Students who enroll in this program will perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry; cold kitchen items; desserts, baking, pastry; basic menu planning/costing. Student will gain knowledge of safety, sanitation and food storage, as well as human and customer relations. A Professional Cook 2 student usually works under moderate supervision and performs a variety of cooking and food preparation tasks using multiple cooking methods. In addition to using the major techniques and principles used in cooking, baking, and other aspects of food preparation, at this level, a Professional Cook 2 student should have a preliminary understanding of food costing, menu planning, and purchasing processes.

Restrictions: Must be in the Professional Cook 2 Direct Entry Program (PCOD2)

Other Prerequisites: Eligibility as indicated by the Industry Training Authority. 

Lecture Hours: 60

Shop Hours: 120