CURRICULUM

Click HERE to view a detailed outline of our curriculum.

 

LEVEL 1

During the first year, the curriculum lays a foundation of knowledge and skill in the core areas of cooking - cuisine and pastry - concentrating on cooking methods and their application to foods such as meat, fish, poultry and game.

LEVEL 2

In the second year, the curriculum explores how to apply this foundation to modern restaurant practices, with apprentices preparing a series of restaurant lab menus drawn from the work of leading chefs around the world.

Enriched Training at Both Levels

 

GREAT WITH NUMBERS

In practical cookery sessions our teacher/apprentice ratio is kept at 1:12 - a number that allows culinary teachers to closely supervise and foster the developing ability of each apprentice.

IN THE BIZ

All our cookery instructors are working restaurant professionals - this is unique to our program.

FAR-FLUNG AND FABULOUS

Training at the Stratford Chefs School reflects the state of the art in the industry at home and around the world. We attract culinary instructors from top restaurants across Canada, the U.S. and Europe.

CELEB CHEFS

Each year we invite noted chefs to participate in the School's Celebrity Chefs in Residence Program for Level 2 apprentices. Each celebrity chef composes a week's worth of menus that represent his/her restaurant and then supervises the menus' execution. Students experience first-hand the chef's approach to cuisine and restaurant operation.

INGREDIENTS OF SUCCESS 

In practical cookery classes, apprentices use the finest and freshest products and ingredients. Why? To promote an understanding of just how important high-quality ingredients are in the development of taste.

THEORETICALLY SPEAKING 

Alongside practical cookery, we provide courses on theory covering gastronomy, food style, restaurant design, communications, wine appreciation and a broad appreciation of culinary history.

LEADING BOOKS

Our extensive required reading list for each level exposes our student chefs to leading theorists and researchers in cuisine and gastronomy.

THE WORD ON FOOD

Our new Joseph Hoare Gastronomic Writer-in-Residence Program, launched in November 2007, brings a prominent food writer to the Stratford Chefs School every year. This opportunity is second to none for students who are interested in food writing. Our resident writers lead workshops, give public readings and meet with interested students one on one.

 

For more information please contact bfriesen@stratfordchef.com