| Offered in two terms for a total of 360 in school training hours taken over 18 weeks. Students will be introduced to the essential skills and attributes required to function as an entry level cook in any professional culinary environment. Your Chef Instructor will be working side by side with you, demonstrating, observing, guiding and encouraging you. You’ll learn professional knife skills; learning to work in a team to accomplish complex tasks quickly; studying and preparing stocks and sauces; understanding seasoning; you'll explore salads and unique dressing, as well as vegetable and breakfast cookery . You’ll also learn all about food storage, organization and safety required in any commercial kitchen. You will also be required to follow a regimen that introduces you to the products and attributes required to function in any restaurant line. You will be required to demonstrate organization, logic and behaviors of any sound restaurant cook. A focus on skill mastery will be top of mind. |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Must be hold a high school diploma (grade 12 or GED 12) or status as a mature student. An interview and assessment is also required. |
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.
