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.

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.

selkirk.ca/programs

COOK TRAINING, PROFESSIONAL

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 2018-19 47