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The 2017/2018 Academic timetable will be posted Monday April 3, 2017.

Continuing student registration for 2017/2018 Academic year begins on Monday May 8, 2017.

New student registration begins on Tuesday May 23, 2017.

The college reserves the right to change its course offerings at any time. Note: Not all courses listed are offered every term. Unless otherwise specified, a minimum of letter grade of C is required to meet a prerequisite.

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PCA-100

Professional Cook 1

840 hours

During Professional Cook 1 training, you'll gain the basic knowledge needed for a career in food preparation. Learn safety and sanitary standards, production procedures, menu planning, and the ordering and inventory of supplies. Gain knowledge of ingredients and nutritional properties, and how to prepare stocks, soups, sauces, vegetables, fruit, potatoes, pastas and farinaceous products. You'll learn to prepare dressings, salads, sandwiches, egg dishes and breakfast cookery, dairy products and cheeses, principles of baking, pastries, desserts, quick breads, cookies, yeast products and beverages. You'll also learn how to cut, process, and prepare meats, poultry, fish and shellfish.

Prerequisite(s):

  • Admission to the Culinary Arts Program


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PCA-200

Professional Cook 2

420 hours

In addition to continued training in menu planning, ordering and inventory, Professional Cook 2 students gain valuable human resource and leadership skills, and learn about cost management and front of house procedures. Your training will include soups, sauces, vegetables and vegetarian dishes, potatoes, pastas and farinaceous products, meats, poultry, fish and shellfish, dressings, condiments, and salads. You'll also learn about hors d'oeuvres and appetizers, presentation platters, pastries, yeast products, cakes and tortes

Prerequisite(s):

  • PCA100


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PCA-300

Professional Cook 3

180 hours

During Professional Cook 3 training you will be prepared to write the Inter-Provincial (Red Seal) examination. During your studies you'll learn advanced production procedures, menu planning, and sanitary standards. You'll also gain greater confidence in cost management, human resources and leadership. You will also study advanced meat, poultry, fish and shellfish preparations, sauces, dressings, presentations, pates, terrines, charcuterie, desserts, cakes, tortes, frozen desserts, chocolate, sugar, garnishes and beverages.

Prerequisite(s):

  • PCA 200


Register online with myNIC Leave Site

Find out when this course is scheduled with NIC Connect Leave Site

New NIC student?
Registration & Timetabling