Basic Restaurant Skills - For Asian Cuisines

Program Overview

This 16-week program combines classroom instruction and hands-on training to equip aspiring cooks with the skills and knowledge needed to work in kitchens across Alberta. With a focus on Asian cuisine, the program covers essential cooking practices, food safety, customer service, and kitchen management. Graduates are prepared for careers as professional chefs, cooks, and other food service professionals.

Program Outline

Degree Overview:

Overview:

• The program is a 16-week industry training program.
• It involves 50% classroom instruction and 50% on-site instruction.
• It is designed to benefit non-professional and young professional cooks who want to start their career in the kitchen.
• It builds a solid foundation of cooking practices and methods.
• It is designed to develop the critical skills required to succeed as a professional chef and cook in the food Industry.

Objectives:

• Develop the skills and training to work in kitchens across Alberta.
• Include specialized training on popular ethnic cuisines in Canada, with a focus on Asian cuisine.

Outline:

Program Content:

• Employee Hygiene and Food Safety
• Cooking as an Art
• Business of Cooking
• Problem-solving Orientation
• Basics of Customer Service
• Kitchen Equipment Operations and Safety
• Kitchen Inventory Management
• Food Handler Certification
• Introduction to Japanese Culinary Arts
• Sushi Preparation
• Management Role (Optional)

Structure:

• Full-time: 16 weeks, 35 hours/week
• Part-time: 32 weeks, 15 hours/week

Individual Modules:

• Employee Hygiene and Food Safety:
Emphasizes personal hygiene, safe food handling practices, and sanitation techniques.
• Cooking as an Art:
Covers various cooking methods, knife skills, and different cutting techniques.
• Business of Cooking:
Teaches financial aspects of cooking, menu costing, portion control, and point-of-sale systems.
• Problem-solving Orientation:
Focuses on handling unexpected situations, customer service skills, and de-escalation techniques.
• Basics of Customer Service:
Teaches customer interaction, product knowledge, and exceptional customer service skills.
• Kitchen Equipment Operations and Safety:
Instructs on proper and safe use of kitchen equipment, preventing workplace injuries and promoting safe practices. Focuses on sushi and its significance. Explores the science behind sushi and its ingredients.
• Management Role (Optional):
Covers time management, HR management, customer service, and other relevant leadership skills. Potentially based on knowledge, skills, and performance in various modules.

Teaching:

Teaching Methods:

Unique Approaches:

• Focus on Asian cuisine within the broader context of basic restaurant skills.
• Emphasis on practical skills and hands-on training.
• Potential inclusion of guest speakers or industry experts.

Careers:

Career Paths:

• Professional chef
• Cook
• Restaurant manager
• Food service supervisor
• Catering manager

Career Opportunities:

• Restaurants
• Hotels
• Catering companies
• Food service businesses
• Grocery stores

Career Outcomes:

• Gain employment in kitchens across Alberta.
• The program is available for full-time and part-time enrollment.
• The training cost is CAD $10,000.00.
• The program is open to residents of Alberta who are 16 years of age or older.
• Applicants should have a genuine passion for cooking and an interest in building sound technical skills.
• The program prepares graduates for full-time employment upon completion.