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Culinary training courses and schools
Cooking and Beverage Services

School: Pacific Institute of Culinary Arts
[All Courses]

Restaurant Operations Management
Course Format: Classroom
Students will gain focused insight into restaurant operations including, purchasing, inventory control, service etiquette, costing and financial issues. Students will gain the knowledge of creating and delivering "first class" service, build guest loyalty and continuously improve the art of providing excellent customer service. Bar and beverage service in today’s hospitality environme...
 

Restaurant Management
Course Format: Classroom
Stack the odds in your favour by discovering what it takes to be successful in today’s competitive hospitality industry. Examine the various kinds of food service operations and their characteristics. Develop a concept and design incorporating the latest trends and techniques. Explore executive level business matters including corporate structure, business & marketing plans, financing &...
 

Baking & Pastry Arts
Course Format: Classroom
This 875-hour program is for those seeking to learn the professional art of baking and pastry for employment in the industry upon graduation. Classes are 7 hours per day, 5 days per week. Choose between Monday to Friday, AM or PM schedule. Students are trained in state-of-the-art commercial kitchens with 90% hands-on instruction and 10% theory. The first portion focuses on bread making and...
 

Culinary Arts
Course Format: Classroom
This 875-hour program is for those seeking employment upon graduation in the food industry. Classes are 7 hours per day, 5 days per week. Choose between Monday to Friday, AM or PM schedule. Students are trained in state-of-the-art commercial kitchens with 90% hands-on instruction and 10% theory. The first portion focuses on classic technique training. The last portion is spent operating the...
 

School: LaSalle College
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Professional Cooking
Course Format: Classroom
The Professional Cooking program is designed for creative, independent students with a strong interest in cuisine and gastronomy. It is an excellent way to acquire the knowledge and skills necessary for a stimulating and promising career. In fact, a certified chef constitutes a unique and precious resource in a large restaurant, hotel, cruise boat, hospital, other healthcare institution or i...
 

School: Northwest Culinary Academy of Vancouver
[All Courses]

Professional Pastry/Bread
Course Format: Classroom
The Professional Pastry & Bread Making Program is an intensive, full-time, 15 week program that goes beyond the pastry/bread basics taught in the Culinary program. Firstly, you will be exposed to many more complex techniques and preparations; and, secondly, emphasis is placed on accurate performance, precise hand skills, and accomplished, professional results. This program is designed with emp...
 

Professional Culinary
Course Format: Classroom
Today’s culinary industry demands that you enter the field with a high level of confidence in the following fundamental skills. It also expects you to adapt to the intense pace and pressure of its kitchens. The essence of our Professional Culinary Program is its intensity. It is intended to acclimate you to the pace and challenges of “real�industry kitchens while you learn and perform all the ...
 

Professional One Year
Course Format: Classroom
The One Year Program is designed and recommended for those students with long term career aspirations with the intention to enter the industry with a complete package of skills and the confidence to pursue a challenging path. Professional Programs In the 15 Week Professional Culinary Program, the student not only learns key cooking skills, but also the performance, organizational, and time-...
 

School: Cowansville Vocational Education Training Centre
[All Courses]

Professional Cooking
Course Format: Classroom
The Professional Cooking program prepares students to practise the trade of professional cook. Professional cooks will acquire the knowledge, ability and attitude necessary to prepare the mise en place and work plan for service, plan the necessary elements for smooth service, apply hygiene, food safety, and occupational health and safety standards, cook various foods properly, present food in a...
 

Food and Beverage Services
Course Format: Classroom
To determine their suitability for the occupation and the training process, to adopt a customer-oriented approach, to prepare the mise en place and dining room, to explain menus and dishes, to take and process orders, to receive and provide information in French, to perform billing and collection operations, to recommend and serve wines, to provide beverage service, to provide banquet service, ...
 

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