Commercial Cooking 10, 20, 30 | Saskatchewan Curriculum

Module 1: The Food Service Industry (Core) (Core)

Module Code

COOK1

Level

Introductory

Suggested Time (hrs)

3-5

Prerequisite Module(s)

None

Examine historical influences on the modern food service industry.

Module 2: Professionalism in the Food Service Industry (Core)

Module Code

COOK2

Level

Introductory

Suggested Time (hrs)

2-4

Prerequisite Module(s)

None

Examine the importance of professionalism in the food service industry.

Module 3A: Kitchen Safety and Sanitation (Core)

Module Code

COOK3A

Level

Introductory

Suggested Time (hrs)

8-12

Prerequisite Module(s)

None

Apply kitchen safety and sanitation practices.

Module 3B: Kitchen Safety and Sanitation (Core)

Module Code

COOK3B

Level

Introductory

Suggested Time (hrs)

8-12

Prerequisite Module(s)

Apply kitchen safety and sanitation practices.

Module 3C: Kitchen Safety and Sanitation (Core)

Module Code

COOK3C

Level

Introductory

Suggested Time (hrs)

8-12

Prerequisite Module(s)

Apply kitchen safety and sanitation practices.

Module 4A: Food Safety (Core)

Module Code

COOK4A

Level

Introductory

Suggested Time (hrs)

2-5

Prerequisite Module(s)

Module 3A

Examine appropriate procedures to ensure food safety in the kitchen.

Module 4B: Food Safety (Core)

Module Code

COOK4B

Level

Introductory

Suggested Time (hrs)

2-5

Prerequisite Module(s)

Module 3B

Examine appropriate procedures to ensure food safety in the kitchen.

Module 4C: Food Safety (Core)

Module Code

COOK4C

Level

Introductory

Suggested Time (hrs)

2-5

Prerequisite Module(s)

Module 3C

Examine appropriate procedures to ensure food safety in the kitchen.

Module 5A: Kitchen Measurement (Core)

Module Code

COOK5A

Level

Introductory

Suggested Time (hrs)

1-3

Prerequisite Module(s)

None

Demonstrate appropriate measurement techniques used in commercial cooking.

Module 5B: Baking Foundations (Core)

Module Code

COOK5B

Level

Introductory

Suggested Time (hrs)

1-3

Prerequisite Module(s)

Module 5A

Examine a variety of tools, equipment and ingredients essential for baking.

Module 5C: Kitchen Tools and Equipment (Core)

Module Code

COOK5C

Level

Introductory

Suggested Time (hrs)

3-6

Prerequisite Module(s)

None

Demonstrate safe and appropriate use of kitchen tools and equipment in a commercial kitchen.

Module 6A: Recipes (Core)

Module Code

COOK6A

Level

Introductory

Suggested Time (hrs)

3-5

Prerequisite Module(s)

Modules 5A, 5C

Examine the purpose and components of recipes.

Module 6B: Menus (Core)

Module Code

COOK6B

Level

Intermediate

Suggested Time (hrs)

5-7

Prerequisite Module(s)

Module 6A

Explore the principles of menu planning to create a menu.

Module 6C: Inclusive Menu Options (Optional)

Module Code

COOK6C

Level

Advanced

Suggested Time (hrs)

3-5

Prerequisite Module(s)

Module 6B

Investigate the importance of menu options for a variety of dietary considerations.

Module 7A: Cooking Methods A (Core)

Module Code

COOK7A

Level

Introductory

Suggested Time (hrs)

2-4

Prerequisite Module(s)

Module 6A

Apply the three methods of heat transfer to cook food.

Module 7B: Cooking Methods B (Core)

Module Code

COOK7B

Level

Intermediate

Suggested Time (hrs)

2-4

Prerequisite Module(s)

Module 7A

Analyze the effects of cooking methods on food.

