Appendix C: Record Keeping Chart

Module Code	Modules	Hours	Date	Teacher Initial
	Commercial Cooking 10 - Introductory
COOK01A 1:	Introduction to the Food Industry C
COOK02A 2:	Safety and Sanitation C*
COOK03A 3:	Tools and Equipment C
COOK04A 4:	Kitchen Organization and Food Preparation C*
COOK05A 5:	Stocks, Sauces, and Soups C*
COOK06A 6:	Vegetables and Fruits C*
COOK07A 7:	The Pantry C*
COOK08A 8:	Starches C*
COOK09A 9:	Baked Goods and Desserts C*
COOK15 15:	Career Opportunities in Commercial Cooking C
	Commercial Cooking 20 - Intermediate
COOK02B 2:	Safety and Sanitation C*
COOK03B 3:	Tools and Equipment C
COOK04B 4:	Kitchen Organization and Food Preparation C*
COOK05B 5:	Stocks, Sauces, and Soups C*
COOK06B 6:	Vegetables and Fruits C*
COOK07B 7:	The Pantry C*
COOK08B 8:	Starches C*
COOK09B 9:	Baked Goods and Desserts C*
COOK11 11:	Egg Cookery and Breakfast Preparation C*
COOK13A 13:	Work Study Preparation and Follow-up Activities O
COOK14A 14:	Work Study O
	Commercial Cooking 30 - Advanced
COOK02C 2:	Safety and Sanitation C*
COOK03C 3:	Tools and Equipment C
COOK04C 4:	Kitchen Organization and Food Preparation C*
COOK05C 5:	Stocks, Sauces, and Soups C*
COOK06C 6:	Vegetables and Fruits C*
COOK07C 7:	The Pantry C*
COOK08C 8:	Starches C*
COOK09C 9:	Baked Goods and Desserts C*
COOK10 10:	Meats, Poultry, and Seafood C
COOK12 12:	Food Presentation, Garnish, and Decoration O
COOK13B 13:	Work Study Preparation and Follow-up Activities O
COOK14B 14:	Work Study O

C = core module
O = optional module
* = refers to modules required for post-secondary articulation/recognition

It is recommended that this document be printed on school letterhead.