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Certificate in Culinary Skills - Chef Training

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  • Objectives
    This one-year certificate program is designed to train commercial cooks, with an emphasis on basic food preparation skills. Cooking has become an art and food preparation is more specialized than ever before. The industry is demanding; therefore, candidates should be in good health and physically fit. In order to acquaint students with the working conditions they can expect after graduation, some practical classes may be held during the evenings or weekends in the College's Restaurant International. Career opportunities are varied, interesting, and satisfying. The program is divided into two levels. Students receive a minimum of 23 hours of instruction per week. In addition to techniques of food preparation, students study baking techniques, sanitation and safety procedures, nutrition and menu planning, food theory, and communications skills.
  • Academic Title
    Certificate in Culinary Skills - Chef Training
  • Course description

    Level 1

    ENL1813H Communications I

    FOD2110 Food Theory I

    FOD2111 Food Demonstration I

    FOD2117 Quantity Food Production

    FOD2119 Introduction to Baking and Pastry

    TOU2206 Dimensions of Tourism

    Level 2

    ENL1823H Communications II

    FOD2120 Food Theory II

    FOD2126 Food Demonstration II

    FOD2129 Nutrition and Food Preparation

    FOD2196 Food Practical I

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