Culinary Arts Menu
Program Structure
Professional Cook 1
Monday to Friday | 7:30 a.m. - 2:30 p.m.
30 weeks — two semesters
Students must take these courses:
Block A: Occupational skills
- Trade knowledge
- Safety standards
- Sanitary standards
- Production procedures
- Menu planning
- Ordering and inventory
- Ingredients and nutritional properties
Block B: Stock, soups and sauces
- Stocks, thickening and binding agents, soups, sauces
Block C: Vegetables and fruits
- Vegetables
- Fruits
Block D: Starches
- Potatoes, pasta and farinaceous products
- Rice, grains and legumes
Block E: Meats
- Cut and process meats, cook meats
Block F: Poultry
- Cut and process poultry, cook poultry
Block G: Seafood
- Cut and process seafood, cook fish, cook shellfish
Block H: Garde manger
- Dressings, condiments and accompaniments
- Salads, Sandwiches
Block I: Eggs, breakfast cookery and dairy
- Egg dishes
- Breakfast accompaniments
- Dairy products and cheeses
Block J: Baked goods and desserts
- Principles of baking
- Quick breads
- Pastries
- Cookies
- Desserts
- Yeast products
Block K: Beverages
- Beverages
Work practicum and industry hours
The work practicum component of the program is mandatory and must be completed during the four month break. During this time students will be required to log 120 hours within the industry at an approved place of employment. The intent of the work practicum is to create a smooth transition from a learning environment to eventual employment within industry.
The students’ instructors and work supervisor will evaluate students during and at the completion of their work experience. The students will receive a “complete” or “incomplete” on their grade report for their practical work experiences.
In addition to the work practicum mandated by the Culinary Arts Department at TRU students must have a total of 400 hours of work based training documented prior to registering for the Cook 2 portion of the program. This is a province wide standard for culinary training programs mandated by the Industry Training Authority (ITA). Students are able to gain these hours by working throughout the school year and/or during the four month break. It is important to note that the 120 hour work practicum can be placed towards your 400 hours required by ITA.
** If students have been/are working at a place of employment that is approved by the Culinary Arts faculty and can provide documentation of their employment the hours gained prior to entering the program will be honoured.
There are a number of practicum hosts that the Culinary Arts Department has worked with in the past, some of which include:
| The Brownstone Restaurant | Kamloops |
| Restaurant Penisola | Quesnel |
| Tony Roma’s | Kamloops |
| Duffy’s Pub | Kamloops |
| Hudson Bay Lodge | Smithers |
| Terra Restaurant | Kamloops |
| Talking Rock Golf Course | Chase |
| Strathcona Park Lodge | Campbell River |
| The Dunes Golf Course | Kamloops |
| Order of Eagles | Kamloops |
| White Spot Restaurant | Langley |
| Coast Canadian | Kamloops |
| Cook’s Cuisine | Kamloops |
| Ora | Kamloops |
| Dublin Gate | Whistler |
| Vittorios Restaurant | Kamloops |
| Hoodoo’s Restaurant | Kamloops |
| Coast Restaurant | Vancouver |
| Delta Sun Peaks Resort | Kamloops |
Professional Cook 2
Monday - Friday 2 p.m. - 9 p.m. - Fall semester
Two evening classes per week - Work based training program - Winter semester
14 weeks — one semester
During this time you will prepare a variety of specialty dishes, entrées and desserts. In addition, you will learn to plan menus, control food costs and begin to acquire management skills necessary to be successful in this industry.
Students must take these courses:
Block A: Occupational skills
- Trade knowledge
- Menu planning
- Ordering and inventory
- Human resource and leadership skills
- Cost management
- Front of house
- Ingredients and nutritional properties
Block B: Stocks, soups and sauces
- Soups
- Sauces
Block C: Vegetables and fruits
- Vegetables
- Vegetarian dishes
Block D: Starches
- Potatoes
- Pastas and farinaceous products
- Rice, Grains and Legumes
Block E: Meats
- Cut and process meats
- Cook meats
Block F: Poultry
- Cut and process poultry
- Cook poultry
Block G: Seafood
- Cut and process seafood
- Cook fish
- Cook shellfish
Block H: Garde Manger
- Dressings, condiments and accompaniments
- Salads
- Hors-d’oeuvre and appetizers
- Presentation platters
Block I: Baked goods and desserts
- Pastries
- Yeast products
- Cakes and tortes
Evaluation process
Instructors provide direct day-to-day feedback on your progress. They also keep records of attendance, attitude and practical progress.
Grading system
A student must obtain 70 percent or a C average on each level and course. Your final mark is determined by:
- Theory portion: 25 percent
- Practical evaluation: 75 percent
The total percentage is converted to a letter grade using the TRU Trades and Technology programs grading system.
| Letter Grade | Percentage Definition | Equivalent |
|---|---|---|
| A+ A A- |
Excellent performance | 98-100 94-97 90-93 |
| B+ B B- |
Above average, Very good Good performance |
86-89 82-85 78-81 |
| C+ C- |
Satisfactory performance Minimum pass |
74-77 70-73 |
| F | Failure | 0-69 |
Academic probation
The program places emphasis on training students to industry standards. A large component of the program requires teamwork. A student may be placed on probation by the instructor or department chair for one or more of the following circumstances:
- Frequent lateness
- Cheating on exams
- Absences without excuse
- Failure to notify the instructor of absences and/or tardiness
- General untidiness and consistent disregard for the program rules and regulations
- Failure to curb bad language, hostility and abusive actions
- Abuse of alcohol or drugs
- Consistent failure to complete practical assignments or weakness in theory
The first stage is to notify the student verbally of problems that must be dealt with. If these problems persist the student and instructor will collaboratively develop a probation contract. The student will be monitored and failure to show significant improvement during the period of the contract may result in a dismissal.
