Commercial Kitchen Assistant - Certificate of Completion
Overview
Small Class Sizes, Individualized Instruction, On-site Job Coaching
Please check back soon to find out about the next intake date!
Students will train as Prep Cooks with a Red Seal Chef in one of Selkirk College’s professional kitchens. Students will learn:
- Food preparation
- Chopping
- Mixing
- Measuring
- Terminology
- Planning
- Ordering
- Teamwork
- Clean up
Courses include:
- Food Safety and Sanitation (Food Safe)
- Production Procedures and Equipment
- Beverage Stations
- Preparation of Fruit and Vegetables
- Preparation of Starches
- Breakfast Cookery
- Salads and Sandwiches
- Meat Preparation and Cookery
- Soups, Stocks and Sauces
- Baked Goods and Dessert
Learning materials will build from existing curriculum for Prep Cook training and help students as they bridge to employment. Students who wish to take the Professional Cook program, but are not quite ready can take this program and become familiar with techniques, terminology, workplace expectations and curriculum in order to succeed later on.
Student placements can take place with an existing employer or can be newly created through this program. Placements will begin as soon as the student has completed the food and restaurant environment safety training and orientation.
Demand for skilled entry-level employees in local restaurants and other food-based enterprises is high.
To find out more contact Academic Upgrading by email or call 250.354.3230.
Program Outcomes
Learners participating in the Commercial Kitchen Assistant Program at Selkirk College will finish their studies being able to demonstrate the following program outcomes:
- Demonstrate increased self-confidence
- Manage financial matters by applying principles of numeracy
- Use appropriate verbal, non-verbal and written skills to communicate
- Develop effective learning strategies and adapt them to new situations
- Create realistic personal, work and educational goals and plans to achieve them
- Exhibit positive professional behaviours and employment-related skills that maximize opportunities for success
- Demonstrate resilience, creativity and critical thinking in challenging situations
- Participate effectively as part of a team and in society
- Identify personal values, make decisions and balance responsibilities to increase well-being
- Practice appropriate safety procedures
- Use current and emerging technology effectively
Admission Requirements
In addition to meeting the general admission requirements to Selkirk College, the applicant must meet the following Commercial Kitchen Assistant Program requirements to be considered fully qualified:
- Participate in an intake interview with the instructor
- Have the ability to learn and participate in a commercial kitchen setting
- Have had no behavioral or emotional problems that would significantly interfere with the learning or safety of self or others
- Have a commitment to learning
Instructors will balance the needs of the classroom in regards to the following guidelines that determine capacity. For a class with maximum enrolment of 12:
- 0 High Needs Students
- 2-4 Moderate Needs Students (no more than 30% of total students): mild cognitive disability and higher adaptive functioning level; no support worker required; most activities and choices made independently; physically able to perform kitchen duties with moderate supervision; and established success in interactions with others with limited supervision.
- 8-10 Low Needs Students (70% of total students or higher): no cognitive disability, although barriers to employment may be present; no support worker required; activities and choices made independently; physically able to perform kitchen duties independently; and established success in interactions with others.
Complete an application form
Participate in an interview (in person or by telephone) with the CKA instructor before entry to the program.
Provide a recommendation from an instructor in the School of Academic Upgrading and Development at Selkirk College, or a referral from a community agency, another college or high school.
In order to receive your credential in your program, you must complete all of your courses.
Courses
CKA20 - Food Safety, Sanitation and Hygiene
CKA 20 Food Safety, Sanitation and Hygiene is a food handling, sanitation and work safety course designed for food service establishment operators and front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. Personal hygiene in a kitchen environment will also be covered.
CKA21 - Production Procedures and Equipment
CKA 21 Production, Procedures and Equipment familiarizes students with the commercial kitchen environment. Sanitation and safe procedures continue to be elaborated on. Students are exposed to and learn to use tools and equipment typical to the commercial kitchen. They learn industry standard procedures to help create and maintain a safe and smoothly-running kitchen environment. This course will emulate a working commercial kitchen employment environment, with expectations surrounding safety, attendance, and communication.
CKA29 - Baked Goods And Desserts
CKA 29 Baked Goods and Dessert will focus on bread making. Students will learn how to attractively arrange a variety of bread for service. The participants will also work with producing various garnishes and attractively plating finished product desserts.
CKA30 - Practicum
CKA 30 Commercial Kitchen Assistant Practicum integrates the skills developed from training into the workplace environment, reinforcing learners' new skills and knowledge. The practicum gives the student an opportunity to apply, extend, and integrate academic or technical knowledge through work experience with qualified organizations.
Tuition & Fees
Domestic
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