What will I learn?

In this course, the student will learn all the skills that might be expected from a junior cook who is entering into the food production industry. The training is built on the solid principles of scratch cooking, meaning that nearly all foods are produced from raw materials on the premises. The list includes kitchen management, kitchen safety as well as Food Safe, food purchasing, and the receiving and storing of food. The class will be preparing stocks, soups and sauces, and learn all the correct cooking methods for various beef, poultry, veal, pork, and lamb cuts, etc. The student will also learn how to prepare various fish and seafood, starches, vegetables, salads, sandwiches, as well as breakfast items. In the baking and pastry section, the student will obtain valuable skills in the preparation of various types of dough products, including yeast dough, quick breads and roll in dough. The student will also learn how to prepare quiches, flans, custards, cream fillings, some basic cakes, as well as mousses.