This course will provide students with a general introduction to computers and the Microsoft 2016 software.  Course content will span both the fall and winter semesters for Level I Cooks.

The students will create a personal email account, and will be able to create email messages with attached documentation.  Course assignments could be submitted to the instructor via this venue.

With Microsoft Word 2016 the students will assimilate the basic creation of memos and letters utilizing Microsoft’s template options.  Microsoft Publisher 2016 will be introduced to illustrate straight forward documentation design to enhance menu/poster creation.  Microsoft Excel 2016 will cover a number of commands to enhance a worksheet and graph illustrations.  Microsoft Word 2016 will be used to create personal résumés and cover letters, again employing template features within the program.

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.

Cook 3 is the most advanced credential offered in this apprenticeship, this level is 6 weeks in length and meets all the requirements of the national Red Seal standard for cooks. Upon completion of the program students will be competent with all of the major techniques and principles used in cooking, baking and other aspects of food preparation. In addition to demonstrating a mastery 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 necessary to take a leadership role in the kitchen.

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.