Breakfast and Meat Cutting. Meat, Poultry and Seafood Cookery. Garde Manger, Vegetable and Starch Cookery. A la Carte. Approximately one hour, each day, is spent on classroom lectures, while the remainder of the time is devoted to practical training.
Work experience is included as part of the program.
Program admission requirements include Grade 10 or equivalent, min. 17 years of age, interview, assessment testing, and Foodsafe Level 1 certificate. A criminal record check is also required. The instructors are highly qualified chefs with experience as first-class cooks in established restaurants in Canada and Europe. Malaspina chefs have been awarded gold medals in many national and international culinary competitions.