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Culinary training courses and schools
Cooking and Beverage Services

School: Niagara-on-the-Lake Culinary School
[All Courses]

Hospitality Management Diploma
Course Format: Classroom
Niagara on the Lake Culinary School offers a two year internship-based Hospitality Management Diploma program in conjunction with the American Hotel & Lodging Associations Educational Institute. The Program includes two 6 month Paid internships with a Deluxe Hotel or Restaurant which gives students the opportunity to apply skills in the real World. The two six month in school programs cover ...
 

Wine & Alcoholic Beverages
Course Format: Classroom
Students are introduced to wine, wine and food pairing and wine in relation to the dining experience. The module covers the world’s principal wine producing regions, their soil, climate, grape varieties, and production methods, and how each impacts the characteristics of each wine and its suitability for food pairing. Topics include: the wine production process; impact of soil, climate and...
 

Food & Beverage Service
Course Format: Classroom
Students approach the theory and practice of food and beverage management, organization and service in a restaurant environment. Topics include: restaurant organization, roles and management; server function tasks and interpersonal skills; legislative framework for the industry; monetary transactions and operational control systems; and mise en place and service practicals.
 

Kitchen Management
Course Format: Classroom
Kitchen Management I: Food Costing Basic Gives an overview of the principle stages of the Food control cycle and introduces the student to costing tools and techniques in order to establish precise Recipe costs. The course also covers establishing Food & Liquor Costs and Cost percentages, Establishing Food Order quantities, Yield percentages and Recipe Conversion Methods. Kitchen Ma...
 

Nutrition
Course Format: Classroom
Students are taught the importance of nutritionally balanced menus within the food service industry and identify the basic food groups. They discuss the benefits of vitamins, minerals, fats, proteins, and carbohydrates, and explore the effects of basic metabolic rate in relation to the body’s ability to function and its usage of nutrients. A balanced three course menu is also constructed.
 

Sanitation & Safety
Course Format: Classroom
Students learn the importance of safety and sanitation with regard to both their environment and equipment, and covers theoretical and background requirements in these areas. Students complete requirements for the National Sanitation Training Program Certificate (CRFA) and the St. John’s Ambulance Emergency First Aid Certificate. Students will be able to handle, recognize and prevent probl...
 

Garde Manger
Course Format: Classroom
Garde Manger I: Students cover the fundamental theory and practical skills of cold food preparation. Emphasis is on practical applications such as the organization of the larder department and its importance in the kitchen operation. Garde Manger I: Students cover the theory and practice of cold food preparation with an emphasis on buffet applications. The module covers preparation ...
 

Food Preparation
Course Format: Classroom
Food Preparation I: Students learn the basic theory of food production including mis-en-place, portion sizes, and organization. Emphasis is on the culinary basics: stocks, sauces, soups, vegetables, potatoes, farinaceous, fish, seafood, meat and poultry. Food Preparation II: Building on the theoretical and practical knowledge gained in Food Preparation 1, students add advanced culin...
 

Pastry
Course Format: Classroom
1 Students are introduced to bakery and pastry products and produce a range of basic and advanced desserts. The course consists of four modules: meringue and japonaise desserts; frozen confections; choux pastry and puff pastry. 2 Students are introduced to modern, professional baking and patisserie methods applicable to the luxury hotel and restaurant environment. Students learn about ingr...
 

Culinary (Diploma)
Course Format: Classroom
The principal program of the school, the Culinary Program is a two year Chef Diploma program which is certified by Human Resources Development Canada and accredited by the Ministry of Training, Colleges and Universities- Private Career Colleges division. The program is comprised of two six-month Classroom Training segments, and two six-month paid internship Training Modules. Students are offere...
 

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