Kitchen

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Categories

Kitchen

Steward Class

Length: 140 hours (includes ServSafe instruction and certification) and 4 hours Employability or 45 hours Vocational English for Speakers of Other Languages (as needed)
Time: Monday through Friday, 8 a.m. to 3:30 (includes a 30-minute break)
Prerequisites: Must be able to speak, read and write effectively in English; Health Card; minimum age 18 years old; ability to lift up to 50 pounds and be able to work with strong chemicals
Banquet hours: In addition to completing class hours, students are required to work two banquet events before graduating.
Students will learn how to clean and maintain kitchen areas and equipment, including deep fryers, broilers, grills, stoves, and conventional ovens. They will also learn how to wash dishes, pots, pans, and utensils and how to handle chemicals properly.

Baker’s Helper Class

Length: 180 hours of vocational instruction (includes ServSafe instruction and certification) and 4 hours of employability
Time: Monday through Friday, 9 a.m. to 12 p.m. or 4 to 7 p.m. (sessions alternate)
Prerequisites: Must be able to speak, read and write effectively in English; Health Card; minimum age 18 years old; 6 months of experience in food and beverage or Steward training within the past 3 years

Students will learn the basic principles of baking, including fundamental techniques and procedures related to breads; pies, pastries, and cookies; cakes and frostings; and chocolate and sugar.

Professional Cook Class

Length: 420 hours (includes ServSafe instruction and certification) and 4 hours Employability
Time: Monday through Friday, 8 a.m. to 3:30 p.m. (includes a 30-minute break)
Prerequisites: Must be able to speak, read and write effectively in English; Health Card, minimum age 18 years old; 6 months of experience in food and beverage preferred
Banquet hours: In addition to completing class hours, students are required to work at two banquet events before graduating.

Students will learn about kitchen equipment, Serv Safe, line mechanics, plate and food presentation, and hot and cold food production, and will gain knife skills.

For more information on these classes, come to orientation any Monday at 10 a.m. No registration necessary.