selk irk.ca - Selkirk College
selk irk.ca - Selkirk College
selk irk.ca - Selkirk College
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Cook Training, Professional<br />
planning in order to design an effective menu.<br />
Ordering and Inventory<br />
Managing inventory is essential to any foodservice<br />
establishment. Cooks must be able to follow<br />
routine inventory procedures on a daily basis.<br />
Human Resource and Leadership Skills<br />
Effective communi<strong>ca</strong>tion is a key part of the<br />
successful operation of any establishment. Cooks<br />
must be able to communi<strong>ca</strong>te effectively in order<br />
to work successfully as a team.<br />
Front of House<br />
A variety of different table settings are used in<br />
foodservice establishments. Cooks must know the<br />
appropriate table settings and service techniques<br />
for a variety of menu styles.<br />
Cost Management<br />
Managing costs and inventory is essential to any<br />
foodservice establishment. Cooks must be able to<br />
follow routine cost management procedures on a<br />
daily basis.<br />
Ingredients and Nutritional Properties<br />
Good nutrition is essential to good health. Cooks<br />
must understand the principles and procedures for<br />
preparing nutritious food.<br />
COOK 200 B Stocks, Soups and Sauces<br />
Soups<br />
Specialty soups such as consommé and bisque<br />
are a part of many menus. Cooks must know the<br />
correct procedures for preparing specialty soups<br />
Sauces<br />
Cooks must be able to prepare derivative sauces<br />
from the leading types of sauces, and use them<br />
correctly for a variety of menu items.<br />
COOK 200 D Vegetables and Fruits<br />
Vegetables<br />
Cooks must prepare vegetables in a variety of<br />
methods, using additional techniques such as<br />
stuffing, turning, glazing, and gratinating.<br />
Vegetarian Dishes<br />
Vegetarian menu items are becoming increasingly<br />
popular, and cooks must be able to identify the<br />
leading vegetarian diets, choose suitable menu<br />
items, and prepare a variety of vegetarian dishes.<br />
COOK 200 D Starches<br />
Potatoes<br />
Specialty potato dishes are the mainstay of many<br />
menus, Cooks must be able to prepare a variety of<br />
potato dishes in both small and large volumes.<br />
Pastas and Farinaceous Products<br />
Fresh and stuffed pastas and other farinaceous<br />
products are common items on many foodservice<br />
menus. Cooks must know how to prepare fresh<br />
pasta, stuffed pastas, and a variety of specialty<br />
pasta dishes and farinaceous products.<br />
Rice, Grains and Legumes<br />
Grains and legumes are becoming more and more<br />
popular on foodservice menus. Cooks must be<br />
able to identify and correctly prepare a variety of<br />
grains and legumes<br />
COOK 200 E Meats<br />
Cut and Process Meats and Poultry<br />
In order to correctly prepare meat products, cooks<br />
must be able to identify the correct cutting and<br />
processing procedures for primary and secondary<br />
cuts of meat.<br />
Cook Meats<br />
Dry heat, moist heat, and combination methods<br />
of cooking meat are part of most foodservice<br />
menus. Cooks must be able to choose a suitable<br />
cooking method for various cuts, and then<br />
correctly prepare a variety of meat dishes.<br />
COOK 200 F Poultry<br />
Cut and Process Poultry<br />
In order to correctly prepare meat and poultry<br />
products, cooks must be able to identify the<br />
muscle and bone structure and correct cutting<br />
procedures for primary and secondary cuts of<br />
meat and poultry.<br />
Prepare Poultry<br />
Cooks must prepare poultry using a variety of<br />
cooking methods.<br />
COOK 200 G Seafood<br />
Cut and Process Seafood<br />
Cooks must cut, clean, and process a variety of<br />
seafood for use in the kitchen.<br />
Cook Fish<br />
Fish dishes are a component of many menus.<br />
Cooks must be able to correctly prepare a variety<br />
of fish dishes using various cooking methods.<br />
Prepare Shellfish<br />
Shellfish are used on many menus, and cooks<br />
must be able to correctly prepare a variety of<br />
shellfish and shellfish dishes.<br />
COOK 200 H Garde Manger<br />
Dressings, Condiments and<br />
Accompaniments<br />
Specialty salad dressings and cold sauces are used<br />
on many foodservice menus. Cooks must be able<br />
to identify and correctly prepare and utilize a<br />
variety of dressings and cold sauces.<br />
Salads<br />
Specialty salads are becoming more and more<br />
common on many foodservice menus. Cooks<br />
must be able to identify and correctly handle<br />
specialty salad ingredients.<br />
Hors-d’œuvre and Appetizers<br />
There are many types of hot and cold<br />
hors d’oeuvre. Cooks must be able to<br />
identify and correctly prepare a variety<br />
of common types of hors d’oeuvre.<br />
Presentation Platters<br />
Presentation platters are a key component<br />
of banquet preparation in many foodservice<br />
establishments. Cooks must know the principles<br />
and correct preparation of a variety of vegetable,<br />
fruit, cheese, and meat platters.<br />
Contacts<br />
Ron Matthews Program Contact<br />
Direct: 250.505.1318<br />
Tel: Ext. 318<br />
rmatthews@<strong>selk</strong><strong>irk</strong>.<strong>ca</strong><br />
Bob Falle School Chair<br />
Direct: 250.505.1317<br />
Tel: Ext. 317<br />
bfalle@<strong>selk</strong><strong>irk</strong>.<strong>ca</strong><br />
Campus Contact<br />
Tenth Street, Nelson Campus<br />
820 Tenth Street<br />
Nelson, BC V1L 3C7<br />
Tel: 250.352.6601Fax: 250.352.5716Toll Free:<br />
866.301.6601<br />
School of Hospitality and Tourism<br />
Selk<strong>irk</strong> <strong>College</strong> 12/13<br />
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