Culinary Arts Certificate

This program, which includes 13 months of hands-on, training at Thompson Rivers University, actually takes 16 months to complete. There is a four-month summer break (May to August) during which you have an opportunity to gain formalized work experience.

The program is organized in three levels.

Level I

The program begins with an extensive two-week orientation period, which includes the following courses

Cook 1 J - Safety and Sanitation
Cook 1 H - Basic Food Service and Kitchen Management
Cook 1 K - Health Care/Cook-Chill

For the first four months, you rotate through seven different stations (courses) in the kitchen, spending two weeks in each station.

Cook 1 A - Vegetable and Starch Cookery
Cook 1 B - Meat and Poultry Cookery
Cook 1 C - Seafood Cookery
Cook 1 D - Stocks, Soups and Sauces
Cook 1 E - Meat, Poultry and Seafood Cutting and Processing
Cook 1 F - Cold Kitchen
Cook 1 G - Baking and Desserts
Cook 1 I - Egg and Breakfast Cookery
Cook 2 M - Employment Skills
Work practicum in industry a total of 160 hours (to becompleted at the end of Level I or II)

Level II

During the next four months, you will rotate through eight stations and will be required to take the following courses:

Cook 2 A - Vegetable and Starch Cookery
Cook 2 B - Meat and Poultry Cookery
Cook 2 C - Seafood Cookery
Cook 2 D - Stocks, Soups and Sauces
Cook 2 E - Meat, Poultry and Seafood Cutting and Processing
Cook 2 F - Cold Kitchen
Cook 2 G - Baking and Desserts
Cook 2 H - Basic Food Service and Kitchen Management
Cook 2 J - Safety, Sanitation and Equipment
Cook 2 K - Health Care/Cook-Chill
Cook 2 L - Human Resource Development

Level III

The final four months of the program you will be to require work in the afternoon and evenings, preparing dishes for the Accolades Dining Room to prepare a variety of specialty dishes, entrées and desserts. In addition, you will learn to plan menus, control food costs and begin learning some management skills.

Cook 3 A - Vegetable and Starch Cookery
Cook 3 B - Meat and Poultry Cookery
Cook 3 C - Seafood Cookery
Cook 3 D - Stocks, Soups and Sauces
Cook 3 E - Meat, Poultry and Seafood Cutting and Processing
Cook 3 F - Cold Kitchen
Cook 3 G - Baking and Desserts
Cook 3 H - Basic Food Service and Kitchen Management
Cook 3 K - Health Care/Cook-Chill
Cook 3 L - Human Resource Development