This elective course is designed to review theory in preparation for the Cook: Level I examination in accordance with New Brunswick Apprenticeship Occupation and Certification (N.B.A.O.C.).
DurationThis Elective Course Is Designed To Review Theory In Preparation For The Cook:
N.B.C.C. Campuses Are Located In Mi’kmaq, Wolastoq, And Peskotomuhkati Homelands.
The Personal Chef program will not only provide you with the tools and skills necessary to operate a business, it will equip you to run a successful business
Our learning environments and training programs are built for your success.
This course is designed to introduce culinary skills, techniques, and terminology. Focus is placed on developing knife skills and preparing stocks, soups, vegetables, and poultry. Additionally, learners demonstrate Mise en Place and food safety procedures.
All courses are mandatory. A minimum of 70 % in each and every course must be attained to qualify participation in the practical examinations. Scores will be determined by way of theory examinations and assignments. Learning objectives are statements of the knowledge, skill and attitude required to
Generally speaking, professional cooks perform tasks related to preparing, transforming, serving and storing food. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, educational institutions and other establishments.
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