Pre-Employment Cooking

If you have a passion for food and embrace working in a fast-paced environment you will enjoy a career as a cook.

The Pre-Employment Cooking certificate program will teach you what you need to know about excelling in the food service industry including meat cutting, how to determine menu costs and how to make soups, sauces and pastries - from scratch.

Whether you want to establish a cooking career or brush up on food standards in preparation and serving, this is a perfect learning opportunity.

Your instructors are Red Seal Chefs which is a universally recognized and highly prestigious certification. They deliver a combination of theory, demonstration and hands-on practical application.

Our comprehensive training program is designed to provide graduates with a solid foundation for a successful career in the culinary arts, equivalent to First Period Apprenticeship cook training.

Included in the program are certifications for Food safe, First Aid and WHMIS (Workplace Hazardous Materials Information System).

Admission Requirements

Minimum:

  • English 10-2 recommended passing grade of 60%
  • Math 10-3 recommended passing grade of 60% or
  • GED (pass mark in all five Canadian General Educational Development tests) or
  • Entrance Exam (CAAT -C)

Career Potential
After graduation, individuals may find employment in the industry and possibly register as apprentices with a willing employer and the Apprenticeship Board.

Students successfully completing the program can find employment in camp kitchens, hospitals, nursing homes, restaurants, hotels, banquet halls and conference centers as apprentices.

Transferability
Upon successful completion of the pre-employment program, students may also transfer to the Culinary Arts program.

Important Links:
Program Dates & Cost
Application Process
Textbooks & Supplies
Funding Options
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Pre-Employment Cooking

  • BREAKFAST, BEVERAGES & DAIRY PRODUCTS

    Course ID: CULA189

    Name: BREAKFAST, BEVERAGES & DAIRY PRODUCTS

    Hours: 65

    Credits: 2

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

  • COLD KITCHEN

    Course ID: CULA190

    Name: COLD KITCHEN

    Hours: 65

    Credits: 2

    CULA190

  • CULINARY MATH

    Course ID: CULA187

    Name: CULINARY MATH

    Hours: 30

    Credits: 2

    CULA187

  • DIVERSITY AWARENESS

    Course ID: DIAW101

    Name: DIVERSITY AWARENESS

    Hours: 3

    Credits: 0

    This introductory course is designed to allow the learner to develop an appreciation of the value of diversity within our culture. A unique combination of video and animation sets the path of exploration through a fictitious company. The interactive learning environment is designed for learner engagement and participation.

  • FUNDAMENTAL FRUITS, VEGETABLES & STARCHES

    Course ID: CULA185

    Name: FUNDAMENTAL FRUITS, VEGETABLES & STARCHES

    Hours: 60

    Credits: 2

    CULA185

  • FUNDAMENTAL PROTEINS

    Course ID: CULA186

    Name: FUNDAMENTAL PROTEINS

    Hours: 65

    Credits: 2

    CULA186

  • FUNDAMENTAL STOCKS, SOUPS & SAUCES

    Course ID: CULA184

    Name: FUNDAMENTAL STOCKS, SOUPS & SAUCES

    Hours: 60

    Credits: 2

    CULA184

  • INTRODUCTION TO BAKING

    Course ID: CULA188

    Name: INTRODUCTION TO BAKING

    Hours: 65

    Credits: 2

    CULA188

  • KITCHEN INTRODUCTION

    Course ID: CULA183

    Name: KITCHEN INTRODUCTION

    Hours: 50

    Credits: 2.5

    CULA183

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