During the 8-week program, you'll complete food safety training, serve breakfast and lunch meal periods, and learn all aspects of running a commercial kitchen
DurationAbout the course
During the 8-week program, you'll complete food safety training, serve breakfast and lunch meal periods, and learn all aspects of running a commercial kitchen
What You'll Learn
Clean- Clean food preparation areas, cooking surfaces and utensils. Maintain sanitation, health and safety standards in work areasClean, stock and restock workstations
Prep- Wash, cut and prepare foods designated for cooking. Measure ingredients for specific food items being prepared. Pre-cook items, such as bacon, to prepare them for later use
Cook- Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions. Cook the exact number of items ordered by each customer while working on several different orders simultaneously. Operate large-volume cooking equipment, such as grills, deep-fat fryers or griddles. Prepare specialty foods, such as pizzas, fish and chips, and sandwiches, following specific methods that usually require short preparation time, Verify that prepared food meets requirements for quality and quantity
About Us
We’ll give you the kind of hands-on training you need to work as part of a culinary team. Our low student-to-instructor ratio means lots of one-on-one time with your instructors all Red Seal certified cooks and many Certified Chefs de Cuisine.
Focused on the innovative, hands-on training of high quality, aspiring chefs and culinary entrepreneurs in Stratford, Ontario, Canada.
Our professional chef diploma program teaches you the technical, financial, managerial and creative skills required to begin on your path to becoming a professional Chef.
Our Culinary Arts program provides skilled training and practical experience working in the food industry. It is a youth employment program funded by the Government of Canada.
During this full-time two year program, you will be trained in all aspects of the culinary trade including foundational cooking techniques, garde manger, introduction to global cuisines, patisserie and culinary management which includes courses such as hospitality mindset, teams and cultures
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