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Professional Cook 1

The culinary arts industry is continually advancing, and offers a myriad of career opportunities in a variety of sectors including restaurants, travel, hospitality and recreation. Whether you aspire to a career as a head chef, personal chef, line cook or restaurant manager, this program can help you achieve an exciting career in the culinary arts.

What You'll Learn:

The Chef Training Program includes safety, sanitation, equipment, health care, basic food service, kitchen management, cooking theory and methodology, poultry, seafood and meat cutting, You will learn to prepare stocks, soups, sauces, vegetables, salads, sandwiches, starches, meats, poultry, seafood, pastry and desserts.

• Safe work practices
• Level One Cook Competencies
• Safety & Sanitation
• Basic food service and kitchen management
• Vegetables & starch cookery
• Meat & poultry cookery
• Seafood cookery
• Stocks, soups & sauces
• Cutting meat, poultry and seafood
• Baking pastry & desserts
• Cold kitchen
• Eggs & breakfast cooking

Program Length:

10 months

Program Schedule:

September - June

Monday, Tuesday, Wednesday, Thursday and Friday: 8:50am - 3:01 pm

Certificate includes:

• Food Safe
• Emergency First Aid
• WHMIS
  

Requirements of the job:

Hard working, fast paced and physically demanding, creativity and people skills.

Employment Outlook:

Job responsibilities in the industry vary widely with most students finding employment in restaurants, cafeterias, catering companies, hotels, resorts, hospitals, private homes, and with tour operations as master chefs, personal chefs, sommeliers, sous chefs, even as a chef de partie.

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