Course Descriptions
Cook Training-Culinary Arts
COOK 100T Food Lab, Orientation & Portfolio
Theory and practice of basic professional-level safety, fundamentals of cooking, culinary terminology, knife skills, and WHMIS. Developed portfolios will include goals, student's resume, volunteer experiences, menus from special functions, and weekly reflections on student learning. COOK 100T was formerly called COOK 112T; credit will not be granted for both courses. (0:0:2.7 for 44 weeks)
Prerequisite: Admission into the Culinary Arts program.
COOK 102T Breakfast - Theory & Practical
Students gain valuable experience on a breakfast line. Emphasis is on cooking eggs, omelettes, and all western style breakfast items. Students are introduced to basic meat, poultry, and fish processing. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 104T Garde-Manger, Starch, and Vegetable Cookery - Theory & Practical
Theory and practice of cooking a wide range of seasonal and available vegetables. A different recipe for potatoes and grains is prepared each day. Salads and dressings are made and displayed in the salad bar and a variety of sandwiches are made to order. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 106T Pastries and Desserts - Theory & Practical
An overview of baking principles and recipes used by restaurants and hotels. This includes a range of items from pies and desserts to quickbreads and cookies. Students will also be introduced to plating desserts. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 108T Soups, Sauces, Meat, Poultry and Seafood Cookery - Theory & Practical
Learn the fundamental elements of cooking in the "hot side" of the kitchen, from classical methods to new culinary techniques. Everything is made from fresh ingredients. Dishes are cooked by roasting, baking, broiling, grilling, pan-frying, sautéing, and deep-frying. Food is prepared, garnished, and served. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 110T Meat Cutting & Diet and Nutrition -Theory & Practical
Theory and practical examination of the composition, structure and basic quality factors of meat, poultry and seafood and understanding basic cuts. Students also use our state of the art Food Lab to learn about healthy cooking techniques and cooking for vegetarian and special needs diets. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 112T A la Carte - Principles of Line Cooking - Theory & Practical
Theory and practice of grill and bistro cooking, menu planning and costing, and principles of building menus, international cuisine, understanding and planning recipe structure, and the study of culinary terms. COOK 112T was formerly called COOK 100T; credit will not be granted for both courses. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 110T.
COOK 113T Soups, Sauces, Meat, Poultry, and Seafood Cookery & Plating - Theory & Practical
Students prepare and create plates for VIU's fine dining room during lunch service. They will feel the pressure of line cooking in a real working kitchen. Besides adhering to correct cooking techniques, emphasis is place on proper hygiene, organization, team work, and food presentation. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 115T A la Carte II - Theory & Practical
Theory and practice of a la carte cooking, menu planning and principles of building and costing menus, fine dining, international cuisine, charcuterie, and the study of culinary terms. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 117T Garde-Manger, Vegetables, Starch and Vegetarian Plating - Theory & Practical
This course places emphasis on plating and preparing items to order. Fresh pasta, vegetarian entrees, sushi, and composed salads are all samplings of the foods prepared in this course. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 119T Pastries and Desserts II - Theory & Practical
An opportunity to learn to prepare pastry and dessert items that are served on a menu. This includes a range of items from breads to croissants, tarts and cakes. Students learn the art of presentation and assist in special displays that are prepared on a regular basis. (0:0:2.7 for 44 weeks)
Prerequisite: Successful completion of COOK 100T.
COOK 121 Preparation for Co-operative Education Placement I
A preparation for the first industry co-operative education experience through practical training in areas such as resume writing and interview skills. COOK 121 was formerly called COOK 121T; credit will not be granted for both courses. Credit will only be granted for one of HOSP 101 or COOK 121. (0:1:0 for 12 weeks)
Prerequisite: Admission to program.
