3-Month Culinary Arts Certificate
Students begin their culinary program with knife skills, culinary terms and equipment usage followed by the preparation of flavourful stocks and the art of saucier and butchery. Building on their foundation of skills, students prepare classic French dishes as well as international cuisine utilizing a wide variety of protein, fish, shellfish, vegetables and grains.
In addition to developing their palate and technique in the kitchen, students also learn plating techniques, a fundamental aspect of culinary arts. Altogether, these components create an excellent foundation of skills.
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