Chef training includes realistic scenarios in modern facilities


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In Centennial College’s Culinary Skills – Chef Training program students acquire knowledge of the skills they will need to thrive in a fast-paced kitchen as taught through courses such as Kitchen and Dining Room Practices, Bakeshop Practices and Principles, and more.

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Chef training includes realistic scenarios in modern facilities

  1. 1. Chef Training Includes Realistic Scenarios in Modern Facilities Combitherm ovens, tandoor ovens, wok lines, brick-lined pizza ovens, smokers, baker’s ovens, induction cookers a chocolate tempering machine, stoves, grills, deep fryers, and salamanders are among common tools for chefs. Centennial College students in the Chef Training program have access and time to become comfortable with all of these tools prior to graduation, which puts them at an advantage over the competition. This culinary skills chef training is facilitated from Progress Campus, which underwent a major renovation that resulted in the Culinary Arts Centre. The facilities within this building include seven labs, a teaching restaurant and nine new classrooms. The labs are naturally lit with enormous glass panels so that those passing by can see students learning in the professional facilities and working side-by-side with instructors. The teachers also use large-screen video equipment to document and play back instructive lessons. The audio-visual system allows for real-time feeds as well as access to Internet and broadcast content. There is space for up to 600 students in the labs and classrooms. Additionally, the kitchens service a conference and banquet centre on the building’s top floor. The facility is LEED Gold-certified with a focus on sustainable “green” practices as they apply to the hospitality industry. These amazing facilities serve to make Centennial College’s offering one of the most respected chef training Toronto-based programs. In terms of curriculum, the Culinary Arts Centre allows for inclusion of lessons that teach culinary skills and techniques so students may comfortably work in an intensive and fast paced kitchen while carrying out their duties in a safe and professional manner. Within the range of courses that students attend are: Food Theory for Culinarians (covers professionalism, culinary terminology, mise en place, seasoning, cooking methods, stocks, soups, basic sauces, vegetables, potatoes, rice, grains, legumes, pasta, dairy, eggs, meat, poultry, fish and seafood); Kitchen and Dining Room Practices (a combination of food preparation and service theory reinforced by the actual practice of the concepts learned that stresses the importance of developing strong organizational, team building and communication skills); Bakeshop Practices and Principles (introduces students to the fundamental ingredients, techniques and procedures used in the Bakeshop from both a theoretical and practical perspective, including measurements and formulas and understanding the functions of baking ingredients; as well as production of cook’s desserts, yeast dough, quick breads, pastry dough and a variety of cakes, pies and flans); and more. Upon successful completion of each chef training course, students may launch careers in a wide range of food service environments, ranging from private to commercial and institutional, and including fine and family style restaurants, catering companies, hotels and resorts, hospitals and retirement homes as well as food processors and manufacturers.