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Food Service Cook

Applied Certificate
Food Service Cook

Program Overview

If you want to get into the workforce quickly and you like working in fast-paced environments, Saskatchewan Polytechnic’s Food Service Cook program is a great choice. Food service cooks prepare meals and snacks for large numbers of people—and they are in demand in restaurants, hotels, health and educational institutes, remote mining camps and more.

The program is designed with industry input, so you’ll get practical skills. In fact, most of your “classroom” learning is done in a commercial kitchen.

Food Service Cook (formerly Short Order Cooking) is an intensive 12-week applied certificate program offered through Saskatchewan Polytechnic Moose Jaw campus and Saskatchewan Polytechnic Prince Albert campus. You’ll get the kind of entry level cooking skills and hands-on experience employers want, while learning how to prepare a large number of orders. Get practical experience in:

  • basic cooking principles
  • soups, pastas and cold foods
  • breakfast and dairy
  • meat and poultry basics
  • kitchen tools and equipment
  • professionalism
  • safety, sanitation and WHMIS

This program is delivered when a minimum number of students has been reached. To place your
name on the interest list:

Apprenticeship Credit

With this Saskatchewan Polytechnic credential, you may be eligible for credit towards apprenticeship training. To learn more, contact the Saskatchewan Apprenticeship and Trade Certification Commission (SATCC).

Career and Salary Information

Your Career

When you graduate from the Food Service Cook program, you’ll have the knowledge and skills for a wide variety of jobs. Work full or part time in coffee shops, restaurants and hotels. Look for positions in health care and educational institutes, fly-in fishing resorts, mining and construction camps, and more.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Food Counter AttendantFood Counter Attendants, Kitchen Helpers and Related Occupations (6641)$21,900 - $37,300
Kitchen HelperFood Counter Attendants, Kitchen Helpers and Related Occupations (6641)$21,900 - $37,300

Length and Start Date

Start Date(s): January

In Prince Albert, contact Kevin Mardell at mardell@saskpolytech.ca or 306-765-1577.

In Moose Jaw, contact Wayne Patterson at wayne.patterson@saskpolytech.ca or 306-691-8243.


Length:

12 weeks


Locations

  • Moose Jaw
  • Prince Albert

Admissions

Admission Requirements

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of Saskatchewan Polytechnic programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake. 

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year. 

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

See Admission Processes for more information about this method of admission.

Tuition and Fees

In Prince Albert, contact Kevin Mardell at mardell@saskpolytech.ca or 306-765-1577.

In Moose Jaw, contact Wayne Patterson at wayne.patterson@saskpolytech.ca or 306-691-8243.

Courses

Expand All +
Code
Name/Description
Credits
 
CKNG 103
Garde Manger (Practical)
5
Show course details
You will prepare hot and cold sandwiches, fruits, salads and salad dressings.
Credit Units: 5
Course Hours: 70.0
Potential Learning Method(s): Independent Study, Lab/Practical, Online, Prior Learning
CKNG 110
Basic Cooking Principles
1
Show course details
The course provides an introduction to the fundamental principles and methods that are the foundation of the cooking trade. You will study the major cooking methods and preliminary seasoning, flavouring, cooking, mise en place and pre-preparation techniques.
Credit Units: 1
Course Hours: 18.0
Equivalent Course(s): FOOD 189
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning
CKNG 119
Breakfast Cooking Fundamentals
4
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You will prepare breakfast and dairy products. This includes cooking eggs using a variety of methods; preparing omelets, frittatas, pancakes, waffles and French toast, cooking breakfast meats and potatoes.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online
EQPT 108
Tools and Equipment
1
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You will learn the principles and procedures for safely and efficiently using a wide range of kitchen equipment and tools.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): EQPT 189
Potential Learning Method(s): Independent Study, Lab/Practical, Online, Work Based Delivery
FOOD 103
Quantity Food Production
2
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You will prepare foods in quantity. You will perform in a safe manner and comply with sanitation legislation. You will be required to adhere to portion and quality controls for all types of food preparation.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online
FOOD 104
Quantity Meat Preparation
4
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You will be exposed to volume cooking and service techniques for meat, poultry, fish and seafood. You will use a variety of cooking techniques to prepare meals using these meats.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online
FOOD 105
Quantity Preparation of Vegetables and Starches
3
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You will be exposed to volume cooking and service techniques for potatoes, vegetables, starches and pasta. You will use a variety of cooking techniques to prepare meals using these ingredients.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online
FOOD 106
Quantity Preparation of Soups and Sauces
3
Show course details
You will be exposed to volume cooking and service techniques for soups and sauces. You create a variety of soups and sauces in large quantities.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Online
SFTY 111
Safety, Sanitation and WHMIS
2
Show course details
You will gain an understanding of the procedures related to safety and sanitation in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare safe, sanitary foods for customers while avoiding injury to yourself and your colleagues.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Work Based Delivery

PLAR & Transfer Credit

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training.


Transfer Credit

Many Sask Polytech students benefit from transferring course credit. You may be eligible to transfer credit from or to another college or university. Learn more about Transfer Credit.


Transfer credit options vary over time; this information is subject to change. Transfer credit options for this program include:

  • transfer credit for seven courses toward Saskatchewan Polytechnic's Professional Cooking program

Student Awards

Thanks to the generosity of donors and alumni, Saskatchewan Polytechnic gives away more than $2 million in student awards during the academic year.

Saskatchewan Polytechnic offers student awards for every certificate and diploma program at every campus. You don't have to be a brainiac to receive a student award. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

More about scholarships

Additional Information

Application Form

Part-Time Delivery

Some courses in this program might also be offered through part-time programming.

View the program page for a complete list of courses and additional information.

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