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.
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
|COOK 101||Occupational Skills|
|COOK 102||Stocks, Soups & Sauces|
|COOK 103||Vegetables & Fruits|
|COOK 108||Garde Manger|
|COOK 109||Eggs, Breakfast Cookery & Dairy|
|COOK 110||Baked Goods & Desserts|
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.
|CKAP2 201||Occupational Skills|
|CKAP2 202||Stocks, Soups & Sauces|
|CKAP2 203||Vegetables & Fruits|
|CKAP2 208||Garde Manger|
|CKAP2 210||Baked Goods & Desserts|
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.
|CKAP3 301||Occupational Skills|
|CKAP3 302||Stocks, Soups & Sauces|
|CKAP3 303||Vegetables & Fruits|
|CKAP3 308||Garde Manger|
|CKAP3 310||Baked Goods & Desserts|
|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|