Recommended for people with foundations or at least Level 1 professional cook. This course has a heavy focus on the Nutrition and Hosting quadrant. Trainees who participate can have eligible apprenticeship hours recognized toward a professional cook ticket or red seal.
Program Length: 4-6 weeks on-site intensive
Program Outline: The following topics will be covered in this training, season-allowing.
Site safety
Safe food handling
Planning meals with seasonal farm products
Cooking with fresh farm food
Cooking with wild game and foraged foods
Traditional preserving
Hosting guests on site
Serving meals
Site sanitation
Self employment preparedness: Planning, Estimating, Invoicing
Food truck operation
Requirements
Prior experience cooking, ideally Level 1 professional cook or higher