Cook Basic Level I Diploma

This diploma program is an intensive, 300-hours that provides hands-on and theoretical training in classic culinary techniques. For a complete breakdown of our curriculum, please review our course outline. In addition to full-time classes held during the day, our campus also offers part-time classes in the evenings and on Saturdays with regular start dates.

Overview of Cook Basic - Level I

This diploma program is an intensive, 300 hour course that provides hands-on and theoretical training in classic culinary techniques.

Students also receive job search information and actual assistance in finding fulfilling employment. Exclusive to LIAISON COLLEGE , Career Action Plan Services, or CAPS, has been developed to provide the maximum in assistance to students and graduates in launching their career in the culinary arts field. Our professional graduate services team guides you in making the right choices and decisions for your career.

Ten+ Reasons to study for your new career at Liaison College Kitchener

For a complete breakdown of our curriculum, please review our course outline below.

Cook Basic - Level I: Course Outline

Sanitation, Safety and Equipment Interpretation of Terms Personal Hygiene Food Contamination Safe Food Handling Construction Standards Maintenance Standards Sanitation Codes The Health Protection and Promotion Act Food Poison Prevention Dishwashing Bake Theory Flour Production & Applications Types of Shortening Sugar Commodities Eggs in Baking Dairy Products Use of Salts Leavening Agents Chocolate and Flavourings Basic Nutrition Major nutrient identification Energy sources Lipids Proteins and Vegetarian Diets Carbohydrate and Dietary Fibre Vitamins, Processing & Additives Mineral Elements Water – Sources, value & quality Developing Food Patterns Culinary Techniques – Basic Kitchen Tools – Identification, Storage & Handling Uniform Standards Proper Food Storage and Packaging Fire Procedures Stock Cookery Thickening Agents Soup Cookery Sauce Cookery Egg & Breakfast Cookery Short Order Cookery Vegetable, Pasta & Rice Cookery Fish & Shellfish Cookery Meat Entrees Salads Communications – Basic Basic Business Communications Accident Reports Resume preparation Cover Letters Application Forms

Calculations - Basic Addition, subtraction, multiplication & division Common Fractions Decimal Fractions Percentages Standards of Measurement Fahrenheit to Celsius conversions Techniques of Baking Pie Dough Piping Batters Quick Breads and Muffins Cream Desserts Icings Yeast Dough Choux Paste Products Pastries Cake Preparation Kitchen Management Hospitality /Tourism Perspectives and Organizations Orientation, Training and Career Planning Menu Planning and Basic Marketing Table Service Basic Kitchen Calculations Basic Purchasing Kitchen Organization, Maintenance and Security Food Theory – Basic Major cooking methods Vegetable cuts and Flavouring Agents Stock and Soup Cookery Sauce Cookery Breakfast and Short Order Cookery Vegetable and Pasta & Rice Cookery Quantity Food Preparation Rules of Personal Hygiene and Sanitation Safety Regulations Large Kitchen Equipment Identification Stock, Soup and Sauce Cookery Poultry, Lamb, Pork, Beef, Fish Cookery Potato and Vegetable Cookery Salad Preparation Dessert Preparation