The Culinary Institute of Canada, Griffith Foods, and Canada’s Smartest Kitchen are offering a unique training opportunity for product development professionals. The training offers a blend of distance (online) and in-class courses designed to help food scientists, technologists and research and development managers merge the complementary disciplines of Culinary Arts and Food Science. Leveraging the strengths of both creative and scientific capabilities fosters more efficient development and delivery of the right products.
The preparatory courses for the Certified Culinary Scientist® exam are designed with the working professional in mind, allowing portions of the course work to be completed while working full time and minimizing the amount of time away from work and home. The industry-based training will help participants who already hold the required scientific credentials gain hands-on culinary proficiency and facilitate comprehension of current key industry food development topics.
Completion of the CCS® Preparatory Courses will meet the Research Chefs Association’s (RCA) 120 contact hour requirement while building the skills needed to prepare participants to challenge the RCA’s Certified Culinary Scientist® certification exam. New skills developed through the course work will increase culinary competency for immediate application on the bench, or as participants continue to prepare for the CCS® certification.
Becoming a Certified Culinary Scientist® is proven to:
The preparatory courses for the Certified Culinary Scientist* exam are designed with the working student in mind, allowing portions of the course work to be completed while working full time and minimizing the amount of time away from work and home.
***Payment Plan Information: For courses costing $300 or less, full course costs are due and payable at registration. For courses costing more than $300, one half the costs are due and payable at registration, with the balance due and payable at course midway point. You can only use the online registration method if paying in full!
REGISTER NOW or call 1-877-475-2844
$3,840 CAD +HST
CULINARY ARTS FUNDAMENTALS CCSP-1000
Gain insight into the workings of a professional kitchen, including how to organize a kitchen brigade. Learn key kitchen fundamentals, including a variety of cooking methods, the tools and equipment used in a kitchen, and the principles of ingredient procurement and food cost control.
PRINCIPLES OF NUTRITION AND FOOD SAFETY CCSP-1010
Study the function of nutrients, a balanced diet and healthy cooking, and allergens and nutritional trends. Examine the challenges food service providers experience when implementing and maintaining standards of high food safety in compliance with regulations. Learn about food-borne illnesses, how and why they occur, and the food safety practices that must be implemented to reduce risk.
FUNDAMENTALS OF PROTEIN: MEAT, POULTRY, FISH, SHELLFISH AND OTHER CCSP-1020
Develop an understanding of the composition of various types of animal and plant based protein. Learn the techniques of fundamental butchery for meat and seafood, including how to break down carcasses into various primal, sub-primal and fabricated cuts, and how to fabricate fish and shellfish. Explore protein preparation and cooking concepts.
Face to Face Training – March 18 to 22, 2019
$3,840 CAD +HST (additional fees will apply to the first session only)
Please note: All three courses must be taken at the same time, but you need to register for each course separately.
SOUPS, STOCKS AND SAUCES, REGIONAL AND WORLD CUISINE CCSP-2000
Learn the fundamental techniques for making soups, stocks, and sauces, including the importance of ingredient selection, thickening agents and finish. Regional and world cuisines will be explored with specific focus on flavour building and indigenous ingredients that impact the development of flavour profiles.
PASTRY FUNDAMENTALS AND DAIRY PRODUCTS CCSP-2010
A solid introduction to the world of baking including dairy products. The ingredients and techniques of the bake shop are introduced including mixing methods, composition and structure, baker’s percentage, and formula calculation.
PRINCIPLES OF VEGETABLES, FRUIT, AND FARINACEOUS PRODUCTS CCSP-2020
Focus on identifying, selecting and preparing vegetables, fruits, starches, and grains for a variety of culinary purposes.
Face to Face Training: July 15-19, 2019
For more information about the CCS Preparatory Courses, email Chef Austin Clement
For more information about Griffith, please visit: www.griffithfoods.com
The Culinary Institute of Canada at Holland College has partnered with Griffith Foods and Canada’s Smartest Kitchen for this program. FIND OUT MORE ABOUT THE PARTNERS AND THE RESEARCH CHEFS ASSOCIATION HERE