Institutional Cooking

Location(s): Prince Albert

Institutional Cooking is an applied certificate program. This unique program provides the knowledge and trade skills needed for preparing and serving food in commercial and institutional settings. It responds to the training needs of individuals who desire excellent employment prospects as food production workers within Saskatchewan's growing workforce and also to the need of workers who seek intermediate skill levels.

In comparison to the Professional Cooking Program (offered at Kelsey Campus, Palliser Campus and Woodland Campus), the Institutional Cooking Program focuses more on quantity food production skills rather than kitchen management and supervisory skills.

You will develop intermediate skills in:

baking

stocks, soups and sauces

breakfast and dairy

vegetables

pastas

cold foods

basic cooking principles

meat, seafood and poultry

safety and sanitation

tools and equipment

Length: 20 weeks

Career Opportunities

Graduates may find employment opportunities in the food service industry where quantity food production is required. Having attained intermediate skills, our graduates are in very high demand by a variety of establishments (such as mines, hospitals, remote catering facilities, various private and public sector institutions, restaurants and hotels).

Trade time and academic credit may be available for graduates who find employment in the trade and register as apprentices. Please contact the Saskatchewan Apprenticeship and Trade Certification Commission (SATCC) for further information.

For more information about career opportunities related to this program, contact Student Employment Services at the campus nearest you.

Program Details

Start Date(s): January

For more information, contact Kevin Mardell at (306) 765-1577.

Apply Now

Admission Requirements

Grade 8

English Language Requirement

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met. You must review the details and program specific documentation concerning Special Admission.

The majority of SIAST programs have established ACCUPLACER^© cut scores and Post-Secondary Success Requirements. Depending on the program, additional specific admission requirements may still need to be met.

ACCUPLACER ^©

ACCUPLACER^© Cut Scores
for this program

Reading

Post-Secondary Success

Post-Secondary Success Requirements
for this program

One year post-secondary studies

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of SIAST programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake.

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year.

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

Tuition and Fees

For complete details on tuition and fees for this program, click here to access the SIAST campus Tuition and Fee Schedules.

Learning Method(s)

SIAST offers a variety of learning methods for course delivery. The following learning methods are available for some of the courses in this program.

On campus students will participate in preparing and serving meals in the campus cafeteria.

Home Study

Shop/Lab

Work-based Training

Please refer to the course descriptions for course specific learning methods.

Prior Learning Assessment and Recognition (PLAR) Availability

SIAST recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training.

More about PLAR

Transfer Credit and Future Study Options

SIAST may recognize formal learning from other educational institutions.

More about Transfer Credit

Courses
expand/contract all

BAKE 112 Bakery (Theory)

You will be introduced to the fundamental principles and procedures for preparing various yeast doughs, pastries, quick breads, pies and pie fillings. You will learn about the different product ingredients and their mixing methods. You will also learn the procedures for making each of these baked products.

1.0 Credit Units
19.0 Lecture hours

Learning Method(s): Lecture/Theory

BAKE 113 Bakery Production (Practical)

You will apply the principles and procedures learned in BAKE 112 (Bakery - Theory). You will prepare quick breads, make pie fillings, make baked and unbaked pies, prepare puff pastry and its products, and produce and prepare a wide variety of breads, rolls and Danish pastries.

4.0 Credit Units
61.0 Lab hours

Learning Method(s): Lab/Practical

Prerequisites:
BAKE 112 Minimum Grade of 60 (concurrent)

CKNG 102 Garde Manger (Theory)

The course provides an introduction to procedures for preparing hot and cold sandwiches, salads, fruits and salad dressings. You will also learn procedures for setting up and maintaining a salad bar.

1.0 Credit Units
10.0 Lecture hours

Learning Method(s): Lecture/Theory

Equivalent Course(s): FOOD 182

CKNG 103 Garde Manger (Practical)

You will gain practical experience in preparing cold foods while adhering to established standards of quality and quantity. These include salads, sandwiches, cold entree plates, appetizers, buffet platters and relish trays. Work methods and food presentation, cost control and proper food handling techniques will be emphasized.

4.0 Credit Units
60.0 Lab hours

Learning Method(s): Lab/Practical, Independent Study, Work Based Delivery

CKNG 104 Vegetables, Starches and Pasta (Theory)

The course provides an introduction to the procedures used for preparing, cooking, serving and storing vegetables, starches and pasta.

1.0 Credit Units
10.0 Lecture hours

Learning Method(s): Lecture/Theory

CKNG 105 Vegetables, Starches and Pasta (Practical)

You will practice the procedures you learned in CKNG 104 (Vegetables, Starches and Pasta). You will select, prepare, cook, serve and store fresh vegetables, starches and pasta products.

