Professional Cook - Certificate (2017/18)
|Total Cost (tuition & fees)||$3,144.92|
|International Tuition »|
All students that apply to the College are required to pay the $30 application fee. The application fee for international students is $100. Trades Apprenticeship students who are new to the College pay a one-time application fee per trade.
|Student Association Fee:|
For credit based courses there is an $11.50 student association fee for each course. The maximum student associate fee is 3 courses per semester for a total of $34.50. Some programs (Trades, Vocational & Health) are charged based on number of weeks they are in session. For these programs the student association fee is $2.30 per week of study (an 8 week program is charged $2.30 x 8 weeks = $18.40 fee).
|Bus Pass Fee:|
Students that are enrolled in full time studies at College of the Rockies pay a bus pass fee for unlimited access to public transit in the Cranbrook area. This fee only applies to students enrolled in an On-campus program at the Cranbrook and Gold Creek campus (online students are not required to pay bus pass fees).
|Health and Dental Fee:|
An annual fee of $225 for the Health & Dental Plan is charged to students registered in the Fall Term in nine or more face-to-face (in-class) credits/hours or enrolled in full-time programs lasting for at least nine weeks of study. This plan provides you with extended health and dental coverage for some of those services not covered by the BC MSP and other health-care programs.
*These prices are for domestic students and may not be 100% accurate. However, these estimates will give you an adequate idea of tuition and fees for our programs. These prices do not include textbook costs. All prices are subject to change.
A "Cook" is a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish, poultry, cold kitchen items, desserts, baking, and pastry. They know basic menu planning/costing as well as safety, sanitation, food storage, and occupational skills.
Students cover all basic aspects of the kitchen theory: Food safety, occupational skills, and methods of cookery. Practical instruction includes soups, sauces, meat and fish cookery, vegetables, pastry, cold kitchen, meat processing, and breakfast cookery.
Students are introduced to the preparation and service of luncheon banquets, and a la carte menu's for the Class Act dining room.
Foodsafe Level 1, Grade 10 (Grade 12 preferred). Ability to communicate effectively in oral and written English. All applicants will be interviewed by the program coordinator in person or by telephone before the start of class.
Flexible Assessment (FA): Yes (Credit can be awarded for this program through FA)
Prior Learning Credit: Student may apply for prior learning credit with the ITA (Industry Training Authority), please visit www.itabc.ca
Visit our Trades Training Schedule for program start dates
Upon the successful completion of this program, you should be able to:
- have a basic theory and practical knowledge of generally accepted industry cooking and baking methods (see Course Units for list of topics);
- apply basic kitchen management and recipe conversions, menu planning, menu costing, receiving and properly rotating food; and
- know the setup of a dining room and customer service.
This program should help you:
- apply professional cooking theory and practical skills;
- experience working independently and in teams in a professional kitchen setting;
- recognize and use safety skills necessary to work safely in a kitchen setting; and
- apply proper food handling, storage, and food safety skills.
COOK 101 - Occupational Skills
- Trade Knowledge
- Safety Standards
- Sanitary Standards
- Production Procedures
- Menu Planning
- Ordering and Inventory
- Ingredients and Nutritional Properties
COOK 102 - Stocks, Soups & Sauces
- Thickening and Binding Agents
COOK 103 - Vegetables & Fruits
COOK 104 - Starches
- Pasta and Farinaceous Products
- Rice, Grains and Legumes
COOK 105 - Meats
- Cut and Process Meats
- Cook Meats
COOK 106 - Poultry
- Cut and Process Poultry
- Cook Poultry
COOK 107 - Seafood
- Cut and Process Seafood
- Cook Fish
- Cook Shellfish
COOK 108 - Garde Manger
- Dressings, Condiments and Accompaniments
COOK 109 - Eggs, Breakfast Cookery & Dairy
- Egg Dishes
- Breakfast Accompaniments
- Dairy Products and Cheeses
COOK 110 - Baked Goods & Desserts
- Principles of Baking
- Quick Breads
- Yeast Products
COOK 111 - Beverages
Many of our programs and courses will allow you to transfer to other colleges and universities in Canada. You can also apply to get transfer credits from past courses that will go towards completing your program here at College of the Rockies.
Learn how to transfer your courses to College of the Rockies
If you would like to continue your studies our courses transfer to a wide number of Canadian colleges and universities. If you are transferring to a BC college or university visit the BC Transfer website to see if our courses transfer to that institution.