Program Structure

Professional Cook 1

Monday to Friday | 7:30 a.m. - 2:30 p.m.

30 weeks — two semesters

Students must take these courses:

Block A: Occupational skills

• Trade knowledge
• Safety standards
• Sanitary standards
• Production procedures
• Menu planning
• Ordering and inventory
• Ingredients and nutritional properties

Block B: Stock, soups and sauces

• Stocks, thickening and binding agents, soups, sauces

Block C: Vegetables and fruits

• Vegetables
• Fruits

Block D: Starches

• Potatoes, pasta and farinaceous products
• Rice, grains and legumes

Block E: Meats

• Cut and process meats, cook meats

Block F: Poultry

• Cut and process poultry, cook poultry

Block G: Seafood

• Cut and process seafood, cook fish, cook shellfish

Block H: Garde manger

• Dressings, condiments and accompaniments
• Salads, Sandwiches

Block I: Eggs, breakfast cookery and dairy

• Egg dishes
• Breakfast accompaniments
• Dairy products and cheeses

Block J: Baked goods and desserts

• Principles of baking
• Quick breads
• Pastries
• Cookies
• Desserts
• Yeast products

Block K: Beverages

• Beverages

---

Professional Cook 2

Monday to Thursday 2pm-9pm

14 weeks — one semester

During this time you will prepare a variety of specialty dishes, entrées and desserts. In addition, you will learn to plan menus, control food costs and begin to acquire management skills necessary to be successful in this industry.

Students must take these courses:

Block A: Occupational skills

• Trade knowledge
• Menu planning
• Ordering and inventory
• Human resource and leadership skills
• Cost management
• Front of house
• Ingredients and nutritional properties

Block B: Stocks, soups and sauces

• Soups
• Sauces

Block C: Vegetables and fruits

• Vegetables
• Vegetarian dishes

Block D: Starches

• Potatoes
• Pastas and farinaceous products
• Rice, Grains and Legumes

Block E: Meats

• Cut and process meats
• Cook meats

Block F: Poultry

• Cut and process poultry
• Cook poultry

Block G: Seafood

• Cut and process seafood
• Cook fish
• Cook shellfish

Block H: Garde Manger

• Dressings, condiments and accompaniments
• Salads
• Hors-d’oeuvre and appetizers
• Presentation platters

Block I: Baked goods and desserts

• Pastries
• Yeast products
• Cakes and tortes