Commercial Cooking 10, 20, 30
Commercial Cooking 10, 20, 30 homepage Outcomes & Indicators Resources

Course Configurations

Commercial Cooking 10

Commercial Cooking 20

Commercial Cooking 30

Suggested Modules for Middle Level Practical and Applied Arts Survey Courses

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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 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 88: Apprenticeship (Core)
Module Code
COOK88
Level
Introductory
Suggested Time (hrs)
5-7
Prerequisite Module(s)
None
Investigate apprenticeship in the trades.
Module 99B: Extended Study (Optional)
Module Code
COOK99B
Level
Introductory, Intermediate, Advanced
Suggested Time (hrs)
10-25
Prerequisite Module(s)