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Cook Advanced is an intensive 300-hour training program focused on advanced culinary techniques and business skills.
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Liaison College Students at Work in the Kitchen
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Liaison College Head Office
 1047 Main Street East,
Hamilton, ON Canada
L8M 1N5

Tel: 905 545 CHEF   
Toll-Free: 1 800 854 0621
Fax: 905 545 1010

Email us for more information

     
   

Cook Advanced – level II

This diploma program offers an intensive 300 hours of hands-on and theoretical training. We combine traditional and modern advanced culinary techniques with information on establishing a restaurant business. Particular emphasis is placed on quality, creativity and presentation.

Registration in the Cook Advanced Diploma program requires a diploma in Cook Basic - Level I

In addition to full-time day classes, some of our campuses offer part-time evening and weekend classes with frequent start dates.

Our students receive job search information and assistance in finding fulfilling employment through Liaison College's exclusive Career Action Plan Services (CAPS). The results speak for themselves: our placement rate is phenomenal.

Apply now by downloading the Application Form and faxing it to our office. Or contact one of our campuses directly.

Cook Advanced Diploma Program

Food, Beverage and Labour Cost Controls

  • Objectives and Applications of a Food and Beverage Control System
  • Food & Beverage Cost controls
  • Management Principles
  • Employment & Labour Laws
  • Employment Recruitment, Selection and Training
  • Performance Assessment and Productivity Standards
  • Labour Relations
  • Labour Cost Controls

Communication - Advanced

  • Formal Reports
  • Business Correspondence
  • Resume Development and Career Planning
  • Presentation Skills

Calculations - Advanced

  • Business Calculations
  • Cost / Sales Calculations
  • Break-even Analysis
  • Inventory Calculations
  • Yield Calculations

Food Theory - Advanced

  • Deep Frying and Fish Cookery
  • Meat & Poultry Cookery
  • Wines, Spirits and Beers in Cooking
  • Garnishes & Derivative Sauces
  • Buffet Preparation
  • Convenience and Microwave-ready Foods

Pastry, Desserts and Related Theory

  • A la carte Cold and Hot Desserts
  • Pies, Tarts, and Flans
  • Choux Paste Products
  • Yeast Products
  • Puff Pastry
  • Cheese Cakes, Special Occasion Cakes

Culinary Techniques - Advanced

  • Fish and Shellfish
  • Canapés, Pate and Hors D’Oeuvres
  • Cold Buffet and Soups
  • Desserts
  • Poultry and Game
  • Lamb, Pork, Veal and Beef Cookery
  • Pasta and Rice Cookery
  • Soufflés
  • Dining Room – Mise-en-Place

Cuisine – A La Carte

  • Introduction
  • Appetizers, Soups and Salads
  • Vegetables, Potatoes, Pastas and Rice
  • Desserts
  • Equipment Identification, Use and Maintenance

 
 
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