Sign In   |   Careers   |   Contact Us
logo
Featured Programs

Recreation & Community Development (Year 1)

Leadership, volunteerism, social awareness—these are characteristics shared by people working in recreation and community development. It’s a growth industry, and Saskatchewan Polytechnic&...

IATEC (Indigenous Access & Transition Education Certificate)

Take the next step towards a university degree!  Enroll in the Indigenous Access and Transition Education Certificate (IATEC) program offered in Nipawin starting October 2017.  This 8-month ...

Food Service Cook


Program Start: 2 January 2018
Application Deadline: 8 December 2017
Location: Melfort
Credit Granting Institution: Sask Polytech
Length: 12 weeks

Overview:

If you want to get into the workforce quickly and you like working in fast-paced environments, the Food Service Cook program is a great choice. Food service cooks prepare meals and snacks for large numbers of people—and they are in demand in restaurants, hotels, casinos, health and educational institutes, remote mining camps and more.

The program is designed with industry input, so you’ll get practical skills. In fact, most of your “classroom” learning is done in a commercial kitchen.

You’ll get the kind of entry level cooking skills and hands-on experience employers want, while learning how to prepare a large number of orders. Get practical experience in:

  • basic cooking principles
  • soups, pastas and cold foods
  • breakfast and dairy
  • meat and poultry basics
  • kitchen tools and equipment
  • professionalism
  • safety, sanitation and WHMIS

When you graduate from the Food Service Cook program, you’ll have the knowledge and skills for a wide variety of jobs. Work full or part time in coffee shops, restaurants and hotels. Look for positions in health care and educational institutes, fly-in fishing resorts, mining and construction camps, and more.

Use your applied certificate to earn credit towards becoming a journeyperson cook. Becoming a certified journeyperson opens the door to higher wages and more job opportunities.

Requirements:

Notes:

This program is considered Provincial Training Allowance (PTA) eligible.

Provincial Training Allowance (PTA)

The Provincial Training Allowance (PTA) provides income and program cost assistance to low-income adult students enrolled in full-time eligible workforce development or skills training programs. Individuals are only eligible to apply for PTA after being accepted in an approved training program.

Food Service Cook Applied Certificate includes the following courses

Basic Cooking Principles (CKNG 110)

The course provides an introduction to the fundamental principles and methods that are the foundation of the cooking trade. You will study the major cooking methods and preliminary seasoning, flavouring, cooking, mise en place and pre-preparation techniques.

 

Equivalent Course: FOOD 189


Breakfast Cooking Fundamentals (CKNG 119)

You will prepare breakfast and dairy products. This includes cooking eggs using a variety of methods; preparing omelets, frittatas, pancakes, waffles and French toast, cooking breakfast meats and potatoes.


Garde Manger (Practical) (CKNG 103)

You will gain practical experience in preparing cold foods while adhering to established standards of quality and quantity. These include salads, sandwiches, cold entree plates, appetizers, buffet platters and relish trays. Work methods and food presentation, cost control and proper food handling techniques will be emphasized.


Quantity Food Production (FOOD 103)

You will prepare foods in quantity. You will perform in a safe manner and comply with sanitation legislation. You will be required to adhere to portion and quality controls for all types of food preparation.


Quantity Meat Preparation (FOOD 104)

You will be exposed to volume cooking and service techniques for meat, poultry, fish and seafood. You will use a variety of cooking techniques to prepare meals using these meats.


Quantity Preparation of Soups and Sauces (FOOD 106)

You will be exposed to volume cooking and service techniques for soups and sauces. You create a variety of soups and sauces in large quantities.


Quantity Preparation of Vegetables and Starches (FOOD 105)

You will be exposed to volume cooking and service techniques for potatoes, vegetables, starches and pasta. You will use a variety of cooking techniques to prepare meals using these ingredients.


Safety, Sanitation and WHMIS (SFTY 111)

You will gain an understanding of the procedures related to safety and sanitation in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare safe, sanitary foods for customers while avoiding injury to yourself and your colleagues.


Tools and Equipment (EQPT 108)

You will learn the principles and procedures for safely and efficiently using a wide range of kitchen equipment and tools.

 

Equivalent Course: EQPT 189