#Day 8 culinary fundamentals professional#
#Day 8 culinary fundamentals free#

#Day 8 culinary fundamentals professional#

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.

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.

Select and use technology, including contemporary kitchen equipment, for food production and promotion.

Apply 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.

Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.

Create menus 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.

Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.

#Day 8 culinary fundamentals free#

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.Apply basic and advanced food and bake science to food preparation to create a desired end product.Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.The graduate has reliably demonstrated the ability to: Understand the importance of work safety practices.Seek rewarding opportunities and experiences.Can work independently and contribute to a team workplace.Aspire to own a restaurant or use their entrepreneurial spirit to manage an existing business.Are well-organized, creative and work well under tight time constraints and pressure.This program is well-suited for students who: Graduates may also pursue self-employment opportunities. The managerial content of this program enables graduates to progress into such diversified areas as: Graduates may find employment as cooks or assistant cooks in the food service departments of restaurants, hotels, motels, resorts, cruise ships, institutions and catering companies.

With opportunities to participate in community events, culinary competitions and industry activities, you have many chances to refine your skills and gain valuable experience. You also complete industry-related certifications such as Sanitation and Safety, WHMIS, Respectful Workplace and Smart Serve.Įxpand your real-world experience and make industry connections with 160-hour field placement.

Some classes are held in the evening and on the weekend in Restaurant International, Algonquin College`s on-campus fine-dining restaurant, to give you a taste of your career after graduation.

restaurant service and entrepreneurship, and.

You are trained by industry leaders in world-class culinary labs with a focus on advanced culinary skills, managerial skills and hands-on experience.

Turn your passion for food into a rewarding culinary career.Īlgonquin College`s two-year Culinary Management Ontario College Diploma program gives you the most current knowledge and cutting-edge skills needed to excel in the high-growth culinary industry.