SAUCES

Sauces are an integral part of many dishes, and cooks must know how to prepare and correctly use the leading types of sauces.

COOK 100 - VEGETABLES AND FRUITS

VEGETABLES

Cooks must identify, select and prepare a variety of vegetables on a daily basis for use in other dishes and as accompaniments.

FRUIT

Fruits and fruit juices are being used more and more frequently in food preparation. Cooks must be able to identify, select, and prepare them correctly.

COOK 100 - STARCHES

POTATOES

A variety of potatoes and potato dishes are used daily in most food service establishments. Cooks must identify different varieties of potatoes and then prepare them in a number of different ways correctly.

PASTAS AND FARINACEOUS PRODUCTS

Pasta and noodle dishes are an integral part of many menus. Cooks must be able to correctly identify, use, and prepare a variety of pasta and noodle dishes.

COOK 100 - MEATS

CUT AND PROCESS MEATS

Cooks must be able to identify various types of meat and cut and process them correctly. Cuts of meat are prepared differently according to their characteristics, and cooks must be able to identify the characteristics of each different type.

COOK MEATS

Meats are prepared in a variety of ways and cooks must be able to identify, select, and prepare different types of meat using dry, moist, and combination methods.

COOK 100 - 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.

44 Selkirk College Academic Calendar 2018-19

COOK 100 - 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 - 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.

COOK 100 - 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 - BAKED GOODS AND DESSERTS

PRINCIPLES OF BAKING

Cooks must be able to understand the principles and procedures used in baking and dessert preparation.

COOK TRAINING, PROFESSIONAL selkirk.ca/cook

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 - BEVERAGES

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

COOK 101 - OCCUPATIONAL SKILLS

TRADE KNOWLEDGE

Cooks need to understand the personal and professional expectations of various occupations in the trade as well as the training and certification programs available throughout their career.

SAFETY STANDARDS

There are many hazards present in the kitchen and a cooks must have a good working knowledge of recommended safety and fire prevention procedures.

MENU PLANNING

Cooks prepare food from a variety of different menu styles and formats, and should be familiar with common menu terminology and composition.

COOK 101 - STOCK, SOUPS AND SAUCES

STOCKS

Correctly prepared stocks are essential to the preparation of many dishes, and cooks must know the correct preparation methods and uses of a variety of types of stock.

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