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Next Cohort: Sep 5-Aug 30
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Duration
1 year
Tuition
$7,071
Commitment
Full-Time
Delivery
Classroom
Credential
Certificate
Year Founded
1967
Scholarships
no
George Brown’s one-year Culinary Skills certificate program offers exactly what you need to begin a career as a chef or cook: top-notch instruction and hands-on practice with professional chefs. Their culinary faculty will teach you the fundamentals of food preparation, introduce you to a wide range of ingredients and share with you the fascinating world of food culture. Through our theory-based courses, you’ll learn about emerging and established culinary movements such as local, sustainable, nutrition focus and international cuisines. You’ll gain experience and apply newly learned culinary skills by practising in our hands-on cooking labs, guided, and supported by your chefs.
What You’ll Learn
- 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 the 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 food service industry.
- Use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a food and beverage preparation and service team member 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 food service industry.
Ready to get started?
Next Cohort: Sep 5-Aug 30
By submitting your email address, you acknowledge and agree to CourseCompare.ca's Terms of Service and Privacy Policy.
Student Reviews (11)
I did an ONLINE cooking class during the pandemic with prof Jason Inniss. I left not only a much better cook but also inspired by food and the role it plays in our culture. Inniss lives on an organic farm with his family and was enthusiastic and so, so...
The nursing program is more challenging than other schools, and there is no point in studying here as you will not get paid more for more challenging studies. This program is more difficult because I compared my school work with a friend who went elsew...