Diploma Programs
Chef de Cuisine
Our Chef De Cuisine Diploma combines the Cook Basic Level 1 (Culinary Arts Level 1) and Cook Advanced Level 2 (Culinary Arts Level 2) programs into one continuous 600-hour (50 week) program, focusing on quality, creativity and presentation. Students acquire knowledge and skills that they will need to manage a professional kitchen.
- Pie dough
- Piping batters
- Quick breads and muffins
- Cream desserts
- Icings
- Yeast dough
- Choux paste products
- Pastries
- Cake preparation
- Basic business communications
- Accident reports
- Resume preparation
- Cover letters
- Application forms
- 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
- 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
- Major nutrient identification
- Energy sources
- Lipids
- Proteins and vegetarian diets
- Carbohydrate and dietary fibre
- Vitamins, processing and additives
- Mineral elements
- Water – Sources, value & quality
- Developing food patterns
- Interpretation of terms
- Personal hygiene
- Food contamination
- Safe food handling
- Construction standards
- Maintenance standards
- Sanitation codes
- Health Protection and Promotion Act
- Food poison prevention
- Dishwashing
- Addition, subtraction, multiplication and division
- Common fractions
- Decimal fractions
- Percentages
- Standards of measurement
- Fahrenheit to Celsius conversions
- Formal reports
- Business correspondence
- Resume development and career planning
- Presentation skills
- 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
- 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
- A la carte cold and hot desserts
- Pies, Tarts, and Flans
- Choux Paste products
- Yeast products
- Puff pastry
- Cheese Cakes, Special occasion cakes
- Business calculations
- Cost / sales calculations
- Break-even analysis
- Inventory calculations
- Yield calculations
- Introduction
- Appetizers, Soups and Salads
- Vegetables, Potatoes, Pastas and Rice
- Desserts
- Equipment identification, use and maintenance
- 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
- 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
- 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
Restaurants & Organizations That Our Alumni Work In
Liaison College was founded on a simple idea: that great cooking and culinary arts education must be complete, practical, and rewarding, and give its graduates the best possible foundation for a career in the foodservice industry.
Liaison College Success Stories
Meet some people who have made their dreams come true at Liaison College Hamilton
Meet Our Chef Instructor
Chef Giovanni Scarchilli
Business owner, entrepreneur, instructor and community leader are just some of the titles that describe Chef Giovanni.
His path of professional cooking began 40 years ago when he became an owner of Vesuvio Ristorante in Brampton. Over that time, he has taught numerous courses in Italian cooking for a variety of reputable schools, private industry and has been featured on TV cooking programs. As President of the Italian Chef Association of Canada he has worked to promote authentic Italian cooking.
Chef Giovanni’s classes integrate his love of teaching and great food, creating an engaging mix of techniques, aromas and flavours. Chef Giovanni is most content sharing his knowledge and education to ensure that his students have a strong foundation in the culinary arts.
Active Liaison College Hamilton AlumniOur alumni are employed coast to coast in top food service establishments.
Industry's Top
Job Placement Rate
Our programs train students to
equip job-ready skills that employers look for.
Facility With Modern Commercial Equipment
Liaison College is the
largest trainer of chefs and cooks in Ontario.
Culinary Education
Experience
At Liaison College we have been
turning dreams into reality for 24 years.
Our Commitment To You
We Strive For Culinary Excellence
By reaching your goals we active ours. As the regional centre for culinary training
excellence, we are committed to the success of every student.
We work closely with employers to ensure our students have the best opportunities available. Once graduated from
Liaison College Hamilton you can have peace of mind knowing that at any time in your culinary journey you may return
to find support and new opportunities waiting for you.
01
Free Tour & Information Session
Contact us to arrange a free tour and information session. Complete the contact form for the fastest response or call 905 308 9333. Our friendly admissions rep will be happy to answer all your question.
02
Application & Financial Assistance
Our application process is simple. After your information session is complete. Liaison College will assist in determining programs that you qualify for, find start dates, and aid in arranging financial assistance once accepted.
03
Learning Begins With A Passion!
We accommodate all learning disabilities and work with IEP so everyone with a passion for cooking has equal opportunities. If additional information is required regarding your individual needs please contact us.
Special
How To Get In As An International Student?
International students are welcome from all corners of the globe. Once your international student application is submitted and reviewed, you will receive further instructions in obtaining your letter of acceptance.
Why Liaison College Hamilton
Liaison College is uncompromising dedicated to helping people improve their lives through high-quality education and training programs for careers in the field of culinary arts.
Flexible
Schedules
95% Job
Placement Rate
Prime
Location
Concentrated Education
Student Testimonials
Meet some people who have made their dreams come true at Liaison College Hamilton
Casey H.
A Satisfied Student of Our Culinary Training Program
Elie F.
A Satisfied Student of Our Culinary Training Program
Melissa S.
A Satisfied Student of Our Culinary Training Program
Jason M.
A Satisfied Student of Our Culinary Training Program
Anne B.
A Satisfied Student of Our Culinary Training Program
Robert W.
A Satisfied Student of Our Culinary Training Program
Book a Campus Tour
Get started on the path to your dream career in the culinary world! You are welcome to visit our 6,000 sq. foot facility, and speak with our on-site counsellor. For more information give us a call at (905) 308-9333, or drop by and see what's cooking.
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