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This five-day hands-on training course includes instruction on food handling, preparation techniques and the use of commercial cooking equipment. Topics include stocks, sauces, knife handling, sautéing, deep frying, roasting, broiling, grilling, braising, poaching, vegetables, grains, starches and more. This course has been designed to expand your culinary knowledge and help you prepare for RCA's Certified Culinary Scientist (CCS) certification exam. Note(s): A full George Brown chef uniform is required for this course. Tool requirements will be discussed in the first class. |
