATTHEWS
Instructor

ext 11318

Direct: 250.505.1318

Email: rmatthews@selkirk.ca

BOB FALLE

School Chair

Phone: 250.352.6601
ext 11317

Direct: 250.505.1317
Email: bfalle@selkirk.ca

selkirk.ca/cook

Selkirk College Academic Calendar 2016-17 51