This course is based on the Provincial Professional Cook Training curriculum for the Professional Cook 3 program. Students develop a preliminary understanding of food costing, menu planning and purchasing processes. Using multiple cooking methods, students complete a variety of cooking, baking (including deserts) and food preparation tasks. This course is the third level of the Provincial Apprenticeship program. Prerequisite: Admission into Professional Cook 3 Corequisite: Registered Cook Apprenticeship with the Industry Training Authority
This course is based on the Provincial Professional Cook Training curriculum for the Professional Cook 3 program. Students develop a preliminary understanding of food costing, menu planning and purchasing processes. Using multiple cooking methods, students complete a variety of cooking, baking (including deserts) and food preparation tasks. This course is the third level of the Provincial Apprenticeship program. Prerequisite: Admission into Professional Cook 3 Corequisite: Registered Cook Apprenticeship with the Industry Training Authority
