Cook On-the-Job Training Guide Cooks prepare food, meals, soups, sauces and other products; perform meat cutting; and learn basic baking and pastry cooking. Training Requirements: 5400 hours (3 years) including: three 8-week training sessions at Saskatchewan Polytechnic in Moose Jaw or on a day-release basis. Apprentices attend classes one day per week for forty weeks each year, at Saskatchewan Polytechnic in Saskatoon or Saskatchewan Polytechnic in Moose Jaw. Journeyperson to apprentice ratio for this trade is: 1:2 For ratio purposes, a journeyperson Chef de Cuisine will be recognized as long as the individual has full time in the trade and a training plan is developed. The ratio will be reviewed annually by the Trade Board. Effective 12/95. The information contained in this pamphlet serves as a guide for employers and apprentices. Apprenticeship training is mutually beneficial to both employer and apprentice. The employer s investment in training apprentices results in skilled and certified workers. The pamphlet summarizes the tasks to be covered by the apprentice during the on-the-job portion of apprenticeship training. An apprentice spends approximately 85% of the apprenticeship term training on-the-job. It is the employer s or journeyperson s training responsibility to supervise an apprentice s practical skills development until a satisfactory level of proficiency has been reached. EMPLOYER TRAINING RESPONSIBILITY introduce the apprentice to daily practice in approved sanitary procedures provide guided, hands-on practice in the set-up, operation and cleaning of tools and equipment demonstrate the techniques of the cooking trade, and ensure that the apprentice can evaluate the end-product. Employers should make every effort to expose their apprentices to work experience in as many areas of the trade as possible. In this guide, in-school apprentice instruction is listed first; methods an employer can use to assist the apprentice are listed next, in bullet form. The content of the training components is subject to change without notice. 10/14
Level One Occupational Skills Kitchen safety procedures Kitchen sanitation procedures Procedures for using knives, other hand tools, and small equipment Kitchen equipment operation Safe and efficient use of cooking utensils, containers, measuring devices WHMIS in the professional kitchen ensuring the apprentice maintains safe and sanitary work habits and personal hygiene, instructing in the safe handling of food, in time-temperature control and rates of cooling providing WHMIS training along with company-specific safety procedures, instructing in the use of utensils, containers and measuring devices in a commercial kitchen, and training in the use and maintenance of tools and equipment. Dairy and Egg Products Composition, market forms and grades of eggs Principles and procedures for cooking and serving eggs Preparing breakfast breads, cereals, meats and potatoes Convenience products and their functions in bakery productions exposing the apprentice to the preparation of all the breakfast dishes on the menu. Baked Goods and Desserts Basic principles of baking Functions and characteristics of commonly used baking ingredients Classifications/procedures in the preparation of yeast products, quick breads, cookies and pies Procedures for assembling, baking, serving and storing yeast breads, quick breads, cookies and pies Convenience products and their function in bakery production instructing in a wide variety of dough and batter preparation and baking, and providing the opportunity to prepare, bake and portion a double-crusted fresh apple pie, a mealycrusted cream pie, and a crumb-crust canned fruit crisp. Garde Manger Classification of salads, salad dressings and sandwiches Common salad ingredients and procedures used for evaluating and preparing salad ingredients Common ingredients used in salad dressings and sandwiches Guidelines and principles for serving salads and sandwiches Convenience products that can be substituted in salads, salad dressings and sandwiches train in preparing a variety of salads, such as marinated vegetable salad, legume, pasta, leaf and fruit salads, and hot potato salad, prepare an emulsified dressing, a vinaigrette, tartar sauce, salsa and mayonnaise; and prepare a variety of hot and cold sandwiches. Vegetables and Fruit Identification of vegetables in the onion, cabbage and roots and tubers families Identify fresh fruit in the citrus, pomes and grape families Explain the principles and standards of fruit and vegetable cooking Procedures for cooking fruit and vegetables Procedures for handling vegetable and fruit convenience products
