Culinary skills chef training combines leadership and cooking skills


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Culinary skills chef training combines leadership and cooking skills

  1. 1. Culinary Skills Chef Training Combines Leadership and Cooking Skills Just like the pressure cookers they use in their trade, chefs themselves are under a lot of pressure. That’s because they have the responsibility to not only produce meals that are memorable and delicious but also meet safety standards. Additionally, chefs must be able to lead in the kitchen environment, which can get hectic as restaurant patrons or diners begin to arrive for breakfast, lunch or dinner service. Having culinary skills chef training that combines both cooking and leadership skills is essential to success in the field. Centennial College’s two-semester Culinary Skills program is delivered over a short period of time but is packed with information that equips students to take on the role of head chef at a wide range of locations that include: catering companies, hospitals and retirement homes, resorts and hotels, both fine and family dining restaurants as well as food processors and manufacturers. Because each Centennial College chef training course is conducted from the school’s Culinary Arts Centre, students have the advantage of using state-of-the- art tools and learning in modern commercial kitchens. With familiarity of the latest techniques and tools, graduates are well prepared to navigate the ever-changing culinary scene. These kitchens contain equipment such as: • video screens that allow for real time feeds throughout the facility • four combitherm ovens • a tandoor oven • a wok line • a brick lined pizza oven • a smoker, baker’s ovens • induction cookers • a chocolate tempering machine • traditional stoves, grills, deep fryers, and salamanders In addition, students have the opportunity to prepare food in Centennial College’s ‘living lab’ restaurant, Horizons, where they cook and serve food in real-time to customers. All of these facilities and tools are used to guide students through a wide range of courses among which are: Principles and Practices of Nutrition for Culinarians, Bakeshop Principles and Practices, Food Theory for Culinarians, Garde Manger & Butchery, Human Resources & Career Planning, Principles of Food, Beverage & Labour Cost Controls; and others.
  2. 2. This chef training Toronto-based offering only employs faculty members who have had experience in the industry. This is a strategic hiring method that ensures instructors aren’t just teaching from textbooks but also giving students advice, sharing personal anecdotes that can enhance learning, and helping to connect students with industry professionals who may wish to hire them upon graduation. Once they complete their training in this program, students have a few options. Firstly, they may gain certifications with the Smart Serve program and National Sanitation Training. Secondly, they may transfer into the two-year Culinary Management - International program. The International offering will give them a global perspective on cuisine and focuses on cuisines from around the world. For More Information Visit