Culinary skills chef training combines leadership and cooking skills
Culinary Skills Chef Training Combines Leadership and
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.
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 http://www1.centennialcollege.ca/