COURSE CURRICULUM

The Health Care Cook program consists of three semesters totaling 50 academic credits, providing students with comprehensive culinary and nutrition training specific to health care environments. In the first semester, learners build foundational skills through courses such as Cold Foods, Breakfast Cooking, Vegetables and Starches, Stocks, Soups and Sauces, Orientation to Health Care Cook, Kitchen Operations, Introduction to Nutrition, and Special Diets 1, gaining an understanding of therapeutic diets, sanitation, and institutional meal preparation. The second semester expands culinary expertise with Baking, Regional and Cultural Foods, Quantity Food Preparation, Meat Preparation, and Recipe Standardization, while Health Care Operations, Professionalism in the Food Service Sector, and Special Diets 2 strengthen knowledge of interdisciplinary teamwork, patient-centered care, and nutritional modification for various medical conditions. The curriculum emphasizes precision, safety, and consistency, ensuring students are equipped to meet the dietary needs of patients and residents in long-term care and hospital settings. The final semester consists of a work experience placement where students apply their skills in a real health care kitchen, gaining practical insight into workflow, patient interaction, and diet adaptation. Combined, these courses prepare graduates to deliver high-quality, nutritious meals and support the well-being of individuals in diverse care environments.