Cook Basic Level 1

Cook Basic Level 1 (Culinary Arts Level 1)

The Cook Basic ( Culinary Arts Level 1) Diploma is a 300 hour (15 week) program that provides the foundation for culinary training, including in-class theory and hands-on training in classic culinary techniques.This program is a stand-alone diploma, and also a pre-requisite to all of the other diploma programs that we offer.

Our chef-instructors prepare students for positions such as sauté chef, pastry chef, catering chef, saucier and garde manager. Upon successful completion of the program and all of its requirements, our graduates are prepared for entry level positions into the culinary field.

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
Baking Technique
  • Pie dough
  • Piping batters 
  • Quick breads and muffins 
  • Cream desserts 
  • Icings 
  • Yeast dough 
  • Choux paste products 
  • Pastries 
  • Cake preparation
Baking Theory
  • Flour production and applications 
  • Types of shortening 
  • Sugar commodities 
  • Eggs in baking 
  • Dairy products 
  • Use of salts 
  • Leavening agents 
  • Chocolate and flavourings
Culinary Techniques – Basic
  • Kitchen tools – Identification, storage and handling 
  • Uniform standards 
  • Proper food storage and packaging 
  • Fire procedures 
  • Stock cookery 
  • Thickening agents 
  • Soup cookery 
  • Sauce Cookery 
  • Egg and breakfast cookery 
  • Short order cookery 
  • Vegetable, pasta and rice cookery 
  • Fish and shellfish cookery 
  • Meat entrees 
  • Salads 
Food Theory – Basic
  • Major cooking methods 
  • Vegetable cuts and flavouring agents 
  • Stock and soup cookery 
  • Sauce cookery 
  • Breakfast and short order cookery 
  • Vegetable and pasta and rice cookery 
Kitchen Management
  • Hospitality / tourism perspectives and organizations 
  • Orientation, training and career planning 
  • Menu planning and basic marketing 
  • Table service 
  • Basic kitchen calculations 
  • Basic purchasing 
  • Kitchen organization, maintenance and security 
Quantity Food Preparation
  • Rules of personal hygiene and sanitation 
  • Safety regulations 
  • Large kitchen equipment identification 
  • Stock, soup and sauce cookery 
  • Poultry, lamb, pork, beef, fish cookery 
  • Potato and vegetable cookery 
  • Salad preparation 
  • Dessert preparation 
Sanitation, Safety and Equipment
  • Interpretation of terms 
  • Personal hygiene 
  • Food contamination 
  • Safe food handling 
  • Construction standards 
  • Maintenance standards 
  • Sanitation codes 
  • The 
  • Health Protection and Promotion Act
  • Food poison prevention 
  • Dishwashing 
 To apply, please contact us at 905-308-9333 
or fill out the inquiry form below

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