Training Course:Professional CulinarySchool/Trainer:
Course Format: Classroom | E-learning | Virtual Class | Online/Live | On-site/In-house | Blended | Self-paced
Course Description:
'' Today’s culinary industry demands that you enter the field with a high level of confidence in the following fundamental skills. It also expects you to adapt to the intense pace and pressure of its kitchens. The essence of our Professional Culinary Program is its intensity. It is intended to acclimate you to the pace and challenges of “real�industry kitchens while you learn and perform all the essential skills. It will get you ready to perform the following skills:
Professionalism and hygiene
Vegetable preparation and cooking methods
Terminology
Starch, grain and legume preparation and cooking methods
Knife skills
Poultry butchery and cooking methods
Stocks and Soups
Fish filleting, portioning, and cooking methods
Mother Sauces
Game and red meats, preparations and cooking methods
Multitasking & Organization Mise en Place
Our curriculum ensures these skills are performed and evaluated several times throughout the term.
Plus, you will learn the hands-on skills of these important assets:
Modern Sauces
Classic and nouvelle French Cuisine
Bread Making
Charcuterie work: Sausages, Pates, Terrines, Ballotines
Basic Pastry Work: Custard, Dough, Cakes, Shortbreads
Menu Creation
Italian Cuisine
Recipe writing and food costing
Asian Cuisine
Interpersonal Chef’s Skills
Nutrition Food Science, History, Ethics
Vegetarian Cuisine Catering Skills
...''
Elements of this syllabus are subject to change.
Please go to the school's official website for training price and schedule:
http://www.nwcav.com/
Phone:604.876.7653
School Address/Venue(s):
2725 Main Street, Vancouver BC V5T 3E9
Jobs & Resumes: Vancouver
Houses & Roommates: Vancouver
Travel Agencies: Vancouver
Search other schools for Professional Culinary training resources.
Other training courses offered by Northwest Culinary Academy of Vancouver:
Professional One Year
Professional Pastry/Bread
Notice: The course description on this page was captured from the Internet as historical reference or submitted by visitors. It was archived statically and not updated from day to day.
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