Certificate Culinary Operations - 10 week course

Program Overview

This culinary arts program provides a comprehensive foundation in essential culinary techniques, including knife skills, cooking methods, and food preparation. It also covers specialized areas such as garde-manger, cakes and creams, nutrition, and food safety. Upon completion, graduates are equipped to pursue careers in various culinary roles, including chef, sous chef, and restaurant manager.

Program Outline

Outline:

Essentials of Culinary Operations:

• Provides a foundation in culinary basics including knife skills, cooking methods and recipe development.

Food Preparation Techniques:

• Covers various cooking methods including sautéing, grilling, braising and poaching.

Garde-Manger:

• Focus on cold food preparation including salads, terrines and pâtés.

Cakes & Creams:

• Hands on learning to make cakes, pastry and creams.

Nutrition:

• Emphasises importance of nutrition and how to prepare healthy and balanced dishes.

Food Safety:

• Highlights the importance of safe food handling, storage, and preparation techniques to ensure the health of both the individual preparing the food and the consumer consuming it.

Careers:

This program can help individuals pursue careers in culinary arts, including:

• Chef
• Sous chef
• Line Cook
• Food and Beverage Manager
• Restaurant Manager