selk irk.ca - Selkirk College

Cook Training, Professional
THREE-Term Certificate at Tenth Street CAMPUS
For the latest information about this
program, please visit selkirk.ca/programs/
ht/cook/details/
Program Calendar
Professional Cook 1
2012
• September 4 Fall Semester begins
• December 14 Fall Semester ends
2013
• January 2 Winter Semester begins
• February 18-22 Reading Week
• April 12 Winter Semester ends
Professional Cook 2
2012
• Start Date - September 10
• End Date: December 14
Program Objectives
Selkirk College offers two levels of the provincially
standardized cooking program. This program
is designed to provide skills and knowledge
for students/graduates to become competent,
professional, frontline employees. A certificate
will be issued to those who successfully complete
Professional Cook 1 and Professional Cook 2.
Professional Cook 1
Cook 1 is a 28 week provincially standardized
program designed to train people for employment
in restaurants, institutions, and fast-food outlets.
Professional Cook 2
Cook 2 is a 14 week, provincially standardized
program designed to introduce students to the
complexity, diversity and attractiveness of the
Cooking profession. Students acquire practical
experience preparing a la carte, table d’hote and
prix fixe menu items for patrons of the College’s
training dining room.
Course of Studies
Translation Key:
• Crd = Credits
• Ttl = Total course hours
Courses marked as (D) may also be available via Distance Education.
Course N name Crd Ttl
Semester 1
COOK 100 A Occupational Skills 0 45
COOK 100 B Stocks, Soups and Sauces 0 58
COOK 100 C Vegetables and Fruits 0 33
COOK 100 D Starches 0 33
COOK 100 E Meats 0 58
COOK 100 F Poultry 0 43
COOK 100 G Seafood 0 33
COOK 100 H Garde Manger 0 43
COOK 100 I
Eggs, Breakfast Cookery and Dairy
Baked Goods and Desserts 0 18
COOK 100 K Beverages 0 6
Total: 0 370
Course N name Crd Ttl
Semester 2
COOK 101 A Occupational Skills 0 15
COOK 101 B Soups, Stocks and Sauces 0 58
COOK 101 C Vegetables and Fruit 0 33
COOK 101 D Starches 0 33
COOK 101 E Meats 0 58
COOK 101 F Poultry 0 43
COOK 101 G Seafood 0 33
COOK 101 H Garde Manger 0 43
COOK 101 I Eggs, Breakfast Cookery and Dairy 0 23
COOK 101 J Baked Goods and Desserts 0 45
COOK 101 K Beverages 0 6
Total: 0 390
Course N name Crd Ttl
Semester 3
COOK 200 A Occupational Skills 0 45
COOK 200 B Stocks, Soups and Sauces 0 58
COOK 200 D Vegetables and Fruits 0 45
COOK 200 D Starches 0 44
COOK 200 E Meats 0 60
COOK 200 F Poultry 0 25
COOK 200 G Seafood 0 33
COOK 200 H Garde Manger 0 45
COOK 200 J Baked Goods and Desserts 0
Total: 0 355
Career Potential
The demand for professional cooks is very high
and growing. There is tremendous potential
for placement in many types of industry
establishments. Students have found excellent
128 Selkirk College 12/13 School of Hospitality and Tourism