Module 8A: Knife Skills A (Core)

Module Code

COOK8A

Level

Introductory

Suggested Time (hrs)

2-4

Prerequisite Module(s)

Module 5C

Demonstrate effective knife skills.

Module 8B: Knife Skills B (Optional)

Module Code

COOK8B

Level

Intermediate

Suggested Time (hrs)

2-4

Prerequisite Module(s)

Module 8A

Demonstrate advanced knife skills and cutting techniques.

Module 9A: Food Presentation, Garnish and Decoration A (Optional)

Module Code

COOK9A

Level

Intermediate

Suggested Time (hrs)

3-5

Prerequisite Module(s)

Modules 4B, 8A

Examine the impact of garnishes, decorations and food presentation on hot and cold menu items.

Module 9B: Food Presentation, Garnish and Decoration B (Optional)

Module Code

COOK9B

Level

Advanced

Suggested Time (hrs)

6-8

Prerequisite Module(s)

Modules 8B, 9A

Create garnishes and decorations for hot and cold buffet items.

Module 10A: Vegetables and Fruits A (Core)

Module Code

COOK10A

Level

Introductory

Suggested Time (hrs)

4-6

Prerequisite Module(s)

Modules 4A, 7A, 8A

Examine techniques to prepare, cook and store fruits and vegetables.

Module 10B: Vegetables and Fruits B (Core)

Module Code

COOK10B

Level

Intermediate

Suggested Time (hrs)

4-6

Prerequisite Module(s)

Modules 7B, 10A

Explore the effects of cooking methods on the texture, flavour, colour and nutritional value of fruits and vegetables.

Module 11: Salads and Dressings (Core)

Module Code

COOK11

Level

Introductory

Suggested Time (hrs)

4-6

Prerequisite Module(s)

Modules 2, 4A, 5A

Create a variety of salads and dressings.

Module 12: Sandwiches (Core)

Module Code

COOK12

Level

Introductory

Suggested Time (hrs)

6-10

Prerequisite Module(s)

Modules 10A, 11

Design and prepare a variety of sandwiches, including wraps and pizzas.

Module 13: Appetizers and Hors d’oeuvres (Optional)

Module Code

COOK13

Level

Intermediate

Suggested Time (hrs)

6-8

Prerequisite Module(s)

Modules 3B, 4B, 5A

Prepare and present a variety of hors d’oeuvres and appetizers.

Module 14: Stocks (Core)

Module Code

COOK14

Level

Introductory

Suggested Time (hrs)

6-8

Prerequisite Module(s)

Module 10A

Produce convenience and scratch stocks.

Module 15A: Soups A (Core)

Module Code

COOK15A

Level

Introductory

Suggested Time (hrs)

5-8

Prerequisite Module(s)

Module 14

Prepare broth and cream soups using convenience and scratch stocks.

Module 15B: Soups B (Core)

Module Code

COOK15B

Level

Intermediate

Suggested Time (hrs)

4-6

Prerequisite Module(s)

Module 15A

Investigate a variety of thickening techniques to prepare soups.

Module 15C: Soups C (Optional)

Module Code

COOK15C

Level

Advanced

Suggested Time (hrs)

6-8

Prerequisite Module(s)

Module 15B

Create a variety of soups including consommé, specialty and cold soups.

Module 16A: Sauces A (Core)

Module Code

COOK16A

Level

Intermediate

Suggested Time (hrs)

10-12

Prerequisite Module(s)

Modules 7B, 14

Create the five mother sauces and appropriate derivative sauces.

Module 16B: Sauces B (Core)

Module Code

COOK16B

Level

Advanced

Suggested Time (hrs)

2-4

Prerequisite Module(s)

Module 16A

Explore a variety of butter sauces and modern sauces to pair with appropriate menu items.

Module 17: Egg Cookery and Breakfast (Core)

Module Code

COOK17

Level

Introductory

Suggested Time (hrs)

4-6

Prerequisite Module(s)

Modules 4A, 7A

Prepare common breakfast meals.

