D2L Corporation
2017-12-12T10:56:33-05:00
2017-12-12T10:56:33-05:00
D2L Corporation
Cook Apprenticeship
Students develop skills and abilities in the food service industry, including food prep, preparing cost-effective menu items, and more.
2017-12-06
2016
Alberta Education
Course CKA3401 Kitchen Orientation
1.
General Outcome
use the tools and equipment standard for the cook trade
1.1
Specific Outcome
use hand tools, small wares and knives, including
1.1.1
Specific Outcome
aluminum and stainless steel pots and pans
1.1.2
Specific Outcome
stainless steel, glass and plastic bowls
1.1.3
Specific Outcome
scales
1.1.4
Specific Outcome
volume measures
1.1.5
Specific Outcome
measuring cups and measuring spoons
1.1.6
Specific Outcome
portion scoops
1.1.7
Specific Outcome
thermometers
1.1.8
Specific Outcome
knives of various lengths, shapes and sizes
1.1.9
Specific Outcome
sharpening devices
1.1.10
Specific Outcome
peelers and zesters
1.1.11
Specific Outcome
spatulas, spoons and skimmers
1.1.12
Specific Outcome
tongs and whips
1.1.13
Specific Outcome
strainers, sieves and colanders
1.1.14
Specific Outcome
food mills, ricers and graters
1.2
Specific Outcome
use processing equipment, including
1.2.1
Specific Outcome
meat slicers
1.2.2
Specific Outcome
mixers
1.2.3
Specific Outcome
blenders
1.2.4
Specific Outcome
food choppers
1.2.5
Specific Outcome
meat grinders
1.2.6
Specific Outcome
food processors
1.2.7
Specific Outcome
band saws
1.2.8
Specific Outcome
tomato slicers
1.3
Specific Outcome
use cooking equipment, including
1.3.1
Specific Outcome
stoves
1.3.2
Specific Outcome
ovens
1.3.3
Specific Outcome
steam cabinets
1.3.4
Specific Outcome
steam kettles
1.3.5
Specific Outcome
deep fat fryers
1.3.6
Specific Outcome
griddles
1.3.7
Specific Outcome
grills and broilers
1.4
Specific Outcome
use rethermalizing and holding equipment, including
1.4.1
Specific Outcome
steam or hot holding tables
1.4.2
Specific Outcome
chafing dishes
1.4.3
Specific Outcome
cold holding tables
1.5
Specific Outcome
use dishwashing and sanitizing equipment
1.6
Specific Outcome
use beverage dispensing equipment, including
1.6.1
Specific Outcome
coffee brew machines and service carousels
1.6.2
Specific Outcome
juice dispensers
1.6.3
Specific Outcome
beverage guns
1.6.4
Specific Outcome
refrigerated dairy dispensers
1.7
Specific Outcome
use exhaust fans, hoods and ventilation systems
1.8
Specific Outcome
use coolers and freezers
2.
General Outcome
describe a professional kitchen
2.1
Specific Outcome
describe the classical brigade, including
2.1.1
Specific Outcome
chef
2.1.2
Specific Outcome
sous-chef
2.1.3
Specific Outcome
saucier
2.1.4
Specific Outcome
poissonier
2.1.5
Specific Outcome
entremetier
2.1.6
Specific Outcome
rôtisseur
2.1.7
Specific Outcome
garde manger
2.1.8
Specific Outcome
pâtissier
2.1.9
Specific Outcome
tournant
2.2
Specific Outcome
describe the guild system
2.3
Specific Outcome
discuss the forebears of modern cooking, including
2.3.1
Specific Outcome
Marie-Antoine Carême
2.3.2
Specific Outcome
Auguste Escoffier
2.3.3
Specific Outcome
Fernand Point
2.4
Specific Outcome
discuss basic kitchen terminology
2.5
Specific Outcome
describe the structure and function in traditional and modern kitchens, including
2.5.1
Specific Outcome
the Alberta Occupational Profiles for cook and chef profiles
2.5.2
Specific Outcome
common job titles
2.6
Specific Outcome
describe how to work safely in a professional kitchen, paying special attention to
2.6.1
Specific Outcome
knife sharpening
2.6.2
Specific Outcome
lifting
2.6.3
Specific Outcome
burn prevention
2.6.4
Specific Outcome
preventing slips and falls
2.6.5
Specific Outcome
safety guards, guides and plungers
3.
General Outcome
perform calculations using the metric and US standard systems
3.1
Specific Outcome
use the metric system to perform foodservice calculations, including
3.1.1
Specific Outcome
volume measurement
3.1.2
Specific Outcome
weight measurement
3.1.3
Specific Outcome
linear measurement
3.1.4
Specific Outcome
area measurement
3.1.5
Specific Outcome
volume (capacity) measurement
3.1.6
Specific Outcome
mass (weight)
3.1.7
Specific Outcome
temperature
3.2
Specific Outcome
describe the US standard system as it relates to foodservice calculations, including
3.2.1
Specific Outcome
linear (length) measurement
3.2.2
Specific Outcome
area measurement
3.2.3
Specific Outcome
volume (capacity) measurement
3.2.4
Specific Outcome
mass (weight)
3.2.5
Specific Outcome
temperature
3.2.6
Specific Outcome
measurement conversions
3.3
Specific Outcome
identify the differences of the US standard and imperial systems, including
3.3.1
Specific Outcome
gallons
3.3.2
Specific Outcome
quarts
3.3.3
Specific Outcome
pints
4.
General Outcome
demonstrate basic competencies
4.1
Specific Outcome
demonstrate fundamental skills to
4.1.1
Specific Outcome
communicate
4.1.2
Specific Outcome
manage information
4.1.3
Specific Outcome
use numbers
4.1.4
Specific Outcome
think and solve problems
4.2
Specific Outcome
demonstrate personal management skills to
4.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
4.2.2
Specific Outcome
be responsible
4.2.3
Specific Outcome
be adaptable
4.2.4
Specific Outcome
learn continuously
4.2.5
Specific Outcome
work safely
4.3
Specific Outcome
demonstrate teamwork skills to
4.3.1
Specific Outcome
work with others
4.3.2
Specific Outcome
participate in projects and tasks
5.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
5.1
Specific Outcome
identify short-term and long-term goals
5.2
Specific Outcome
identify steps to achieve goals
Course CKA3406 Kitchen Mathematics
1.
General Outcome
perform basic mathematic calculations for foodservice
1.1
Specific Outcome
establish item cost, utilizing
1.1.1
Specific Outcome
invoices
1.1.2
Specific Outcome
per unit cost
1.1.3
Specific Outcome
additional costs such as delivery charges
1.2
Specific Outcome
calculate yields, utilizing
1.2.1
Specific Outcome
AP (as purchased) weight
1.2.2
Specific Outcome
EP (edible portion) weight
1.2.3
Specific Outcome
trim loss
1.3
Specific Outcome
cost a recipe, using these steps
1.3.1
Specific Outcome
determine ingredient amounts required (from a standardized recipe)
1.3.2
Specific Outcome
calculate EP price per unit for each ingredient
1.3.3
Specific Outcome
multiply EP cost by the ingredient amount for each item
1.3.4
Specific Outcome
add the ingredient costs together
1.3.5
Specific Outcome
account for condiment allowances such as herbs, spices and seasonings
1.3.6
Specific Outcome
calculate final recipe cost
1.4
Specific Outcome
establish selling price, utilizing
1.4.1
Specific Outcome
food cost
1.4.2
Specific Outcome
labour cost
1.4.3
Specific Outcome
operating cost
1.4.4
Specific Outcome
net profit
1.5
Specific Outcome
perform recipe conversions, considering
1.5.1
Specific Outcome
evaporation
1.5.2
Specific Outcome
time
1.5.3
Specific Outcome
equipment
1.5.4
Specific Outcome
seasoning
2.
General Outcome
demonstrate basic competencies
2.1
Specific Outcome
demonstrate fundamental skills to
2.1.1
Specific Outcome
communicate
2.1.2
Specific Outcome
manage information
2.1.3
Specific Outcome
use numbers
2.1.4
Specific Outcome
think and solve problems
2.2
Specific Outcome
demonstrate personal management skills to
2.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
2.2.2
Specific Outcome
be responsible
2.2.3
Specific Outcome
be adaptable
2.2.4
Specific Outcome
learn continuously
2.2.5
Specific Outcome
work safely
2.3
Specific Outcome
demonstrate teamwork skills to
2.3.1
Specific Outcome
work with others
2.3.2
Specific Outcome
participate in projects and tasks
3.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
3.1
Specific Outcome
identify short-term and long-term goals
3.2
Specific Outcome
identify steps to achieve goals
Course CKA3411 Meats & Seafood 1
1.
