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Health Care Cook Certificate


Program Start: 6 September 2022
Application Deadline: 22 August 2022
Location: Tisdale
Credit Granting Institution: Sask Polytech
Length: 1 year

Overview:

Applications will open soon.  Please check back!

Cooks in health care are in demand. The Health Care Cook program is designed to prepare cooks for work in health care settings, such as hospitals, long-term care homes, personal care homes and private care facilities.  You will interact with patients and residents, modify diets to meet specific texture and nutritional requirements related to medical conditions.  You will combine hands-on cooking skills with online theoretical knowledge to flexibly gain valuable health care cooking experience.

 You will gain experience in:

  • General cooking skills
  • Menu planning
  • Nutrition
  • Special diets
  • Special event planning
  • Communication skills
  • Kitchen operations
  • Safety and sanitation
  • Health care systems

You’ll have the knowledge and skills for a wide variety of jobs in the health care sector, and work full-time in hospitals, long-term care homes, personal care homes and more.

Requirements:

Tuition: $5,500*
Books & Supplies: $2,000*
Student Fees: $85
Health & Dental Plan: $252*
*Note: Tuition, Books and Supplies, Health and Dental amounts are approximate, based on last year's program and may change at anytime.

Notes:

  • International Tuition:  $18,000*

Careers:

When you graduate from the Health Care Cook program, you'll have the knowledge and skills for a wide variety of jobs in the health care sector, and work full-time or part-time in hospitals, long-term care homes, personal care homes and more.

Health Care Cook Certificate includes the following courses

Bakery Production (BAKE105)

You will be introduced to the principles and procedures of preparing various yeast doughs, pastries, quick breads, pies and pie fillings.  You will prepare quick breads, make pie fillings, make baked and unbaked pies, prepare puff pastry and its products and produce and prepare a wide variety of bakery products.  


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.


Clinical Nutrition 1 (NUTR102)

You will learn about various disease states and their required specialized diets. You will apply menu modification techniques in the lab and will gain practical experience writing special diets and making menus.  


Prerequisites:

NUTR 180

Clinical Nutrition 2 (NUTR103)

Building on the skills you developed in Clinical Nutrition 1, you will continue to learn about various disease states and required specialized diets. You will continue to gain practical experience cooking for special diets, writing special diets and making menus.  


Prerequisites:

NUTR 102

Diversity (CLTR100)

You will examine the elements of cultural, gender and disability diversity in Canada and how it impacts legislation in the workplace.  You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada.  Your studies will also provide opportunities to participate in current Indigenous cultural practices.


FOODSAFE Level 2 (SANT185)

Building on the knowledge in FOODSAFE Level 1, you will develop management skills and tools to foster a culture of food safety.        


Prerequisites:

SANT 181(concurrent) or SFTY 111 (concurrent)       

Garde Manger (Theory) (CKNG 102)

The course provides an introduction to procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings. You will also learn procedures for setting up and maintaining a salad bar.


Notes:

Equivalent Course: FOOD 182

Health Care Operations (HLTH200)

You will examine the unique inner workings of health care facilities and how they operate with focus on LEAN concepts, customer service, mental health and safety and security.


Introduction to Cooking (CKNG139)

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.  Also, will learn the principles and procedures for the safe handling of tools and equipment and the principles of safety and sanitation.


Kitchen Operations in Health Care Settings (PLAN101)

You will learn the procedures necessary to manage a kitchen in a health care setting. Your studies will include purchasing and inventory functions in a health care setting. You will also study the process of preparing and delivering food services off site (Meals on Wheels) and you will have an opportunity to plan and schedule staff and other functions. You will understand the principles of cook/chill and re-therming foods.


Menu Development (PLAN179)

You will learn the basic principles of menu planning and standardizing recipes as a tool for maintaining quality, controlling production, and simplifying purchasing. You will also plan various types of menus.


Nutrition and Healthy Living (NUTR180)

You will study the fundamental principles of the science of human nutrition. How nutritional intake affects health will be emphasized. Contemporary issues in nutrition will be discussed.


Professionalism in the Food Service Sector (PROF101)

You will learn strategies to effectively lead and coach employees in the food services industry. You will also develop a resume and apply job search skills relevant to the field of food services and hospitality.


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 Soup and Sauce (FOOD106)

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.


Regional and Cultural Foods (FOOD110)

You will learn how to adapt menus to incorporate Indigenous, regional and cultural food practices.


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.


Short Order Production (FOOD102)

You will prepare a variety of meals and food items appropriate for a short order cooking environment.  You will integrate a wide range of skills you have learned in previous courses.


Special Event Planning (PLAN100)

You will plan special events involving food service suitable for health care settings.  This will include a catering function.




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