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 to understand three very different applications of cuisine: modern classical French; International – historical and modern – and contemporary cuisine as practiced by the School’s International Chefs in Residence.
The student as chef, directing a team of fellow students, executes an assigned menu that emulates either a style of cooking or the work of noted international chefs. In the Restaurant Labs, the students prepare dinner menus for 30 to 40 guests. Each student has the opportunity to work as chef and to rotate through each of the other positions on the kitchen. Students are evaluated on both product and performance.
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.