Weekly Update | March 24-30, 2022

March 23, 2022

Fast-Track your Training with our Summer Program

Photo by Terry Manzo: Program Manager and Instructor Randi Rudner teaches Level One Commodities.
Our Summer Diploma program is perfect for fast-tracking your cookery training or kick-starting a second career.

Running June to September, our Summer program teaches the basics of classical cookery, pastry and theory in five hands-on daytime classes per week. Our unique method-based program model, small class sizes and collaborative instructors will give you the foundation you need to succeed.

The program offers the same curriculum as Level 1– the first half of our 32-week Professional Diploma program, but delivered on a modified Summer schedule.
Hands-on cooking classes are complemented by theoretical course components for a complete culinary curriculum. Theory curriculum focuses on expanding student knowledge in subjects related to the culinary and hospitality fields including: service, communications, writing, food costing, food history, nutrition, gastronomy, wine, sanitation, and kitchen management.
Photo by Terry Manzo: Chef Instructor Neil Baxter works alongside Student Bridget MacMillan.

Three Advantages of the Summer Program:

1. Classes are 9 am to 5pm Monday-Friday, allowing students the option to work on weekends or evenings if needed.
2. A June start allows the opportunity to “fast-track” completion of the full 32 week SCS curriculum in less than one year (June through early March), instead of the usual two years.
3. Summer Tuition fees are now the same as for Level 1 October intake.
We’d love to tell you more.
Call or email for more information:

Scholarship News | Congrats Yvonna!

We’re thrilled to learn that Yvonna Budimlic, a member of our Class of 2022, has recently been selected for a Dairy Farmers of Ontario Culinary Scholarship of $5,000.

Yvonna will be invited to present her winning Dairy Menu concept at the upcoming Restaurants Canada Trade Show in Toronto in May.

Congratulations Yvonna!

‘Open Kitchen’ has something for everyone!

Attention Foodies! Our Open Kitchen cooking class program, led by Chef Instructor Eli Silverthorne, is back. ⁠ Running March through September, there is something for everyone!
‘Get Cooking!⁠’ classes are intensive workshops focused on themed recipes, such as our series on Vegetarian cooking, and a variety of International cuisines like ThailandGreece, Spain, Alsace, France, Italy and others.⁠
‘How Do I Use That?’⁠ classes are informative workshops that demonstrate new-to-you kitchen tools or gadgets such as Immersion Circulators for sous vide, Smokers and Knife Sharpening.⁠
‘Trade Secrets’⁠ focuses on exploring a cooking technique, dish or product, such as pizza, quick breads, pasta-making, and sourdough.⁠
Classes are hands-on and limited in size. Check out the schedule and book your spots early!




QUESTIONS? Visit our Frequently Asked Questions (FAQ) page or email Admissions at: admissions@stratfordchef.com

Photography by Terry Manzo (SCS Class of 1985)

Posted in Alumni, Blog, Open Kitchen
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