Students begin their culinary program with knife skills, culinary terms and equipment usage followed by the preparation of flavourful stocks and the art of saucier and butchery. Building on their foundation of skills, students prepare classic French dishes as well as international cuisine utilizing a wide variety of protein, fish, shellfish, vegetables and grains.
Feasting with the eye as well as the palate is a fundamental aspect of the foodservice industry and students learn plating skills in addition to development of their palate.
Advanced instruction covers the entire culinary brigade with a repertoire of time-tested recipes prepared fresh daily for Bistro 101, Bakery 101 and our catering division. Designed to hone the skills and aptitude expected from industry employers, our Advanced Kitchens prepare students for careers in fine-dining restaurants, hotels, and catering companies worldwide.
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Supplementary courses, Foundation Level Wine Certification (WSET Level 1) and Food & Beverage Operations Management, further enhance students’ knowledge in food and wine pairing as well as hospitality operations.
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