University Certificate - Culinary Arts - Professional Cook Levels 1

Program overview

The University Certificate in Culinary Arts - Professional Cook Levels 1 is designed to equip students with essential skills and knowledge for a successful career in the food preparation industry. This program emphasizes hands-on training, allowing students to gain practical experience in real-life working kitchens. With a focus on creativity, teamwork, and professionalism, students will learn all aspects of food preparation, from production to service. The program has been a vital part of the campus and community for over five decades, ensuring that graduates are well-prepared to meet the demands of the culinary field.

Program structure

The Culinary Arts Certificate program is structured to provide comprehensive training over a series of semesters. Key details include:

• Program Length: The program can be completed in a minimum of three semesters.
• Professional Cook 1 training spans 30 weeks, with intakes every September and January.
• A required 120-hour work experience is included to enhance practical skills.
• Professional Cook 2 training lasts 14 weeks, with intakes starting every September and January.

This program offers a blend of hands-on training and classroom instruction, ensuring that students receive a well-rounded education in culinary arts. The curriculum is designed to adapt to industry standards, preparing students for various roles in the culinary field.

Featured Experiences

• Hands-on training in real-life working kitchens, providing practical experience.
• Access to the Culinary Arts Training Centre, where students can showcase their skills.
• Industry-educated instructors who create an accurate representation of an industry kitchen.
• Opportunities for teamwork and collaboration in a fast-paced environment.
• Real-world application of culinary techniques and service standards.

Career Options

• Line Cook: Prepares and cooks food in a restaurant setting, ensuring quality and presentation.
• Prep Cook: Assists in food preparation, including chopping vegetables and preparing ingredients for cooking.
• Pastry Chef: Specializes in creating desserts, pastries, and baked goods, focusing on presentation and flavor.
• Catering Assistant: Works with catering teams to prepare and serve food at events, ensuring customer satisfaction.
• Kitchen Manager: Oversees kitchen operations, including staff management, inventory control, and food safety compliance.

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