Cook-advanced-2

Cook Advanced – Level II

This 300 hour diploma program combines traditional and modern advanced culinary techniques with information on establishing a restaurant business. A particular emphasis is placed on quality, creativity and presentation. For details on what we offer in this exciting course, see our course outline.

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Food, Beverage and Labour Cost Controls

  • Objectives and Applications of a Food and Beverage Control System
  • Food & Beverage Cost controls
  • Management Principles
  • Employment & Labour Laws
  • Employment Recruitment, Selection and Training
  • Performance Assessment and Productivity Standards
  • Labour Relations
  • Labour Cost Controls

Communication – Advanced

  • Formal Reports
  • Business Correspondence
  • Resume Development and Career Planning
  • Presentation Skill

Calculations – Advanced

  • Business Calculations
  • Cost / Sales Calculations
  • Break-even Analysis
  • Inventory Calculations
  • Yield Calculations

Food Theory – Advanced

  • Deep Frying and Fish Cookery
  • Meat & Poultry Cookery
  • Wines, Spirits and Beers in Cooking
  • Garnishes & Derivative Sauces
  • Buffet Preparation
  • Convenience and Microwave –ready Food

Pastry, Desserts and Related Theory

  • A la carte Cold and Hot Desserts
  • Pies, Tarts, and Flans
  • Choux Paste Products
  • Yeast Products
  • Puff Pastry
  • Cheese Cakes, Special Occasion Cakes

Culinary Techniques – Advanced

  • Fish and Shellfi sh
  • Canapés, Pate and Hors D’Oeuvres
  • Cold Buffet and Soups
  • Desserts
  • Poultry and Game
  • Lamb, Pork, Veal and Beef Cookery
  • Pasta and Rice Cookery
  • Souffl és
  • Dining Room – Mise-en-Place

Cuisine – A La Carte

  • Introduction
  • Appetizers, Soups and Salads
  • Vegetables, Potatoes, Pastas and Rice
  • Desserts
  • Equipment Identification, Use and Maintenance
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