Courses • Stratford Chefs School


More Than Just a Cooking School

Level Two Larder

This component reinforces material covered in Level 1 Cookery and Commodities. The student chef will develop the practical and theoretical skills necessary for operating a kitchen in a small restaurant, including everything from purchasing ingredients,…


Mike Booth
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Level Two Pastry Practical

This component builds on the knowledge and skills developed in Level 1 Pastry. The student will learn more complex pastry techniques and applications. Recurring techniques in the Restaurant Labs such as puff pastry and bread…


Neil Baxter
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Level Two Restaurant Design

This course examines restaurant concepts such as bistro, classical and modern. The course examines everything that influences our perception of a restaurant – decor, the grooming of the staff and clients, food and drink presentation,…


Leah Aylsworth
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Level Two Gastronomy

This component will broaden the student’s knowledge of the field of gastronomy through reading material, group work and written exercises. The work of Brillat-Savarin is examined in order to draw parallels between the gastronomy of…


Randi Rudner
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Level Two Business


Mark Brown
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Level Two Communications

This course provides the student with the knowledge and ability to communicate effectively in Front of House and with the public generally. Students gain experience in communicating with restaurant patrons in the dining room through…


Melissa Graham
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Level Two Wine

The course will introduce students to the secondary grape varietals and explore the stylistic differences between varietals/regions.


Jordan Mazzanti
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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.


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.  


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