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LENGTH OF STUDY:

ACCREDITATION:
Certificate of completion

CAMPUS:
Tenth Street Campus, Nelson

Commercial Kitchen Assistant is a learner-centred
program for students to expand their workplace skills
and readiness by training to assist in restaurants and
commercial kitchens.

This part-time program trains students to work as
prep cooks through classes with a Red Seal Chef
instructor in Selkirk College’s Professional Cook
training kitchen and through mentorship in work
placements with local restaurants and commercial
kitchens. Students will learn professional practice,
workplace readiness, and culinary techniques for
preparation of breakfasts, beverages, starches,
vegetables, meats, desserts, and much more.

Whether already actively employed in restaurant
work or fresh to the industry, this program can help
participants get into and advance within the local
food service industry.

Successful graduates will be ready to fully engage
in local food service work, currently a high demand
employment industry, or to bridge into Selkirk’s
Professional Cook program.

ADMISSION REQUIREMENTS

In addition to meeting the general admission
requirements to Selkirk College, the applicant
must meet the following Commercial Kitchen
Assistant Program requirements to be considered
fully-qualified:

— Participate in an intake interview with the
instructor

— Have the ability to learn and participate in a
commercial kitchen setting

— Have had no behavioral or emotional problems
that would significantly interfere with the learning
or safety of self or others

— Have a commitment to learning

selkirk.ca/programs

Commercial Kitchen Assistant

selkirk.ca/program/commercial-kitchen-assistant

Course Code Course Name Hours
CKA 20 Food Safety and Sanitation (Food Safe) 18
CKA 21 Production Procedures and Equipment 18
CKA 22 Beverages 12
CKA 23 Preparation of Fruit and Vegetables 12
CKA 24 Preparation of Starches 12
CKA 25 Breakfast Cookery 18
CKA 26 Salads and Sandwiches 18
CKA 27 Meat Preparation and Cookery 18
CKA 28 Soups, Stocks and Sauces 18
CKA 29 Baked Goods and Dessert 12
CKA 30 Practicum 96

Program Courses

CKA 20 - FOOD SAFETY, SANITATION
AND HYGIENE (THREE WEEKS)

Food handling, sanitation and work safety course
designed for food service establishment operators
and front line food service workers such as cooks,
servers, bussers, dishwashers, and deli workers.
The course covers important food safety and worker
safety information including foodborne illness,
receiving and storing food, preparing food, serving
food, cleaning and sanitizing. Personal hygiene ina
kitchen environment will also be covered.

CKA 21 - PRODUCTION PROCEDURES
AND EQUIPMENT (THREE WEEKS)

Familiarizes students with the commercial kitchen
environment. Sanitation and safe procedures
continue to be elaborated on. Students are exposed
to and learn to use tools and equipment typical

to the commercial kitchen. They learn industry
standard procedures to help create and maintain

a safe and smoothly-running kitchen environment.
This course will emulate a working commercial
kitchen employment environment, with expectations
surrounding safety, attendance, and communication.

CKA 22 - BEVERAGES (TWO WEEKS)

Enables students to learn how to prepare and serve
hot and cold beverages for 1 to 100 people ina
commercial kitchen setting.

Total Program Hours 252

CKA 23 - PREPARATION OF FRUIT
AND VEGETABLES (TWO WEEKS)

Prepares students to describe and execute basic
and intermediate methods of fruit and vegetable
preparation in a commercial kitchen.

CKA 24 - PREPARATION OF
STARCHES (TWO WEEKS)

Introduces the student to preparation a variety of
commonly prepared starch items in a commercial
kitchen environment.

CKA 25 - BREAKFAST COOKERY
(THREE WEEKS)

Introduces the students to commercial breakfast
cookery. It will reinforce some freshly acquired skills
and provide hands on practice of new skills.

CKA 26 - SALADS AND SANDWICHES
(THREE WEEKS)

The students prepare a variety of salad garnishes,
sandwich fillings and finished products in a
commercial kitchen setting.

CKA 27 - MEAT PREPARATION AND
COOKERY (THREE WEEKS)

The student will have the opportunity to prepare
a variety of meat dishes in a commercial kitchen
setting.

CKA 28 - SOUPS, STOCKS AND

SAUCES (THREE WEEKS)

An introduction to the preparation of soups, stocks
and sauces in commercial kitchens.

Selkirk College Academic Calendar 2019-20 49