General Outcome
demonstrate purchasing, grading, handling and storage techniques
1.1
Specific Outcome
describe grading, quality factors and purchasing standards for meat, including
1.1.1
Specific Outcome
beef
1.1.2
Specific Outcome
pork
1.1.3
Specific Outcome
veal
1.1.4
Specific Outcome
lamb
1.2
Specific Outcome
describe grading, quality factors and purchasing standards for fish, seafood and shellfish
1.3
Specific Outcome
describe grading, quality factors and purchasing standards for poultry
1.4
Specific Outcome
describe grading, quality factors and purchasing standards for a variety of meats, including
1.4.1
Specific Outcome
liver
1.4.2
Specific Outcome
kidney
1.4.3
Specific Outcome
sweetbread
1.4.4
Specific Outcome
heart
1.4.5
Specific Outcome
tongue
1.4.6
Specific Outcome
oxtail
1.4.7
Specific Outcome
tripe
1.5
Specific Outcome
use handling and storage procedures for meat, including
1.5.1
Specific Outcome
fresh meats
1.5.2
Specific Outcome
frozen meats
1.6
Specific Outcome
use handling and storage procedures for poultry, including
1.6.1
Specific Outcome
fresh poultry
1.6.2
Specific Outcome
frozen poultry
1.7
Specific Outcome
use handling and storage procedures for fish, seafood and shellfish, including
1.7.1
Specific Outcome
fresh product
1.7.2
Specific Outcome
frozen product
1.8
Specific Outcome
use handling and storage procedures for a variety of meats
2.
General Outcome
demonstrate basic competencies
2.1
Specific Outcome
demonstrate fundamental skills to
2.1.1
Specific Outcome
communicate
2.1.2
Specific Outcome
manage information
2.1.3
Specific Outcome
use numbers
2.1.4
Specific Outcome
think and solve problems
2.2
Specific Outcome
demonstrate personal management skills to
2.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
2.2.2
Specific Outcome
be responsible
2.2.3
Specific Outcome
be adaptable
2.2.4
Specific Outcome
learn continuously
2.2.5
Specific Outcome
work safely
2.3
Specific Outcome
demonstrate teamwork skills to
2.3.1
Specific Outcome
work with others
2.3.2
Specific Outcome
participate in projects and tasks
3.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
3.1
Specific Outcome
identify short-term and long-term goals
3.2
Specific Outcome
identify steps to achieve goals
Course CKA3416 Meats & Seafood 2
1.
General Outcome
prepare primal and fabricated cuts
1.1
Specific Outcome
identify primal and fabricated cuts of meat, including
1.1.1
Specific Outcome
front quarter and hind quarter for beef
1.1.2
Specific Outcome
shoulder, loin, leg and belly for pork
1.1.3
Specific Outcome
cured and smoked pork products
1.1.4
Specific Outcome
leg, shank, whole loin and foreshank for veal
1.1.5
Specific Outcome
leg, whole loin, front, shank and breast for lamb
1.2
Specific Outcome
identify primal and fabricated cuts of poultry
1.3
Specific Outcome
identify fabricated cuts of fish, seafood and shellfish, including
1.3.1
Specific Outcome
round fish
1.3.2
Specific Outcome
flat fish
1.3.3
Specific Outcome
mollusks
1.3.4
Specific Outcome
crustaceans
1.4
Specific Outcome
identify fabricated cuts of a variety of meats, including
1.4.1
Specific Outcome
liver
1.4.2
Specific Outcome
kidney
1.4.3
Specific Outcome
sweetbread
1.4.4
Specific Outcome
heart
1.4.5
Specific Outcome
tongue
1.4.6
Specific Outcome
oxtail
1.4.7
Specific Outcome
tripe
1.5
Specific Outcome
prepare fabricated cuts of meat, understanding
1.5.1
Specific Outcome
collagen and elastin connective tissue
1.5.2
Specific Outcome
protein fibres and grain of meat
1.5.3
Specific Outcome
cutting techniques
1.6
Specific Outcome
prepare fabricated cuts of poultry, including
1.6.1
Specific Outcome
whole chicken
1.6.2
Specific Outcome
splits
1.6.3
Specific Outcome
quarters
1.6.4
Specific Outcome
eight-piece cut
1.6.5
Specific Outcome
nine-piece cut
1.7
Specific Outcome
prepare fabricated cuts of fish, seafood and shellfish, including
1.7.1
Specific Outcome
filleting a fish
1.7.2
Specific Outcome
portioning
1.7.3
Specific Outcome
cleaning, shucking and pealing various shellfish
1.8
Specific Outcome
prepare fabricated cuts of a variety of meats, including
1.8.1
Specific Outcome
cleaning
1.8.2
Specific Outcome
removing skin and/or veins
1.8.3
Specific Outcome
portioning
2.
General Outcome
demonstrate basic competencies
2.1
Specific Outcome
demonstrate fundamental skills to
2.1.1
Specific Outcome
communicate
2.1.2
Specific Outcome
manage information
2.1.3
Specific Outcome
use numbers
2.1.4
Specific Outcome
think and solve problems
2.2
Specific Outcome
demonstrate personal management skills to
2.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
2.2.2
Specific Outcome
be responsible
2.2.3
Specific Outcome
be adaptable
2.2.4
Specific Outcome
learn continuously
2.2.5
Specific Outcome
work safely
2.3
Specific Outcome
demonstrate teamwork skills to
2.3.1
Specific Outcome
work with others
2.3.2
Specific Outcome
participate in projects and tasks
3.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
3.1
Specific Outcome
identify short-term and long-term goals
3.2
Specific Outcome
identify steps to achieve goals
Course CKA3421 Cooking Proteins 1
1.
General Outcome
select seasonings, flavourings and marinades
1.1
Specific Outcome
describe the effects of heat and cold on seasonings, flavourings and marinades
1.2
Specific Outcome
explain the differences between seasonings, flavourings and marinades
1.3
Specific Outcome
use seasonings, flavours and marinades, including
1.3.1
Specific Outcome
salts
1.3.2
Specific Outcome
peppers
1.3.3
Specific Outcome
lemon juice
1.3.4
Specific Outcome
monosodium glutamate (MSG)
1.3.5
Specific Outcome
herbs
1.3.6
Specific Outcome
spices
1.3.7
Specific Outcome
extracts
1.3.8
Specific Outcome
condiments
1.3.9
Specific Outcome
oils
1.3.10
Specific Outcome
acids
1.3.11
Specific Outcome
dry rubs and dry cures
1.3.12
Specific Outcome
wet marinades
1.3.13
Specific Outcome
brines
1.4
Specific Outcome
describe the five components of taste, understanding
1.4.1
Specific Outcome
sweet
1.4.2
Specific Outcome
sour
1.4.3
Specific Outcome
bitter
1.4.4
Specific Outcome
saltiness
1.4.5
Specific Outcome
umami
2.
General Outcome
demonstrate basic competencies
2.1
Specific Outcome
demonstrate fundamental skills to
2.1.1
Specific Outcome
communicate
2.1.2
Specific Outcome
manage information
2.1.3
Specific Outcome
use numbers
2.1.4
Specific Outcome
think and solve problems
2.2
Specific Outcome
demonstrate personal management skills to
2.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
2.2.2
Specific Outcome
be responsible
2.2.3
Specific Outcome
be adaptable
2.2.4
Specific Outcome
learn continuously
2.2.5
Specific Outcome
work safely
2.3
Specific Outcome
demonstrate teamwork skills to
2.3.1
Specific Outcome
work with others
2.3.2
Specific Outcome
participate in projects and tasks
3.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
3.1
Specific Outcome
identify short-term and long-term goals
3.2
Specific Outcome
identify steps to achieve goals
Course CKA3426 Cooking Proteins 2
1.
General Outcome
demonstrate cooking methods, holding and serving techniques
1.1
Specific Outcome
use the dry heat method of cooking, including
1.1.1
Specific Outcome
conduction
1.1.2
Specific Outcome
convection
1.1.3
Specific Outcome
radiation
1.2
Specific Outcome
use the moist heat method of cooking, including
1.2.1
Specific Outcome
boiling
1.2.2
Specific Outcome
simmering
1.2.3
Specific Outcome
poaching
1.2.4
Specific Outcome
steaming
1.3
Specific Outcome
use the combination method of cooking, including
1.3.1
Specific Outcome
braising
1.3.2
Specific Outcome
pot roasting
1.3.3
Specific Outcome
stewing
1.4
Specific Outcome
use holding and resting techniques
1.5
Specific Outcome
use testing and doneness techniques, including
1.5.1
Specific Outcome
cooking to an internal temperature
1.5.2
Specific Outcome
checking for visual changes
1.5.3
Specific Outcome
checking for textural changes
1.6
Specific Outcome
carve and slice a variety of items, including
1.6.1
Specific Outcome
meats
1.6.2
Specific Outcome
poultry
1.6.3
Specific Outcome
fish
1.7
Specific Outcome
use presentation techniques for service, including
1.7.1
Specific Outcome
buffet service
1.7.2
Specific Outcome
traditional plating styles
1.7.3
Specific Outcome
contemporary plating arrangements
1.8
Specific Outcome
demonstrate appropriate holding and serving techniques, including
1.8.1
Specific Outcome
warming cabinets
1.8.2
Specific Outcome
bains-marie
1.8.3
Specific Outcome
steam tables
1.8.4
Specific Outcome
chafing dishes
1.8.5
Specific Outcome
heat lamps and coils
1.9
Specific Outcome
use rethermalizing techniques, by completing the following steps
1.9.1
Specific Outcome
food preparation and cooking
1.9.2
Specific Outcome
cooling
1.9.3
Specific Outcome
plating and portioning
1.9.4
Specific Outcome
rethermalizing
1.9.5
Specific Outcome
garnishing and completion
2.
