Professional Training
Programs
Cook Basic - Level I- Cook Advanced - Level II
- Chef De Cuisine
- Culinary Management
- Specialist Chef
- Hospitality Administration
- Personal Chef Diploma
Why Choose Us?
Become a Professional Chef in Less Than A YEAR!!!- Ontario's Largest Trainer of Chefs and Cooks - Over 90% Placement Rate
- Second Career Funding and Flexible Payment Plans
- Hands-on Training, Small classes, Commercial-Grade Equipment
Cook Advanced - Level 2
We combine traditional and modern advanced culinary techniques with information on establishing a restaurant business. Particular emphasis is placed on quality, creativity and presentation.
Cook Advanced is an intensive 300-hour training program focused on advanced culinary techniques and business skills. In addition to full-time day classes, some of our campuses offer part-time evening and weekend classes. All of our programs enjoy frequent start dates.
Our students receive job search information and assistance in finding fulfilling employment through Liaison College's exclusive Career Action Plan Services (CAPS). The results speak for themselves: check with any of our campuses and look at our placement rates. They are phenomenal!
Pre-requisite: Cook Basic - Level I
Program Overview
Food, Beverage and Labour Cost Controls
- Objectives and applications of a food and beverage control system
- Food and beverage cost controls
- Management principles
- Employment and labour laws
- Employment recruitment, selection and training
- Performance assessment and productivity standards
- Labour relations
- Labour cost controls
Communication - Advanced
- Formal reports
- Business correspondence
- Resume development and career planning
- Presentation skills
Calculations - Advanced
- Business calculations
- Cost / sales calculations
- Break-even analysis
- Inventory calculations
- Yield calculations
Food Theory - Advanced
- Deep frying and fish cookery
- Meat and poultry cookery
- Wines, Spirits and Beers in cooking
- Garnishes & derivative sauces
- Buffet preparation
- Convenience and microwave-ready foods
Pastry, Desserts and Related Theory
- A la carte cold and hot desserts
- Pies, Tarts, and Flans
- Choux Paste products
- Yeast products
- Puff pastry
- Cheese Cakes, Special occasion cakes
Culinary Techniques - Advanced
- Fish and Shellfish
- Canapés, Pate and Hors D’Oeuvres
- Cold buffet and Soups
- Desserts
- Poultry and Game
- Lamb, Pork, Veal and Beef Cookery
- Pasta and Rice cookery
- Soufflés
- Dining Room – Mise-en-Place
Cuisine – A La Carte
- Introduction
- Appetizers, Soups and Salads
- Vegetables, Potatoes, Pastas and Rice
- Desserts
- Equipment identification, use and maintenance