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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.

Program Costs

Total tuition payable during contract term	{{order_total}}
Other	$0.00
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Refund Policy

Tuition fees (not including application fees) are fully refundable within 30 days of program start date, provided the student has not started the course or program.

Students must provide an official request for withdrawal via email to admissions@ciblonline.ca

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: February 28, 2022

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November 2, 2021 7:47 pm PDT

Student Enrollment Contract - CJJP Cook Uploaded by Syed Afaq Bukhari - admissions@ciblonline.ca IP 70.68.173.120