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Professional Cook Training Culinary Arts-Cook Training Program Design & Training Schedule
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Program Design

Overview

The Culinary Arts program covers all aspects of fully functional kitchen environment. The theory components cover food safety, kitchen management, methods of cookery. You will gain practical experience through the formal dining room attached to the professional kitchen.

There are three levels of training:

Upon graduation, you can find excellent opportunities for employment in all areas of the food service industry.

Program Levels

Cook 1

There are two options for training and certification, depending on whether a person enters the training program through the workplace with an employer as sponsor, or directly into College of the Rockies which will serve as the initial sponsor.

Upon successful completion of Cook 1 students will receive a Professional Cook 1 Certificate from COTR. ITA Credential of Qualification (Professional Cook 1) will be issued upon completion of 1000 Work based hours and a mark of 70% or better on the the provincial Qualification Exam.

The program includes:

  • In-school: Technical and practical training in all Professional Cook 1 competencies
    • Workplace Entry: technical training only, or
    • Institution (COTR) Entry: technical training and 600 hours of work-based training
  • Work-based training: 1000 hours

Program Topics:

COOK 101 Occupational Skills
COOK 102 Stocks, Soups & Sauces
COOK 103 Vegetables & Fruits
COOK 104 Starches
COOK 105 Meats
COOK 106 Poultry
COOK 107 Seafood
COOK 108 Garde Manger
COOK 109 Eggs, Breakfast Cookery & Dairy
COOK 110 Baked Goods & Desserts
COOK 111 Beverages

Program Outline: Professional Cook 1 Institution Entry

 Program Outline: Professional Cook 1 Workplace Entry

 See the ITA Cook 1 overview for more details

Cook 2

The COOK 2 Program consists of Culinary Industry technical training in addition to practical and essential skills related to the Cook apprentice program. At this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.

Program Topics:

CKAP2 201 Occupational Skills
CKAP2 202 Stocks, Soups & Sauces
CKAP2 203 Vegetables & Fruits
CKAP2 204 Starches
CKAP2 205 Meats
CKAP2 206 Poultry
CKAP2 207 Seafood
CKAP2 208 Garde Manger
CKAP2 210 Baked Goods & Desserts

Program Outline: Apprentice Cook 2 Workplace Entry

See the ITA Cook 2 overview  for more details

Cook 3

The COOK 3 Program consists of Culinary Industry technical training in addition to practical and essential skills related to the Cook apprentice program. A cook at this level should be able to plan and cost menu’s and recipes, and have an understanding of the communication skills necessary to take a leadership role in the kitchen.

Program Topics:

CKAP3 301 Occupational Skills
CKAP3 302 Stocks, Soups & Sauces
CKAP3 303 Vegetables & Fruits
CKAP3 304 Starches
CKAP3 305 Meats
CKAP3 306 Poultry
CKAP3 307 Seafood
CKAP3 308 Garde Manger
CKAP3 310 Baked Goods & Desserts

Program Outline: Apprentice Cook 3 Workplace Entry

See the ITA Cook 3 overview for more detail

Training Schedule

Program Length Intake
Foundation (Institution) 28 weeks Sep 3, 2013 - Apr 3, 2014
Foundation (Institution) 28 weeks Jan 6, 2014 - July 18,2014
Foundation (Institution) 28 weeks Sep 2, 2015 - Apr 3, 2015
Apprentice - Year 1 (workplace) 6 weeks April, 2014 (Dates TBA)
Apprentice - Year 2 (workplace) 6 weeks Sep 16, 2013 - Oct 25, 2013
Apprentice - Year 3 (workplace) 6 weeks Oct 28, 2013 - Dec 6, 2013
Apprentice - Year 2 (workplace) 6 weeks Sep 15, 2014 - Oct 24, 2014
Apprentice - Year 3 (workplace) 6 weeks Oct 27, 2014 - Dec 5, 2014