ORDERING AND INVENTORY

Managing inventory is essential to any foodservice establishment. Cooks must be able to follow routine inventory procedures on a 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 - 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 - 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 leading vegetarian diets, choose suitable menu items, and prepare a variety of vegetarian dishes.

COOK 200 - STARCHES

POTATOES

Specialty potato dishes are the mainstay of many menus, Cooks must be able to prepare a variety of potato dishes in both small and large volumes.

46 Selkirk College Academic Calendar 2018-19

PASTAS AND FARINACEOUS PRODUCTS

Fresh and stuffed pastas and other farinaceous products are common items on many foodservice menus. Cooks must know how to prepare fresh pasta, stuffed pastas, and a variety of specialty pasta dishes and farinaceous products.

RICE, GRAINS AND LEGUMES

Grains and legumes are becoming more and more popular on foodservice menus. Cooks must be able to identify and correctly prepare a variety of grains and legumes.

COOK 200 - MEATS

CUT AND PROCESS MEATS AND POULTRY

In order to correctly prepare meat products, cooks must be able to identify the correct cutting and processing procedures for primary and secondary cuts of meat.

COOK MEATS

Dry heat, moist heat, and combination methods of cooking meat are part of most foodservice menus. Cooks must be able to choose a suitable cooking method for various cuts, and then correctly prepare a variety of meat dishes.

COOK 200 - POULTRY

CUT AND PROCESS POULTRY

In order to correctly prepare meat and poultry products, cooks must be able to identify the muscle and bone structure and correct cutting procedures for primary and secondary cuts of meat and poultry.

PREPARE POULTRY

Cooks must prepare poultry using a variety of cooking methods.

COOK 200 - SEAFOOD

CUT AND PROCESS SEAFOOD

Cooks must cut, clean, and process a variety of seafood for use in the kitchen.

COOK FISH

Fish dishes are a component of many menus. Cooks must be able to correctly prepare a variety of fish dishes using various cooking methods.

PREPARE SHELLFISH

Shellfish are used on many menus, and cooks must be able to correctly prepare a variety of shellfish and shellfish dishes.

COOK TRAINING, PROFESSIONAL selkirk.ca/cook

COOK 200 - GARDE MANGER

DRESSINGS, CONDIMENTS AND ACCOMPANIMENTS

Specialty salad dressings and cold sauces are used on many foodservice menus. Cooks must be able to identify and correctly prepare and utilize a variety of dressings and cold sauces.

SALADS

Specialty salads are becoming more and more common on many foodservice menus. Cooks must be able to identify and correctly handle specialty salad ingredients.

HORS-D'OEUVRE AND APPETIZERS

There are many types of hot and cold hors d?oeuvre. Cooks must be able to identify and correctly prepare a variety of common types of hors d?0euvre.

PRESENTATION PLATTERS

Presentation platters are a key component of banquet preparation in many foodservice establishments. Cooks must know the principles and correct preparation of a variety of vegetable, fruit, cheese, and meat platters.

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.

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