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. Students will also learn about safety, sanitation and food storage, as well as human and customer relations. A Professional Cook 3 student will have met all of the requirements of the national Red Seal standard for Professional Cook. They usually work under limited supervision and will be competent at the major techniques and principles used in cooking, baking, and other aspects of food preparation. In addition to a sound set of cooking skills, a professional cook at his level should be able to plan and cost menus and recipes, and have an understanding of the communication skills that will be necessary to begin to take a leadership role in the kitchen.

Restrictions: Must be in the Professional Cook 3 Direct Entry Program (PCOD3).

Other Prerequisites: Eligibility as indicated by the Industry Training Authority 

Lecture Hours: 36

Shop Hours: 144