This program is for the person who wants a career as a professional cook, eventually moving into kitchen management. In the first year, you learn all the fundamentals, including cooking and presentation techniques. The second year gives you the advanced culinary and management skills required of a professional cook and kitchen manager. These include inventory and food costs, purchasing and planning menus.
Today's television shows have made stars of chefs and have encouraged many people to enter this fast-paced and exciting field. What you don't see is the hard work and long hours that go into a professional kitchen. This program is based on the real thing. Be prepared to work hard, spend lots of time in the kitchen and have a lot of fun.
NSCC is proud of our strong working relationship with Sobeys. Each campus with this program is a Sobeys Culinary Centre.