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Basic Cook Diploma Program |
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Full time and part time classes are available.
 Upcoming Course Start Dates
Full Time
April 12th and May 17th
Monday-Thursday: 7:30am-12:30pm and 12:30pm-5:30pm
Part Time
Now enrolling for our Part time classes
Mondays & Tuesdays: 6:00 pm to 10:00 pm
Part Time Advance
Now enrolling for our Part time classes
Monday & Tuesday 6:00pm to 10:00pm
Classes fill up fast! Click Here to Apply or call 905-842-4336 for a personal interview.
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 | Office@liaisoncollegeoakville.com |
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