Basic Cook Diploma Program |
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Full time and part time classes are available.
 Upcoming Course Start Dates
Full Time
June 9 and July 14
Monday-Thursday: 7:30am-12:30pm and 12:30pm-5:30pm
Part Time
May 27, 2008
Mondays & Tuesdays: 6:00 pm to 10:00 pm
Classes fill up fast! Click Here to Apply or call 905-842-4336 for a personal interview.
Once you have successfully completed the Basic Course, you can then proceed to our Advanced Cooking Course.
Course Outline
Click here to view the course outline in PDF format
Sanitation, Safety and Equipment
- Interpretation of Terms
- Personal Hygiene
- Food Contamination
- Safe Food Handling
- Construction Standards
- Maintenance Standards
- Sanitation Codes
- The Health Protection and Promotion Act
- Food Poison Prevention
- Dishwashing
Basic Nutrition
- Major nutrient identification
- Energy sources
- Lipids
- Proteins and Vegetarian Diets
- Carbohydrate and Dietary Fibre
- Vitamins, Processing and Additives
- Mineral Elements
- Water - Sources, value and quality
- Developing Food Patterns
Communications – Basic
- Basic Business Communications
- Accident Reports
- Resume preparation
- Cover Letters
- Application Forms
Calculations - Basic
- Addition, subtraction, multiplication and division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions
Kitchen Management
- Hospitality /Tourism Perspectives and Organizations
- Orientation, Training and Career Planning
- Menu Planning and Basic Marketing
- Table Service
- Basic Kitchen Calculations
- Basic Purchasing
- Kitchen Organization, Maintenance and Security
Food Theory – Basic
- Major cooking methods
- Vegetable cuts and Flavouring Agents
- Stock and Soup Cookery
- Sauce Cookery
- Breakfast and Short Order Cookery
- Vegetable and Pasta and Rice Cookery
Bake Theory
- Flour Production and Applications
- Types of Shortening
- Sugar Commodities
- Eggs in Baking
- Dairy Products
- Use of Salts
- Leavening Agents
- Chocolate and Flavourings
Culinary Techniques – Basic
- Kitchen Tools – Identification, Storage and Handling
- Uniform Standards
- Proper Food Storage and Packaging
- Fire Procedures
- Stock Cookery
- Thickening Agents
- Soup Cookery
- Sauce Cookery
- Egg and Breakfast Cookery
- Short Order Cookery
- Vegetable, Pasta and Rice Cookery
- Fish and Shellfish Cookery
- Thickening Agents
- Meat Entrees
- Salad
Techniques of Baking
- Pie Dough
- Piping Batters
- Quick Breads and Muffins
- Cream Desserts
- Icings
- Yeast Dough
- Choux Paste Products
- Pastries
- Cake Preparation
Quantity Food Preparation
- Rules of Personal Hygiene and Sanitation
- Safety Regulations
- Large Kitchen Equipment Identification
- Stock, Soup and Sauce Cookery
- Poultry, Lamb, Pork, Beef, Fish Cookery
- Potato and Vegetable Cookery
- Salad Preparation
- Dessert Preparation
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2273 Royal Windsor Drive, 2nd Floor |at Otello's
Banquet Centre | Oakville, Ontario
Canada L6J 7X8 | 905 842 4336 | oakville@liaisoncollege.com |
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