CHEFS 415-C
Our international chefs are trained to:
- Lorem ipsum dolor
Skills
- Sanitation and Food Safety
- Butchery and Charcuterie Theory
- Butchery and Charcuterie Practical
- Pastry (Chocolate and Sugar) Theory
- Pastry (Chocolate and Sugar) Practical
- Food Presentation
- Resource Management
- Menu Management
- Wines, Liqueur, Beer and Spirits Communications
- Knowledge of proper food temperature for cooking, holding, cooling, storing and serving as per health regulations.
- Design of strategies to ensure the proper internal temperatures are maintained or achieved during storage, cooking and service of food Identify common kitchen equipment for food storage, preparation, cooking and holding.
- Knowledge of proper cleaning, sanitizing and maintenance of equipment according to manufacturer’s specifications and government regulation.
- Knowledge about the difference between food allergies and food intolerances.
- Explain the possible effects of an allergic reaction on the individual.
- Physiological processes.
- Explain the possible effects of food intolerances on the individual. physiological processes.
- Identify common food allergies and their sources.
- Identify common food intolerances and their sources.
Identify possible occupational hazards and demonstrate the ability to guarantee WHMIS procedures are fully implemented:
- Achieve certification through the Ontario Service Safety Alliance (OHSA) for the Ontario Occupational Health and Safety Act (OHSA) – Health and Safety Certification Part 1 and 2 and WHMIS course.
- Participate in a joint health and safety committee.
- Participate to ensure WHMIS implementation
- Identify strategies used to manage safety in the kitchen environment.