TRAINING PROGRAMS
Cook Red Seal upgrading    Youth Internship    Professional Cook Training
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COOK JOURNEYPERSON UPGRADE

This course is designed to prepare the individual to successfully complete the Interprovincial Red Seal Examination.

Requirements:
Please be prepared to provide documentation of approximately 7500 hours of hands-on cooking experience to your local Apprenticeship Branch Councilor.

Course Outline

Instructor: John Cloutier/Ted Klaver
Thirty -six intensive hours of class time (8 - 4 1/2 hour sessions) is spent reviewing the topic areas outlined below:
Week I
  • Introduction
  • Program Overview
  • Safety/Sanitation
  • Nutrition
  • Salads and Sandwiches
 		Week II
  • Elementary Management Procedures
  • Vegetables and Vegetable Cookery Terminology
Week III
  • Introduction to Food Costing
  • Stocks/Sauces/Soups
  • Terminology
 		Week IV
  • Food Cost Percentages
  • Yield Testing
  • Seafood/Shellfish
  • Terminology
Week V
  • Yield/Factors
  • Poultry
  • Eggs/Dairy Products
  • Terminology
 		Week VI
  • Food Cost/Factor Review
  • Identify Beef/Veal/Lamb/Pork
  • Terminology
Week VII
  • Food Cost Test
  • Baking and Pastry-Ingredients and Formulas
  • Terminology
 		Week VIII
  • Red Seal Pre-Test
Contact us for program start dates