CHEF-200 - Culinary Arts Professional Cook 2 -
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Course Details
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The Professional Cook 2 with Indigenous Content (PC2) is an Industry Training Authority (ITA) designed program. The intention of this program is to introduce apprentices to Indigenous culture through traditional food gathering and preparation. Learners will perform all kitchen activities, including preparing and presenting vegetables, soups, sauces, meat, fish and poultry; cold kitchen items; desserts, baking, and pastry; basic menu planning/costing; and knowledge of safety, sanitation and food storage. Throughout the program, Indigenous knowledge, traditional practices, and Indigenous content is weaved throughout, inclusive of occupational and trade knowledge related to the provincial and federal codes, Acts, and standards. Learners will also gain valuable knowledge that will empower apprentices to become leaders in the field with a deepened understanding of the Indigenous culture and tradions related to food. The ITA requires students in the PC2 program to develop the following core competencies based on the percentage of program time spent in each of the following areas: . Occupational Skills: 10% . Stocks, Soups and Sauces: 13% . Vegetables and Fruits: 10% . Starches: 10% . Meats: 13% . Poultry: 10% . Seafood: 7% . Garde Manger: 10% . Baked Goods and Desserts: 10% . Final Exam: 7%
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Part of the:CAREER TRAINING (TRADES) Department
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Available/Required in the following Programs:Culinary Arts Professional Cook Level 2 - Certificate Completion Plan
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Course Outline
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Instructors Qualifications:
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Office Hours:
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Contact Hours:
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240
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Student Evaluation
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Learning Outcomes:
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Text and Materials:
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Other Resources:
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Transfer Credits:
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Other Information:
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