Pre-Employment Cooking

The Pre-Employment Cooking certificate program provides the knowledge, skills and attitude required to give you that extra edge for professional entry into the exciting and dynamic food service industry. Enjoy a tremendous array of work settings filled with opportunity for up and coming professionals eager to establish a career. This on-site format is a comprehensive training program designed to provide graduates with a solid foundation for a successful career in the culinary arts, equivalent to First Period Apprenticeship cook training. The program includes a combination of theory (both on-line and in-class), demonstration, and hands on practical application. Define your career direction today: Embrace your passion for food!


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
  • Basic computer skills
  • Knowledge in internet usage and e-mail
  • CAAT -C, Stanine 5 in Reading Comprehension, Total Math
  • Recommend that students register as apprentices.


Career Potential
Cooks are employed in hotels, clubs, restaurants, catering firms, cafeterias, institutions, homes, high-class specialty food outlets, and isolated bases and camps. Some jobs are seasonal. (ref. Alberta Apprenticeship and Industry Training: www.tradesecrets.gov.ab.ca) Culinary Arts prepares students to work at an entry level (for examples as a prep cook or line cook) in the food service industry. and expands student's potential for advancement in foods service careers. Graduates are also eligible to write the First and Second Period Apprenticeship Exams and continue their apprenticeship training and work experience (pending PAC approval). All students are eligible for student membership in the Canadian Federation of Chefs and Cooks (CFCC).

Transferability
Successful students can transfer to the Culinary Arts program or Institutional Cook.

Important Links:
How to Apply and Dates & Cost
Textbooks & Supplies
Funding Options
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Pre-Employment Cooking

  • 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

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