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.
