Cooks
Other titles : banquet cook, cafeteria cook, licensed cook, restaurant cook
Details
Description :
Cooks prepare and cook a wide variety of foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments. Apprentice cooks are included in this unit group.
Main duties :
- prepare and cook complete meals or individual dishes and foods;
- prepare and cook special meals for patients as instructed by a dietitian or chef;
- may plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies;
- cooks may specialize in preparing and cooking ethnic cuisine or special dishes.
Regions where this career
has the best propspects:
- Abitibi-Témiscamingue
Training
Diploma of Vocational Studies (DVS)
Professional Cooking
Program length: just over one years and half
Program Objectives
The Professional Cooking program prepares students to practise the trade of professional cook. Professional cooks will acquire the knowledge, ability and attitude necessary to prepare the mise en place and work plan for service, plan the necessary elements for smooth service, apply hygiene, food safety, and occupational health and safety standards, cook various foods properly, present food in accordance with standards, prepare, season and store hors-d’oeuvres, soups, meat, fish, vegetables, sauces, desserts and other products, in accordance with specific procedures, create menus for various meals as well as table d’hôte menus, à la carte items and buffets.
Where this program is available
Attestation of Vocational Specialization (AVS)
Market-Fresh Cooking
Program length : just over 6 months
Program Objectives
The Market-Fresh Cooking program prepares students to practise the trade of professional cook. The student will learn to develop their professional practice, make charcuterie products, make certain types of bread, make international dishes, make dishes using regional products, prepare plated desserts, develop recipes, standardize recipes, do the mise en place for and serve market-fresh menus and to do the mise en place for and serve tasting menus.
Where this program is available
Admission requirements for an AVS
To enroll in an AVS program, a DVS or equivalent experience in a related field is required. The AVS is issued upon the successful completion of a program that upgrades skills or provides specialization in a particular trade or occupation