Pre-Employment Cooking

The Pre-Employment Cooking certificate program provides the knowledge, skills required to give you that extra edge for professional entry into the exciting and dynamic food service industry. Enjoy a tremendous array of work settings filled with opportunity for up and coming professionals eager to establish a career. This on-site format is a comprehensive training program designed to provide graduates with a solid foundation for a successful career in the culinary arts, equivalent to First Period Apprenticeship cook training. The program includes a combination of theory, demonstration, and hands on practical application. Define your career direction today: Embrace your passion for food!

Students will also receive certification for Food safe, First Aid and WHMIS

Admission Requirements

Minimum:

  • English 10-2 recommended passing grade of 60%
  • Math 10-3 recommneded passing grade of 60% or
  • GED (pass marke in all five Canadian General Educational Development tests) or
  • Entrance Exam (CAAT -C)

Career Potential
After graduation, individuals may find employment in the industry and possibly register as apprentices with a willing employer and the Apprenticeship Board.

Students successfully completing the program can find employment in camp kitchens, hospitals, nursing homes, restaurants, hotels, banquet halls and conference centers as apprentices.

Transferability
Upon successful completion of the pre-employment program, students may also transfer to the Culinary Arts program or Institutional Cook.

Important Links:
How to Apply and Dates & Cost
Textbooks & Supplies
Funding Options
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Pre-Employment Cooking

  • 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

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