It is recommended that applicants bring with them, to the interview, a resume and high school transcript. All applicants are required to present evidence of a recent medical examination and proof of a recent TB test. Assessment tests in reading, writing and math are required before registration. The practical application of skills in the kitchen, and further theoretical instruction is included. Topics include salads, sandwiches, grill sanitation, safety, broiling, basic soups, basic desserts, basic sauces, roasting, garnish, seafood, breakfast cookery, vegetables, microwave use, poultry, meat, cooking principles, presentations and salad bar.
Participants receive a training allowance from which accommodation and meals are deducted.
Travel subsidy is available to successful candidates. Prior Learning Assessment is available for those with prior experience. Students acquire practical experience preparing la carte and table d'hotel prix fixe menu items for patrons of the College's training dining room. Through an interview and documentation process including the student, a PLA advisor, and the instructor, the student's experience is evaluated in relation to the course requirements. Through PLA a student may receive credit for one or more courses in a given program.