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COOK 100/101 F - 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 100/101 G - 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 100/101 H - 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.

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COOK 100/101 | - EGGS AND
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.

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 100/101 J -
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 100/101 K - BEVERAGES

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

COOK TRAINING, PROFESSIONAL
selkirk.ca/cook

COOK 200 A - 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.

ORDERING AND INVENTORY

Managing inventory is essential to any foodservice
establishment. Cooks must be able to follow routine
inventory procedures ona daily basis.

HUMAN RESOURCE AND LEADERSHIP SKILLS
Effective communication is a key part of the
successful operation of any establishment. Cooks
must be able to communicate effectively in order to
work successfully as a team.

FRONT OF HOUSE

A variety of different table settings are used in
foodservice establishments. Cooks must know the
appropriate table settings and service techniques for
a variety of menu styles.

COST MANAGEMENT

Managing costs and inventory is essential to any

foodservice establishment. Cooks must be able to
follow routine cost management procedures on a
daily basis.

INGREDIENTS AND NUTRITIONAL PROPERTIES

Good nutrition is essential to good health. Cooks
must understand the principles and procedures for
preparing nutritious food.

COOK 200 B - STOCKS, SOUPS AND SAUCES

SOUPS

Specialty soups such as consommé and bisque are
a part of many menus. Cooks must know the correct
procedures for preparing specialty soups.

SAUCES

Cooks must be able to prepare derivative sauces
from the leading types of sauces, and use them
correctly for a variety of menu items.

COOK 200 C - VEGETABLES AND FRUITS

VEGETABLES

Cooks must prepare vegetables in a variety of
methods, using additional techniques such as
stuffing, turning, glazing, and gratinating.

VEGETARIAN DISHES

Vegetarian menu items are becoming increasingly
popular and cooks must be able to identify the

Selkirk College Academic Calendar 2019-20 55