General Outcome
demonstrate basic competencies
2.1
Specific Outcome
demonstrate fundamental skills to
2.1.1
Specific Outcome
communicate
2.1.2
Specific Outcome
manage information
2.1.3
Specific Outcome
use numbers
2.1.4
Specific Outcome
think and solve problems
2.2
Specific Outcome
demonstrate personal management skills to
2.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
2.2.2
Specific Outcome
be responsible
2.2.3
Specific Outcome
be adaptable
2.2.4
Specific Outcome
learn continuously
2.2.5
Specific Outcome
work safely
2.3
Specific Outcome
demonstrate teamwork skills to
2.3.1
Specific Outcome
work with others
2.3.2
Specific Outcome
participate in projects and tasks
3.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
3.1
Specific Outcome
identify short-term and long-term goals
3.2
Specific Outcome
identify steps to achieve goals
Course CKA3431 Stocks & Soups
1.
General Outcome
prepare basic stocks
1.1
Specific Outcome
use mirepoix, including
1.1.1
Specific Outcome
regular mirepoix
1.1.2
Specific Outcome
white mirepoix
1.1.3
Specific Outcome
vegetable trimmings
1.2
Specific Outcome
use a bouquet garni
1.3
Specific Outcome
use a sachet
1.4
Specific Outcome
use an onion clouté
1.5
Specific Outcome
use onion brûlée
1.6
Specific Outcome
cook white stock
1.7
Specific Outcome
cook brown stock
1.8
Specific Outcome
cook fish stock
1.9
Specific Outcome
cook multipurpose and specific-use vegetable stock
1.10
Specific Outcome
use appropriate cooling, venting and handling procedures, including
1.10.1
Specific Outcome
skimming
1.10.2
Specific Outcome
straining
1.10.3
Specific Outcome
degreasing
1.10.4
Specific Outcome
ice bath
1.11
Specific Outcome
use storage procedures for stocks
2.
General Outcome
prepare basic soups
2.1
Specific Outcome
prepare thick soups, including
2.1.1
Specific Outcome
cream soups
2.1.2
Specific Outcome
purées
2.1.3
Specific Outcome
chowders
2.1.4
Specific Outcome
bisques
2.2
Specific Outcome
prepare thin and clear soups, including
2.2.1
Specific Outcome
broths
2.2.2
Specific Outcome
consommés
2.3
Specific Outcome
prepare ethnic soups, including
2.3.1
Specific Outcome
borscht
2.3.2
Specific Outcome
French onion
2.3.3
Specific Outcome
gumbo
2.3.4
Specific Outcome
vichyssoise
2.4
Specific Outcome
present a variety of finished basic soups, showing an understanding of
2.4.1
Specific Outcome
flavour, consistency, body and appearance of soups including colour, clarity and finish
2.4.2
Specific Outcome
garnishes and presentation methods
3.
General Outcome
demonstrate basic competencies
3.1
Specific Outcome
demonstrate fundamental skills to
3.1.1
Specific Outcome
communicate
3.1.2
Specific Outcome
manage information
3.1.3
Specific Outcome
use numbers
3.1.4
Specific Outcome
think and solve problems
3.2
Specific Outcome
demonstrate personal management skills to
3.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
3.2.2
Specific Outcome
be responsible
3.2.3
Specific Outcome
be adaptable
3.2.4
Specific Outcome
learn continuously
3.2.5
Specific Outcome
work safely
3.3
Specific Outcome
demonstrate teamwork skills to
3.3.1
Specific Outcome
work with others
3.3.2
Specific Outcome
participate in projects and tasks
4.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
4.1
Specific Outcome
identify short-term and long-term goals
4.2
Specific Outcome
identify steps to achieve goals
Course CKA3436 Thickeners & Sauces
1.
General Outcome
prepare binding agents
1.1
Specific Outcome
prepare roux, including
1.1.1
Specific Outcome
white roux
1.1.2
Specific Outcome
blonde roux
1.1.3
Specific Outcome
brown roux
1.2
Specific Outcome
prepare beurre manié
1.3
Specific Outcome
prepare slurry using various ingredients, including
1.3.1
Specific Outcome
cornstarch
1.3.2
Specific Outcome
arrowroot
1.3.3
Specific Outcome
waxy maize
1.3.4
Specific Outcome
various liquids including juice, stock, milk and wine
1.4
Specific Outcome
prepare a whitewash
1.5
Specific Outcome
prepare a liaison
1.6
Specific Outcome
use ready-to-use and instant thickening agents, which may include
1.6.1
Specific Outcome
modified starches
1.6.2
Specific Outcome
pre-gelatinized starches
1.6.3
Specific Outcome
pudding mixes
1.6.4
Specific Outcome
fruit glazes
1.6.5
Specific Outcome
bread crumbs
1.6.6
Specific Outcome
instant mashed potatoes
1.7
Specific Outcome
prepare a panade
1.8
Specific Outcome
prepare an egg binding agent
2.
General Outcome
prepare basic sauces, pan gravies and their derivatives
2.1
Specific Outcome
prepare veloutés and their derivatives, including
2.1.1
Specific Outcome
mushroom sauce
2.1.2
Specific Outcome
aurora sauce
2.1.3
Specific Outcome
Hungarian sauce
2.2
Specific Outcome
prepare béchamel and its derivatives, including
2.2.1
Specific Outcome
cream sauce
2.2.2
Specific Outcome
cheddar sauce
2.2.3
Specific Outcome
soubise sauce
2.3
Specific Outcome
prepare tomato sauce and its derivatives, including
2.3.1
Specific Outcome
Spanish sauce
2.3.2
Specific Outcome
Creole sauce
2.4
Specific Outcome
prepare espagnole and its derivatives, including
2.4.1
Specific Outcome
mushroom sauce
2.4.2
Specific Outcome
poivrade sauce
2.4.3
Specific Outcome
Madeira
2.5
Specific Outcome
prepare hollandaise sauce and its derivatives, including
2.5.1
Specific Outcome
maltaise
2.5.2
Specific Outcome
mousseline
2.6
Specific Outcome
prepare pan gravy
2.7
Specific Outcome
prepare au jus and jus lié
2.8
Specific Outcome
prepare finished basic sauces, pan gravies and their derivatives using a variety of techniques, including
2.8.1
Specific Outcome
reduction
2.8.2
Specific Outcome
deglazing
2.8.3
Specific Outcome
straining
2.8.4
Specific Outcome
degreasing
2.8.5
Specific Outcome
enriching
2.8.6
Specific Outcome
seasoning
3.
General Outcome
demonstrate basic competencies
3.1
Specific Outcome
demonstrate fundamental skills to
3.1.1
Specific Outcome
communicate
3.1.2
Specific Outcome
manage information
3.1.3
Specific Outcome
use numbers
3.1.4
Specific Outcome
think and solve problems
3.2
Specific Outcome
demonstrate personal management skills to
3.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
3.2.2
Specific Outcome
be responsible
3.2.3
Specific Outcome
be adaptable
3.2.4
Specific Outcome
learn continuously
3.2.5
Specific Outcome
work safely
3.3
Specific Outcome
demonstrate teamwork skills to
3.3.1
Specific Outcome
work with others
3.3.2
Specific Outcome
participate in projects and tasks
4.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
4.1
Specific Outcome
identify short-term and long-term goals
4.2
Specific Outcome
identify steps to achieve goals
Course CKA3441 Fruits & Vegetables
1.
