Kitchen Assistant

Program Overview

The Kitchen Assistant Program is a 140-hour course that equips students with the skills to work as kitchen or food service helpers. The program covers personal and professional soft skills, workplace safety, kitchen cleaning responsibilities, kitchen equipment, cooking principles, and inventory management. Upon completion, graduates may find employment in hotel kitchens, restaurants, institutions, and catering organizations, with potential for advancement to prep cook or enrollment in the Professional Cook program.

Program Outline

Outline:

Kitchen Assistant Program

• Duration: 140 hours (70% practical, 30% theoretical)
• Delivery method: On-campus and in a kitchen workplace setting
• Objectives: Equip students with the skills to be kitchen or food service helpers, potentially paving the way for advancement to prep cook or enrollment in the Professional Cook program.

Course Content:

Personal and Professional Soft Skills:

• Verbal, non-verbal, and written communication
• Teamwork skills
• Stress management
• Time management
• Professionalism
• Organizational skills
• Shift work planning

Workplace Safety:

• WorkSafe BC's safety procedures in the kitchen
• WHMIS
• FoodSafe
• Hazard Analysis and Critical Control Points
• General safety prevention and emergencies in the kitchen
• Reporting and recording emergencies and incidents
• Reporting and recording store area temperatures, hazards, and equipment failures or concerns

Kitchen Cleaning Responsibilities:

• Cleaning equipment
• Correct use of chemicals
• Dishwashing procedures
• Commercial dishwashing equipment and preventative maintenance
• Correct storage of clean items
• Cleaning and sanitation in a kitchen environment

Kitchen Equipment:

• Identification of basic equipment
• Description and function of equipment parts
• Correct use of basic equipment
• Equipment cleaning and preventative maintenance
• Storage of equipment

Cooking Principles:

• Identifying cooking methods
• Basic knife handling, sharpening, and correct use
• Washing, peeling, and basic cutting of vegetables and fruits
• Defining basic cooking terminology
• Interpreting recipes
• Preparing ingredients for recipes
• Applying appropriate portioning methods

Inventory Management:

• Receiving and storing perishable & non-perishable goods as well as cleaning chemicals
• Maintaining a clean and safe storage environment
• Inspecting food items for quality
• Reporting and returning items that do not meet established standards

Careers:

Job Opportunities:

Upon successful completion of the Kitchen Assistant program, potential employment opportunities may include:

• Hotel kitchens
• Restaurants
• Institutions
• Catering organizations

Career Advancement:

• Stepping stone to becoming a prep cook
• Pathway to pursuing the Professional Cook Program