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Cook Advanced – Level 2

We combine traditional and modern advanced culinary techniques with information on establishing a restaurant business. Particular emphasis is placed on quality, creativity, and presentation.

Cook Advanced is an intensive 300-hour training program focused on advanced culinary techniques and business skills. In addition to full-time day classes, some of our campuses offer part-time evening and weekend classes. All of our programs enjoy frequent start dates.

Our students receive job search information and assistance in finding fulfilling employment through Liaison College’s exclusive Career Action Plan Services (CAPS). The results speak for themselves: check with any of our campuses and look at our employment rates. They are phenomenal!

Pre-requisite: Cook Basic – Level I

Program Overview

Food, Beverage, And Labour Cost Controls

  • Objectives and applications of a food and beverage control system
  • Food and beverage cost controls
  • Management principles
  • Employment and labor laws
  • Employment recruitment, selection, and training
  • Performance assessment and productivity standards
  • Labor relations
  • Labor cost controls

Communication – Advanced

  • Formal reports
  • Business correspondence
  • Resume development and career planning
  • Presentation skills

Calculations – Advanced

  • Business calculations
  • Cost / sales calculations
  • Break-even analysis
  • Inventory calculations
  • Yield calculations

Food Theory – Advanced

  • Deep frying and fish cookery
  • Meat and poultry cookery
  • Wines, Spirits, and Beers in cooking
  • Garnishes & derivative sauces
  • Buffet preparation
  • Convenience and microwave-ready foods

Pastry, Desserts And Related Theory

  • À la carte cold and hot desserts
  • Pies, tarts, and flans
  • Choux paste products
  • Yeast products
  • Puff pastry
  • Cheese cakes, special occasion cakes

Culinary Techniques – Advanced

  • Fish and shellfish
  • Canapés, pâté, and hors-d’oeuvres
  • Cold buffet and soups
  • Desserts
  • Poultry and game
  • Lamb, pork, veal and beef cookery
  • Pasta and rice cookery
  • Soufflés
  • Dining room – mise-en-place

Cuisine – A La Carte

  • Introduction
  • Appetizers, soups and salads
  • Vegetables, potatoes, pastas and rice
  • Desserts
  • Equipment identification, use and maintenance

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