Apprenticeship Curriculum Mapping Cook (CKA) - 2014 program mapping overview

Sep 4, 2026

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Apprenticeship Curriculum Mapping Cook (CKA) maps Alberta Apprenticeship Training Profile First Period topics to 15 CTS course offerings that collectively cover the First Period technical training content. The curriculum structure groups learning areas by sections including safety, kitchen orientation and trade mathematics, butcher shop fundamentals, cooking proteins, saucier studies, cold kitchen, breakfast beverages and dairy, and bake shop instruction. It identifies the corresponding CTS course numbers and names, plus practicum options for additional practical time.

LanguageEnglish

CategoryExam

FormatPDF

Pages2

Reading Time5 min

AccessFree to download

Program Curriculum

CTS Course Alignment to Apprenticeship First Period Topics

Section One – Safety, Kitchen Orientation and Trade Mathematics

Section Two – Butcher Shop

Section Three – Introduction to Cooking Proteins

Section Four – Introduction to Saucier

Section Five – Introduction to Cold Kitchen

Section Six – Breakfast, Beverages and Dairy Products

Section Seven – Introduction to Bakeshop

CTS Courses That Allow Students Additional Practical Time

Apprenticeship Curriculum Mapping Cook (CKA) Cook (CKA) Apprenticeship Curriculum Mapping Program Curriculum A collection of 15 CTS courses has been developed to align with the current Cook Apprenticeship Course Outline. These courses, when combined, cover the First Period technical training content. | Alberta Apprenticeship Training Profile First Period | CTS Course Alignment to Apprenticeship First Period Topics | Assessment | | --- | --- | --- | | Topic | CTS Course Number and Name | | | SECTION ONE – SAFETY, KITCHEN ORIENTATION AND TRADE MATHEMATICS | | | | Safety Legislation, Regulations and Industry Policy in the Trades | CKA3900: Apprenticeship Safety | | | Climbing, Lifting, Rigging and Hoisting | | | | Hazardous Materials and Fire Protection | | | | Kitchen Orientation and Introduction | | | | Food Safety | | | | Tools and Equipment | CKA3401: Kitchen Orientation | | | Kitchen Fundamentals | | | | Weights and Measures | | | | Basic Kitchen Mathematics | CKA3406: Kitchen Mathematics | | | SECTION TWO – BUTCHER SHOP | | | | Purchasing, Grading, Handling and Storage | CKA3411: Meats & Seafood 1 | | | Portioning | CKA3416: Meats & Seafood 2 | | | SECTION THREE – INTRODUCTION TO COOKING PROTEINS | | | | Preparation and Seasoning | CKA3421: Cooking Proteins 1 | | | Cooking, Holding and Serving Techniques | CKA3426: Cooking Proteins 2 | | | SECTION FOUR – INTRODUCTION TO SAUCIER | | | | Stocks | CKA3431: Stocks & Soups | | | Soups | | | | Thickening and Binding Agents | CKA3436: Thickeners & Sauces | | | Sauces | | | Page 1 Cook (CKA) July 2014 Apprenticeship Curriculum Mapping Cook (CKA) | Alberta Apprenticeship Training Profile First Period | CTS Course Alignment to Apprenticeship First Period Topics | Assessment | | --- | --- | --- | | Topic | CTS Course Number and Name | | | SECTION FIvE – INTRODUCTION TO COLD KITCHEN | | | | Purchasing Specifications and Storing Procedures | CKA3441: Fruits & Vegetables | | | Vegetable Cuts | | | | Fruits and Vegetables | | | | Potatoes, Pasta and Rice | CKA3446: Starches & Salads | | | Salads and Dressings | | | | Sandwiches, Spreads and Fillings | | | | SECTION SIx – BREAKFAST, BEvERAGES AND DAIRY PRODUCTS | | | | Breakfast | CKA3451: Breakfast & Dairy | | | Dairy and Beverages | | | | Evaluate Value-added Products | | | | SECTION SEvEN – INTRODUCTION TO BAKESHOP | | | | Principles of Baking | CKA3456: Introduction to Baking | | | Yeast Products | CKA3461: Breads & Cookies | | | Cookies and Quick Breads | | | | Pies, Fillings and Decorating Techniques | CKA3466: Pies & Fillings | | | CTS COURSES THAT ALLOW STUDENTS ADDITIONAL PRACTICAL TIME | | | | | CKA3560: CKA Practicum A | | | | CKA3565: CKA Practicum B | | | | CKA3570: CKA Practicum C | | | | CKA3575: CKA Practicum D | | Page 2 Cook (CKA) July 2014

FAQs

What is the purpose of the Cook (CKA) apprenticeship curriculum mapping document?

It aligns Alberta Apprenticeship Training Profile First Period topics with CTS course offerings so the combined courses cover the First Period technical training content.

Which sections are included in the First Period technical training topics?

The topics are organized into safety and kitchen orientation, butcher shop, cooking proteins, saucier, cold kitchen, breakfast beverages and dairy, and bakeshop sections.

How are CTS courses connected to apprenticeship topics in the document?

Each topic section lists the corresponding CTS course number and course name, linking training objectives to specific CTS courses.

Sep 4, 2026

Upload by Rizky