TRAINING PROGRAMS

Cook Red Seal upgrading    Youth Internship    Professional Cook Training
 Journeyman Upgrade     Chef de Cuisine    Training Place Host

CERTIFIED CHEF DE CUISINE
Overview Course Outline New Designation
Overview

A Chef de Cuisine is responsible for a wide variety of tasks in the professional kitchen with the primary responsibility being to assure that the food prepared and served to guests is of the highest quality. In addition to performing to the highest level of competence all of the tasks that a certified cook performs, the Chef de Cuisine is responsible for many management functions in the professional kitchen.

A Chef de Cuisine is defined as a person who
  • prepares and cooks meals, banquets, or specialty meals at or exceeding interprovincial standards
  • instructs cooks in preparation, cooking, garnishing, and presentation of food
  • demonstrates cooking techniques to staff
  • ensures food meets quality standards
  • plans menus
  • estimates food requirements and food and labour costs
  • requisitions food and kitchen supplies
  • supervises cooks and other kitchen staff
  • and recruits and hires kitchen staff
The Chef de Cuisine program is two years in length and requires 3,750 hours of on-the-job training and 180 in-classroom hours. The new designation requires that those applying already possess Journeyperson Cook Certification and a Food Safe Certificate.

Contact us for program start dates