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Brampton Campus
350 Rutherford Rd. S.
Brampton, ON, L6W 3P6
Tel: 905 460 8555
Fax: 905 450 2713
Email us today!
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Cook Basic Level I Diploma
Course Outline
Our Cook Basic Level I diploma teaches the fundamentals of cooking as a career.
In addition to full-time classes held during the day, our campus also offers part-time classes in the evenings and on Saturdays with regular start dates so contact us today to learn more.
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 Overview of Cook Basic - Level I
This diploma program is an intensive, 300 hour course that provides hands-on and theoretical training in classic culinary techniques.
Students also receive job search information and actual assistance in finding fulfilling employment. Exclusive to LIAISON COLLEGE , Career Action Plan Services, or CAPS, has been developed to provide the maximum in assistance to students and graduates in launching their career in the culinary arts field. Our professional graduate services team guides you in making the right choices and decisions for your career.
Cook Basic - Level I: Course Outline
Sanitation, Safety and Equipment
- Interpretation of Terms
- Personal Hygiene
- Food Contamination
- Safe Food Handling
- Construction Standards
- Maintenance Standards
- Sanitation Codes
- The Health Protection and Promotion Act
- Food Poison Prevention
- Dishwashing
Bake Theory
- Flour Production & Applications
- Types of Shortening
- Sugar Commodities
- Eggs in Baking
- Dairy Products
- Use of Salts
- Leavening Agents
- Chocolate and Flavourings
Basic Nutrition
- Major nutrient identification
- Energy sources
- Lipids
- Proteins and Vegetarian Diets
- Carbohydrate and Dietary Fibre
- Vitamins, Processing & Additives
- Mineral Elements
- Water – Sources, value & quality
- Developing Food Patterns
Culinary Techniques – Basic
- Kitchen Tools – Identification, Storage & Handling
- Uniform Standards
- Proper Food Storage and Packaging
- Fire Procedures
- Stock Cookery
- Thickening Agents
- Soup Cookery
- Sauce Cookery
- Egg & Breakfast Cookery
- Short Order Cookery
- Vegetable, Pasta & Rice Cookery
- Fish & Shellfish Cookery
- Meat Entrees
- Salads
Communications – Basic
- Basic Business Communications
- Accident Reports
- Resume preparation
- Cover Letters
- Application Forms
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Calculations - Basic
- Addition, subtraction, multiplication & division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions
Techniques of Baking
- Pie Dough
- Piping Batters
- Quick Breads and Muffins
- Cream Desserts
- Icings
- Yeast Dough
- Choux Paste Products
- Pastries
- Cake Preparation
Kitchen Management
- Hospitality /Tourism Perspectives and Organizations
- Orientation, Training and Career Planning
- Menu Planning and Basic Marketing
- Table Service
- Basic Kitchen Calculations
- Basic Purchasing
- Kitchen Organization, Maintenance and Security
Food Theory – Basic
- Major cooking methods
- Vegetable cuts and Flavouring Agents
- Stock and Soup Cookery
- Sauce Cookery
- Breakfast and Short Order Cookery
- Vegetable and Pasta & Rice Cookery
Quantity Food Preparation
- Rules of Personal Hygiene and Sanitation
- Safety Regulations
- Large Kitchen Equipment Identification
- Stock, Soup and Sauce Cookery
- Poultry, Lamb, Pork, Beef, Fish Cookery
- Potato and Vegetable Cookery
- Salad Preparation
- Dessert Preparation
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