providing the opportunity to select and prepare vegetables in the onion, cabbage and roots and tubers families, providing the environment for the evaluation and preparation of fresh fruit in the citrus, pomes and grapes families, instructing in the use of vegetable and fruit convenience products Starches and Legumes Classifications and characteristics for potatoes, rice and commercial dried pasta Quality standards and storage procedures for potatoes, rice and commercial dried pasta Procedures for handling, cooking and serving potatoes, rice and commercial dried pasta Convenience products that can be substituted for potatoes prepare and cook a wide variety of raw rice and grains assist in the preparation of fresh egg pasta preparing rice pilaf, wild rice, lentil, bean and barley dishes, prepare baked, roast, Duchesse, and deep-fried potato dishes; and train in the use of pasta for a variety of dishes. Stocks, Soups and Sauces Basic categories, ingredients and procedures for preparing stocks, soups and sauces Procedures used when preparing various thickening agents Functions and standards of stocks, soups and sauces Procedure for holding, serving, cooling and storing basic stocks, soups and sauces Identification of convenience products providing the opportunity to prepare and store a white and a brown stock, and fish and vegetable stock, training in the preparation of roux and beurre manie, training in preparation of vegetable and cream soups, and describing the possible alternatives that convenience products may provide in the preparation of soups. Game, Meats and Poultry Composition and structure of meat and how they relate to meat selection and cooking methods The federal meat inspection and grading system in selecting and purchasing meats Effect of meat aging and the two primary aging methods Primal cuts of beef and pork, and the major fabricated cuts obtained from each Classifications and market forms of poultry Appropriate cooking methods for various cuts of meat instructing in federal regulations, identifying cuts in a variety of meat and poultry, and training in meat and poultry cooking methods using dry and moist heat. Fish and Seafood Common varieties of saltwater and freshwater fin fish Basic market forms of fish Effects of cooking on the composition and structure of fish Characteristics of fresh fish Appropriate cooking methods for various forms of fish Procedures for storing and handling fish and fish products
instructing in fish and seafood identification, training in fish cookery by baking, broiling, sautéing, pan-frying and deep-frying, and training in storage and handling procedures. Mathematics Calculations using whole numbers, fractions and percentages Solving equations Calculations using weights and measures, and metric and U.S. measures training in mathematical calculations in the kitchen environment Level Two Occupational Skills Maintenance procedures for kitchen tools and equipment Procurement procedures Inventory control procedures Fundamental principles of nutrition Principles of menu planning training in the maintenance routines and procedures for the tools and equipment used in the kitchen providing the opportunity to perform inventory, purchasing and receiving procedures discussing the application of Canada s Food Guide to menu planning providing a discussion of menu costing and planning, with consideration given to seasonal products and product availability Dairy and Egg Products Coffee and tea varieties and market forms, and preparation Cooking and serving egg dishes Categories of milk, cream and butter products Principles of cooking with dairy products Convenience products substituted for dairy demonstrating the principles of coffee making, including specialty coffees, and the procedures used to make a variety of teas demonstrating egg cookery principles, and cooking an entrée soufflé and a quiche identifying fresh milk and cream products and their characteristics identifying characteristics and grades of butter, and its storage, and identifying fermented milk and cream products Garde Manger Salad bar planning and sanitation Cold food presentation and buffet service Guidelines for buffet arrangement and appearance Fundamentals of cold platter presentation Varieties, function, preparation and service of hot and cold hors d oeuvres demonstrating the procedures used to keep a salad bar/buffet simple and attractive preparing a variety of ingredients used for a salad bar demonstrate sanitation procedures used for setting up a salad bar or buffet, and demonstrate visual appeal and efficiency of a buffet/salad bar
Starches and Legumes Classifications, characteristics, quality standards and procedures used for rice, fresh pasta and other grains Procedures for cooking, serving and storing rice, fresh pasta, and other grains Characteristics of fresh egg pasta Storage and handling of rice, fresh pasta and other grains Use of convenience products used in substitution of starches and legumes preparing and cooking wide variety of raw rice preparing and cooking a wide variety of raw grains preparing fresh egg pasta, and demonstrating the use of convenience products substituted for rice, fresh pasta and grains Vegetables and Fruit Identification of fresh vegetables in the leafy greens, tender fruited vegetables, and seeds and pods families Identify fresh fruit in the berry, melon and stone fruits families Principles and standards of fruit and vegetable cooking Procedures for cooking fruits and vegetables Vegetable and fruit convenience products training in the evaluation and preparation of vegetables for cooking demonstrating the cooking of vegetables by a variety of methods including boiling, steaming, sautéing, braising, baking etc. training in the evaluation and preparation of berries, melons and stone fruits for cooking, and demonstrating the cooking of fruit by boiling, steaming, sautéing, pan-frying, baking etc. Stocks, Soups and Sauces Categories, ingredients and procedures for preparing puree, chowder and specialty soups, and secondary sauces Functions and standards of soups/sauces Finishing techniques for soups/sauces Holding, serving, cooling, storing of soups/sauces Convenience products used to substitute providing the opportunity to prepare and store a puree and a chowder soup, and a