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Cook Basic is an intensive 300-hour training program focused on the theory and practice of cooking. Our program was designed with the help of professional chefs to prepare you to work in the hospitality industry.
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Liaison College Students at Work in the Kitchen
Liaison College Students Celebrate Graduation

9 Reasons to Study at Liaison College

1. Hands-on  training with certified chefs
2. Small classes
3. Flexible schedules
4. Our grads get jobs
5. Lifetime placement assistance
6. Red Seal exam review privileges
7. Lifetime course refresher privileges
8. Tax deductible tuition fees
9. Flexible Payment Plans

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 Basic – level I

This diploma program offers an intensive 300 hours of hands-on and theoretical training in classic culinary techniques. In addition to full-time day classes, some of our campuses offer part-time evening and weekend classes with frequent start dates. You could be working in 300 Hours!*

* Cook Basic - I is a 300 hour course of study which, pursued full-time, generally takes 15 weeks to complete.

When they graduate, students receive job search information and assistance in finding fulfilling employment through Liaison College's exclusive Career Action Plan Services (CAPS).

Apply now or contact one of our campuses directly.

Cook Basic – level I Diploma Program

Sanitation, Safety and Equipment

  • Interpretation of Terms
  • Personal Hygiene
  • Food Contamination
  • Safe Food Handling
  • Construction Standards
  • Maintenance Standards
  • Sanitation Codes
  • The Health Protection and Promotion Act
  • Food Poison Prevention
  • Dishwashing

Basic Nutrition

  • Major nutrient identification
  • Energy sources
  • Lipids
  • Proteins and Vegetarian Diets
  • Carbohydrate and Dietary Fibre
  • Vitamins, Processing & Additives
  • Mineral Elements
  • Water – Sources, value & quality
  • Developing Food Patterns

Communications – Basic

  • Basic Business Communications
  • Accident Reports
  • Resume preparation
  • Cover Letters
  • Application Forms

Calculations - Basic

  • Addition, subtraction, multiplication & division
  • Common Fractions
  • Decimal Fractions
  • Percentages
  • Standards of Measurement
  • Fahrenheit to Celsius conversions

Kitchen Management

  • Hospitality /Tourism Perspectives and Organizations
  • Orientation, Training and Career Planning
  • Menu Planning and Basic Marketing
  • Table Service
  • Basic Kitchen Calculations
  • Basic Purchasing
  • Kitchen Organization, Maintenance and Security

Food Theory – Basic

  • Major cooking methods
  • Vegetable cuts and Flavouring Agents
  • Stock and Soup Cookery
  • Sauce Cookery
  • Breakfast and Short Order Cookery
  • Vegetable and Pasta & Rice Cookery

Bake Theory

  • Flour Production & Applications
  • Types of Shortening
  • Sugar Commodities
  • Eggs in Baking
  • Dairy Products
  • Use of Salts
  • Leavening Agents
  • Chocolate and Flavourings

Culinary Techniques – Basic

  • Kitchen Tools – Identification, Storage & Handling
  • Uniform Standards
  • Proper Food Storage and Packaging
  • Fire Procedures
  • Stock Cookery
  • Thickening Agents
  • Soup Cookery
  • Sauce Cookery
  • Egg & Breakfast Cookery
  • Short Order Cookery
  • Vegetable, Pasta & Rice Cookery
  • Fish & Shellfish Cookery
  • Meat Entrees
  • Salads

Techniques of Baking

  • Pie Dough
  • Piping Batters
  • Quick Breads and Muffins
  • Cream Desserts
  • Icings
  • Yeast Dough
  • Choux Paste Products
  • Pastries
  • Cake Preparation

Quantity Food Preparation

  • Rules of Personal Hygiene and Sanitation
  • Safety Regulations
  • Large Kitchen Equipment Identification
  • Stock, Soup and Sauce Cookery
  • Poultry, Lamb, Pork, Beef, Fish Cookery
  • Potato and Vegetable Cookery
  • Salad Preparation
  • Dessert Preparation
 
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