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College Details

Culinary Institute: Violet Border

Dean: Doug Wilson


Tertificate Program

Results: Completion of the program will ensure that the student is qualified to serve as lead cook on meals.
Requirements:

Be Prepared

  1. Read the Kitchen Manual.
  2. Complete the written exam for measurements and terms.
  3. Demonstrate a basic understanding of the following documents:
    1. Menu
    2. Meal Sheets
    3. Recipe Guide
  4. Suggest a new meal theme using the website or the paper form. The suggestion should be complete and include all requisite information.

Take Action

Successfully prepare three meals during Winter Camp. Only one of the meals may be rated as easy. This requirement includes:

  1. Working as a team with the others assigned to the meal.
  2. Preparing items in advance if needed.
  3. Correctly cutting, chopping, peeling, and preparing ingredients.
  4. Producing tasty food.
  5. Serving the meal within 10 minutes of the scheduled time (unless revised by the Youth Leader)
  6. Processing leftovers and storing them safely.
  7. Cleaning dishes and putting them away.
  8. Wiping down tables, emptying trash, and sweeping floors if needed.

Make Improvements

  1. Discuss the meals you prepared with the Kitchen Leader and Adviser. Specifically address:
    1. Portion size and leftovers.
    2. Recipe issues (confusing directions or measurements, missing equipment, and any other problems encountered while preparing the meal.
    3. Timing problems.
  2. Consider other meals that have been served whether you were involved or not. Discuss the following with your counsellor:
    1. Portion size and leftovers.
    2. Recipe issues (confusing directions or measurements, missing equipment, and any other problems encountered while preparing the meal.
    3. Timing problems.

Resources

There are no resources for this program.


Alumni

There are no graduates from this program.


Part of the Winter Camp Future Society Network
This page last updated: October 29, 2021
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