Professional Cook

Basic First Aid & CPR techniques taught in an interactive environment for individuals and employees who want an overview of First Aid & CPR in the workplace or home. The course covers skills needed to recognize, prevent and respond to cardiovascular emergences for Adults, CPR and other topics such as choking, airway and breathing emergencies, and prevention of disease transmission. This course meets the minimum regulations for Workplace Health & Safety for Basic First Aid. Participants who meet the required standard receive a nationally recognized certification that is valid for three years. Textbook included in cost of tuition.

This course includes basic preparation, cooking and serving of egg dishes and breakfast items for an a la carte menu as well as for a buffet. This course also includes related dairy products.

This course improves students’ ability to navigate the college experience and environment, including student's rights, roles, and responsibilities. In this course, students reflect on their skills, attitudes, and expectations and develop learning strategies to help them to become successful, resilient, and self-directed learners. The course covers topics such as success in online learning, time management strategies, learning strategies, assessment taking strategies, academic integrity, information and digital literacy, and wellness, among others. It integrates elements of student orientation.

This course provides an overview of the cooking profession and the food service industry. It includes information on sanitation, safety, Workplace Hazardous Materials Information System (WHMIS), first aid and safe food handling.

This course provides information and practical experience on how to follow a recipe, use seasonings and flavours, as well as perform mise en place. The importance of basic nutrition is highlighted.

This course includes student participation in special projects and functions with closely supervised guided learning. Projects are chosen to match the abilities of year one students. The learner rotates through several stations to develop the skills, techniques, knowledge and critical thinking experience necessary to succeed in industry.

Prerequisites: COOK-0014 FoodSafe 1 & COOK-0079 Cooking Fundamentals
The learner is introduced to the most commonly used equipment, tools and utensils in foodservice kitchens with a focus on safe techniques and procedures for handling, use and storage. Knife skills are emphasized and the basic concepts and specific operations of mise en place are discussed.

This awareness seminar is provided by the City of Brandon Fire Department. Participants learn to identify various fire types and understand their individual characteristics. Fire hazard identification and fire safety procedures are demonstrated in relation to food service operations. Participants learn the functions of a fire extinguisher, coupled with a practical learning exercise demonstrating proper handling and extinguishing techniques.

This seminar, delivered by Manitoba Health, is a must for owners, managers, supervisors, chefs, cooks, and other personnel responsible for purchasing, handling, preparing and serving food. FoodSafe is a nationally-recognized seminar that addresses the relationship between microbiology and food-borne illness, safe food handling, personal hygiene habits, effective cleaning and sanitizing of equipment and utensils, and measures to ensure a clean, safe food service operation. Participants who pass the examination receive a nationally-recognized certificate which is valid for five years.

This course includes the basics and practical skills of cold food preparation. Topics include salads, dressings and sandwiches as well as plate presentation and garnishes.

Prerequisite: HOSP-0052 Smart Choices
This course provides the learner with the theoretical knowledge and practical skills related to basic hospitality operations. It focuses on introducing learners to fundamentals related to service operations in the dining room including table service, bartending, and dining room management. Knowledge is also gained in beverage service as it relates to beer, wine and spirits. A large component of the course is completed in a practical setting allowing the learner to gain a hands-on approach to their learning. This course reviews the rules and practices the responsible alcohol service.

Prerequisites: COOK-0174 Stocks, Soups and Sauces 1, COOK-0087 Vegetables/Fruits/Starches 1, COOK-0005 Garde Manger 1, COOK-0074 Patisserie 1 and COOK-0010 Meats and Poultry 1
This is the practical exam for Level 1 Cook for the Apprenticeship and Trades Qualification Board of Manitoba.

Prerequisites: COOK-0174 Stocks, Soups and Sauces 1, COOK-0087 Vegetables/Fruits/Starches 1, COOK-0005 Garde Manger 1, COOK-0074 Patisserie 1 and COOK-0010 Meats and Poultry 1
This is the theory exam for Level 1 Cook for the Apprenticeship and Trades Qualification Board of Manitoba.

In this course students learn meat and poultry varieties, grading and inspection, cooking methods, seasoning and marinating techniques, testing for doneness and quality of finished products and presentation with accompaniments.

This course examines three major areas of cost control: food, beverage and labour costs. Students learn to coordinate activities to prepare for banquets and dining room service. The use of computer software for ordering, inventory and cost control is included.

This course introduces students to basic principles and techniques of baking. The learner becomes familiar with the formulas, measuring and ingredients used in the baking process through the production of pies, yeast products, cakes, desserts, cookies and pastries.

Smart Choices is a new responsible service training program, focussing on current laws, safety requirements, and responsible strategies when serving and selling liquor. This training helps people who sell and serve liquor and those who offer gambling in their establishments, understand the legal requirements and put in place responsible strategies to reduce risks and harm. This certification is a legal requirement in Manitoba for anyone serving in, supervising, managing or owning a licensed establishment to increase public safety. Certification through Manitoba Tourism and Education (MTEC) will be awarded after successfully completing the exam.

This course covers basic areas of stocks, thickening agents, soups and sauces.

This course gives students a basic understanding of how to prepare and cook vegetables, fruits and starches. Students learn how to handle, as well as the proper techniques to preserve quality and how to retain texture and nutritional value.

If you work in the proximity of hazardous materials, this awareness course is for you. As an introduction to Workplace Hazardous Materials Information System (WHMIS), this course covers safe work habits with hazardous materials, Material Safety Data Sheets (MSDS), and labelling of hazardous materials. This course is presented in a straightforward, non-technical manner.