Cook Advanced
Free
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*Approved as a vocational program under the Ontario Career Colleges Act, 2005
Cooks prepare and cook complete meals or individual dishes in various commercial and institutional settings.
They are employed in restaurants, hotels, hospitals, retirement homes, educational institutions, and other establishments. They are also employed aboard ships and at construction and logging campsites.
Course Features
- Schedule 0
- Quizzes 0
- Category 3 hours
- Accreditation All levels
- Articulations English
- Students 0
- Assessments Yes
Program Overview
- Food theory
- Safety, sanitation, and hygiene
- Culinary math
- Food preparation principles
- Cost control
- Culinary techniques
- Nutrition and specialized diets
- Menu planning
- Baking and pastry techniques
- Culinary display
- Quantity food preparation
- Sustainability and food ethics
- Communication and supervision
Admission Requirements
- An Ontario Secondary School Diploma or equivalent, or
- Students are 18 years of age or older and pass a Superintendent approved qualifying test
Graduates of the Cook Advanced program may apply their training to a variety of positions such as:
- Breakfast cook
- Restaurant cook
- Cook - Canadian armed forces
- Line cook
- Short order cook
- Pastry cook
- Hospital cook
- Therapeutic diet cook
- Second/third cook
- Dietary cook
- Caterer cook
- Special diet cook
NOC: 6322
