Pre-Employment Cooking

If you have a passion for food and embrace working in a fast-paced environment you will enjoy a career as a cook.

The Pre-Employment Cooking certificate program will teach you what you need to know about excelling in the food service industry including meat cutting, how to determine menu costs and how to make soups, sauces and pastries - from scratch.

Whether you want to establish a cooking career or brush up on food standards in preparation and serving, this is a perfect learning opportunity.

Your instructors are certified Red Seal Chefs, which are universally recognized and highly prestigious. They deliver a combination of theory, demonstration and hands-on practical application.

Our comprehensive training program is designed to provide graduates with a solid foundation for a successful career in the culinary arts, equivalent to First Period Apprenticeship cook training.

Included in the program are certifications for Food safe, First Aid and WHMIS (Workplace Hazardous Materials Information System).

Program Admissions

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.

Credentials

Certificate

Admission Requirements

Minimum

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

Transferability

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

Program Start/End Dates
August 27 to December 18, 2020 (Fall Term)

Location
St. Paul Campus

Domestic Student Fees
Application Fee $53.50

Fall Term
Fee payment deadline: August 14, 2020

Tuition $1976.20
Student Association $116.70
Technology Fee $68.48
Recreation Fee $0.00
Total $2,161.38

Visit  Portage Bookstore for textbooks and supplies

International Student Fees
Application Fee $160.00

Fall Term
Fee payment deadline: August 14, 2020

Tuition $5928.60
Student Association $116.70
Technology Fee $68.48
Recreation Fee 0.00
Total $6,113.78

Visit  Portage Bookstore for textbooks and supplies

Need help funding your education? Check out our  funding options.

Other purchases may be necessary in order for students to complete their courses/program.

Due to the COVID-19 pandemic, most Portage College programs will be delivered online. students will need regular access to a computer with a webcam and an internet connection. High speed broadband access is highly recommended for the optimal learning experience.

For technical requirements, visit our Moodle page.

2020 - 2021

Audit Fee - 50% of Course Fee

Document re-issuance Fee - such as, student ID, meal card, certificates etc. (Non-refundable)
Fee is per document - $10

GED Exam Fee (refundable if writing is cancelled)
Writing Fee - $200
Re-write Fee - $190

Invigilation Fee (Non-refundable)
Administration Fee - $25
Invigilation Fee per hour - $25

Prior Learning Assessment Fee (Non refundable)
Cost recovery, minimum $250/course

Supplemental/Deferred Exams (Non-refundable) - $25

Transcript Evaluation Fee - not applicable to dual credit high schools (non-refundable)
External Advanced Credit  - $50

Transcript Fee - $10

Tuition Deposit (non-refundable for oversubscribed programs and international only)
Domestic Students - $100
International Students - $500
Paramedicine - $1500

Pre-Employment Cooking

  • BREAKFAST, BEVERAGES & DAIRY PRODUCTS

    Course ID: CULA189

    Name: BREAKFAST, BEVERAGES & DAIRY PRODUCTS

    Hours: 65

    Credits: 2

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

  • COLD KITCHEN

    Course ID: CULA190

    Name: COLD KITCHEN

    Hours: 65

    Credits: 2

    CULA190

  • CULINARY MATH

    Course ID: CULA187

    Name: CULINARY MATH

    Hours: 30

    Credits: 2

    CULA187

  • DIVERSITY AWARENESS

    Course ID: DIAW101

    Name: DIVERSITY AWARENESS

    Hours: 3

    Credits: 0

    This introductory course is designed to allow the learner to develop an appreciation of the value of diversity within our culture. A unique combination of video and animation sets the path of exploration through a fictitious company. The interactive learning environment is designed for learner engagement and participation.

  • FUNDAMENTAL FRUITS, VEGETABLES & STARCHES

    Course ID: CULA185

    Name: FUNDAMENTAL FRUITS, VEGETABLES & STARCHES

    Hours: 60

    Credits: 2

    CULA185

  • FUNDAMENTAL PROTEINS

    Course ID: CULA186

    Name: FUNDAMENTAL PROTEINS

    Hours: 65

    Credits: 2

    CULA186

  • FUNDAMENTAL STOCKS, SOUPS & SAUCES

    Course ID: CULA184

    Name: FUNDAMENTAL STOCKS, SOUPS & SAUCES

    Hours: 60

    Credits: 2

    CULA184

  • INTRODUCTION TO BAKING

    Course ID: CULA188

    Name: INTRODUCTION TO BAKING

    Hours: 65

    Credits: 2

    CULA188

  • KITCHEN INTRODUCTION

    Course ID: CULA183

    Name: KITCHEN INTRODUCTION

    Hours: 50

    Credits: 2.5

    CULA183

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