CURRICULUM ASSESSMENT CHECKLIST: COOK - LEVEL 1 Apprenticeship Manitoba prescribes time and content specific curriculum standards for technical training in the trade of Cook. To assist accreditation applicants in meeting industry approved standards, this form is to be completed independently or in consultation with a member of the Program Standards Unit. The completed form should be signed and submitted as part of the original Accreditation Application Package or with supporting documentation when there are changes to the approved standards. Applicants should be aware that their observance of these standards, as declared by completing the Curriculum Assessment Checklist, will be reviewed by Branch staff for the purpose of quality assurance. Example of a completed learning objective: Code Descriptors (Unit and objectives) Please specify reference(s) indicating where in your program this objective is covered, and the approximate time allocated to this content. Reference(s) Time A3.4 Identify communicating skills. When declaring where in the program the objective is covered using codes for reference, please identify what the code is in reference to and supply a document of outline. How much time is allotted for this objective? 5 Hours Please fill out the two columns on the right-hand side only, including time-weighting for each of the learning objectives (A1.1, A1.2 etc.). The completed form should be submitted for review to: Accreditation Unit Apprenticeship Manitoba 1010-401 York Avenue Winnipeg MB R3C 0P8 School/College: AC#: Instructor(s):
2 COOK - LEVEL 1 Code Descriptors (Unit; Objective) Please specify reference(s) indicating where in your program this objective is covered, and the approximate A1 Introduction to Cooking and Food Service Industry A1.1 Examine the food service industry. A1.2 Examine the roles and responsibilities of cooks. A1.3 Identify professional development opportunities in the hospitality industry. A1.4 Identify and locate different facilities, departments and services. A1.5 Discuss proper dress code. A2 Cooking Principles A2.1 Define cooking terms and methods. A2.2 Explain three ways of heat to transfer. A2.3 Explain proper scaling and measurement techniques. A2.4 Describe vegetable cuts and their uses. A2.5 Describe food storage procedures and packaging. A2.6 Describe how to read and follow a standard recipe. A3 Culinary/ Knife Skills and Mise en Place A3.1 List and define culinary terms. A3.2 Identify and describe kitchen equipment. A3.3 Identify and describe cooking utensils. A3.4 Demonstrate kitchen equipment and cooking utensil operation. A3.5 Identify basic processing, holding and storage equipment. A3.6 Identify basic containers and their related uses. A3.7 Identify and demonstrate the use of knives. A3.8 Demonstrate mise en place. A4 Nutrition Basic A4.1 Describe the basic principles of nutrition. A4.2 Identify common food allergies and determine appropriate substitutions. B1 Sanitation, Safety and Equipment B1.1 State the levels of government food health inspection and their areas of control. B1.2 Identify and define the terms in the National Sanitation Code. B1.3 Discuss workplace health and safety. B1.4 Discuss the importance of personal hygiene and health habits. B1.5 Describe the importance of sanitary practices when working with foods. B1.6 Describe types of cleaners and sanitizers and their proper use. B1.7 Identify the safe use for kitchen utensils, machines and equipment. time allocated to this content. Reference(s) Time
3 B1.8 List and describe the importance of emergency and planning procedures. B1.9 Discuss Workers Compensation Act. B1.10 Discuss substance abuse regulations. B1.11 Practice use of a fire extinguisher. B2 WHMIS, CPR and First Aid B2.1 Explain the responsibilities and duties of the first aid person. B2.2 Explain artificial respiration. B2.3 Explain emergency treatment. B2.4 Explain the procedure for treating burns. B2.5 Explain and demonstrate basic rescuer CPR. B2.6 Other subject areas as deemed appropriate and deliverable by the trainer. B3 Certified Food Handler B3.1 Discuss basic introduction to food microbiology. B3.2 Discuss common food-borne illnesses, their causes and preventative measures. B3.3 Discuss proper personal hygiene practices for good health. B3.4 Discuss proper techniques for food service and display. B3.5 Discuss safe food preparation and handling procedures. B3.6 Discuss factors involved in receiving and storing food. B3.7 Discuss correct dish washing facilities, techniques, approved sanitizers and proper utensil storage. C1 Stocks, Soups and Sauces Basic C1.1 Describe principles of preparing stocks. C1.2 Prepare and cook stocks. C1.3 Describe thickening agents, their preparation and uses. C1.4 Prepare and cook a variety of thickening agents. C1.5 Describe the principles of soup cookery. C1.6 Prepare, cook and serve soups. C1.7 Describe the principles of sauce making. C1.8 Prepare, cook and serve mother sauces. C1.9 Describe the process of reconstituting food. C3 Vegetables, Fruits, Starches and Farinaceous Products Basic C3.1 Describe vegetables, fruits, starches and farinaceous C3.2 Prepare, cook and store/ serve vegetables to retain colour, texture and nutritional value. C3.3 Prepare, cook and store/ serve fruits to retain colour, texture and nutritional value. C3.4 Prepare, cook, and store/ serve starches. C3.5 Prepare, cook, and store/ serve farinaceous C5 Meats and Poultry Basic C5.1 Describe principles of meat cookery. C5.2 Describe principles of poultry cookery. C5.3 Prepare, cook and serve/store poultry dishes and stuffing. C5.4 Prepare, cook and serve/store pork dishes.
