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Professional COOK 1 Institution Entry - Certificate (2018/19)

Total Cost (tuition & fees)$3,199.52
Tuition: $2,791.32
  International Tuition »
Additional Fees
Application Fee:30.00
Student Association Fee:64.40
Bus Pass Fee:88.80
Health and Dental Fee:225.00
Total Fees:$408.20

*These prices are for domestic students and may not be 100% accurate. However, these estimates will give you an adequate idea of tuition and fees for our programs. These prices do not include textbook costs. All prices are subject to change.

Program Overview:

This comprehensive 28- week Professional Cook 1 program provides students an opportunity to gain the knowledge and skills needed to work in a supervised culinary environment and consists of technical training in addition to practical and essential skills related to the culinary industry. The Professional Cook 1 covers basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students learn to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation.

Practical instruction includes soups, sauces, meat and fish cookery, vegetables, pastry, cold kitchen, meat processing and breakfast cookery.

Students are introduced to the preparation and service of luncheon banquets and a la carte menus in our authentic dining room, the Class Act Dining room. Safe work habits are emphasized, reinforced and practiced throughout the program.  


Credentials Granted:

Upon successful completion of the 28 week Professional Cook 1 program, students receive:

  • Certificate of Qualification Professional Cook 1 (Institutional Entry) from the Industry
  • Training Authority
  • 600 Work-based Training hours
  • College of the Rockies Certificate

Admission Requirements:

Foodsafe Level 1, Grade 10 or equivalent including English 10, Math 10, Science 10 (Grade 12 preferred). Ability to communicate effectively in oral and written English.  

Flexible Assessment (FA): Yes (Credit can be awarded for this program through FA)

Prior Learning Credit: Student may apply for prior learning credit with the ITA (Industry Training Authority), please visit www.itabc.ca


Start Dates

Visit our Trades Training Schedule for program start dates


Learning Outcomes:

Upon the successful completion of this program, you should be able to:

  • have a basic theory and practical knowledge of generally accepted industry cooking and baking methods (see Course Units for list of topics);
  • apply basic kitchen management and recipe conversions, menu planning, menu costing, receiving and properly rotating food; and
  • know the setup of a dining room and customer service.

This program should help you:

  • apply professional cooking theory and practical skills;
  • experience working independently and in teams in a professional kitchen setting;
  • recognize and use safety skills necessary to work safely in a kitchen setting; and
  • apply proper food handling, storage, and food safety skills.

Technical Training Content:

COOK 101 Occupational Skills

  • Trade Knowledge
  • Safety Standards
  • Sanitary Standards
  • Production Procedures
  • Menu Planning
  • Ordering and Inventory
  • Ingredients and Nutritional Properties

COOK 102 Stocks, Soups & Sauces

  • Stocks
  • Thickening and Binding Agents
  • Soups
  • Sauces

COOK 103 Vegetables & Fruits

  • Vegetables
  • Fruit

COOK 104 Starches

  • Potatoes
  • Pasta and Farinaceous Products
  • Rice, Grains and Legumes

COOK 105 Meats

  • Cut and Process Meats
  • Cook Meats
  • COOK 106 Poultry
  • Cut and Process Poultry
  • Cook Poultry

COOK 107 Seafood

  • Cut and Process Seafood
  • Cook Fish
  • Cook Shellfish

COOK 108 Garde Manger

  • Dressings, Condiments and Accompaniments
  • Salads
  • Sandwiches

COOK 109 Eggs, Breakfast Cookery & Dairy

  • Egg Dishes
  • Breakfast Accompaniments
  • Dairy Products and Cheeses

COOK 110 Baked Goods & Desserts

  • Principles of Baking
  • Pastries
  • Desserts
  • Quick Breads
  • Cookies
  • Yeast Products

COOK 111 Beverages

  • Beverages

Program Competencies:

Upon the successful completion of this program, you should be able to:

  • have a basic theory and practical knowledge of generally accepted industry cooking and baking methods;
  • apply basic kitchen management and recipe conversions, menu planning, menu costing, receiving and properly rotating food;
  • know the setup of a dining room and customer service;
  • apply professional cooking theory and practical skills;
  • experience working independently and in teams in a professional kitchen setting;
  • recognize and use safety skills necessary to work safely in a kitchen setting; and
  • apply proper food handling, storage, and food safety skills.

Transfer Information

Many of our programs and courses will allow you to transfer to other colleges and universities in Canada. You can also apply to get transfer credits from past courses that will go towards completing your program here at College of the Rockies.

Learn how to transfer your courses to College of the Rockies

Transfer Opportunities

If you would like to continue your studies our courses transfer to a wide number of Canadian colleges and universities. If you are transferring to a BC college or university visit the BC Transfer website to see if our courses transfer to that institution.


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