Level Two Larder • Stratford Chefs School
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.

Instructor

Mike Booth

Purchasing Agent, Instructor: Lab Cookery, Larder, Culinary Math, Sanitation | Canadian Guest Chef

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.  

 

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