Cook means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations.
PGCM students will work in a supervised environment and perform basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation.
Cook 2 is a 14-week, provincially standardized program designed to introduce students to the complexity, diversity and attractiveness of the Cooking profession. Students acquire practical experience preparing a la carte, table d'hote and prix fixe menu items for patrons of the College's training dining room.
After 28 weeks of full-time training, graduates of Cook 1 will have obtained experience in preparing salads and dressings, sandwiches, vegetables and starch, stocks, soups, sauces, basic breads and desserts, butchery, grilling, roasting, baking, char-broiling, steaming, poaching and batch, and volume cooking. Graduates may obtain employment in restaurants, cafeterias, fast food operations as an entry level line cook.