Short Order Cooking

Location(s): Moose Jaw Prince Albert

Short Order Cooking is an applied certificate program. If you enjoy working with food and are considering a career in the exciting food services industry, you may want to heat up your skills and begin a career in the short order cooking profession!

Our program responds to the food service industry's need for this particular type of specialized cook. As a short order cook, you will prepare simple, fast-cooked meals and snacks. You will be introduced to the skills needed to coordinate the simultaneous preparation of a large number of food orders (each of which may be different from one another).

You will gain hands-on experience in short order food production and develop your skills in:

basic cooking principles

soups, pastas and cold foods

breakfast and dairy

meat and poultry basics

tools and equipment

safety and sanitation

professionalism

Length: 12 weeks

Career Opportunities

Earning your applied certificate in Short Order Cooking is a great way to increase your job opportunities in the food service industry. Graduates may find employment in a variety of commercial food and professional production environments. You will attain the skills needed to work in an array of entry level settings (such as coffee shops, lunch counters and family restaurants).

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): Varies

Varies - Moose Jaw
January - Prince Albert
The program is also offered off campus through on-the-job JobStart/Future Skills training.
For more information, contact Kevin Mardell (Woodland Campus) at (306) 765-1577, or Fred German (Palliser Campus) at (306) 691-8243.

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Admission Requirements

Grade 10

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

50	Reading
50	Sentence

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.

You 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

Graduates can receive transfer credit for seven courses in our Professional Cooking Program (offered at Kelsey Campus, Palliser Campus and Woodland Campus).

More about Transfer Credit

Courses
expand/contract all

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 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

CKNG 112 Soups Pasta and Cold Foods (Theory)

You will gain an understanding of the principles and procedures for preparing soups, pasta and cold food in a short order cooking environment. Specifically, you will learn how to prepare soups, cook pasta, prepare and serve sandwiches, prepare salads and utilize fruits and salad dressings.

1.0 Credit Units
15.0 Lecture hours

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

CKNG 113 Soups (Practical)

You will apply the procedures and standards learned about soups in CKNG 112 (Soups, Pasta and Cold Food - Theory). You will prepare and handle clear vegetable, cream and puree soups in a short order environment.

2.0 Credit Units
30.0 Lab hours

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

CKNG 114 Pasta (Practical)

You will apply the procedures and standards learned about pasta in CKNG 112 (Soups, Pasta and Cold Food - Theory). You will cook pasta in a short order cooking environment.

1.0 Credit Units
18.0 Lab hours

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

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

FOOD 102 Short Order Food Production

You will be involved in preparing, producing and servicing short order breakfast and lunch items. You will practice mise en place and portion and quality control. You will also display organizational and time management skills, and practice safety and sanitation.

5.0 Credit Units
75.0 Lab hours

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

Equivalent Course(s): COOK 197

MEAT 104 Meat & Poultry Cooking Theory

The course provides an introduction to the general principles of cooking and handling meats and poultry in a short order cooking environment. You will learn a variety of preparation and cooking techniques for beef, pork, poultry and lamb.

1.0 Credit Units
12.0 Lecture hours

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

MEAT 105 Meat & Poultry Cooking (Practical)

You will cook meat, seafood and poultry using moist heat methods, dry heat methods and dry heat methods with fat. You will also gain experience in holding and storing cooked meat and poultry.

1.0 Credit Units
16.0 Lab hours

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

SANT 106 Professionalism

The course provides an introduction to professionalism in the workplace. The course content includes elements and standards of professional behaviour, appearance and personal hygiene.

1.0 Credit Units
12.0 Other hours

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

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