Institutional Cook

Now you're cooking!

There is a high-demand for institutional cooks to work in hospitals, large institutions, seniors housing and remote camps. In just two semesters you'll learn everything about large quantity food production, specialized bulk cooking methods and equipment. After your second semester, you'll be placed in a three-week practicum and be eligible to write your first-year apprenticeship.

You'll also receive certificates in National Food Safety, WHMIS and First Aid - everything you need to continue your training towards your Journeyman certificate.

Career Potential
Institional Cooks jobs are in demand. There are many full-time positions available although shift work may be required. Institutional Cooks usually start out as an apprentices, and then become line cooks progressing as they acquire additional skills.

Institutional Cooks find positions in large kitchen production such as senior housing, remote camps and hospitals to name a few. Institutional Cooks may continue to Journeyman certificate with futher training.




Admission Requirements

  • Successful Trades Exam A or
  • Math 10-3 and English 10-2 or
  • GED (pass mark in all five tests)

Recommended:

  • English 30-3, Physics 20 or Chemistry 20 or Science 20
  • Related career and technology studies courses
  • Must be able to function in Word Processing
  • Basic computer skills
  • Knowledge in internet usage and e-mail
  • Transcript. CAAT -C, Stanine 5 in Reading Comprehension, Total Math
  • Recommend that students register as apprentices
  • Consultation with instructor

 Important Links:
How to Apply and Dates & Cost
Textbooks & Supplies
Funding Options
Need more info? Click here for email

Institutional Cook

  • VALUE ADDED PRODUCTS

    Course ID: CULA139

    Name: VALUE ADDED PRODUCTS

    Hours: 12

    Credits: 0.5

    The student will study and practice the importance of receiving, storing and cooking convenience food.

  • COOKING FUNDAMENTALS

    Course ID: CULA140

    Name: COOKING FUNDAMENTALS

    Hours: 52

    Credits: 3

    This course provides the students with emergency First Aid certification, sanitation training, and Kitchen W.H.M.I.S. It covers basic cooking principles and introduces the student to the safe use of tools and equipment, as well as the use of recipes and menus.

  • TRADE CALCULATIONS I

    Course ID: CULA141

    Name: TRADE CALCULATIONS I

    Hours: 40

    Credits: 1.5

    Students will learn basic measurements, conversion from standard or U.S. system to metric, converting recipes, portion costing and food cost percentage.

  • BREAKFAST, BEVERAGES & DAIRY PRODUCTS

    Course ID: CULA149

    Name: BREAKFAST, BEVERAGES & DAIRY PRODUCTS

    Hours: 12

    Credits: 0.5

    Students will learn how to prepare and cook many different breakfast items, the preparation of tea and coffee and study dairy products.

  • MEAT PORTIONING I

    Course ID: CULA158

    Name: MEAT PORTIONING I

    Hours: 48

    Credits: 1.5

    CULA158

  • STOCKS, SOUPS & SAUCES I

    Course ID: CULA159

    Name: STOCKS, SOUPS & SAUCES I

    Hours: 70

    Credits: 2

    CULA159

  • BAKESHOP I

    Course ID: CULA160

    Name: BAKESHOP I

    Hours: 76

    Credits: 3

    CULA160

  • PANTRY I

    Course ID: CULA161

    Name: PANTRY I

    Hours: 20

    Credits: .5

    CULA161

  • ENTREMETIER I

    Course ID: CULA162

    Name: ENTREMETIER I

    Hours: 56

    Credits: 1

    CULA162

  • MEAT COOKING I

    Course ID: CULA163

    Name: MEAT COOKING I

    Hours: 48

    Credits: 1.5

    CULA163

  • PRACTICUM

    Course ID: CULA164

    Name: PRACTICUM

    Hours: 120

    Credits: 2

    Practicum

  • INSTITUTIONAL NUTRITION

    Course ID: CULA174

    Name: INSTITUTIONAL NUTRITION

    Hours: 35

    Credits: 2

    CULA174

  • INSTITUTIONAL BAKE SHOP

    Course ID: CULA175

    Name: INSTITUTIONAL BAKE SHOP

    Hours: 49

    Credits: 2

    CULA175

  • INSTITUTIONAL SOUP & SAUCES (THEORY)

    Course ID: CULA176

    Name: INSTITUTIONAL SOUP & SAUCES (THEORY)

    Hours: 14

    Credits: 1

    CULA176

  • INSTITUTIONAL VEGETABLES & STARCHES (THEORY)

    Course ID: CULA177

    Name: INSTITUTIONAL VEGETABLES & STARCHES (THEORY)

    Hours: 14

    Credits: 1

    CULA177

  • INSTITUTIONAL MEATS (THEORY)

    Course ID: CULA178

    Name: INSTITUTIONAL MEATS (THEORY)

    Hours: 14

    Credits: 1

    CULA178

  • INSTITUTIONAL MANAGEMENT

    Course ID: CULA179

    Name: INSTITUTIONAL MANAGEMENT

    Hours: 35

    Credits: 3

    CULA179

  • PRACTICAL APPLICATION

    Course ID: CULA180

    Name: PRACTICAL APPLICATION

    Hours: 210

    Credits: 4

    CULA180

  • PRACTICUM

    Course ID: CULA181

    Name: PRACTICUM

    Hours: 120

    Credits: 2

    Practicum

Stay Connected

Disclaimer
Privacy Policy