Chef De Cuisine
Course Code: 702
The Chef De Cuisine program is a highly prestigious program that is designed to provide the skills and knowledge necessary to work in the food industry at Executive, Executive Sous and Sous Chef levels͘.This program offers in depth study of Culinary, Costing, and Menu Planning.
Introduction
The Chef De Cuisine program is a highly prestigious program that is designed to provide the skills and knowledge necessary to work in the food industry at Executive, Executive Sous and Sous Chef levels͘.This program offers in depth study of Culinary, Costing, and Menu Planning.
Course Structure
Units
| Unit ID | Unit Name |
|---|---|
| 001 | Culinary Techniques |
| 002 | Food, Beverage and Labour Cost Controls |
| 003 | Communication and Calculations |
| 004 | Advanced Food/Baking Theory |
| 005 | Pastry & Desserts |
| 006 | Advanced Culinary Techniques |
| 007 | Cuisine A La Carte |
| 008 | Food/Baking Theory |
| 009 | Culinary Basics |
Entry Requirements
Details
-
- Ontario Grade 12 or equivalent
OR
- Mature Student (18 years of age or older) & A passing SLE TEST
Next Steps
Course Benefits
Chefs plan and direct food preparation and cooking activities and prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.
This exceptional program qualifies graduates for careers such as:
- Chef
- Chef de Parte
- Chef de cuisine
- Head chef
- Pastry chef
- Executive sous-chef
- Specialist chef
- Institutional Cook
- Sous-chef
- Corporate chef
- Master chef
- Saucier Apprentice Cook
- Dietary Cook
- Short Order Cook
- Grill Cook
- Line Cook
Culinary Creations at Sunview
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