Cook – Advanced II
Cook Advanced – Level II
300 Hours – 15 weeks Full-time
In addition to full-time day classes, Liaison College Durham offers part-time evening and weekend classes with frequent start dates. Prior to graduation students receive job search information and assistance in finding fulfilling employment through Liaison College’s exclusive Career Action Plan Services (CAPS).
Program Highlights
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
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
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