Cook

The Cook program teaches students the fundamentals of food preparation, cooking techniques, kitchen safety, and menu planning. Students learn how to handle ingredients, prepare dishes, and manage inventory in a professional kitchen setting.
Cooks work under the supervision of a kitchen manager and are responsible for preparing dishes according to recipes and instructions. They must ensure food safety and quality while working efficiently in a fast-paced environment.
Tasks range from basic food preparation to more complex cooking techniques. Cooks must follow standard procedures while also being able to adapt to changing kitchen demands.
Food preparation and cooking techniques

Kitchen safety and hygiene

Menu planning

Inventory management

Teamwork

Attention to detail

Ability to work under pressure
Graduates can pursue careers as:

Line Cooks

Assistant Chefs

Private Chefs

Catering Staff
The program includes both classroom instruction and practical training in a professional kitchen. Students gain hands-on experience by working in a real kitchen environment, preparing dishes, and managing inventory.
Students must have a Level 1 diploma or equivalent to enroll in Level 2 Cook.