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Diploma of Vocational Education
Faculty of Culinary Arts
Cook
Duration: 35 weeks plus 2 week work term
Program Description
The Cook program is a provincial apprenticeship training program that will put students on the right path to becoming a Journeyperson. While studying at Academy Canada, students will complete all entry level courses as outlined below. After graduation students will proceed to obtain the required industry experience essential to do additional advanced level courses. Information regarding advanced training and course descriptions are available at each campus. Once students have completed all entry and advanced courses and have the required industry experience, he/she will be eligible to write the Interprovincial Journeyperson examination. Passing this examination will result in receiving Red Seal Certification which gives national mobility of qualifications. Upon completion of the Cook program, students can continue their training for an additional 19 weeks and graduate with both a Diploma of Vocation Education in Cook and Baker.
Apprenticeship Training
The Cook program is an apprenticeable trades program. These courses, completed at Academy Canada, will represent partial completion of requirements for Journeyperson status under the Interprovincial Red Seal Certification. Once this training is complete and the student secures employment in the trade, he/she must register as an apprentice with the Industrial Training Division, Department of Education. Academy Canada’s Cook program at both the St. John’s and Corner Brook campuses is accredited by the Provincial Apprenticeship and Certification Board.
Entry Level Courses
CK-1100 Kitchen Safety
CK-1105 Hygiene and Sanitation
CK-1120 Weights and Measures
CK-1115 Kitchen Tools and Equipment
CK-1125 Basic Cooking Methods and Principles
CK-1130 Receiving and Storage
CK-1135 Vegetables
CK-1136 Mushrooms
CK-1138 Fruits and Nuts
CK-1140 Potatoes
CK-1145 Rices and Grains
CK-1150 Pastas and Dumplings
CK-1155 Stocks and Glazes
CK-1160 Thickening Agents
CK-1165 Soups
CK-1170 Sauces
CK-1175 Meat (Cutting and Handling)
CK-1181 Stuffings
CK-1176 Poultry (Cutting and Handling)
CK-1180 Poultry (Preparation and Cooking)
CK-1185 Fish and Seafood
CK-1182 Beef and Pork (Preparation & Cooking)
CK-1183 Veal and Lamb (Preparation & Cooking)
CK-1201 Sandwiches
CK-1195 Salad and Salad Dressings
CK-1190 Garnishing and Presentation
CK-1210 Dairy Products
CK-1225 Breakfast Cookery
CK-1235 Yeast Products
CK-1245 Quick Breads
CK-1240 Dessert, Pies, Fillings and Toppings
CK-1251 Speciality Icings and Meringues
CK-1252 Speciality Cakes
CK-1250 Basic Cakes, Icings and Meringues
CK-1255 Cookies and Squares
CK-1260 Pastries
CK-1270 Desserts
TS-1510 Occupational Heath and Safety
TS-1520 WHMIS
TS-1530 First Aid
CM-2150 Workplace Communications
MR-1220 Customer Service
MA-1060 Math
SP-2330 Quality Assurance/Quality Control
MC-1050 Introduction to Computers
SD-1700 Workplace Skills
SD-1710 Job Search Techniques
SD-1720 Entrepreneurial Awareness
OT-1190 Work Term
CK-1230 Baking Ingredients and Associated Convenience Products
Employment Opportunities
Upon successful completion of the Cook program, graduates may be employed in restaurants, hotels, hospitals, and other health care institutions, central food commissaries, educational institutions, and other establishments. Cooks are also employed aboard ships and at construction and logging campsites. Students will gain valuable hands-on training throughout their program and will be ready for immediate entry into the work force upon graduation.
Entrance Requirements
High School Graduates or Equivalent
High School Graduates or equivalent are eligible for admission to the Cook program. Students must complete an application form and provide a copy of High School, ABE, or G.E.D. results. Under certain circumstances students who do not meet the formal High School requirements may be accepted upon the recommendation of a High School Principal or Guidance Counsellor. Please contact an Admissions Officer for further details.
Mature Students
Mature students are eligible for admission to the Cook program. These students must be 19 years of age or older, complete an application form, provide a copy of most recent marks, and write a Canadian Adult Achievement Test (CAAT) as arranged by Academy Canada.
For further information, please contact an Admissions Officer at 1-800-561-8000.
Program start dates are subject to sufficient enrollment.
Academy Canada reserves the right to modify any programs, courses, topics, objectives, etc.
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