Weekly Update | April 6-13, 2022 • Stratford Chefs School

Weekly Update | April 6-13, 2022

Start in June to Fast-Track your Culinary Career

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:
519.271.1414
admin@stratfordchef.com

‘Open Kitchen’ has something for everyone.

Attention Foodies! Our Open Kitchen cooking class program, led by Chef Instructor Eli Silverthorne, is up and running through September, with something for everyone!
‘Get Cooking!⁠’ classes are intensive workshops focused on themed recipes, such as our classes on Vegetarian cooking, and a variety of International cuisines like SpainGreeceChinaIndiaIsrael, 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 quick meals, the ultimate Burgerfast fermented breads,⁠ pasta-making, and more.
Classes are hands-on and limited in size. Check out the schedule and book your spots early!

LEARN MORE ABOUT OUR PROGRAM

READ ALUMNI PROJECT PROFILES

READ ALUMNI TESTIMONIALS


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


Photography by Terry Manzo (SCS Class of 1985)

What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

 

*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  

 

Learn More

Subscribe to our newsletter for updates.