Health Care Cook Certificate

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.  

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.

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.  

NUTR 180

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.  

NUTR 102

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.

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

SANT 181(concurrent) or SFTY 111 (concurrent)       

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.

Equivalent Course: FOOD 182

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.

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.

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.

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.

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.

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.

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.

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.

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.    

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.

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

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.

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.

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