4.0 Credit Units
60.0 Lab hours

Learning Method(s): Lab/Practical

CKNG 108 Breakfast and Dairy (Theory)

The course provides an introduction to the major types of dairy products. You will learn procedures for cooking eggs and preparing breakfast breads, cereals, meats and potatoes. You will also learn procedures for storing, serving and cooking with cheese.

1.0 Credit Units
10.0 Lecture hours

Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery

CKNG 109 Breakfast and Dairy (Practical)

You will prepare and produce breakfast and dairy products. This includes cooking eggs using a variety of methods, preparing omelets, frittatas, pancakes, waffles and French toast, cooking breakfast meats and potatoes, and cutting and presenting cheese.

4.0 Credit Units
55.0 Lab hours

Learning Method(s): Lab/Practical, Independent Study, Work Based Delivery

CKNG 110 Basic Cooking Principles

The course provides an introduction to the fundamental principles and methods that are the foundation of the cooking trade. You will study the major cooking methods and preliminary seasoning, flavouring, cooking, mise en place and pre-preparation techniques.

1.0 Credit Units
18.0 Lecture hours

Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery

Equivalent Course(s): FOOD 189

COOK 176 Stocks, Soups and Sauces (Theory)

You will be introduced to the fundamental principles, concepts and categories of stocks, soups and sauces. You will learn the procedures and quality standards for preparing stocks, soups, leading sauces and derivative sauces. You will also learn how to use convenience bases, handle and store stocks, hold and serve soups and sauces, and garnish soup.

1.0 Credit Units
14.0 Lecture hours

Learning Method(s): Lecture/Theory

COOK 177 Stocks, Soups and Sauces (Practical)

You will apply the procedures and standards learned in COOK 176 (Stocks, Soups and Sauces - Theory). You will prepare all major types of stocks and a variety of cream, clear and pureed soups. You will also make all leading sauces and numerous derivatives of those leading sauces.

6.0 Credit Units
87.0 Lab hours

Learning Method(s): Lab/Practical

Prerequisites:
COOK 176 Minimum Grade of 60 (concurrent)

EQPT 108 Tools and Equipment

You will learn the principles and procedures for safely and efficiently using a wide range of kitchen equipment and tools.

1.0 Credit Units
15.0 Lab hours

Learning Method(s): Lab/Practical, Independent Study, Work Based Delivery

Equivalent Course(s): EQPT 189

MEAT 146 Meat, Seafood and Poultry Cooking (Theory)

You will be introduced to the general principles of cooking, handling and storing meats, seafood and poultry. You will learn a wide variety of preparations and cooking techniques for beef, pork, veal, poultry and seafood.

1.0 Credit Units
11.0 Lecture hours

Learning Method(s): Lecture/Theory

MEAT 147 Meat, Seafood and Poultry Cooking (Practical)

You will practice what you learned in MEAT 146 (Meat, Seafood and Poultry - Theory). You will roast, bake, grill, griddle, saute, pan-fry, deep-fry and braise meat, poultry and seafood. You will learn how to determine when meat, poultry or seafood are cooked. You will also learn how to hold and store cooked meat, poultry and seafood.

6.0 Credit Units
90.0 Lab hours

Learning Method(s): Lab/Practical

Prerequisites:
MEAT 146 Minimum Grade of 60 (concurrent)

MEAT 148 Meat, Seafood and Poultry Processing (Theory)

You will learn how to identify the legs and loins of beef and pork, and the secondary, fabricated and portion cuts made from these primal cuts. You will also learn the principles and procedures for processing round fish and poultry for use in institutional kitchens.

2.0 Credit Units
24.0 Lecture hours

Learning Method(s): Lecture/Theory

MEAT 149 Meat, Seafood and Poultry Processing (Practical)

You will learn how to make portion cuts from the legs and loins of beef and pork. You will also learn how to process round fish and poultry.

2.0 Credit Units
24.0 Lab hours

Learning Method(s): Lab/Practical

Prerequisites:
MEAT 148 Minimum Grade of 60 (concurrent)

MGMT 153 Management

You will receive an introduction to a variety of concepts, principles and practices related to kitchen management in an institutional cooking environment.

3.0 Credit Units
45.0 Lecture hours

Learning Method(s): Lecture/Theory

SFTY 111 Safety, Sanitation and WHMIS

You will gain an understanding of the procedures related to safety and sanitation in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare safe, sanitary foods for customers while avoiding injury to yourself and your colleagues.

2.0 Credit Units
27.0 Lecture hours

Learning Method(s): Lecture/Theory, Independent Study, Work Based Delivery

More Information

Phone 1-866-goSIAST