Courses - Stratford Chefs School

Courses

Student achievement in the cookery program is determined based on accomplishment in both core and enhanced subject areas. At the end of Level Two, successful students will be granted either a Stratford Chefs School Certificate or Stratford Chefs School Diploma.

Level 1

Pastry (Practical and Theory)

In this class, students study a variety of basic pastry and bread-making preparations. Through assigned readings supported by instructor demonstrations and kitchen practice, students develop the necessary knowledge and skill to complete a basic repertoire…

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Level 1

Cookery

This class provides students with a basic level of skill in cookery by introducing them to fundamental methods of cooking and to examples of classical and modern dishes that best suit each method. Through assigned…

Instructors

Neil Baxter
Bryan Steele
Ian Middleton
Eli Silverthorne
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Level 1

Recipe Specifications

Recipe Specs, as they are known, will teach students how to analyze a recipe according to a recipe goal. Students will learn to analyze and identify ‘watch points’ during the dish’s preparation that may influence…

Instructors

Eli Silverthorne
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Level 1

Food History

This course introduces students to a more comprehensive understanding of cookery foundations by surveying the evolution of food habits at key moments in history. By examining the ingredients, technologies, tools, and cookery methods used, students…

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Level 1

Food Costing

This course teaches basic restaurant business skills. Students will learn to cost recipes, control overheads, and complete basic bookkeeping tasks.

Instructors

Ian Middleton
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Level 1

Commodities

This class introduces the student to various food commodities and to applying their knowledge of commodities to purchasing decisions. Qualities and grades of products will be of primary importance. This class analyzes purchasing options by…

Instructors

Randi Rudner
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Level 1

Communications

This class introduces students to the principles of effective public speaking and social media communication. Students will learn the fundamentals of presentation design and delivery. They will present both prepared and impromptu speeches, learn how…

Instructors

Melissa Graham
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Level 1

Culinary Management

This course teaches the fundamentals of the restaurant industry, ranging in date from classical French to contemporary cookery. Professionalism, basic management principles, teamwork/team building, and labour and harassment laws will be explored. Students will be…

Instructors

Ian Middleton
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Level 1

Service

This course introduces the basic principles, philosophies, and values of service theory and practice in the hospitality industry. Students will learn the requirements needed to provide superior service to their guests, and why service is…

Instructors

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The Order of Good Cheer

November 18th, 2017

Celebrating the first recorded Canadian dinner event; inspired by traditional Acadian food.

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