This five-day hands-on training course is intended for those who are looking to become a more well-rounded culinary professional. Topics include advanced soups and sauces, garde manger, charcuterie, bread baking, menu development 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.