PCA - 300 Professional Cook 3

180 hours
During Professional Cook 3 training you will be prepared to write the Inter-Provincial (Red Seal) examination. During your studies you’ll learn advanced production procedures, menu planning, and sanitary standards. You’ll also gain greater confidence in cost management, human resources and leadership. You will also study advanced meat, poultry, fish and shellfish preparations, sauces, dressings, presentations, pates, terrines, charcuterie, desserts, cakes, tortes, frozen desserts, chocolate, sugar, garnishes and beverages.

Prerequisite(s):

PCA 200

For more information visit our timetable