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