Module 18: Dairy and Dairy Alternatives (Optional)

Module Code

COOK18

Level

Advanced

Suggested Time (hrs)

2-4

Prerequisite Module(s)

Module 4C

Examine the uses of dairy products and dairy alternatives.

Module 19A: Plant-based Proteins A (Core)

Module Code

COOK19A

Level

Intermediate

Suggested Time (hrs)

4-6

Prerequisite Module(s)

Modules 4B, 7B

Examine the use of plant-based proteins in menu items.

Module 19B: Plant-based Proteins B (Core)

Module Code

COOK19B

Level

Advanced

Suggested Time (hrs)

8-10

Prerequisite Module(s)

Modules 4C, 6B, 19A

Create menu items using plant-based proteins.

Module 20A: Animal Proteins A (Core)

Module Code

COOK20A

Level

Introductory

Suggested Time (hrs)

3-5

Prerequisite Module(s)

Modules 4A, 7A

Examine the structure and composition of animal proteins.

Module 20B: Animal Proteins B (Optional)

Module Code

COOK20B

Level

Intermediate

Suggested Time (hrs)

8-10

Prerequisite Module(s)

Modules 7B, 20A

Utilize cooking methods appropriate to animal proteins.

Module 20C: Animal Proteins C (Optional)

Module Code

COOK20C

Level

Advanced

Suggested Time (hrs)

8-10

Prerequisite Module(s)

Modules 8B, 20B

Prepare and cook animal proteins.

Module 21: Seafood: Fish, Shellfish and Cephalopods (Optional)

Module Code

COOK21

Level

Advanced

Suggested Time (hrs)

6-8

Prerequisite Module(s)

Modules 3C, 4C, 8B

Investigate methods to prepare and cook fish, shellfish and cephalopods.

Module 22: Charcuterie, Cheese and Smoked Animal Proteins (Optional)

Module Code

COOK22

Level

Advanced

Suggested Time (hrs)

12-14

Prerequisite Module(s)

Modules 4C, 8B, 9A

Create and present a charcuterie platter.

Module 23A: Potatoes A (Core)

Module Code

COOK23A

Level

Introductory

Suggested Time (hrs)

4-6

Prerequisite Module(s)

Modules 4A, 5C, 7A

Apply appropriate methods to cook potatoes.

Module 23B: Potatoes B (Core)

Module Code

COOK23B

Level

Intermediate

Suggested Time (hrs)

6-8

Prerequisite Module(s)

Modules 7B, 23A

Create a variety of classic and modern potato dishes.

Module 24: Rice (Core)

Module Code

COOK24

Level

Intermediate

Suggested Time (hrs)

5-7

Prerequisite Module(s)

Modules 4B, 5A, 5C, 7A

Investigate methods to cook rice.

Module 25: Grains (Optional)

Module Code

COOK25

Level

Advanced

Suggested Time (hrs)

4-5

Prerequisite Module(s)

Module 24

Prepare various types of grains.

Module 26A: Pasta and Noodles (Core)

Module Code

COOK26A

Level

Intermediate

Suggested Time (hrs)

6-8

Prerequisite Module(s)

Module 24

Prepare various types of pasta and noodles.

Module 26B: Pasta, Noodles and Dumplings (Core)

Module Code

COOK26B

Level

Advanced

Suggested Time (hrs)

4-6

Prerequisite Module(s)

Module 26A

Prepare a variety of specialty pasta, noodles and dumplings.

Module 27: Traditional and Contemporary Cuisine (Core)

Module Code

COOK27

Level

Intermediate

Suggested Time (hrs)

4-6

Prerequisite Module(s)

Module 7A

Explore traditional and contemporary cuisine from various cultures, including Métis and First Nations, in Saskatchewan.

Module 28: Cookies (Core)

Module Code

COOK28

Level

Introductory

Suggested Time (hrs)

5-10

Prerequisite Module(s)

Modules 5B, 5C, 6A

Produce various types of cookies.

