Institutional Cook

Now you're cooking!

The Institutional Cook is a unique program that provides students with knowledge and trade skills needed for preparing and serving food in commercial and institutional settings.  The program consists of two semesters.  The first and second semesters are taken in succession; with practicum experience at one of the institutional kitchens available to the program.

The first semester provides the equivalent to the first year apprenticeship cook training.  The student will receive certifications in National Food Safety, WHMIS and level one First Aid.  The student will also write the first year apprenticeship exam. 

In the second semester the student will gain knowledge in large quantity food production and the use of bulk cooking methods with specialized equipment.  They will be taught office and management skills of the working kitchen.  The student will get hands on experience with a 6 week course, cooking in the lab kitchen at the college. 

When the student has completed and passed all courses in the Institutional Cook Program the graduate will receive their Portage College Institutional Certificate.

Career Potential
After Graduation, individuals may find entry level employment in large kitchen production such as:

  • Camp Kitchens
  • Hospitals
  • Senior Housing
  • Conference Centers
  • Banquet Halls
  • Continue to Journeyman Certificate



Admission Requirements

  • Successful Trades Exam A or
  • Math 10-3 recommended passing grade of 60% and English 10-2 recommended passing grade of 60% or
  • GED (pass mark in all five tests)

Recommended:

  • English 30-3, Physics 20 or Chemistry 20 or Science 20
  • Related career and technology studies courses
  • Must be able to function in Word Processing
  • Basic computer skills
  • Knowledge in internet usage and e-mail

Other:

  • Career Investigation Report
  • May be required to complete one or more of the following tests:  CAAT-C, Stanine 5 in Reading Comprehension, Total Math
  • Recommend that students register as apprentices


Important Links:
Program Dates & Cost
Application Process
Textbooks & Supplies
Funding Options
Need more program information?  Click here

Institutional Cook

  • 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.

  • 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.

  • TRADE CALCULATIONS I

    Course ID: CULA141

    Name: TRADE CALCULATIONS I

    Hours: 40

    Credits: 1.5

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

  • 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.

  • MEAT PORTIONING I

    Course ID: CULA158

    Name: MEAT PORTIONING I

    Hours: 48

    Credits: 1.5

    CULA158

  • STOCKS, SOUPS & SAUCES I

    Course ID: CULA159

    Name: STOCKS, SOUPS & SAUCES I

    Hours: 70

    Credits: 2

    CULA159

  • BAKESHOP I

    Course ID: CULA160

    Name: BAKESHOP I

    Hours: 76

    Credits: 3

    CULA160

  • PANTRY I

    Course ID: CULA161

    Name: PANTRY I

    Hours: 20

    Credits: .5

    CULA161

  • ENTREMETIER I

    Course ID: CULA162

    Name: ENTREMETIER I

    Hours: 56

    Credits: 1

    CULA162

  • MEAT COOKING I

    Course ID: CULA163

    Name: MEAT COOKING I

    Hours: 48

    Credits: 1.5

    CULA163

  • PRACTICUM

    Course ID: CULA164

    Name: PRACTICUM

    Hours: 120

    Credits: 2

    Practicum

  • INSTITUTIONAL NUTRITION

    Course ID: CULA174

    Name: INSTITUTIONAL NUTRITION

    Hours: 35

    Credits: 2

    CULA174

  • INSTITUTIONAL BAKE SHOP

    Course ID: CULA175

    Name: INSTITUTIONAL BAKE SHOP

    Hours: 49

    Credits: 2

    CULA175

  • INSTITUTIONAL SOUP & SAUCES (THEORY)

    Course ID: CULA176

    Name: INSTITUTIONAL SOUP & SAUCES (THEORY)

    Hours: 14

    Credits: 1

    CULA176

  • INSTITUTIONAL VEGETABLES & STARCHES (THEORY)

    Course ID: CULA177

    Name: INSTITUTIONAL VEGETABLES & STARCHES (THEORY)

    Hours: 14

    Credits: 1

    CULA177

  • INSTITUTIONAL MEATS (THEORY)

    Course ID: CULA178

    Name: INSTITUTIONAL MEATS (THEORY)

    Hours: 14

    Credits: 1

    CULA178

  • INSTITUTIONAL MANAGEMENT

    Course ID: CULA179

    Name: INSTITUTIONAL MANAGEMENT

    Hours: 35

    Credits: 3

    CULA179

  • PRACTICAL APPLICATION

    Course ID: CULA180

    Name: PRACTICAL APPLICATION

    Hours: 210

    Credits: 4

    CULA180

  • PRACTICUM

    Course ID: CULA181

    Name: PRACTICUM

    Hours: 120

    Credits: 2

    Practicum

Stay Connected

 

Disclaimer
Privacy Policy