Cook Advanced Level 2

Cook Advanced Level 2 (Culinary Arts Level 2) 

Pre-requisite: Cook Basic Level 1 (Culinary Arts Level 1)

Cook Advanced Level 2 (Culinary Arts Level 2) is an intensive, 300-hour training program focused on both classic and contemporary advanced techniques and business skills with information on establishing a restaurant. Particular emphasis is placed on quality, creativity and presentation.

Our students receive job search information and assistance in finding fulfilling employment through Liaison College 's exclusive Career Action Plan Services (CAPS). The results speak for themselves: check with any of our campuses and look at our placement rates.

Course Outline

Calculations - Advanced

  • Business calculations
  • Cost / sales calculations
  • Break-even analysis
  • Inventory calculations
  • Yield calculations

Communication - Advanced

  • Formal reports
  • Business correspondence
  • Resume development and career planning
  • Presentation skills

Cuisine – A La Carte

  • Introduction
  • Appetizers, Soups and Salads
  • Vegetables, Potatoes, Pastas and Rice
  • Desserts
  • Equipment identification, use and maintenance

Culinary Techniques - Advanced

  • Fish and Shellfish
  • Canapés, Pate and Hors D’Oeuvres
  • Cold buffet and Soups
  • Desserts
  • Poultry and Game
  • Lamb, Pork, Veal and Beef Cookery
  • Pasta and Rice cookery
  • Soufflés
  • Dining Room – Mise-en-Place

Food, Beverage and Labour Cost Control

  • Objectives and applications of a food and beverage control system
  • Food and beverage cost controls
  • Management principles
  • Employment and labour laws
  • Employment recruitment, selection and training
  • Performance assessment and productivity standards
  • Labour relations
  • Labour cost controls

Food Theory - Advanced

  • Deep frying and fish cookery
  • Meat and poultry cookery
  • Wines, Spirits and Beers in cooking
  • Garnishes & derivative sauces
  • Buffet preparation
  • Convenience and microwave-ready foods

Pastry, Desserts and Related Theory

  • A la carte cold and hot desserts
  • Pies, Tarts, and Flans
  • Choux Paste products
  • Yeast products
  • Puff pastry
  • Cheese Cakes, Special occasion cakes

Check out Liaison Hamilton's blog for an inside look at our Advanced classes:

Chaud froid - For your eyes only

Can you guess what sauces are cooking?

Eat your greens (brussel sprout salad, cactus pads......)

Hitting the sauce

So you want to open a restaurant. Here a few tips on the cost of doing business.

 To apply, please contact us at 905-308-9333 
or fill out the inquiry form below

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