Commercial Cooking 10, 20, 30
Curriculum Guide - A Practical and Applied Art
2000
Acknowledgements
Introduction
Philosophy and Rationale
Aim, Goals, and Foundational Objectives
Common Essential Learnings (CEL's)
Course Components and Considerations
Articulation
Module Overview
Suggested Course Configurations
Core and Optional Modules
Module 1: Introduction to Food Industry (Core)
Module 2: Safety and Sanitation (Core)
Module 2A: Introductory
Module 2B: Intermediate
Module 2C: Advanced
Module 3: Tools and Equipment (Core)
Module 3A: Introductory
Module 3B: Intermediate
Module 3C: Advanced
Module 4: Kitchen Organization and Food Preparation (Core)
Module 4A: Introductory
Module 4B: Intermediate
Module 4C: Advanced
Module 5: Stocks, Sauces, and Soups (Core)
Module 5A: Introductory
Module 5B: Intermediate
Module 5C: Advanced
Module 6: Vegetables and Fruits (Core)
Module 6A: Introductory
Module 6B: Intermediate
Module 6C: Advanced
Module 7: The Pantry (Core)
Module 7A: Introductory
Module 7B: Intermediate
Module 7C: Advanced
Module 8: Starches (Core)
Module 8A: Introductory
Module 8B: Intermediate
Module 8C: Advanced
Module 9: Baked Goods and Desserts (Core)
Module 9A: Introductory
Module 9B: Intermediate
Module 9C: Advanced
Module 10: Meats, Poultry, and Seafood (Core)
Module 11: Egg Cookery and Breakfast Preparation (Core)
Module 12: Food Presentation, Garnish, and Decoration (Optional)
Module 13A, B: Work Study Preparation and Follow-up Activities (Optional)
Module 14A, B: Work Study (Optional)
Module 15: Career Opportunities in Commercial Cooking (Core)
Module 88: Apprenticeship in Saskatchewan
References
Appendix A: Determining the Trade Pathway for Students
Appendix B: Training Plan - Checklist
Training Plan Checklist for Commercial Cooking 10
Training Plan Checklist for Commercial Cooking 20
Training Plan Checklist for Commercial Cooking 30
Appendix C: Record Keeping Chart
Appendix D: Methods of Achieving Journeyperson Cook Status
