This program is designed for registered Ontario cook apprentices to build on the skills learned in a Cook I apprenticeship. Through demonstrations, lectures and hands-on practice, students will develop and expand both their knowledge of, and the techniques of, quality food preparation and presentation, culinary techniques and theory, advanced garde manger, baking and pastry, international cuisine, and kitchen management.
Applied Culinary Techniques II
This practical learning lab provides the student with the opportunity to enhance his/her individual culinary techniques, methods of food preparation and presentation. The advanced preparation and presentation of soups, salads, garde manger, meats and fishes will be demonstrated and practiced.
Applied Baking Techniques
This course building builds on skills learned in Applied Baking Techniques I. Students will focus on more advanced baking and pastry arts techniques by preparing fillings, decorations, petit fours, souffles and hot desserts , custards, contemporary plating techniques, ice creams and more….
Culinary Theory II
Students will increase their knowledge of the theory of cookery through the study of foods and more complex cooking and preparation methods which are utilized in the production of the menus for our working dining room
Advanced Kitchen Management-Cook
Students will be provided the financial foundation for the ongoing learning process of today's kitchen supervisors and managers. The student will learn how to deal with the numerous demands placed upon them as kitchen supervisors and learn methods of achieving results through responsible supervision and financial management.Students will review costing principles, prepare operating budgets, income statements and balance sheets integrating capital costs into kitchen design and maintenance. The importance of employee training and proper human resource practices for maximum kitchen efficiency will be demonstrated including pertinent legislation that governs employment.Students will research and develop marketable menus which reflect the goals of the operation and responsible use of resources.
Advanced Garde Manger
This practical course provides the opportunity for the student to enhance their culinary techniques and develop an appreciation of modern and traditional cooking skills by planning, preparing and presenting project related menus. The student will also have the opportunity to demonstrate organizational skills when assuming the role of the Chef
This course examines the diverse forms of cuisine within society. Students will develop an appreciation and understanding of the factors that influence regional cuisines and their interaction in a global community. The material will be enhanced by various guest demonstrations presented through the cooperation of representatives of different ethnic backgrounds.
Wine and Food Pairing
This introductory wine course will explore the major international grape varieties and wine regions of the world including Canada. Students will experience how grape growing and wine making methods can influence wine style and quality through in class wine tasting using a structured format. Still, sparkling, sweet and fortified wines will be covered in this class.A major focus of this course is the impact that wine and food have on each other. The student will explore and experience this impact by examining and discussing food and wine pairing concepts along with in-class practical food and wine pairing exercises.How to make sense of wine labels including special terms and quality control identifiers will also be discussed.
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