Module 29: Quick Breads (Core)

Module Code

COOK29

Level

Introductory

Suggested Time (hrs)

5-10

Prerequisite Module(s)

Modules 4A, 5B, 5C

Create quick breads using muffin, biscuit and creaming methods.

Module 30A: Yeast Breads (Core)

Module Code

COOK30A

Level

Introductory

Suggested Time (hrs)

6-10

Prerequisite Module(s)

Module 29

Produce yeast breads using lean and rich doughs.

Module 30B: Traditional Breads (Optional)

Module Code

COOK30B

Level

Intermediate

Suggested Time (hrs)

6-10

Prerequisite Module(s)

Module 30A

Produce traditional yeast breads and unleavened breads from various cultures.

Module 30C: Shaped Yeast Breads (Optional)

Module Code

COOK30C

Level

Advanced

Suggested Time (hrs)

6-10

Prerequisite Module(s)

Module 30B

Create a variety of shaped yeast breads.

Module 31A: Cakes (Core)

Module Code

COOK31A

Level

Introductory

Suggested Time (hrs)

3-6

Prerequisite Module(s)

Modules 5B, 5C

Create high-fat cakes and cupcakes.

Module 31B: Low-fat and Foam-type Cakes (Optional)

Module Code

COOK31B

Level

Intermediate

Suggested Time (hrs)

3-6

Prerequisite Module(s)

Module 31A

Create low-fat and foam-type cakes and cupcakes.

Module 31C: Tortes (Optional)

Module Code

COOK31C

Level

Advanced

Suggested Time (hrs)

6-10

Prerequisite Module(s)

Modules 31B, 32C

Create multiple layer and European-style tortes.

Module 32A: Icing and Cake Decorating A (Optional)

Module Code

COOK32A

Level

Introductory

Suggested Time (hrs)

5-8

Prerequisite Module(s)

Modules 5B, 5C

Prepare simple icings for cakes or cookies.

Module 32B: Icing and Cake Decorating B (Optional)

Module Code

COOK32B

Level

Intermediate

Suggested Time (hrs)

3-6

Prerequisite Module(s)

Module 32A

Create fondant, foam and fudge icings to decorate layered cakes.

Module 32C: Icing and Cake Decorating C (Optional)

Module Code

COOK32C

Level

Advanced

Suggested Time (hrs)

3-6

Prerequisite Module(s)

Modules 31C, 32B

Create specialty icings to decorate European-style cakes.

Module 33A: Custards, Creams and Puddings A (Optional)

Module Code

COOK33A

Level

Introductory

Suggested Time (hrs)

5-10

Prerequisite Module(s)

Modules 5B, 5C

Prepare starch-thickened puddings, custards and whipped cream.

Module 33B: Custards, Creams and Puddings B (Optional)

Module Code

COOK33B

Level

Intermediate

Suggested Time (hrs)

5-10

Prerequisite Module(s)

Module 33A

Create a variety of pastry creams and crème anglaise.

Module 33C: Custards, Creams and Puddings C (Optional)

Module Code

COOK33C

Level

Advanced

Suggested Time (hrs)

5-10

Prerequisite Module(s)

Module 33B

Create desserts that are derivatives of pastry creams, crème anglaise and sabayons.

Module 34: Meringue (Optional)

Module Code

COOK34

Level

Intermediate

Suggested Time (hrs)

5-10

Prerequisite Module(s)

Modules 5B, 5C

Create meringue for use in a variety of desserts.

Module 35A: Pastries A (Optional)

Module Code

COOK35A

Level

Intermediate

Suggested Time (hrs)

15-20

Prerequisite Module(s)

Modules 5B, 6A

Create pies and tarts using a variety of doughs and fillings.

Module 35B: Pastries B (Optional)

Module Code

COOK35B

Level

Advanced

Suggested Time (hrs)

10-12

Prerequisite Module(s)

Module 35A

Create a variety of pastries including puff, choux, meringue and phyllo.

