Student Enrollment Contract - CJPP Cook


Student Information

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Program Information

The Canadian Journeyman Preparation Program for Cooks

Program Title

40 12 (max - self paced)    

Hours of Instruction During Contract Term 

Program Duration in Weeks 

Contract Start Date 

Contract End Date 

Program Delivery Method: 

Distance Asynchronous

Language of Instruction: 

English

 

Students are granted access to the online classroom and associated learning resources for a period of 12 weeks from the date of receipt of the username and password, or, until the course has been completed.

Accessing the course: Upon receipt of the course fees, a username and password will be sent to the email provided within 3 business days. If you do not receive your username and password please email admissions@ciblonline.ca.

Access your online course at https://courses.ciblonline.ca/

This course is self-paced. You can complete the activities in any order that you like. You can also choose to focus on the activities that cover the subject areas that you need to practice, as completion of all items is not required.

 

Program Outline

Learning Objectives

By the end of this program, students will: 

  • Understand how the National Occupational Analysis relates to the content of the Interprovincial Red Seal examination for cooks. 
  • Have an advanced understanding of food safety measures. 
  • Review a variety of tools, equipment, ingredients and technical language used by professional cooks. 
  • Review production methods, food costing and service. 
  • Know what to expect from practical examinations.

 

Unit 1: Certification for Cooks

  • Introduction
  • Production Methods and Products
  • Tools and Equipment

Unit 2: Ensuring Food Safety

  • Food safety 
  • Foodborne illness
  • Hazard Analysis Critical Control Points (HACCP)

Unit 3: Tools, Equipment, and Trade Knowledge

  • Tools 
  • Cookware
  • Trade knowledge
  • Glossary

Unit 4: Menu Planning and Food Cost

  • Planning
  • Cost

Unit 5: Ingredients

  • Flavoring
  • Products

Unit 6: Cooking Methods

  • Heat transfer
  • Types of heat 

Unit 7: Stocks

  • Producing stocks
  • Ingredients

Unit 8: Sauces

  • Classification

Unit 9: Soups

  • Classification

Unit 10: Meat

  • Classification
  • Grading
  • Preparation

Unit 11: Poultry

  • Classification
  • Cooking
Unit 12: Game Meat

Unit 13: Fish and Shellfish 

  • Classification
  • Purchasing 
  • Cooking Methods

Unit 14: Charcuterie

  • Techniques
  • Handling

Unit 15: Vegetables

  • Cooking
  • Classification
  • Salads
Unit 16: Fruit

Unit 17: Starches

  • Categories
  • Grains
  • Pasta

Unit 18: Baking and Pastry

  • Introduction
  • Elements

Unit 19: Baked Goods and Desserts

  • Baking process
  • Classification
  • Pastry and pie
  • Cakes
  • Fillings, sauces, creams, custards

Unit 20: Special Types of Service

  • Buffets
  • Breakfast
Unit 21: Presentation and Plating Unit 22: Practical Examinations

Review and Exam Preparation
 

 

Technology Requirements 

PC – Pentium III 600 MHz processor or faster, 256 MB RAM or greater (512 MB recommended), Windows 10 or higher MAC- Intel x 86 based processor, 512 MB RAM or greater (1 GB recommended), Mac – OS-X 11; Google Chrome Browser; Speakers or Headphones; Microphone; Camera or Smartphone to take digital photos; Reliable and unrestricted internet connection; comfortable using the internet.*Much of the course content can be accessed via the Moodle App (iOS and Andriod); however students should have access to a laptop or desktop for the best learning experience.

 

Program Costs

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Refund Policy

Students may request a refund within 24 hours of receiving access to their online course, provided that 10% or less of the course materials have been accessed.

A 5% administrative fee will be deducted from the total refund amount.

To request a refund, please email admissions@ciblonline.ca with your full name, course title, and reason for the request.

Refunds will be processed within 5–10 business days after approval.

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Signed by Syed Afaq Bukhari
Signed On: October 29, 2025


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Document name: Student Enrollment Contract - CJPP Cook
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November 2, 2021 7:47 pm PDTStudent Enrollment Contract - CJPP Cook Uploaded by Syed Afaq Bukhari - admissions@ciblonline.ca IP 24.84.72.25