The Professional Cook program follows SkilledTradesBC prescribed course curriculum for institutional entry to Professional Cook 2. Students will perform all phases of kitchen activities building on the skills and knowledge learned in Level 1.
These include the preparation and presentation of: vegetables and vegetarian dishes, soups, sauces, meats, fish and poultry; cold kitchen items, hors d’oeuvres, appetizers and presentation platters; desserts, baking, pastry, cakes and tortes; basic menu planning/costing, front-of-house skills, along with solid knowledge of safety, sanitation and food storage practices.
Level 2 students will also learn a preliminary understanding of food costing, menu planning and purchasing processes.
Students gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 2 students will perform tasking on a partially independent level and in a wider variety of cooking and food preparation methods.
There is a SkilledTradesBC Certificate of Qualification (C of Q) exam at the end of this level training. Upon successful completion of the certificate of qualification exam, students will receive 240 work-based training hours toward the 2000 required to receive SkilledTradesBC Level 2 Certification.
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