Recipe Specs, as they are known, will teach students how to analyze a recipe according to a recipe goal. Students will learn to analyze and identify ‘watch points’ during the dish’s preparation that may influence the result upon plating. Recipes that best illustrate the weekly method of cooking are pre-selected, and students are required to submit written specifications on these recipes and on the cooking method itself. This exercise is the foundation for Level Two Restaurant Labs, where the same approach is used to understand a full menu and its execution.
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.
Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.
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.