specialty and national soup, training in the preparation of demi glace, allemande, supreme and white wine sauces, and training in holding, serving, cooling and storing soups and sauces. Game, Meats and Poultry Classifications and characteristics of domestic poultry products: turkey, duck and goose Market forms of turkey, duck and goose Appropriate cooking methods for turkey, duck or goose Grades and market forms of veal Select appropriate cooking methods for veal Grades and market forms of lamb Appropriate cooking methods for lamb Procedures for storing meats and poultry training in the preparation of turkey, duck and goose for cooking demonstrating the cooking of turkey, duck and goose using a variety of methods training in the preparation of veal and lamb for cooking demonstrating the cooking of veal by simmering, braising and poaching demonstrating the cooking of lamb by roasting, broiling, grilling etc. and demonstrating the storage of fresh and frozen meats
Fish and Seafood Categories, characteristics and market forms of mollusks Freshness and storing of mollusks Processing of mollusks Cooking and serving mollusks from each category identifying the categories and characteristics of mollusks demonstrating procedures for checking the freshness of mollusks demonstrating the cooking and serving of mollusks from each category Baked Goods and Desserts Classifications of rolled-in-dough products, yeast products, custards, pastries, cakes and icings Production methods used Baking, serving and storing baked goods and desserts Use of convenience products associated with baked goods and desserts demonstrating the preparation, baking and serving of Danish and croissant dough demonstrating the preparation, baking, serving and storage of puff pastry dough demonstrating the preparation and baking of whole-grain breads, bagels and doughnuts preparation of baked custards, éclair paste and meringues preparing cakes using a variety of mixing methods, and of a variety of icings Level Three Vegetables and Fruit Identification of fresh vegetables in the mushrooms, stalks, stems and shoots and gourd classifications Principles, standards and procedures of fruit and vegetable cooking Identification of fresh fruit in the tropical and exotic classification Procedures for handling vegetable and fruit convenience products identifying and evaluating cultivated mushrooms and wild mushrooms identifying and evaluating vegetables such as globe artichokes, asparagus, celery and fennel describing the factors that influence texture, flavour, colour and nutritional changes when cooking vegetables illustrating the evaluation, pre-preparation and quality standards of fruit in the tropicals and exotic fruits classifications Baked Goods and Desserts Classifications and ingredients of chocolate, frozen desserts, dessert sauces and toppings, creams, confections and specialty tortes, and production methods used Storing of finished desserts Use of convenience products associated with these desserts providing the opportunity to prepare a wide variety of desserts in this category. Dairy and Egg Products Identification of market forms of cheese products Application of the principles of cooking with cheese products Serving cheeses Use of convenience products associated with cheese identifying the market forms of cheeses demonstrating cheese cookery principles with adherence to cooking temperatures and times
Starches and Legumes Characteristics of fresh pasta Characteristics of other starch products such as dumplings, spaezle, gnocci, won tons and perogies Quality standards and storage procedures for pasta and other starch products Handling, cooking and serving fresh pasta and other starches Convenience products used in substitution for fresh pasta and other starches training in the quality factors of fresh pasta and other starch products demonstrating the making, handling and cooking of fresh pasta and other starch products identifying convenience products substituted for fresh pasta Stocks, Soups and Sauces Categories, ingredients and procedures for preparing soups and sauces Functions and standards of soups and sauces Finishing techniques used with soups and sauces Procedures for holding, serving and storing soups and sauces Identifying convenience products used to substitute for soups and sauces demonstrating the procedure for preparing cconsommé, identifying the ingredients and the procedure for making small sauces preparing simple and compound butters preparing gravies, and miscellaneous hot and cold sauces Consider apprenticeship training as an investment in the future of your company and in the future of your workforce. Ultimately, skilled and certified workers increase your bottom line. Get involved in the apprenticeship training system. Your commitment to training helps to maintain the integrity of the trade. Do you have employees who have been working in the trade for a number of years but don t have trade certification? Contact your local apprenticeship office for details on how they might obtain the certification they need. Saskatchewan Apprenticeship & Trade Certification Commission 2140 Hamilton St Regina SK S4P 2E3 Tel: (306) 787-2444 Fax: (306) 787-5105 Toll Free: 1-877-363-0536 web site: www.saskapprenticeship.ca District Offices Estevan (306) 637-4930 La Ronge (306) 425-4385 Moose Jaw (306) 694-3735 North Battleford (306) 446-7409 Prince Albert (306) 953-2632 Saskatoon (306) 933-8476 Swift Current (306) 778-8945 Yorkton (306) 786-1394