Cooking, Pre-Employment

Program Details

Program Phone Number

780-623-5724

Program Description

The Pre-employment Cooking program is 16 weeks in length and is designed to provide students with an introduction to the field of food services. Students will be introduced to food preparation techniques and health and safety guidelines and will receive preparation to challenge the first year apprentice exam. The student will also receive certification for Food safe, First Aid, and WHMIS.

Credential

Certificate

Admission Requirements

Grade 9 or successful Trades Entrance Exam (2). Results or completion of AF3/Trades Readiness. Please refer to the following link for minimum technical requirements at our Moodle Site.

Practicum

N/A

Career Potential

Students successfully completing the program can find employment in camp kitchens, hospitals, nursing homes, restaurants, and hotels as apprentices. After graduation, individuals may find employment in the industry, and possibly register as apprentices with a willing employer and the Apprenticeship Board.

Transferability

Upon successful completion of Portage College's pre-employment program, students will be given the opportunity to challenge the First Year Apprenticeship Provincial Examination. After graduation, individuals may find employment in the industry, and possibly register as apprentices with a willing employer and the Apprenticeship Board. Once an apprentice has reached the required hours of on-the-job training, they may progress to the next apprenticeship period. 2nd and 3rd period apprenticeship training is offered at a number of post-secondary institutions including Portage College. Upon successful completion of the pre-employment program, students may also transfer to the Portage College Culinary Arts Certificate II program.

Program Schedule, Fees & Locations:

Please refer to the link below for current schedule and fees.

Program Schedule & Fees 2011 - 2012

Program Schedule & Fees 2012 - 2013

Course List

• CULA139 - VALUE ADDED PRODUCTS

  Course ID: CULA139

  Name: VALUE ADDED PRODUCTS

  Hours: 12

  Credits: 0.5

  The student will study and practice the importance of receiving, storing and cooking convenience food.

  
  
• CULA140 - COOKING FUNDAMENTALS

  Course ID: CULA140

  Name: COOKING FUNDAMENTALS

  Hours: 52

  Credits: 3

  This course provides the students with emergency First Aid certification, sanitation training, and Kitchen W.H.M.I.S. It covers basic cooking principles and introduces the student to the safe use of tools and equipment, as well as the use of recipes and menus.

  
  
• CULA141 - TRADE CALCULATIONS I

  Course ID: CULA141

  Name: TRADE CALCULATIONS I

  Hours: 18

  Credits: 1

  Students will learn basic measurements, conversion from standard or U.S. system to metric, converting recipes, portion costing and food cost percentage.

  
  
• CULA142 - MEAT PORTIONING AND COOKING

  Course ID: CULA142

  Name: MEAT PORTIONING AND COOKING

  Hours: 54

  Credits: 1.5

  The emphasis of this course is on experiential learning and the practice of meat cutting and portioning. Students will learn to match proper cooking techniques to specific cuts. Students will also be introduced to cutting, portioning, and cooking seafood.

  
  
• CULA143 - STOCKS, SOUPS AND SAUCES

  Course ID: CULA143

  Name: STOCKS, SOUPS AND SAUCES

  Hours: 30

  Credits: 1

  This course introduces students to the fundamental techniques of stock, soup and sauce production.

  
  
• CULA144 - BAKESHOP

  Course ID: CULA144

  Name: BAKESHOP

  Hours: 46

  Credits: 2

  In this course the student will learn basic trade principles and ingredients used in the modern bakeshop.

  
  
• CULA145 - PANTRY AND SHORT ORDER

  Course ID: CULA145

  Name: PANTRY AND SHORT ORDER

  Hours: 12

  Credits: 0.5

  This course teaches the preparation of foods for pantry and short order cooking. Students will be introduced to the principles of cold food preparation including: salads, dressings, and sandwiches. The course also covers breakfast cookery, convenience foods, and coffee and beverage service.

  
  
• CULA146 - ENTREMENTIER (VEGETABLE, FRUIT, POTATOES, PASTA, RICE & GRAINS)

  Course ID: CULA146

  Name: ENTREMENTIER (VEGETABLE, FRUIT, POTATOES, PASTA, RICE & GRAINS)

  Hours: 18

  Credits: 0.5

  The basis of vegetable cookery is learning how to control colour, flavour, texture, and nutrient loss. In this course students will learn to prepare and serve a variety of vegetable, potato, and starch dishes.

  
  
• CULA147 - COMPUTER TRAINING FOR TRADES

  Course ID: CULA147

  Name: COMPUTER TRAINING FOR TRADES

  Hours: 24

  Credits: 0.5

  This course is an introduction to computer terms, hardware and computer concepts. Students will learn to use Windows 95 and Microsoft Word 2000. Using Microsoft Word 2000, the students will create current cover letters and resumes to assist their job searches. The Internet will be introduced and utilized as a powerful information source for topics relating to the culinary field.

  
  
• CULA148 - TRADE APPLICATIONS LAB

  Course ID: CULA148

  Name: TRADE APPLICATIONS LAB

  Hours: 280

  Credits: 5

  Students will participate in a two-week, five station rotation, working in areas such as garde manger, breads and pastries, short order, main entree, and stocks, soups and sauces.

  
  
• CULA149 - BREAKFAST, BEVERAGES & DAIRY PRODUCTS

  Course ID: CULA149

  Name: BREAKFAST, BEVERAGES & DAIRY PRODUCTS

  Hours: 12

  Credits: 0.5

  Students will learn how to prepare and cook many different breakfast items, the preparation of tea and coffee and study dairy products.