Understand the Program
Full Description
This 16-week program provides theory and hands-on culinary training and foundational skills in the hospitality field. The program is designed to give students safety training and an opportunity to learn various components in applied cooking practices within the industry. Students will learn time management, food theory and applied cooking and baking skills, butchering as well as table and buffet services. They will have opportunities to use state of the art cooking equipment and supplies, to practice the selection, preparation and service of various dishes. Graduates can expect to find employment in the hospitality industry or a traditional apprenticeship in the Cook trade.
Courses Taught
Students first learn to adjust recipe yields, before making simple bread and pastry dough.
More complicated bakery projects are assigned, including rolled-in dough, sponge cakes, custards and choux pastry.
Using breads and pastries produced in-house, students practice working a production line during lunch and cocktail service.
This course covers a wide selection of local and global produce, including emphasis on the increasingly relevant vegan and vegetarian cuisines.
CULINARY ARTS FUNDAMENTALS TRAINING
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