Cook Advanced Level II Diploma

This 300 hour diploma program combines traditional and modern advanced culinary techniques with information on establishing a restaurant business.

A particular emphasis is placed on quality, creativity and presentation. For details on what we offer in this exciting course, see our course outline.

Overview of Cook Advanced - Level II

This 300 hour diploma program combines traditional and modern advanced culinary techniques with information on establishing a restaurant business.

Particular emphasis is placed on quality, creativity and presentation. Apply Now. The application process is free.

Certified Instruction

Classes are taught by Certified Chefs with many years of experience as chefs in fine dining restaurants and the hotel industry.

Ten Reasons to study for your new career at Liaison College Toronto West Campus
For a complete breakdown of our curriculum, please review our course outline below.

Cook Advanced - Level II: Course Outline

Food, Beverage and Labour Cost Controls

Objectives and Applications of a Food and Beverage Control System
Food & Beverage Cost controls
Management Principles
Employment & Labour Laws
Employment Recruitment, Selection and Training
Performance Assessment and Productivity Standards
Labour Relations
Labour Cost Controls

Communication - Advanced

Formal Reports
Business Correspondence
Resume Development and Career Planning
Presentation Skills

Calculations - Advanced

Business Calculations
Cost / Sales Calculations
Break-even Analysis
Inventory Calculations
Yield Calculations

Food Theory - Advanced

Deep Frying and Fish Cookery
Meat & 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

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

Cuisine – A La Carte

Introduction
Appetizers, Soups and Salads
Vegetables, Potatoes, Pastas and Rice
Desserts
Equipment Identification, Use and Maintenance

Why Choose Us?

Become a Professional Chef in Less Than A YEAR!!!
Ontario's Largest Trainer of Chefs and Cooks - Over 90% Placement Rate
Second Career Funding and Flexible Payment Plans
Hands-on Training, Small Classes, Commercial-Grade Equipment