COOK 200 Professional Cook Level 2

School of Hospitality and Tourism

A Professional Cook 2 usually works under some supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a professional cook should have a preliminary understanding of food costing, menu planning, and purchasing processes.

Prerequisites: Successful completion of Professional Cook Level 1

Corequisite: None

Crosslisted: None

Accessibility Services Notice

Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.

Transfer Agreements

Course to Course transfer – NoBlock Transfer – Nobctransferguide.ca
Course Details
Total number of weeks14
Total Credits0.00
Total Hours420
Typical hours per week breakdown
Lab (lab, field, computer)30

Learning Outcomes

Upon successful completion of this course, the learner will be able to:

  1. Create specialty soups and secondary sauces
  2. Characterize and make specialty vegetables and vegetarian dishes
  3. Produce specialty potato, pasta, grain dishes
  4. Produce Meat, poultry, and seafood dishes for volume functions
  5. Make specialty salads and dressings
  6. Prepare hors d’oeuvre and appetizers
  7. Prepare presentation platters
  8. Compose pastries, cakes, and cheesecakes
  9. Prepare food for allergies and special diets
  10. Use volume cooking techniques
  11. Perform deboning meat, poultry, and seafood
  12. Demonstrate basic cost calculation
  13. Examine basic menu planning
  14. Describe the BC Employment Standards and Human Rights Acts
  15. Describe principles of creation and menu planning
  16. Create menus
  17. Perform inventory, ordering and purchasing
  18. Describe ingredients and nutritional properties
  19. Exhibit professional behaviors

Grading Table

Percentage Letter Grade
96-100 A+
91-95 A
86-90 B+
81-85 B
76-80 C+
71-75 C
70 P
<70 F
  DNW

See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.

Disclaimer

Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.