Health Care Cook

Certificate
Health Care Cook

Program Overview

Cooks in health care are in demand. The Health Care Cook program is designed to prepare cooks for work in health care settings, such as hospitals, long-term care homes, personal care homes and private care facilities. You will learn how to interact with patients and residents, modify diets to meet specific texture and nutritional requirements related to medical conditions, and work as part of an interdisciplinary team. You will combine hands-on cooking skills with online theoretical knowledge to flexibly gain valuable health care cooking experience.

The Health Care Cook program is an intensive 38-week certificate program offered through Saskatchewan Polytechnic Moose Jaw Campus and Prince Albert Campus (15 weeks on campus; 23 weeks online distance blended delivery). You will gain experience in:

  • general cooking skills
  • menu planning
  • nutrition
  • special diets
  • special event planning
  • communication skills
  • kitchen operations
  • safety and sanitation
  • health care systems

Career and Salary Information

Your Career

When you graduate from the Health Care Cook program, you'll have the knowledge and skills for a wide variety of jobs in the health care sector, and work full-time or part-time in hospitals, long-term care homes, personal care homes and more.

Potential Careers

Sample Job TitleNOC Classification1Earning Potential2
Head CookCooks (6322)$23,600 - $41,600
Assistant CookCooks (6322)$23,600 - $41,600
CookCooks (6322)$23,600 - $41,600

Length and Start Date

Start Date(s):

Spring 2021 (Prince Albert); Fall 2021 (Moose Jaw)



Length: 38 weeks

Locations

  • Online/Distance
  • Moose Jaw
  • Prince Albert

  • Some programs offered online or otherwise by distance (i.e., correspondence) include on-site labs, clinicals, practicums or work experiences. They may be offered course-by-course or full-time, or both, and deliveries may change over time.

Part-time Delivery

View the A-Z course listing for a complete list of courses and additional information.

Admissions

Admission Requirements

Special Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through a special admission assessment. Interested individuals should still apply. Applicants are automatically considered for special admission. However, some specific admission requirements may still need to be met. Refer to the ACCUPLACER© cut scores for this program below, and review additional details concerning Special Admission.

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

Estimates are based on current rates and are subject to change. Amounts for a program may vary by campus. Totals shown here include all mandatory fees as well as approximate cost for books and supplies. Visit the Tuition and Fees web page for a complete breakdown of tuition and fees for this program.

 

To be confirmed
Code
Name/Description
Credits
 
BAKE 105
Bakery Production
4
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You will be introduced to the principles and procedures of preparing various yeast doughs, pastries, quick breads, pies and pie fillings. You will prepare quick breads, make pie fillings, make baked and unbaked pies, prepare puff pastry and its products and produce and prepare a wide variety of bakery products.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 103
Garde Manger
4
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You will prepare hot and cold sandwiches, fruits, salads and salad dressings.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
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, Prior Learning, Web Assisted Delivery Group
CKNG 139
Introduction to Cooking
3
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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, flavoring, cooking, mise en place and pre-preparation techniques. You will learn the principles and procedures for the safe handling of tools and equipment and the principles of safety and sanitation.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lab/Practical, Prior Learning, Web Assisted Delivery Group
CLTR 100
Diversity
3
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You will examine the elements of cultural, gender and disability diversity in Canada and how it impacts legislation in the workplace. You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada. Your studies will also provide opportunities to participate in current Indigenous cultural practices.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): CLTR 100CE
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
FOOD 102
Short Order Food Production
4
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You will prepare a variety of meals and food items appropriate for a short order cooking environment. You will integrate a wide range of skills you have learned in previous courses.
Credit Units: 4
Course Hours: 60.0
Equivalent Course(s): COOK 197
Potential Learning Method(s): Lab/Practical, Online, Prior Learning
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, Prior Learning, Web Assisted Delivery Group
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, Prior Learning, Web Assisted Delivery Group
FOOD 105
Quantity Preparation of Vegetables and Starches
3
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You will learn 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, Prior Learning, Web Assisted Delivery Group
FOOD 106
Quantity Preparation of Soups and Sauces
3
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You will learn volume cooking and service techniques for soups and sauces. You will 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, Prior Learning, Web Assisted Delivery Group
FOOD 110
Regional and Cultural Foods
3
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You will learn how to adapt menus to incorporate Indigenous, regional and cultural food practices.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
HLTH 200
Health Care Operations
3
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You will examine the unique inner workings of health care facilities and how they operate with focus on LEAN concepts, customer service, mental health and safety and security.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
NUTR 102
Clinical Nutrition 1
4
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You will learn about various disease states and their required specialized diets. You will apply menu modification techniques in the lab and will gain practical experience writing special diets and making menus.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): NUTR 180(concurrent)
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
NUTR 103
Clinical Nutrition 2
4
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Building on the skills you developed in Clinical Nutrition 1, you will continue to learn about various disease states and required specialized diets. You will continue to gain practical experience cooking for special diets, writing special diets and making menus.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): NUTR 102(concurrent)
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
NUTR 180
Nutrition and Healthy Living
3
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You will study the fundamental principles of the science of human nutrition. How nutritional intake affects health will be emphasized. Contemporary issues in nutrition will be discussed.
Credit Units: 3
Course Hours: 45.0
Equivalent Course(s): NUTR 180CE
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
PLAN 100
Special Event Planning
2
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You will plan special events involving food service suitable for health care settings. This will include a catering function.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
PLAN 101
Kitchen Operations in Health Care Settings
4
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You will learn the procedures necessary to manage a kitchen in a health care setting. Your studies will include purchasing and inventory functions in a health care setting. You will also study the process of preparing and delivering food services off site (Meals on Wheels) and you will have an opportunity to plan and schedule staff and other functions. You will understand the principles of cook/chill and re-therming foods.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Prior Learning, Web Assisted Delivery Group
PLAN 179
Menu Development
3
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You will learn the basic principles of menu planning and standardizing recipes as a tool for maintaining quality, controlling production, and simplifying purchasing. You will also plan various types of menus.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
PROF 101
Professionalism in the Food Service Sector
4
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You will learn strategies to effectively lead and coach employees in the food services industry. You will also develop a resume and apply job search skills relevant to the field of food services and hospitality.
Credit Units: 4
Course Hours: 60.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
SANT 185
FOODSAFE Level 2
1
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Building on the knowledge in FOODSAFE Level 1, you will develop management skills and tools to foster a culture of food safety.
Credit Units: 1
Course Hours: 13.0
Prerequisites(s): (SANT 181(concurrent) or SFTY 111(concurrent))
Potential Learning Method(s): Independent Study, Lecture/Theory, Online
SFTY 111
Safety, Sanitation and WHMIS
2
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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): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group, Work Based Delivery

Get Credit for What You Know

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways. This includes acquiring knowledge and skills through life and work experience or non-formal training.See links below to more information about PLAR and detailed PLAR candidate guides for the Arts and Sciences courses in this program. To discuss PLAR for other courses in this program, contact us at 1-866-467-4278 and ask for the Program Head of this program.


Transfer Credit

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

Student Awards

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Saskatchewan Polytechnic offers student awards for every certificate and diploma program at every campus. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

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