The Professional Cook program follows ITA prescribed course curriculum for institutional entry to Professional Cook 1. Learners will perform all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items, desserts, baking, pastry, basic menu planning/costing as well as knowledge of safety, sanitation and food storage. Learners will also gain valuable knowledge of human and customer relations which will enable them to become leaders in their field. Level 1 starts learners in a fully supervised environment performing basic cooking and food preparation tasks. There is a standardized ITA exam upon completion of this level.