Commencing in February 2015 and funded by the Ministry of Training Colleges and Universities, London Training Centre is pleased to be offering an exclusive seven month culinary program which includes a 12 week work placement. This interactive course will offer selected participants the opportunity to experience and gain fundamental and relevant skills and knowledge for a career in the hospitality industry. The past six years London Training Centre has developed a successful teaching model that integrates basic cooking techniques and knowledge with a broader, sustainable use of regional, seasonal products. The program will venture beyond the classic style of cuisine and explore a more intrinsic approach to the cooking. Along with the combined theoretical and corresponding hands on practical experience, the students will engage in open discussions with local food artisans, chefs and likeminded professionals to further enhance their experience. The course will explore in detail, safe knife skills, kitchen sanitation and safety, fundamental cooking principles, menu design, pastry baking and bread making practices, nose to tail butchery, identification and use of seasonal produce, stock and sauce making. The theoretical classroom learning will be pertinent to the tactile practical applications in the kitchen environment. Limited enrollment and small class size will offer a greater opportunity for an exclusive student learning experience. The ultimate goal of this unique student focused, pre apprenticeship program is to offer a broad spectrum of learning opportunities so the participating students can start to develop a strong philosophy, ethic and direction towards food and a successful career in the culinary arts. This seven month program will be an excellent bridge for participants exploring the idea of a possible career in cooking. The London Training Centre has expanded their culinary team with the addition of chef John Fisher. Fisher you may know has been the executive chef with Bertoldi’s for the past 10 years or so.
Posted on: Tue, 23 Dec 2014 23:43:49 +0000
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