COOK 300: Professional Cook 3 will have met all of the requirements of the national Red Seal standard for Cook. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen.
Prerequisites: Successful completion of Professional Cook Level 2
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.Course Details| Total number of weeks | 6 |
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| Total Credits | 0.00 |
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| Total Hours | 180 |
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Typical hours per week breakdown| Lab (lab, field, computer) | 30 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- identify specialty cooking methods
- plan food safety systems
- calculate food and labour costing
- outline basic teambuilding, leadership, and supervision skills
- outline buffet presentation and design
- outline basic wine knowledge and selection
- produce specialty and ethnic sauces
- identify game and variety meats
- produce specialty and classic meat, poultry, and seafood dishes
- produce pates, terrines, basic sausage making, curing, and smoking
- produce hot and specialty plated desserts
- produce specialty cakes and tortes
- produce frozen desserts, ice creams, and sorbets
- produce basic chocolate and sugar garnishes
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.