| Gregory's Electronic Canadian Studies Project. | ||||||||||||||||||||||||
| Hello. My name is Gregory Stratton if you are wondering why i am doing my project on the Internet it's to try and get extra points. When doing my research for this i found that people who like using their hands alot, and who can't really trust people like being a chef. All tha and besides the fact they find it intresting to cook foods from dozen's of diffrent culture's. I discovered that diffrent chef'a get diffrent pay. When i went in to my research i thought chef's and cook's were the same but in fact they are diffrent. A Chef makes more ex-quisiute food and he also cooks some food by a table so the consumer will gain more respect for the food and restaurant. A cook does alot of diffrent meals but he stays in the kitchen. So if you are asking me what i want to be you are right if you say COOK. Below is all the costs and courses in a Culinary institute that i hope to be attending. | ||||||||||||||||||||||||
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Cambridge culinary college. This is the closest culinary college i can find close to newfoundland. It has alot of diffrent courses to chose from so i hope to attend some of them. For immediate response, please use our contact form A Contemporary, Challenging Curriculum A European approach to culinary education exposes students to an international repertoire of technique and theory. A comprehensive foundation in the culinary arts is offered through an intensive, hands-on training program. Classes provide the opportunity to develop one's palate in the process of learning the preparation and presentation of fine foods. Individuals not only develop culinary avenues of creative expression but come to appreciate the nuances of various ingredient combinations and techniques. Students learn the principles of sanitation, microbiology, food history, practical aspects of business management, and human resource management for overall kitchen efficiency. Speed, stamina, dexterity, and a sense of food artistry are developed during the program. For immediate response, please use our contact form Primary Cooking Classes (Two 8 hour lab classes per week) Baking Food Basics Provincial French Cuisine Italian Cuisine Intensive French Cuisine Nouvelle Cuisine American Cuisine Asian Cuisine Evening Seminar (One 3 hour lecture class per week) Kitchen Procedures Sanitation Food Management The Restaurant Business Nutrition Butchering and Fish Cutting Introduction to Wine Coffee Workshop Chocolate Workshop Guest Chef Series Cheese Seminar For immediate response, please use our contact form Facilities Located in Cambridge, C.S.C.A. offers access to extensive educational and professional opportunities in and around the Boston area. The state of the art kitchens provide quality, professional equipment: gas and electric ovens, gas burner stoves, commercial-grade mixers, food processors, blenders, and individual hotel-grade pots and pans. Equipment is continuously upgraded. Teachers and students alike find the kitchens and classroom areas efficient and cheerful places to work, learn, and dine. For immediate response, please use our contact form Job Placement The Department of Labor predicts that the demand for restaurant chefs will increase twice as fast as other jobs over the next decade. A diploma from C.S.C.A. provides the opportunity to become part of the food industry, expected to grow by 35% in the next 15 years. Placement information and assistance is available to all students and graduates. C.S.C.A. maintains close contact with hotels, restaurants, caterers, and businesses to help fill the continuing demand for trained personnel. For immediate response, please use our contact form Admissions C.S.C.A. offers admission for both September and January programs. Acceptance to the program is based on a rolling admissions policy which ensures that your application will be reviewed as soon as it is completed. The admissions requirements are as follows: 1.A completed application form 2.Application fee 3.Official copy of high school transcripts (college transcripts if applicable) 4.Resume 5.Two letters of recommendation 6.Personal statement 7.An interview with the Director of Admissions 8.Applicants must be 18 years or older This page was Created by Gregory Stratton. | |||||||||||||||||||||||
| Thank you for visiting. I hope you found my project useful. | ||||||||||||||||||||||||
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