Take the first step to a career in the food services industry. Our 140 hour Kitchen Assistant program provides the skills you need to be a kitchen or food service helper and may be a step toward becoming a prep cook or enrolling in the Professional Cook program. Learn about the basic workings of a kitchen, food prep, knife handling, team work, sanitation processes and more. Successful students will receive Foodsafe Level 1 and WHMIS certification.
Upon successful completion of this program you will be awarded a College of the Rockies Continuing Education Certificate of Achievement (non-credit).
Throughout our 140 hour program, you will learn about the basic workings of a kitchen including:
- Equipment recognition and use
- Cleaning and sanitation processes
- Commercial dishwashing
- Receiving and storage practices
- Knife skills
- Recipe execution and conversion
- Measuring, temperature taking and recording
- Fire safety, and what to do when faced with an incident or accident
Communication, working within a team, and how to prioritize in a kitchen will also be covered, giving you the critical skills the restaurant and food service industries are seeking.
- 140 hour program (70% practical and 30% theoretical)
- This program is delivered in class and in a kitchen workplace setting
Upon successful completion of the program, you will receive a College of the Rockies Certificate of Achievement and certificates in Foodsafe Level 1 and WHMIS.
Why Choose the Kitchen Assistant Program?
- According to the British Columbia Labour Market Outlook: 2017 Edition, there will be an expected 14,560 job openings for kitchen helpers and food counter attendants between 2017-2027.
- There is great potential for growth in the food service industry. With experience and further training you might be able to move into a supervisory or management position.
- You can choose to work in a variety of different businesses including restaurants, pubs, hotels, resorts or even health care facilities.
For detailed class schedules including dates and times, please contact your nearest campus.
Personal and Professional Soft Skills
- Verbal, non-verbal and written communication
- Team work skills
- Stress management
- Time management
- Organizational skills
- Shift work planning
- Worksafe BC’s safety procedures in the kitchen
- Hazard Analysis and Critical Control Points
- General safety prevention and emergencies in the kitchen
- Report and record emergencies and incidents
- Report and record store area temperatures, hazards, and equipment failures or concerns
Kitchen Cleaning Responsibilities
- Cleaning equipment
- Correct use of chemicals
- Dish washing procedures
- Commercial dishwashing equipment and preventative maintenance
- Correct storage of clean items
- Cleaning and sanitation in a kitchen environment
- Identification of basic equipment
- Description and function of equipment parts
- Correct use of basic equipment
- Equipment cleaning and preventative maintenance
- Storage of equipment
- Identify cooking methods
- Basic knife handling, sharpening, and correct use
- Washing, peeling, and basic cutting of vegetables and fruits
- Define basic cooking terminology
- Interpret recipes
- Prepare ingredients for recipes
- Apply appropriate portioning methods
- Receive and storage perishable & non-perishable goods as well as cleaning chemicals
- Maintain a clean and safe storage environment
- Inspect food items for quality
- Report and return item(s) that do not meet established standards
Tuition and Fees:
This program is not currently eligible for student loan funding. If assistance is needed with tuition costs, you are encouraged to explore potential funding opportunities within your community. Some options might include:
After receiving your Continuing Education – Certificate of Achievement in the Kitchen Assistant program, you may find excellent opportunities for employment in hotel kitchens, restaurants, institutions, and catering organizations.
This may be a stepping stone to becoming a prep cook or challenging yourself to take the Professional Cook Program.