Qualify for Special Funding

Superior Cuisine

Superior Cuisine Certificate

Master classic and contemporary cuisine skills and add your own signature style. In the Superior Cuisine program you will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today's top kitchens. Some recipes are original; others are contemporary interpretations of the classics you already know. The ingredients are richer and more refined: you will be working with foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged in Superior Cuisine to be more creative in both taste and presentation.

Certificate Details

WHO IS THE PROGRAMME FOR?

This course is designed for individuals who want to be employed as an assistant chef or commis chef in hospitality/catering operation. The course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the Intermediate culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants COURSE STRUCTURE

French Regional Cuisine
Light Cuisine and Vegetarian Cuisine
Canapés and Finger Food Buffet Work
Canadian Culinary Techniques and Cuisine
Butchery
Food Purchasing, Storage and Control
Introduction to Menu Planning
Food Commodities
Magnificent Decay: Cheese and Flavour
Wine and Food Pairing
Production Kitchen Assistantship
Precision and efficiency in the kitchen
Explore personal creativity and innovation
Menu adaptation

All programmes offer both a demonstration by our world-renowned chef instructors followed by hands on 14:1 student to Chef ratio of practical hands on kitchen experiences. Demonstration Students observe, take notes, and ask questions as one of our world-renowned chefs shares their special tips and techniques when it comes to creating a multitude of desserts and pastries. Practical Students follow their chef instructor into one of our state-of-the art professional kitchens. Here, students try their hand at creating the recipes using the demonstrated techniques with plenty of one-on-one guidance from their Chef instructor.

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* All student funding, whether made available privately or through various government branches, is only approved to those who qualify, by the original source of funding. There are many criteria that each candidate must meet to be approved. Schools can only inform you of what may be available.

Superior Cuisine