The objective of this program is to develop in the students the knowledge, skills, and attitudes required to use cooking tools and equipment in a safe manner; to select appropriate cooking techniques; to prepare basic food items such as fruits, vegetables, meats, poultry, game, fish, and seafood; to make soups, basic dough, pastries, hors d'oeuvres, and entremets and showpieces for cold buffets; and to prepare and serve various menus such as breakfast, table d'hôte, à la carte, and buffets.
The next Professional Cooking course starts August 28, 2008 and runs from 8:20 a.m. to 4:30 p.m. Monday through Friday. It ends June 2009. |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
Applicants must hold a secondary school diploma or its equivalent. |
* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.