4 C5.5 Prepare, cook and serve/store veal dishes. C5.6 Prepare, cook and serve/store beef dishes. C5.7 Prepare, cook and serve/store lamb dishes. C5.8 Prepare, cook and serve/store a variety of meat offal. C7 Breakfast Cookery C7.1 List the uses of eggs. C7.2 List and identify the major international breakfast items. C7.3 Identify and select ingredients according to size, grade, type, variety, fat content, moisture content, smell, firmness and recognize quality by colour, texture, smell, and appearance. C7.4 Prepare, cook and serve a variety of egg dishes using a variety of methods. C7.5 Select and mix ingredients to prepare, cook and serve batter for pancakes, waffles, hotcakes, french toast and egg washes. C7.6 Select, prepare and serve toast. C7.7 Finish breakfast items with required garnish at specific temperature and time to maintain quality of appearance, taste, and texture of product. C7.8 Prepare and cook crepes. C7.9 Prepare, cook and serve breakfast items. C7.10 Prepare and/or cook and serve hot and cold cereal. C7.11 Prepare various croûte. C9 Hot and Cold Beverages C9.1 Discuss beverage preparation and service. C9.2 Prepare and serve a variety of beverages. C9.3 Prepare and serve cold juices. C9.4 Explain the handling and preparation of ice cream based drinks. C9.5 Describe how to reconstitute powdered beverages. C9.6 Prepare beverages from powdered ingredients. C9.7 Identify laws pertaining to the purchase and service of alcoholic beverages. C9.8 Distinguish the basic production process for liquors, beer and wine. C9.9 Distinguish wines by grape and/ or other fruit variety, country, growing region and production process. C9.10 Evaluate the relationship of pairing beverage (wine, beer, liquor) to food. C10 Dairy Products C10.1 Describe the uses and physical properties of dairy C10.2 Describe problems in cooking milk and cream C10.3 Describe the composition and varieties of cheese. C10.4 Select and mix ingredients to prepare and cook cheese dishes. C10.5 Select, handle and store dairy products (ie. cottage cheese, sour cream). C10.6 Select and mix ingredients to prepare whip cream as per standard recipe.
5 C11 Garde Manger Basic C11.1 Identify specialized tools and equipment used in garde manger, emphasizing safety and sanitation procedures. C11.2 Explain the classification of salads and dressings. C11.3 Prepare and serve salads and dressings. C11.4 Describe the preparation of sandwiches. C11.5 Prepare, cook and store or serve canapés/ sandwiches. C11.6 Describe the function of garnishes. C11.7 Create and apply a variety of basic garnishes. C11.8 Describe platter presentation techniques. C11.9 Prepare a variety of platters. C13 Flavourings and Seasonings C13.1 Describe taste. C13.2 Define seasoning. C13.3 Define flavouring. C13.4 List common seasoning and flavouring ingredients. C13.5 Describe how to use herbs and spices in cooking. C13.6 Prepare dishes using a variety of herbs, spices, oils, vinegars, condiments and accompaniments. C13.7 Prepare a bouquet garni or sachet. D1 Principles of Baking D1.1 Define baking terms. D1.2 Describe measurement procedures for ingredients. D1.3 Discuss the baking process. D1.4 Describe flour production and application. D1.5 List and describe types of fats. D1.6 Describe sugar commodities. D1.7 Describe the use of eggs in baking. D1.8 Describe the use of dairy products in baking. D1.9 Describe the purpose of salt in baking. D1.10 Describe leavening agents. D2 Basics in Baking D2.1 Describe types of pie, tarts and flans. D2.2 Prepare, bake and serve/ store pies, tarts and flans. D2.3 Describe cakes and decorating procedures. D2.4 Describe icings or frostings. D2.5 Prepare cakes with fillings and decoration. D2.6 Describe common types of yeast-raised D2.7 Prepare, bake and serve/ store yeast-raised D2.8 Describe the purpose of convenience foods (e.g., frozen, unbaked pies). D2.9 Prepare a variety of convenience foods as per package instructions. D2.10 Describe types of pastry. D2.11 Demonstrate piping dough. D2.12 Prepare, bake, serve or store a variety of basic pastries. D2.13 Describe characteristics of quick breads.
6 D2.14 Prepare, bake and serve/ store quick breads. D2.15 Describe short pastry D2.16 Prepare, bake and serve or store short pastry D3 Desserts Basic D3.1 Describe custards, creams and puddings. D3.2 Prepare, bake and serve or store a variety of custards, creams and puddings. D3.3 Describe cookies and squares. D3.4 Prepare, bake and serve or store a variety of cookies and squares. D3.5 Describe fruit and berry desserts. D3.6 Prepare, cook and serve or store a variety of fruit and berry desserts. E1 Menu Planning and Food Costing Basic E1.1 Describe menu planning. E1.2 Perform basic math functions. E1.3 Describe elements of purchasing. E1.4 Identify purchasing criteria for food E1.5 Identify purchasing criteria for non-food and beverage items. E1.6 Describe process of recipe yield adjustment. E1.7 Describe the process of recipe costing and the selling price of menu items. E1.8 Describe receiving, storing and issuing procedures. E1.9 Prepare a three course meal for two people. Submitted by: (Signature) Date: For Office Use Only Date Received: Date Sent for Review: Original Submission Curriculum Update Reviewed by: Declaration verified by: Approved Denied