Course Outline for the Cook Basic Program

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

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

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

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

Bake Theory

• Flour Production & Applications
• Types of Shortening
• Sugar Commodities
• Eggs in Baking
• Dairy Products
• Use of Salts
• Leavening Agents
• Chocolate and Flavourings

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

Techniques of Baking

• Pie Dough
• Piping Batters
• Quick Breads and Muffins
• Cream Desserts
• Icings
• Yeast Dough
• Choux Paste Products
• Pastries
• Cake Preparation

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