Faculty of Culinary Arts: Cook

Diploma of Vocational Education

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.