Level Two Larder - Stratford Chefs 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, dealing with suppliers and judging quality, to basic culinary preparations. The course covers the basics in butchery, fish and shellfish preparation, garde-manger work: pâtés, terrines, sausages, curing, preserving, cold and hot sauces, molecular gastronomy and cheeses.

What Sets Stratford Chefs School Apart

 

 

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 32 Week Professional Diploma Program!
Classes start October 22, 2019

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