Our one-year Culinary Skills certificate program will teach you the fundamentals of ingredients and food preparation. The key skills you will acquire include:
Core cooking and baking skills
An appreciation for nutrition, menu planning and food, beverage and labour cost control
Solid knife skills and cooking techniques, gained through practice and repetition
This program will broaden your knowledge and give you the chef training you need to succeed in today’s food service industry.
PROGRAM STANDARDS AND LEARNING OUTCOMES
The graduate has reliably demonstrated the ability to:
Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
Apply basic food and bake science to food preparation to create a desired end product.
Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces and the responsible, efficient use of resources.
Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies and intolerances, as required.
Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice, and operations within the foodservice industry.
Use technology, including contemporary kitchen equipment, for food production and promotion.
Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the foodservice industry.
YOUR CAREER
Toronto alone has more than 9,000 restaurants, hotel dining rooms, cafés, and eateries, as well as numerous clubs, resorts, spas and catering companies. The culinary skills you learn at George Brown are in demand by employers both in Canada and internationally, and you will have the training to build a successful career at home or around the world.
FUTURE STUDY OPTIONS
Graduates may qualify for direct entry to the second year of the Culinary Management diploma program.
*O preço é estimado e tem caráter informativo, por favor, verifique esta informação com a instituição.
6 Maio 2024
St. James Campus
200 King Street East,
TORONTO,
Ontario (ON),
M5A 3W8, Canada
Have graduated from senior secondary school or equivalent (those applying for a postgraduate program must have graduated from a university or college)
Be 17 years of age or older at the time of registration
Applicants with transcripts from an institution where the language of instruction is not English may meet English language proficiency requirements with one of the following proofs of language proficiency.
A George Brown College é uma comunidade diversa e acolhedora localizada no coração de Toronto, a maior cidade do Canadá.