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 39-week certificate program offered through Saskatchewan Polytechnic Moose Jaw Campus and Prince Albert Campus. 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)$25,000 - $39,600
Assistant CookCooks (6322)$25,000 - $39,600
CookCooks (6322)$25,000 - $39,600

Length and Start Date

Start Date(s):

September (Moose Jaw and Prince Albert)


Length:

39 weeks


Locations

  • Moose Jaw
  • Prince Albert
  • Online/Distance options available

  • 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

Alternative Admission

Applicants who do not possess the academic qualifications for a program may be admitted if evidence of probable success can be established through an alternative admission assessment. Applicants are automatically considered for alternative admission. However, some specific admission requirements may still need to be met.



ACCUPLACER©

Refer to the ACCUPLACER© cut scores for this program below, and review additional details concerning Alternative Admission using Accuplacer.

  • 250 Arithmetic
  • 237 Reading

Post-secondary

Some programs allow applicants to meet the admission grade level requirement using 15 approved post-secondary credits. Review additional information.

If the program applied to has specific course requirements, they may be met through alternative post-secondary courses. Review already approved courses that may be used for admission purposes for your programs.

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.

 

2021/22 Academic Year

$10,235

International Students

View tuition rates for international students.

Code
Name/Description
Credits
 
BAKE 105
Baking
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, pie fillings, baked and unbaked pies, and assorted cakes and cookies, as well as a variety of bakery products as used in health care settings.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): SANT 111(concurrent)
Corequisites(s): SAFE 113
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 149
Cold Foods
2
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You will prepare hot and cold sandwiches, fruits, salads and salad dressings as used in health care settings.
Credit Units: 2
Course Hours: 30.0
Equivalent Course(s): CKNG 103
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
CKNG 151
Introduction to Cooking in Healthcare
3
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The course introduces the fundamental principles and methods that are the foundation of cooking in health care settings. You will study the major cooking methods and preliminary seasonings, flavoring, cooking, mise en place, and pre-preparation techniques as used in health care settings. You will learn the principles and procedures for the safe handling of tools and equipment and the principles of safety.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): SANT 111(concurrent)
Corequisites(s): SAFE 113
Equivalent Course(s): CKNG 139
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
CKNG 152
Breakfast Cooking
2
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You will prepare breakfast and dairy products as used in health care settings. This includes cooking eggs using a variety of methods, preparing omelets, frittatas, pancakes, waffles and French toast, and cooking breakfast meats and potatoes.
Credit Units: 2
Course Hours: 30.0
Prerequisites(s): SANT 111(concurrent)
Corequisites(s): SAFE 113
Equivalent Course(s): CKNG 119
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
CLTR 200
Culture and Diversity
2
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Your studies will focus on the many dimensions of culture and approaches to promoting inclusion and innovation. You will explore culture in Canadian society as it pertains to Indigenous and immigrant populations. You will also examine the correlation between culture and diversity.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning
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 110
Regional and Cultural Foods
2
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You will learn how to adapt menus to incorporate Indigenous, regional and cultural food practices.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
FOOD 111
Quantity Food Preparation
4
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You will prepare foods in quantity. You will perform in a safe manner and comply with sanitation legislation as used in health care settings. You will be required to adhere to portion and quality controls for all types of food preparation.
Credit Units: 4
Course Hours: 60.0
Equivalent Course(s): FOOD 100
Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group
FOOD 112
Meat Preparation
4
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You will learn cooking and service techniques for meat, poultry, fish, and seafood as used in health care settings. You will use a variety of cooking techniques to prepare meals using these meats.
Credit Units: 4
Course Hours: 60.0
Prerequisites(s): SANT 111(concurrent)
Corequisites(s): SAFE 113
Equivalent Course(s): FOOD 104
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
FOOD 113
Vegetables and Starches
3
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You will learn cooking techniques for potatoes, vegetables, starches, and pasta as used in health care settings. You will use a variety of cooking techniques to prepare meals using these ingredients.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): SANT 111(concurrent)
Corequisites(s): SAFE 113
Equivalent Course(s): FOOD 105
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
FOOD 114
Stocks, 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 as used in health care settings.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): SANT 111(concurrent)
Corequisites(s): SAFE 113
Equivalent Course(s): FOOD 106
Potential Learning Method(s): Independent Study, Lecture/Lab, Prior Learning, Web Assisted Delivery Group
HLTH 200
Health Care Operations
2
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You will examine the unique inner workings of health care facilities and how they operate with focus on Lean concepts, mental health, safety and security, policy and procedure development, and meetings.
Credit Units: 2
Course Hours: 30.0
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
NUTR 102
Special Diets 1
3
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You will learn about various disease states and their required specialized diets and apply menu modification techniques.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): NUTR 105(concurrent)
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
NUTR 103
Special Diets 2
3
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Building on the skills you developed in Special Diets 1, you will continue to learn about various disease states and required specialized diets and apply menu modification techniques.
Credit Units: 3
Course Hours: 45.0
Prerequisites(s): NUTR 102(concurrent), NUTR 105(concurrent)
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
NUTR 105
Introduction to Nutrition
4
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You will be introduced to the principles of human nutrition. Your studies will include how macronutrient intakes affect energy intake and overall health.
Credit Units: 4
Course Hours: 60.0
Equivalent Course(s): NUTR 180
Potential Learning Method(s): Independent Study, Lecture/Lab, 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, Online, 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): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
PROF 101
Professionalism in the Food Service Sector
3
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You will learn strategies and skills needed to be successful in today’s job market, as well as develop a resume and apply job search skills relevant to the field of food services and hospitality. You will also explore effective customer service in the food service industry.
Credit Units: 3
Course Hours: 45.0
Potential Learning Method(s): Independent Study, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
SAFE 113
Kitchen Safety
1
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You will gain an understanding of the procedures related to safety in a professional kitchen. This will include the handling of workplace hazardous materials. You will learn how to prepare foods for customers while avoiding injury to yourself and your colleagues.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): SFTY 111
Potential Learning Method(s): Independent Study, Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group
SANT 111
Safe Food Management
1
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You will learn sanitary food handling techniques that reduce the risk of food poisoning. You will develop management skills and tools to foster a culture of food safety.
Credit Units: 1
Course Hours: 15.0
Equivalent Course(s): SFTY 111
Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group
WORK 138
Work Experience
0
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You will gain experience through on the job training in a healthcare food service facility. You will have the opportunity to observe and participate in the workplace and practice skills you have acquired throughout the HCC program.
Credit Units: 0
Course Hours: 75.0
Prerequisites(s): BAKE 105(concurrent), CLTR 200(concurrent), CKNG 119(concurrent), CKNG 149(concurrent), CKNG 151(concurrent), FOOD 102(concurrent), FOOD 110(concurrent), FOOD 111(concurrent), FOOD 112(concurrent), FOOD 113(concurrent), FOOD 114(concurrent), HLTH 200(concurrent), NUTR 102(concurrent), NUTR 103(concurrent), NUTR 105(concurrent), PLAN 100(concurrent), PLAN 101(concurrent), PLAN 179(concurrent), PROF 101(concurrent), SAFE 113(concurrent), SANT 111(concurrent)
Potential Learning Method(s): Work Experience -Individual

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 courses in this program.


Health Care Cook PLAR Handout for SHA Employees (pdf)

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

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. 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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