Cook Basic - Level 1

Cook Basic is an intensive 300-hour training program focused on the theory and practice of cooking. Our program was designed with the help of professional chefs to prepare you to work in the hospitality industry.

In addition to full-time day classes, some of our campuses offer part-time evening and weekend classes with frequent start dates.

When they graduate, students receive job search information and assistance in finding fulfilling employment through Liaison College’s exclusive Career Action Plan Services (CAPS).

• 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

• Major nutrient identification
• Energy sources
• Lipids
• Proteins and vegetarian diets
• Carbohydrate and dietary fibre
• Vitamins, processing and additives
• Mineral elements
• Water – Sources, value & quality
• Developing food patterns

• Basic business communications
• Accident reports
• Resume preparation
• Cover letters
• Application forms

• Addition, subtraction, multiplication and division
• Common fractions
• Decimal fractions
• Percentages
• Standards of measurement
• Fahrenheit to celsius conversions

• Hospitality / tourism perspectives and organizations
• Orientation, taining and career planning
• Menu planning and basic marketing
• Table service
• Basic kitchen calculations
• Basic purchasing
• Kitchen organization, maintenance and security

• 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

• Flour production and applications
• Types of shortening
• Sugar commodities
• Eggs in baking
• Dairy products
• Use of salts
• Leavening agents
• Chocolate and flavourings

• 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
• Meat entrees
• Salads

• Pie dough
• Piping batters
• Quick breads and muffins
• Cream desserts
• Icings
• Yeast dough
• Choux paste products
• Pastries
• Cake 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