Student Enrollment Contract - CJJP Cook


The Canadian Institute for Blended Learning is designated by the Private Training Institutions Branch (PTIB). The Clearly IELTS Intermediate Program Does Not Require Approval and was not reviewed by PTIB

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 (select all that apply): 

□ In-Class     ☑ Distance     □ Combined

Language of Instruction: 

English

 

Students are granted access to the online classroom and associated learning resources for a period of 3 months 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 2 business days. If you do not receive your username and password please email admissions@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 XP/Vista/Win7 MAC- Intel x 86 based processor, 512 MB RAM or greater (1 GB recommended), Mac – OS-X 10.5 (Leopard) or 10.6 (Snow Leopard); 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.
Refunds are not available to students who are unable to meet technology requirements.

 

Program Costs

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TOTAL PROGRAM COSTS {{order_total}}

 

 

Refund Policy

Refunds are typically not available and never granted after 24 hours of receiving your login information. However, if you feel that the course was not as represented in this agreement and can provide reasonable proof, please email admissions@ciblonline.ca. A $300 administrative fee will be deducted from any refunds granted.
We do not guarantee that candidates will achieve certain scores or levels of improvement.
Refunds are granted solely at the discretion of the Institute.

 

Private Training Institutions Branch

The program listed in this student enrolment contract does not require approval by the Private Training Institutions Branch of the Ministry of Advanced Education and Skills Training. As such, PTIB did not review this program.

Students may not file a claim against the Student Tuition Protection Fund in relation to this program.

This institution is certified by the Private Training Institutions Branch (PTIB). For more information about PTIB, go to www.privatetraininginstitutions.gov.bc.ca.

 

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Signed by Syed Afaq Bukhari
Signed On: November 25, 2021


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Document name: Student Enrollment Contract - CJJP Cook
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November 2, 2021 7:47 pm PSTStudent Enrollment Contract - CJJP Cook Uploaded by Syed Afaq Bukhari - admissions@ciblonline.ca IP 184.64.121.56