General Outcome
use proper purchasing specifications and storage procedures
1.1
Specific Outcome
describe purchasing specifications and quality standards for vegetables, including
1.1.1
Specific Outcome
fresh vegetables (processed and unprocessed)
1.1.2
Specific Outcome
frozen vegetables
1.1.3
Specific Outcome
canned vegetables
1.1.4
Specific Outcome
dried vegetables
1.2
Specific Outcome
describe purchasing specifications and quality standards for fruit, including
1.2.1
Specific Outcome
pomaceaous fruits
1.2.2
Specific Outcome
citrus fruits
1.2.3
Specific Outcome
berries
1.2.4
Specific Outcome
grapes
1.2.5
Specific Outcome
stone fruits
1.2.6
Specific Outcome
melons
1.2.7
Specific Outcome
tropical fruits
1.2.8
Specific Outcome
frozen fruits
1.2.9
Specific Outcome
canned fruits
1.2.10
Specific Outcome
dried fruits
1.3
Specific Outcome
describe purchasing specifications and quality standards for potatoes and potato products, including
1.3.1
Specific Outcome
new potatoes or creamers
1.3.2
Specific Outcome
red potatoes
1.3.3
Specific Outcome
white/yellow potatoes
1.3.4
Specific Outcome
russet (or Idaho) potatoes
1.3.5
Specific Outcome
fingerling potatoes
1.3.6
Specific Outcome
purple (or blue) potatoes
1.3.7
Specific Outcome
sweet potatoes
1.3.8
Specific Outcome
yams
1.3.9
Specific Outcome
fresh potato products
1.3.10
Specific Outcome
frozen potato products
1.3.11
Specific Outcome
canned potatoes
1.3.12
Specific Outcome
dried potato products
1.4
Specific Outcome
describe purchasing specifications and quality standards for pasta, including
1.4.1
Specific Outcome
fresh pasta
1.4.2
Specific Outcome
frozen pasta
1.4.3
Specific Outcome
dried pasta
1.5
Specific Outcome
describe purchasing specifications and quality standards for rice, including
1.5.1
Specific Outcome
long, medium and short grain classifications
1.5.2
Specific Outcome
brown rice
1.5.3
Specific Outcome
white rice
1.5.4
Specific Outcome
converted or parboiled rice
1.5.5
Specific Outcome
instant rice
1.5.6
Specific Outcome
wild rice
1.6
Specific Outcome
use proper storage and rotation techniques for vegetables
1.7
Specific Outcome
use proper storage and rotation techniques for fruit
1.8
Specific Outcome
use proper storage and rotation techniques for potatoes
1.9
Specific Outcome
use proper storage and rotation techniques for pasta
1.10
Specific Outcome
use proper storage and rotation techniques for rice
2.
General Outcome
demonstrate traditional vegetable cuts
2.1
Specific Outcome
demonstrate bâton and bâtonnet cuts
2.2
Specific Outcome
demonstrate large and medium dices
2.3
Specific Outcome
demonstrate the allumette and julienne cuts
2.4
Specific Outcome
demonstrate small dice and brunoise
2.5
Specific Outcome
demonstrate the paysanne cut
2.6
Specific Outcome
demonstrate the château cut
2.7
Specific Outcome
demonstrate the chiffonade cut
2.8
Specific Outcome
demonstrate the concassé method
3.
General Outcome
prepare basic fruit and vegetable dishes
3.1
Specific Outcome
cook a variety of fruit and vegetable dishes using the moist heat method of cooking, including
3.1.1
Specific Outcome
boiling
3.1.2
Specific Outcome
blanching or par-cooking
3.1.3
Specific Outcome
simmering
3.1.4
Specific Outcome
poaching
3.1.5
Specific Outcome
steaming
3.2
Specific Outcome
cook a variety of fruit and vegetable dishes using the dry heat method of cooking, including
3.2.1
Specific Outcome
roasting
3.2.2
Specific Outcome
baking
3.2.3
Specific Outcome
broiling
3.2.4
Specific Outcome
grilling
3.2.5
Specific Outcome
deep frying
3.2.6
Specific Outcome
griddling
3.2.7
Specific Outcome
pan frying
3.2.8
Specific Outcome
sautéing
3.3
Specific Outcome
cook a variety of fruit and vegetable dishes using the combination method of cooking, including
3.3.1
Specific Outcome
poêléing
3.3.2
Specific Outcome
braising
3.3.3
Specific Outcome
stewing
3.4
Specific Outcome
describe preservation techniques to preserve colour, texture, flavour and nutritional value of fruit and cooked vegetables, including
3.4.1
Specific Outcome
immersing vegetables in cold water
3.4.2
Specific Outcome
wrapping vegetables
3.4.3
Specific Outcome
using vacuum packing
3.4.4
Specific Outcome
blanching
3.4.5
Specific Outcome
using lemon or lime juices or other forms of citric acid
3.4.6
Specific Outcome
using uniform cutting techniques
3.4.7
Specific Outcome
cooking vegetables separately
3.4.8
Specific Outcome
cooking by adding vegetables in intervals
3.4.9
Specific Outcome
scoring vegetables
3.4.10
Specific Outcome
reducing cooking times
3.4.11
Specific Outcome
using salted water
3.4.12
Specific Outcome
steaming vegetables; e.g., lower cooking temperatures, cook vegetables quickly
3.4.13
Specific Outcome
stir frying vegetables
3.4.14
Specific Outcome
peeling the vegetables
4.
General Outcome
demonstrate basic competencies
4.1
Specific Outcome
demonstrate fundamental skills to
4.1.1
Specific Outcome
communicate
4.1.2
Specific Outcome
manage information
4.1.3
Specific Outcome
use numbers
4.1.4
Specific Outcome
think and solve problems
4.2
Specific Outcome
demonstrate personal management skills to
4.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
4.2.2
Specific Outcome
be responsible
4.2.3
Specific Outcome
be adaptable
4.2.4
Specific Outcome
learn continuously
4.2.5
Specific Outcome
work safely
4.3
Specific Outcome
demonstrate teamwork skills to
4.3.1
Specific Outcome
work with others
4.3.2
Specific Outcome
participate in projects and tasks
5.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
5.1
Specific Outcome
identify short-term and long-term goals
5.2
Specific Outcome
identify steps to achieve goals
Course CKA3446 Starches & Salads
1.
General Outcome
prepare potato, pasta and rice dishes
1.1
Specific Outcome
cook potato dishes, using a variety of methods
1.1.1
Specific Outcome
boiling
1.1.2
Specific Outcome
steaming
1.1.3
Specific Outcome
deep frying
1.1.4
Specific Outcome
sautéing
1.1.5
Specific Outcome
pan-frying
1.1.6
Specific Outcome
baking
1.1.7
Specific Outcome
roasting
1.2
Specific Outcome
cook pasta dishes
1.3
Specific Outcome
cook rice dishes, using a variety of methods
1.3.1
Specific Outcome
simmering
1.3.2
Specific Outcome
steaming
1.3.3
Specific Outcome
baking
1.3.4
Specific Outcome
fried rice
2.
General Outcome
prepare salads and dressings
2.1
Specific Outcome
describe the basic structure of salads
2.2
Specific Outcome
describe the classifications of salads, including
2.2.1
Specific Outcome
green salads
2.2.2
Specific Outcome
fruit salads
2.2.3
Specific Outcome
vegetable salads
2.2.4
Specific Outcome
starch- and grain-based salads
2.2.5
Specific Outcome
protein-based salads
2.3
Specific Outcome
select ingredients for salad preparation, including
2.3.1
Specific Outcome
lettuces and other leafy vegetables
2.3.2
Specific Outcome
raw, cooked, canned and frozen vegetables
2.3.3
Specific Outcome
dried vegetables
2.3.4
Specific Outcome
fresh, canned and dried fruits
2.3.5
Specific Outcome
starches
2.3.6
Specific Outcome
proteins
2.3.7
Specific Outcome
croutons
2.3.8
Specific Outcome
salad dressings
2.4
Specific Outcome
complete salad mise en place, preparing
2.4.1
Specific Outcome
greens
2.4.2
Specific Outcome
fruit
2.4.3
Specific Outcome
vegetables
2.4.4
Specific Outcome
starches and grains
2.4.5
Specific Outcome
proteins
2.5
Specific Outcome
use correct storage and temperature techniques for salad ingredients
2.6
Specific Outcome
prepare permanent emulsified dressings
2.7
Specific Outcome
prepare temporary emulsified dressings
2.8
Specific Outcome
prepare cooked dressings
2.9
Specific Outcome
prepare dairy-based dressings
2.10
Specific Outcome
prepare green salads, including
2.10.1
Specific Outcome
tossed green salad
2.10.2
Specific Outcome
spinach salad
2.10.3
Specific Outcome
mesclun and blended salads
2.10.4
Specific Outcome
Caesar salad
2.11
Specific Outcome
prepare fruit salads
2.12
Specific Outcome
prepare starch- and grain-based salads, including
2.12.1
Specific Outcome
potato salad
2.12.2
Specific Outcome
mixed bean salad
2.12.3
Specific Outcome
pasta salad
2.13
Specific Outcome
prepare vegetable salads, including
2.13.1
Specific Outcome
coleslaw
2.13.2
Specific Outcome
marinated vegetable salad
2.13.3
Specific Outcome
Greek salad
2.14
Specific Outcome
prepare protein-based salads, including
2.14.1
Specific Outcome
taco salad
2.14.2
Specific Outcome
egg salad
2.14.3
Specific Outcome
salad niçoise
2.14.4
Specific Outcome
Cobb salad
2.15
Specific Outcome
present salads and dressings, considering
2.15.1
Specific Outcome
function
2.15.2
Specific Outcome
ingredients
2.15.3
Specific Outcome
structure
2.15.4
Specific Outcome
taste
2.15.5
Specific Outcome
salad bar preparation
3.