Module 36: Frozen Desserts (Optional)

Module Code

COOK36

Level

Advanced

Suggested Time (hrs)

5-10

Prerequisite Module(s)

Module 33C

Create a variety of frozen desserts.

Module 37: Dessert Garnishes (Optional)

Module Code

COOK37

Level

Advanced

Suggested Time (hrs)

10-15

Prerequisite Module(s)

Modules 4C, 5B, 5C, 7B

Create chocolate and sugar dessert garnishes.

Module 38: Fruit Desserts and Sauces (Optional)

Module Code

COOK38

Level

Intermediate

Suggested Time (hrs)

5-10

Prerequisite Module(s)

Module 10B

Create a variety of fruit desserts and sauces.

Module 39: Event Planning (Optional)

Module Code

COOK39

Level

Advanced

Suggested Time (hrs)

15-20

Prerequisite Module(s)

Modules 2, 4C, 6C, 9B, 85

Plan food service, including three or more complementary courses, for an event.

Module 40: Farm to Fork Project (Optional)

Module Code

COOK40

Level

Advanced

Suggested Time (hrs)

8-10

Prerequisite Module(s)

Modules 27, 39

Develop a menu focused on Saskatchewan- produced foods and products.

Module 41: Career Opportunities in the Food Service Industry (Core)

Module Code

COOK41

Level

Introductory

Suggested Time (hrs)

3-5

Prerequisite Module(s)

None

Investigate career opportunities in the food service industry.

Module 80A: Work Study Preparation (Optional)

Module Code

COOK80A

Level

Intermediate, Advanced

Suggested Time (hrs)

3-5

Prerequisite Module(s)

None

Prepare for the work placement.

Module 80B: Work Study Preparation (Optional)

Module Code

COOK80B

Level

Intermediate, Advanced

Suggested Time (hrs)

3-5

Prerequisite Module(s)

None

Prepare for the work placement.

Module 81A: Work Study Placement (Optional)

Module Code

COOK81A

Level

Intermediate, Advanced

Suggested Time (hrs)

25-50

Prerequisite Module(s)

Module 80A

Participate in a work placement experience.

Module 81B: Work Study Placement (Optional)

Module Code

COOK81B

Level

Intermediate, Advanced

Suggested Time (hrs)

25-50

Prerequisite Module(s)

Module 80B

Participate in a work placement experience.

Module 82A: Work Study Follow-up (Optional)

Module Code

COOK82A

Level

Intermediate, Advanced

Suggested Time (hrs)

2-4

Prerequisite Module(s)

Module 81A

Relate one’s work placement experience to personal and career goals.

Module 82B: Work Study Follow-up (Optional)

Module Code

COOK82B

Level

Intermediate, Advanced

Suggested Time (hrs)

2-4

Prerequisite Module(s)

Module 81B

Relate one’s work placement experience to personal and career goals.

Module 85: Small Business Opportunities in the Food Service Industry (Optional)

Module Code

COOK85

Level

Advanced

Suggested Time (hrs)

5-7

Prerequisite Module(s)

None

Investigate small business opportunities, including home-based business opportunities, in the food service industry in Saskatchewan.

Module 88: Apprenticeship (Core)

Module Code

COOK88

Level

Introductory

Suggested Time (hrs)

5-7

Prerequisite Module(s)

None

Investigate apprenticeship in the trades.

Module 99A: Extended Study (Optional)

Module Code

COOK99A

Level

Introductory, Intermediate, Advanced

Suggested Time (hrs)

10-25

Prerequisite Module(s)

Module 99B: Extended Study (Optional)

Module Code

COOK99B

Level

Introductory, Intermediate, Advanced

Suggested Time (hrs)

10-25

Prerequisite Module(s)

Module 99C: Extended Study (Optional)

Module Code

COOK99C

Level

Introductory, Intermediate, Advanced

Suggested Time (hrs)

10-25

Prerequisite Module(s)

Course Configurations