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Culinary Skills – Chef Training Program Emphasizes Importance of Hands-on Training

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					Culinary Skills – Chef Training Program Emphasizes Importance of Hands-
                                 on Training

To be comfortable with all of the tasks you will complete as a chef, you should attend
culinary skills chef training that offers theory but puts an emphasis on hand-on application.
That is exactly what Centennial College’s Culinary Skills – Chef Training offers. The program
takes two semesters to complete and is open to anyone who has completed an Ontario
Secondary School Diploma (OSSD) or equivalent, or mature student status (19 years or
older); and English Grade 12 C or U, or equivalent (minimum grade required) or is willing to
take the Centennial College English Skills Assessment for Admission.

This offering is taught from expansive culinary facilities based at Progress Campus that
include state-of-the-art kitchens and even a restaurant that gives students a complete
scope of their roles once they graduate.

Here is a closer look at some of the specific topics covered in this offering.

Culinary Skills – Foundations and Development: Presented in two courses, this chef training
course first teaches — in a lab setting — students the necessary skills, techniques, culinary
terminology, methods of cooking, applications, common seasonings, flavour builders and
combinations. The second portion of the course, meanwhile, builds upon what was taught in
the first course and offers advanced levels of the initially covered topics.

Principles and Practices of Nutrition for Culinarians: Chefs should know how the food they
are serving affects the health of their customers. As such, this course’s emphasis is on the
techniques used in creating nutritionally balanced menus within the culinary industry.
Healthy cooking techniques and ingredient variety is highlighted.

Cuisine and Culture Theory: Aside from nutrition, it is important for chefs to know how food
shapes societies and cultural practices throughout the world. Students learn about the
actual preparation, consumption, and customs of food from different parts of the world. As a
hands-on component, students complete a research project on a specific cuisine and
culture.

Kitchen and Dining Room Practices: Through actual practice, students learn food
preparation and service theory that emphasizes the importance of developing strong
organizational, team building and communication skills. Students are also given the
opportunity to study and acquire the O.T.E.C. Service Excellence Certificate.

As it is one of the respected chef training Toronto-based programs, this offering allows
students to seek careers in a range of locations such as: restaurants (family and fine
dining), hotels, resorts, hospitals, retirement homes, catering and with food processors and
manufacturers. In addition, graduates are eligible for transfer credits, should they choose to
continue in Centennial College’s two-year Culinary Management - International program.
Lastly, students are also fully prepared to gain certifications with Smart Serve program and
the National Sanitation Training.

				
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posted:2/17/2014
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