General Outcome
prepare sandwiches, spreads and fillings
3.1
Specific Outcome
select bread and baked products for sandwich preparation
3.2
Specific Outcome
prepare sandwich fillings, spreads and garnishes
3.3
Specific Outcome
follow assembly and cutting procedures
3.4
Specific Outcome
use various cooking techniques in sandwich preparation, including
3.4.1
Specific Outcome
closed sandwiches
3.4.2
Specific Outcome
open-face sandwiches
3.4.3
Specific Outcome
grilled sandwiches
3.4.4
Specific Outcome
baked sandwiches
3.5
Specific Outcome
prepare a variety of sandwiches, including
3.5.1
Specific Outcome
regular sandwiches
3.5.2
Specific Outcome
open-face sandwiches
3.5.3
Specific Outcome
layer sandwiches
3.5.4
Specific Outcome
tea sandwiches
3.5.5
Specific Outcome
wrap-style sandwiches
3.6
Specific Outcome
use proper wrapping and storage procedures
3.7
Specific Outcome
present sandwiches, spreads and fillings
4.
General Outcome
demonstrate basic competencies
4.1
Specific Outcome
demonstrate fundamental skills to
4.1.1
Specific Outcome
communicate
4.1.2
Specific Outcome
manage information
4.1.3
Specific Outcome
use numbers
4.1.4
Specific Outcome
think and solve problems
4.2
Specific Outcome
demonstrate personal management skills to
4.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
4.2.2
Specific Outcome
be responsible
4.2.3
Specific Outcome
be adaptable
4.2.4
Specific Outcome
learn continuously
4.2.5
Specific Outcome
work safely
4.3
Specific Outcome
demonstrate teamwork skills to
4.3.1
Specific Outcome
work with others
4.3.2
Specific Outcome
participate in projects and tasks
5.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
5.1
Specific Outcome
identify short-term and long-term goals
5.2
Specific Outcome
identify steps to achieve goals
Course CKA3451 Breakfast & Dairy
1.
General Outcome
prepare traditional breakfast dishes
1.1
Specific Outcome
prepare poached and boiled eggs
1.2
Specific Outcome
prepare omelettes, including
1.2.1
Specific Outcome
French-style omelette
1.2.2
Specific Outcome
rolled or folded omelette
1.2.3
Specific Outcome
flat omelette
1.3
Specific Outcome
prepare fried eggs, including
1.3.1
Specific Outcome
sunny side up
1.3.2
Specific Outcome
basted
1.3.3
Specific Outcome
over easy
1.3.4
Specific Outcome
over medium
1.3.5
Specific Outcome
over hard
1.3.6
Specific Outcome
shirred
1.4
Specific Outcome
prepare scrambled eggs
1.5
Specific Outcome
prepare breakfast meats, including
1.5.1
Specific Outcome
side bacon
1.5.2
Specific Outcome
back bacon
1.5.3
Specific Outcome
ham
1.5.4
Specific Outcome
sausages
1.6
Specific Outcome
prepare hot and cold cereals
1.7
Specific Outcome
prepare waffles
1.8
Specific Outcome
prepare pancakes and crepes
1.9
Specific Outcome
prepare French toast
1.10
Specific Outcome
use breakfast accompaniments, including syrup, preserves and flavoured butters
1.11
Specific Outcome
prepare breakfast garnishes, which may include
1.11.1
Specific Outcome
icing sugar
1.11.2
Specific Outcome
fresh fruit toppings
1.11.3
Specific Outcome
chopped chives
1.11.4
Specific Outcome
sprigs of fresh dill
1.11.5
Specific Outcome
salad cups
1.12
Specific Outcome
present finished traditional breakfast dishes, including
1.12.1
Specific Outcome
plated
1.12.2
Specific Outcome
buffet
1.12.3
Specific Outcome
continental
2.
General Outcome
identify dairy products, coffee, tea and juices for service
2.1
Specific Outcome
describe the properties of unfermented dairy products, including
2.1.1
Specific Outcome
fresh milk varieties
2.1.2
Specific Outcome
canned milk
2.1.3
Specific Outcome
dried milk
2.1.4
Specific Outcome
cream
2.1.5
Specific Outcome
whipping cream
2.1.6
Specific Outcome
butter
2.2
Specific Outcome
describe the properties of fermented dairy products, including
2.2.1
Specific Outcome
sour cream
2.2.2
Specific Outcome
crème fraîche
2.2.3
Specific Outcome
buttermilk
2.2.4
Specific Outcome
yogurt
2.3
Specific Outcome
identify coffee and tea varieties and describe hot chocolate
2.4
Specific Outcome
describe the effects of brewing time and temperature on the preparation of coffee, including
2.4.1
Specific Outcome
types of grinds
2.4.2
Specific Outcome
brewing methods
2.4.3
Specific Outcome
type and temperature of water
2.4.4
Specific Outcome
holding time
2.5
Specific Outcome
present coffee, tea and assorted juices, including
2.5.1
Specific Outcome
self-serve and served presentation
2.5.2
Specific Outcome
hot tea and iced tea
2.5.3
Specific Outcome
fruit and vegetable juices
2.5.4
Specific Outcome
fresh, frozen and bottled (canned) products
3.
General Outcome
evaluate value-added products
3.1
Specific Outcome
evaluate the value and quality of ready-to-use products, including
3.1.1
Specific Outcome
product quality and consistency
3.1.2
Specific Outcome
cost and convenience
3.1.3
Specific Outcome
consumer demand
3.1.4
Specific Outcome
customer perception and acceptance
3.2
Specific Outcome
evaluate the value and quality of ready-to-serve products, including
3.2.1
Specific Outcome
fresh
3.2.2
Specific Outcome
frozen
3.2.3
Specific Outcome
dried
3.2.4
Specific Outcome
canned
3.3
Specific Outcome
evaluate the value and quality of ready-to-heat products
3.4
Specific Outcome
evaluate the value and quality of ready-to-cook products, including
3.4.1
Specific Outcome
the effects of freezing foods
3.4.2
Specific Outcome
the best before date concerns
3.4.3
Specific Outcome
temperature and time requirements
3.4.4
Specific Outcome
aroma and odour
3.4.5
Specific Outcome
taste and flavour
3.4.6
Specific Outcome
texture and appearance
3.4.7
Specific Outcome
healthfulness
4.
General Outcome
demonstrate basic competencies
4.1
Specific Outcome
demonstrate fundamental skills to
4.1.1
Specific Outcome
communicate
4.1.2
Specific Outcome
manage information
4.1.3
Specific Outcome
use numbers
4.1.4
Specific Outcome
think and solve problems
4.2
Specific Outcome
demonstrate personal management skills to
4.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
4.2.2
Specific Outcome
be responsible
4.2.3
Specific Outcome
be adaptable
4.2.4
Specific Outcome
learn continuously
4.2.5
Specific Outcome
work safely
4.3
Specific Outcome
demonstrate teamwork skills to
4.3.1
Specific Outcome
work with others
4.3.2
Specific Outcome
participate in projects and tasks
5.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
5.1
Specific Outcome
identify short-term and long-term goals
5.2
Specific Outcome
identify steps to achieve goals
Course CKA3456 Introduction To Baking
1.
