Certificate in Culinary Skills - Chef Training Sault College - Ste. Marie Campus, Canada

Sault College`s one year Culinary Skills - Chef Training certificate program will teach you about contemporary and classical cooking, for small and large groups of customers. Enjoy a combination of theoretical and practical instruction through live demonstrations, food tastings and hands-on training in various culinary labs.

Program Outcomes
A graduate of the Culinary Skills Chef Training Program at Sault College will reliably demonstrate the ability to:

• Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
• Apply basic food and bake science to food preparation to create a desired end product.
• Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
• Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
• Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
• Apply basic knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
• Use technology, including contemporary kitchen equipment, for food production and promotion.
• Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
• Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.