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.

Restaurant Lab Delivery Plan

In this component, the student chef will prepare one menu package: an organizational analysis of the menu. Issues considered include: an organizational chart, job specifications and training action plans.

Instructors

Ian Middleton
Eli Silverthorne
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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,…

Instructors

Mike Booth
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Communications 2

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…

Instructors

Melissa Graham
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Wine 2

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

Instructors

Bob Latham
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Business

Instructors

Margaret Strawbridge
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Restaurant Lab Cookery

The Restaurant Lab component – the Stratford Chefs School dinners and lunches – is a practical cookery exercise in which the student continues to develop basic culinary skills. In addition, the student has the opportunity…

Instructors

Mike Booth
Marc Chartrand
Randi Rudner
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Pastry 2

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…

Instructors

Margaux Whillans-Browne
Neil Baxter
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5 Reasons to Train at Stratford Chefs School

 

 

Innovative Program

Our unique program model is method-based, hands-on, experiential, work-integrated learning.

High Quality Program

An enriched, immersive curriculum with exceptional standards and small classes.

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.

Applications are now open for our Cook Apprenticeship Program!
Classes start October 22, 2019

APPLY NOW

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