General Outcome
describe the ingredients and procedures used in a bakeshop
1.1
Specific Outcome
describe the properties of different flours, including
1.1.1
Specific Outcome
cake flour
1.1.2
Specific Outcome
pastry flour
1.1.3
Specific Outcome
all-purpose flour
1.1.4
Specific Outcome
bread flour
1.1.5
Specific Outcome
whole wheat flour
1.2
Specific Outcome
describe the properties of sugars and sweeteners, including
1.2.1
Specific Outcome
granulated sugar
1.2.2
Specific Outcome
brown sugar
1.2.3
Specific Outcome
demerara sugar
1.2.4
Specific Outcome
icing sugar
1.2.5
Specific Outcome
castor sugar
1.2.6
Specific Outcome
honey
1.2.7
Specific Outcome
corn syrup
1.2.8
Specific Outcome
molasses
1.2.9
Specific Outcome
maple syrup
1.2.10
Specific Outcome
simple syrup
1.3
Specific Outcome
describe the properties of starches, including
1.3.1
Specific Outcome
cornstarch
1.3.2
Specific Outcome
waxy maize
1.3.3
Specific Outcome
modified starches
1.3.4
Specific Outcome
tapioca
1.3.5
Specific Outcome
arrowroot
1.3.6
Specific Outcome
rice, potato and bean starches
1.4
Specific Outcome
describe the properties of fats, shortenings and oils, including
1.4.1
Specific Outcome
butter
1.4.2
Specific Outcome
margarine
1.4.3
Specific Outcome
all-purpose and emulsified shortening
1.4.4
Specific Outcome
lard
1.4.5
Specific Outcome
saturated, monounsaturated and polyunsaturated oils
1.5
Specific Outcome
describe the properties of dairy products, including
1.5.1
Specific Outcome
milk
1.5.2
Specific Outcome
cream
1.5.3
Specific Outcome
butter
1.5.4
Specific Outcome
buttermilk
1.5.5
Specific Outcome
cheese
1.5.6
Specific Outcome
sour cream
1.5.7
Specific Outcome
yogurt
1.5.8
Specific Outcome
evaporated and condensed milk
1.6
Specific Outcome
describe the properties of eggs
1.7
Specific Outcome
describe the properties of flavourings, including
1.7.1
Specific Outcome
salt
1.7.2
Specific Outcome
spices
1.7.3
Specific Outcome
herbs
1.7.4
Specific Outcome
extracts and emulsions
1.7.5
Specific Outcome
liquors and liqueurs
1.7.6
Specific Outcome
chocolate and cocoa
1.8
Specific Outcome
describe the properties of leavening agents, including
1.8.1
Specific Outcome
active dry and instant yeast
1.8.2
Specific Outcome
fresh or compressed yeast
1.8.3
Specific Outcome
egg foams
1.8.4
Specific Outcome
baking soda
1.8.5
Specific Outcome
baking powder
1.8.6
Specific Outcome
cream of tartar
1.9
Specific Outcome
perform recipe conversions
1.10
Specific Outcome
scale and measure ingredients for recipes
1.11
Specific Outcome
use correct mixing methods, including
1.11.1
Specific Outcome
biscuit, muffin and creaming methods
1.11.2
Specific Outcome
straight, sponge and rolled-in dough methods
1.11.3
Specific Outcome
egg foams mixing methods (e.g., genoise, sponge, angel food and chiffon cakes)
1.11.4
Specific Outcome
high-fat cake or two-stage mixing method
2.
General Outcome
demonstrate basic competencies
2.1
Specific Outcome
demonstrate fundamental skills to
2.1.1
Specific Outcome
communicate
2.1.2
Specific Outcome
manage information
2.1.3
Specific Outcome
use numbers
2.1.4
Specific Outcome
think and solve problems
2.2
Specific Outcome
demonstrate personal management skills to
2.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
2.2.2
Specific Outcome
be responsible
2.2.3
Specific Outcome
be adaptable
2.2.4
Specific Outcome
learn continuously
2.2.5
Specific Outcome
work safely
2.3
Specific Outcome
demonstrate teamwork skills to
2.3.1
Specific Outcome
work with others
2.3.2
Specific Outcome
participate in projects and tasks
3.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
3.1
Specific Outcome
identify short-term and long-term goals
3.2
Specific Outcome
identify steps to achieve goals
Course CKA3461 Breads & Cookies
1.
General Outcome
prepare yeast products
1.1
Specific Outcome
bake loaves, displaying an understanding of
1.1.1
Specific Outcome
types of yeast
1.1.2
Specific Outcome
types of dough
1.1.3
Specific Outcome
yeast dough temperatures
1.1.4
Specific Outcome
mixing methods
1.1.5
Specific Outcome
portioning
1.1.6
Specific Outcome
shaping
1.1.7
Specific Outcome
proofing
1.1.8
Specific Outcome
baking
1.1.9
Specific Outcome
cooling
1.1.10
Specific Outcome
storing
1.2
Specific Outcome
bake buns, including
1.2.1
Specific Outcome
round buns such as crusty and pan buns
1.2.2
Specific Outcome
shaped buns such as knotted buns, cinnamon rolls and brioche
1.3
Specific Outcome
bake frozen dough
2.
General Outcome
prepare cookies and quick breads
2.1
Specific Outcome
bake quick breads using the muffin method, including
2.1.1
Specific Outcome
muffins
2.1.2
Specific Outcome
waffles
2.1.3
Specific Outcome
pancakes
2.1.4
Specific Outcome
biscuits
2.1.5
Specific Outcome
loaf breads
2.1.6
Specific Outcome
coffee cakes
2.1.7
Specific Outcome
popovers or Yorkshire puddings
2.2
Specific Outcome
bake quick breads using the biscuit method such as biscuits and scones
2.3
Specific Outcome
bake dropped cookies, utilizing the
2.3.1
Specific Outcome
one-step method
2.3.2
Specific Outcome
creaming method
2.3.3
Specific Outcome
sponge method
2.4
Specific Outcome
bake rolled cookies
2.5
Specific Outcome
bake piped cookies
2.6
Specific Outcome
bake refrigerated or frozen cookies
2.7
Specific Outcome
bake wafer cookies
2.8
Specific Outcome
bake bar cookies or squares, including
2.8.1
Specific Outcome
lemon bars (with shortbread crust)
2.8.2
Specific Outcome
brownies
2.8.3
Specific Outcome
Nanaimo bars
2.8.4
Specific Outcome
biscotti
3.
General Outcome
demonstrate basic competencies
3.1
Specific Outcome
demonstrate fundamental skills to
3.1.1
Specific Outcome
communicate
3.1.2
Specific Outcome
manage information
3.1.3
Specific Outcome
use numbers
3.1.4
Specific Outcome
think and solve problems
3.2
Specific Outcome
demonstrate personal management skills to
3.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
3.2.2
Specific Outcome
be responsible
3.2.3
Specific Outcome
be adaptable
3.2.4
Specific Outcome
learn continuously
3.2.5
Specific Outcome
work safely
3.3
Specific Outcome
demonstrate teamwork skills to
3.3.1
Specific Outcome
work with others
3.3.2
Specific Outcome
participate in projects and tasks
4.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
4.1
Specific Outcome
identify short-term and long-term goals
4.2
Specific Outcome
identify steps to achieve goals
Course CKA3466 Pies & Fillings
1.
General Outcome
prepare pies and fillings
1.1
Specific Outcome
prepare basic pie dough, including
1.1.1
Specific Outcome
flaky pastry
1.1.2
Specific Outcome
mealy pastry
1.1.3
Specific Outcome
short or sweet dough pastry
1.2
Specific Outcome
prepare pie crusts, including
1.2.1
Specific Outcome
baked crusts
1.2.2
Specific Outcome
unbaked crusts
1.2.3
Specific Outcome
double-crust pies
1.2.4
Specific Outcome
lattice-top pies
1.2.5
Specific Outcome
streusel-top crusts
1.2.6
Specific Outcome
crumb crusts
1.3
Specific Outcome
prepare pie fillings, including
1.3.1
Specific Outcome
fruit fillings using fresh, frozen, canned and dried fruit
1.3.2
Specific Outcome
cooked juice, cooked fruit and baked fruit
1.3.3
Specific Outcome
baked custard fillings
1.3.4
Specific Outcome
shirred custard fillings
1.3.5
Specific Outcome
chiffon custard fillings
1.4
Specific Outcome
demonstrate basic finishing techniques, including
1.4.1
Specific Outcome
various cream methods
1.4.2
Specific Outcome
meringue method
1.4.3
Specific Outcome
chocolate filigree, shavings or curls
2.
General Outcome
demonstrate basic competencies
2.1
Specific Outcome
demonstrate fundamental skills to
2.1.1
Specific Outcome
communicate
2.1.2
Specific Outcome
manage information
2.1.3
Specific Outcome
use numbers
2.1.4
Specific Outcome
think and solve problems
2.2
Specific Outcome
demonstrate personal management skills to
2.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
2.2.2
Specific Outcome
be responsible
2.2.3
Specific Outcome
be adaptable
2.2.4
Specific Outcome
learn continuously
2.2.5
Specific Outcome
work safely
2.3
Specific Outcome
demonstrate teamwork skills to
2.3.1
Specific Outcome
work with others
2.3.2
Specific Outcome
participate in projects and tasks
3.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
3.1
Specific Outcome
identify short-term and long-term goals
3.2
Specific Outcome
identify steps to achieve goals
Course CKA3560 Cka Practicum A
1.
