The Culinary Arts Course (SVT)
An intensive 12-week program with classroom lectures, demonstrations, hands-on cooking, written tests as well as supervised on-the-job training at our catering company, City Beet Kitchens.
The Culinary Arts Training Program introduces students to culinary basics, from safety and sanitation to the preparations of stocks, sauces, meats, vegetables and fish.
During the training, students will prepare such dishes as:
- Grilled flank steak
- Roast chicken and potatoes
- Stir fry
- Soups and stocks
- Savory tarts
- Polenta, rice and pasta dishes
In week 11, students cater a CATP graduation ceremony and apply all their new skills. The event also gives students the experience of working at a catered affair – everything from how to pass hors d’oeuvres to how best to present their creations to the public.
Week 12 focuses on a practical exam that tests each student’s ability to work in an organized sanitary, time efficient way while producing delicious meals.
Pastry and Baking Course (SVT)
An 11-week course for students wishing to enhance their skills in the baker’s art.
These classes focus on the skills of measuring and mixing, baking and finishing. Topics include:
- Cheese- and pound cakes
- Pies and tarts
- Chocolate and sugar work
- Custards and mousses
- Quick Breads
- Breakfast pastries
Culinary/Pastry and Baking Course (SVT)
Follows the same curriculum for Culinary Arts Course (SVT) and Pastry and Baking Course (SVT), but both are completed at the same time.
* Students are not granted credit for previous experience or training.