COOK 122 Co-operative Education Placement I
An opportunity for supervised industry experience. Students maintain a diary of experiences, complete assignments and prepare reports as required. Students are monitored by VIU personnel and evaluated by employers. COOK 122 was formerly called COOK 122T; credit will not be granted for both courses. Credit will only be granted for one of HOSP 102 or COOK 122. (0:0:0 for 10 weeks)
Prerequisite: Admission to program.
COOK 201 Cook - Apprentice - Level 1
This course covers all practical and theory components of Level 1 technical training. (10:0:20 for 6 weeks)
Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number).
COOK 201U CULINARY ARTS UPGRADERS
This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the current curriculum. (28:0:0 for 1 weeks)
Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.
COOK 202 Cook - Apprentice - Level 2
This course covers all practical and theory components of Level 2 Technical Training. (10:0:20 for 6 weeks)
Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number).
COOK 202U CULINARY ARTS UPGRADERS
This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the current curriculum. (30:0:0 for 6 weeks)
Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.
COOK 203 Cook - Apprentice - Level 3
This course covers all practical and theory components of Level 3 technical training. (10:0:20 for 6 weeks)
Prerequisite: Must be a registered apprentice or meet provincial requirements for apprenticeship (have an Apprenticeship ID number).
COOK 203U CULINARY ARTS UPGRADERS
This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the current curriculum. (30:0:0 for 6 weeks)
Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.
COOK 204U CULINARY ARTS UPGRADERS
This is general upgrading as requested by the applicant. The topic they wish to upgrade will be part of the current curriculum. (30:0:0 for 6 weeks)
Prerequisite: Must be a journeyperson or be working towards a journeyperson ticket.
COOK 210T Culinary Arts Certificate Program, Level 1
This course covers all practical and theory components of Level 1 technical training for the Culinary Arts Program - Institutional Entry. COOK 210T was formerly called COOK 100T; COOK 102T; COOK 104T; COOK 106T; COOK 108T; COOK 112T; credit will not be granted for both courses. (5:0:20 for 28 weeks)
Prerequisite: Must meet all Culinary Arts prerequisites and VIU admission requirements.
COOK 220T Culinary Arts Certificate Program, Level 2
This course covers all practical and theory components of Level 2 technical training for the Culinary Arts Program - Institutional Entry COOK 220T was formerly called COOK 110T; COOK 113T; COOK 115T; COOK 117T; COOK 119T; credit will not be granted for both courses. (5:0:20 for 14 weeks)
Prerequisite: Must meet all Culinary Arts prerequisites and VIU admission requirements.
COOK 221 Preparation for Co-operative Education Placement II
An opportunity to develop advanced job preparation skills, including strategies for seeking on-going employment after graduation. (1:0:0 for 10 weeks)
Prerequisite: Successful completion of all first year courses.
COOK 222 Co-operative Education Placement II
A continuation of COOK 122. (0:0:0 for 10 weeks)
Prerequisite: Admission to the Culinary Arts Diploma program.
COOK 224T Dining Room I
This course is delivered with students preparing food for the Discovery Room. Level Two Apprenticeship Technical training is delivered in the dining room kitchen. Students will cover all practical and theoretical components including nutrition, vegetable, starch, meat, poultry, seafood, game, stocks, sauces, and soup cookery. (0:0:7)
Prerequisite: Successful admission into second-year of the Culinary Arts Diploma.
COOK 226T Advanced Pastry
Includes the fundamentals of pastry, chocolate work, sugar work, sculptural show pieces, plated desserts and artisan bread making. Students will develop pastry skills to enable them to apply the knowledge to their kitchen environment. (0:0:7)
Prerequisite: Successful admission into second-year of the Culinary Arts Diploma.
COOK 228T Dining Room II
This course is delivered with students preparing food for the Discovery Room. Level Three Apprenticeship Technical training is delivered in the dining room kitchen. Students will cover practical and theoretical components including advanced nutrition, vegetable, starch, meat, poultry, seafood, game, stocks, sauces, and soup cookery. (0:0:7)
Prerequisite: Successful admission into second-year of the Culinary Arts Diploma.