General Outcome
perform assigned tasks and responsibilities efficiently and effectively, as required by the agency granting credentials
1.1
Specific Outcome
identify regulations and regulatory bodies related to the credential
1.2
Specific Outcome
describe personal roles and responsibilities, including
1.2.1
Specific Outcome
key responsibilities
1.2.2
Specific Outcome
support functions/responsibilities
1.2.3
Specific Outcome
code of ethics
1.3
Specific Outcome
describe personal work responsibilities and categorize them as
1.3.1
Specific Outcome
routine tasks; e.g., daily, weekly, monthly, yearly
1.3.2
Specific Outcome
non-routine tasks; e.g., emergencies
1.3.3
Specific Outcome
tasks requiring personal judgement
1.3.4
Specific Outcome
tasks requiring approval of a supervisor
2.
General Outcome
analyze personal performance in relation to established standards
2.1
Specific Outcome
evaluate application of competencies developed in related CTS courses
2.2
Specific Outcome
evaluate standards of performance in terms of
2.2.1
Specific Outcome
quality of work
2.2.2
Specific Outcome
quantity of work
2.3
Specific Outcome
evaluate adherence to workplace policies and procedures related to health and safety
2.4
Specific Outcome
evaluate the work environment in terms of
2.4.1
Specific Outcome
location
2.4.2
Specific Outcome
floor plan of work area
2.4.3
Specific Outcome
analysis of workflow patterns
2.5
Specific Outcome
evaluate a professional in a related occupation in terms of
2.5.1
Specific Outcome
training and certification
2.5.2
Specific Outcome
interpersonal skills
2.5.3
Specific Outcome
technical skills
2.5.4
Specific Outcome
professional ethics
3.
General Outcome
demonstrate basic competencies
3.1
Specific Outcome
demonstrate fundamental skills to
3.1.1
Specific Outcome
communicate
3.1.2
Specific Outcome
manage information
3.1.3
Specific Outcome
use numbers
3.1.4
Specific Outcome
think and solve problems
3.2
Specific Outcome
demonstrate personal management skills to
3.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
3.2.2
Specific Outcome
be responsible
3.2.3
Specific Outcome
be adaptable
3.2.4
Specific Outcome
learn continuously
3.2.5
Specific Outcome
work safely
3.3
Specific Outcome
demonstrate teamwork skills to
3.3.1
Specific Outcome
work with others
3.3.2
Specific Outcome
participate in projects and tasks
Course CKA3565 Cka Practicum B
1.
General Outcome
perform assigned tasks and responsibilities efficiently and effectively, as required by the agency granting credentials
1.1
Specific Outcome
identify regulations and regulatory bodies related to the credential
1.2
Specific Outcome
describe personal roles and responsibilities, including
1.2.1
Specific Outcome
key responsibilities
1.2.2
Specific Outcome
support functions/responsibilities
1.2.3
Specific Outcome
code of ethics
1.3
Specific Outcome
describe personal work responsibilities and categorize them as
1.3.1
Specific Outcome
routine tasks; e.g., daily, weekly, monthly, yearly
1.3.2
Specific Outcome
non-routine tasks; e.g., emergencies
1.3.3
Specific Outcome
tasks requiring personal judgement
1.3.4
Specific Outcome
tasks requiring approval of a supervisor
2.
General Outcome
analyze personal performance in relation to established standards
2.1
Specific Outcome
evaluate application of competencies developed in related CTS courses
2.2
Specific Outcome
evaluate standards of performance in terms of
2.2.1
Specific Outcome
quality of work
2.2.2
Specific Outcome
quantity of work
2.3
Specific Outcome
evaluate adherence to workplace policies and procedures related to health and safety
2.4
Specific Outcome
evaluate the work environment in terms of
2.4.1
Specific Outcome
location
2.4.2
Specific Outcome
floor plan of work area
2.4.3
Specific Outcome
analysis of workflow patterns
2.5
Specific Outcome
evaluate a professional in a related occupation in terms of
2.5.1
Specific Outcome
training and certification
2.5.2
Specific Outcome
interpersonal skills
2.5.3
Specific Outcome
technical skills
2.5.4
Specific Outcome
professional ethics
3.
General Outcome
demonstrate basic competencies
3.1
Specific Outcome
demonstrate fundamental skills to
3.1.1
Specific Outcome
communicate
3.1.2
Specific Outcome
manage information
3.1.3
Specific Outcome
use numbers
3.1.4
Specific Outcome
think and solve problems
3.2
Specific Outcome
demonstrate personal management skills to
3.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
3.2.2
Specific Outcome
be responsible
3.2.3
Specific Outcome
be adaptable
3.2.4
Specific Outcome
learn continuously
3.2.5
Specific Outcome
work safely
3.3
Specific Outcome
demonstrate teamwork skills to
3.3.1
Specific Outcome
work with others
3.3.2
Specific Outcome
participate in projects and tasks
Course CKA3570 Cka Practicum C
1.
General Outcome
perform assigned tasks and responsibilities efficiently and effectively, as required by the agency granting credentials
1.1
Specific Outcome
identify regulations and regulatory bodies related to the credential
1.2
Specific Outcome
describe personal roles and responsibilities, including
1.2.1
Specific Outcome
key responsibilities
1.2.2
Specific Outcome
support functions/responsibilities
1.2.3
Specific Outcome
code of ethics
1.3
Specific Outcome
describe personal work responsibilities and categorize them as
1.3.1
Specific Outcome
routine tasks; e.g., daily, weekly, monthly, yearly
1.3.2
Specific Outcome
non-routine tasks; e.g., emergencies
1.3.3
Specific Outcome
tasks requiring personal judgement
1.3.4
Specific Outcome
tasks requiring approval of a supervisor
2.
General Outcome
analyze personal performance in relation to established standards
2.1
Specific Outcome
evaluate application of competencies developed in related CTS courses
2.2
Specific Outcome
evaluate standards of performance in terms of
2.2.1
Specific Outcome
quality of work
2.2.2
Specific Outcome
quantity of work
2.3
Specific Outcome
evaluate adherence to workplace policies and procedures related to health and safety
2.4
Specific Outcome
evaluate the work environment in terms of
2.4.1
Specific Outcome
location
2.4.2
Specific Outcome
floor plan of work area
2.4.3
Specific Outcome
analysis of workflow patterns
2.5
Specific Outcome
evaluate a professional in a related occupation in terms of
2.5.1
Specific Outcome
training and certification
2.5.2
Specific Outcome
interpersonal skills
2.5.3
Specific Outcome
technical skills
2.5.4
Specific Outcome
professional ethics
3.
General Outcome
demonstrate basic competencies
3.1
Specific Outcome
demonstrate fundamental skills to
3.1.1
Specific Outcome
communicate
3.1.2
Specific Outcome
manage information
3.1.3
Specific Outcome
use numbers
3.1.4
Specific Outcome
think and solve problems
3.2
Specific Outcome
demonstrate personal management skills to
3.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
3.2.2
Specific Outcome
be responsible
3.2.3
Specific Outcome
be adaptable
3.2.4
Specific Outcome
learn continuously
3.2.5
Specific Outcome
work safely
3.3
Specific Outcome
demonstrate teamwork skills to
3.3.1
Specific Outcome
work with others
3.3.2
Specific Outcome
participate in projects and tasks
Course CKA3575 Cka Practicum D
1.
General Outcome
perform assigned tasks and responsibilities efficiently and effectively, as required by the agency granting credentials
1.1
Specific Outcome
identify regulations and regulatory bodies related to the credential
1.2
Specific Outcome
describe personal roles and responsibilities, including
1.2.1
Specific Outcome
key responsibilities
1.2.2
Specific Outcome
support functions/responsibilities
1.2.3
Specific Outcome
code of ethics
1.3
Specific Outcome
describe personal work responsibilities and categorize them as
1.3.1
Specific Outcome
routine tasks; e.g., daily, weekly, monthly, yearly
1.3.2
Specific Outcome
non-routine tasks; e.g., emergencies
1.3.3
Specific Outcome
tasks requiring personal judgement
1.3.4
Specific Outcome
tasks requiring approval of a supervisor
2.
General Outcome
analyze personal performance in relation to established standards
2.1
Specific Outcome
evaluate application of competencies developed in related CTS courses
2.2
Specific Outcome
evaluate standards of performance in terms of
2.2.1
Specific Outcome
quality of work
2.2.2
Specific Outcome
quantity of work
2.3
Specific Outcome
evaluate adherence to workplace policies and procedures related to health and safety
2.4
Specific Outcome
evaluate the work environment in terms of
2.4.1
Specific Outcome
location
2.4.2
Specific Outcome
floor plan of work area
2.4.3
Specific Outcome
analysis of workflow patterns
2.5
Specific Outcome
evaluate a professional in a related occupation in terms of
2.5.1
Specific Outcome
training and certification
2.5.2
Specific Outcome
interpersonal skills
2.5.3
Specific Outcome
technical skills
2.5.4
Specific Outcome
professional ethics
3.
