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 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 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 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 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 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 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 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 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 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 25: Grains (Optional)
Module Code
COOK25
Level
Advanced
Suggested Time (hrs)
4-5
Prerequisite Module(s)
Module 24
Prepare various types of grains.
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 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 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 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 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 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 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 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 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 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 99C: Extended Study (Optional)
Module Code
COOK99C
Level
Introductory, Intermediate, Advanced
Suggested Time (hrs)
10-25
Prerequisite Module(s)