Swiss Hospitality Training has a solid national reputation as a culinary and fermentation science leader. This program uses the expertise to drive students to succeed in the food science field.
- State of the art professional kitchen and demonstration areas
- Full service, on campus dining room, open to the public complements training and connection to public research
- Students enjoy an unrivalled learning environment, with excellent facilities and highly qualified chef faculty
- Lab and equipment on the cutting edge of preparing for industry
- Co-op work term offers practical experience
- Applied Research opportunities in product development and food science
Signature Cooking Workshops
- Sauces, foams, mousses and others techniques
- The art of the presentation, optimization of the tableware
- Creation of signature dishes, setting you apart
- Creative applications of semi-finish products
- Signature Pastry and Baking Workshops
- Plated desserts
- Restaurants and Buffet desserts
- Breads for restaurant
- Petits-fours and mignardises
Classic Cooking Workshops
- Basic of the real French cuisine
- Verrines and hors d’oeuvre
- Soups and Salads
- Fish new techniques and presentation
- Meats techniques and cuts for recession period
- Fish and shellfish
- Classic Pastry and Baking Workshops
Modern Entremets and Cakes
- Chocolate candies
- Chocolate and confectionary
- Ice cream, sorbets and frozen desserts
- Breads specialties
- Viennoiseries, croissants brioche, etc…
- Sugar work and masterpieces
- Chocolate work and masterpieces
Food Safety Course
- Basic principles of personal hygiene and food safety procedures, and identify the causes of food borne illnesses
- Operational and control procedures used within the kitchen operations in relation to hygiene and understand how to handle food in a safe manner
- HACCP system and appropriate actions to create and maintain a safe and sanitary working environment.
- Systems and tracking procedures to insure a safe food production environment using the HACCP rules through the cycle of purchasing, receiving, storage and handling.
Course on Nutrition for Chefs Adapted to the Environmental Background
- Review of the digestion mechanisms
- Main categories of nutrients and their benefits
- Vitamins, minerals etc…and their importance in diet.
- Characteristics of a nutritious diet for adults, children and people with special needs
- Planning tools available to consumers and professionals
- Nutrition trends and diets that can affect food service and customer behavior
- Alternative ingredients and substitutes in developing recipes and menus to provide customers with adapted food to their particular diet or allergies
Menu Engineering and Recipes Analysis
Menu strategies:
- Understand and adapt to the market evolution
- Optimize the ergonomic situation of the facilities
- Control waste using the professional level of the staff
- Elaboration of specific menus (Themes, Organic, Limited budget, Seasonal, -Regional, Nutritional, etc…)
- Menu structure
- Recipes strategies:
- Importance of standardized recipes
- Price, productivity, design and service
- Consistency on restaurant identity
- Creation and development of recipes
Transportation
Students are responsible for their own transportation in order to complete work term requirements. Niagara cannot guarantee work terms that are readily accessible by public transportation. Students are responsible for all costs connected with such transportation.
Career Opportunities
Graduates will find the combination of culinary arts and food science and technology will give them a unique set of skills to enter the workforce. The combination of food and science is an important bridge in the food development process.
Opportunities for graduates include:
- Product development
- Food production management
- Food technologist
- Quality assurance management
- Food packaging technologist
- Research chef
- Food research and development management
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