General Outcome
demonstrate basic competencies
3.1
Specific Outcome
demonstrate fundamental skills to
3.1.1
Specific Outcome
communicate
3.1.2
Specific Outcome
manage information
3.1.3
Specific Outcome
use numbers
3.1.4
Specific Outcome
think and solve problems
3.2
Specific Outcome
demonstrate personal management skills to
3.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
3.2.2
Specific Outcome
be responsible
3.2.3
Specific Outcome
be adaptable
3.2.4
Specific Outcome
learn continuously
3.2.5
Specific Outcome
work safely
3.3
Specific Outcome
demonstrate teamwork skills to
3.3.1
Specific Outcome
work with others
3.3.2
Specific Outcome
participate in projects and tasks
Course CKA3900 Apprenticeship Safety
1.
General Outcome
describe legislation, regulations and practices intended to ensure a safe workplace in the cook apprenticeship trade
1.1
Specific Outcome
demonstrate the ability to apply the Occupational Health and Safety (OHS) Act, Regulation and Code
1.2
Specific Outcome
explain the role of the employer and employee in regard to occupational health and safety regulations, Worksite Hazardous Materials Information Systems (WHMIS), fire regulations, Workers' Compensation Board regulations and related advisory bodies and agencies
1.3
Specific Outcome
explain industry practices for hazard assessment and control procedures in four main hazard categories, including
1.3.1
Specific Outcome
biological
1.3.2
Specific Outcome
chemical
1.3.3
Specific Outcome
ergonomic
1.3.4
Specific Outcome
physical hazards
1.4
Specific Outcome
describe the responsibilities of workers and employers to apply emergency procedures, including
1.4.1
Specific Outcome
emergency response plans
1.4.2
Specific Outcome
first aid
1.5
Specific Outcome
describe positive tradesperson attitudes with respect to housekeeping, personal protective equipment (PPE) and emergency procedures
1.6
Specific Outcome
describe the roles and responsibilities of employers and employees with respect to the selection and use of PPE
1.7
Specific Outcome
select, use and maintain appropriate PPE for worksite applications
2.
General Outcome
describe the use of personal protective equipment (PPE) and safe practices for climbing, lifting, rigging and hoisting in the cook apprenticeship trade
2.1
Specific Outcome
select, use and maintain specialized PPE and materials for climbing, lifting and load-moving equipment
2.2
Specific Outcome
describe manual lifting procedures using correct body mechanics
2.3
Specific Outcome
describe rigging hardware and the safety factor associated with
2.3.1
Specific Outcome
wire rope slings
2.3.2
Specific Outcome
synthetic fibre web slings
2.3.3
Specific Outcome
chain slings
2.3.4
Specific Outcome
rigging hardware inspection
2.4
Specific Outcome
select the correct equipment for rigging typical loads
2.5
Specific Outcome
describe hoisting and load-moving procedures
3.
General Outcome
describe the safety practices for hazardous materials and fire protection in the cook apprenticeship trade
3.1
Specific Outcome
describe the roles, responsibilities, features and practices related to the Workplace Hazardous Materials Information System (WHMIS) program, including
3.1.1
Specific Outcome
suppliers', employers' and employees' responsibilities
3.1.2
Specific Outcome
WHMIS classifications
3.1.3
Specific Outcome
health effects from exposure to chemicals
3.2
Specific Outcome
describe the three key elements of WHMIS, including
3.2.1
Specific Outcome
worker education
3.2.2
Specific Outcome
supplier and workplace product labelling
3.2.3
Specific Outcome
material safety data sheets
3.3
Specific Outcome
describe handling, storage and transportation procedures when dealing with hazardous materials, including
3.3.1
Specific Outcome
handling, storing and transporting flammable liquids
3.3.2
Specific Outcome
handling, storing and transporting compressed gas
3.3.3
Specific Outcome
storing incompatible materials
3.4
Specific Outcome
describe safe venting procedures when working with hazardous materials, including
3.4.1
Specific Outcome
mechanical general ventilation
3.4.2
Specific Outcome
local ventilation
3.4.3
Specific Outcome
portable smoke extractor
3.4.4
Specific Outcome
working in a confined space
3.5
Specific Outcome
describe fire hazards, classes, procedures and equipment related to fire protection, including
3.5.1
Specific Outcome
elements of a fire
3.5.2
Specific Outcome
classes of fires
3.5.3
Specific Outcome
fire extinguisher labels
3.5.4
Specific Outcome
extinguishing small fires
3.5.5
Specific Outcome
the PASS method
4.
General Outcome
demonstrate professionalism in the kitchen
4.1
Specific Outcome
describe the responsibilities of the liaison officer
4.2
Specific Outcome
describe the standards for dress code in the cook trade
4.3
Specific Outcome
describe house policy expectations in the workplace
4.4
Specific Outcome
describe professionalism in the cook trade, including
4.4.1
Specific Outcome
punctuality
4.4.2
Specific Outcome
positive attitude
4.4.3
Specific Outcome
honesty and integrity
4.4.4
Specific Outcome
developing good work habits
4.4.5
Specific Outcome
being responsible for your actions
4.4.6
Specific Outcome
demonstrating respect
4.4.7
Specific Outcome
being a lifelong learner
4.4.8
Specific Outcome
exemplifying professional competency
4.4.9
Specific Outcome
sense of loyalty
4.4.10
Specific Outcome
striving for excellence
4.5
Specific Outcome
use appropriate study methods
4.6
Specific Outcome
follow standard emergency procedures
5.
General Outcome
demonstrate communication skills and workshop safety as they pertain to occupational health and safety standards
5.1
Specific Outcome
use various types of communication to provide trade-related information, employing standard terms for components and operations, including
5.1.1
Specific Outcome
personal appearance
5.1.2
Specific Outcome
business appearance
5.1.3
Specific Outcome
suppliers and sales representatives
5.1.4
Specific Outcome
customers
5.1.5
Specific Outcome
tradespeople
5.2
Specific Outcome
identify key areas of responsibility that an employee has in regards to kitchen and trade safety, including
5.2.1
Specific Outcome
housekeeping
5.2.2
Specific Outcome
waste containers
5.2.3
Specific Outcome
power tools and rotating machinery
5.2.4
Specific Outcome
control of carbon monoxide (CO)
5.2.5
Specific Outcome
hazardous materials, dangerous goods and controlled products
5.3
Specific Outcome
explain the correct use of fire extinguishers and explain fire prevention techniques
6.
General Outcome
demonstrate an understanding of the cook apprenticeship trade and of apprenticeship opportunities that exist by creating a personal career portfolio
6.1
Specific Outcome
demonstrate an understanding of the cook apprenticeship trade and related job opportunities
6.2
Specific Outcome
describe what it means to be an apprentice and describe requirements for the employee and employer
6.3
Specific Outcome
refine and present a personal career portfolio, showing evidence of strengths and competencies, including
6.3.1
Specific Outcome
application completion
6.3.2
Specific Outcome
cover letter
6.3.3
Specific Outcome
résumé with references
6.4
Specific Outcome
demonstrate knowledge of workplace requirements, rights and responsibilities and relate this knowledge to personal career/employment expectations
6.5
Specific Outcome
outline the educational requirements to move into the cook apprenticeship trade and
6.5.1
Specific Outcome
conduct successful employment searches
6.5.2
Specific Outcome
communicate in the language in which business is conducted
6.5.3
Specific Outcome
prepare a personal employment search portfolio
6.5.4
Specific Outcome
use technologies, tools and information systems appropriately for job preparation
7.
General Outcome
demonstrate basic competencies
7.1
Specific Outcome
demonstrate fundamental skills to
7.1.1
Specific Outcome
communicate
7.1.2
Specific Outcome
manage information
7.1.3
Specific Outcome
use numbers
7.1.4
Specific Outcome
think and solve problems
7.2
Specific Outcome
demonstrate personal management skills to
7.2.1
Specific Outcome
demonstrate positive attitudes and behaviours
7.2.2
Specific Outcome
be responsible
7.2.3
Specific Outcome
be adaptable
7.2.4
Specific Outcome
learn continuously
7.2.5
Specific Outcome
work safely
7.3
Specific Outcome
demonstrate teamwork skills to
7.3.1
Specific Outcome
work with others
7.3.2
Specific Outcome
participate in projects and tasks
8.
General Outcome
create a transitional strategy to accommodate personal changes and build personal values
8.1
Specific Outcome
identify short-term and long-term goals
8.2
Specific Outcome
identify steps to achieve goals