COURSES OFFERED BY N.B.C.C.

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.).

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.

This course is designed to build on the skills developed in Culinary I. Focus is placed on leading sauces and reductions, butchery, and the application of cooking methods for pork, beef, lamb, and other meats.

This course is designed to build on the skills developed in Culinary I and II. Focus is placed on fish, seafood, pasta, grains, and other starches.

This course is designed to develop the skills and techniques required to produce a variety of bakery products. Focus is placed on using appropriate baking tools, equipment, and ingredients to produce breads, doughs, pies, and cakes.

This course is designed to build upon existing knowledge and skills used to create a variety of pastries and desserts.

This course is designed to develop professional verbal communication and presentation skills for the business environment.

Who doesn't love a great story? From humankind's earliest carvings on stone walls to today's multimedia experiences, storytelling is one of our most engaging forms of expression. Animators and graphics professionals are creative artists that bring ideas and images to life in media sectors from ente...

NBCC offers a series of First Aid/CPR courses.

Through classroom lectures, labs, and Computer-Based Training (CBT), you’ll learn about refrigeration system operations and safety practices related to the trade.