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General Description

You can get training in school vocational programs, two year colleges or four year college programs. Chefs and cooks also may be trained in apprenticeship programs offered by professional culinary institutes, industry associations, and trade unions. Some large hotels and restaurants operate their own training programs.
People who have taken courses in commercial food preparation may be able to start in a cook or chef job without having to spend time in a lower-skilled kitchen job.
A head chef will direct a kitchen staff, in addition to preparing meals, or start his/her own restaurant. If a chef is able to withstand the high stress and pressure of the job, they will most likely become a head chef within 10 years. Chefs and dinner cooks prepare, season, and cook food. Chefs spend time on their feet, cooking, chopping, and stirring. They need to be able to lift heavy pots and boxes of food.Culinary Arts



Training and Education

The Culinary Institute of Canada, located at Holland College's Tourism and Culinary Centre, has provided culinary and hotel and restaurant management training since 1983, and is regarded by many as the premiere culinary school in Canada. Students are drawn from around the world to the institute, where they have the opportunity to enjoy the unique cultural experience of Prince Edward Island and Atlantic Canada while at the same time developing the necessary skills to launch a successful career in the food and hospitality industry.
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Work opportunties and real jobs

There are plenty of job opportunties in Newfoundland for the Culinary feild of work
Here is a link providing you with listing for job opportunties in NL
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Working conditions and realities

Many restaurant and institutional kitchens have modern equipment, convenient work areas, and air conditioning, but many kitchens in older and smaller eating places are not as well equipped. Working conditions depend on the type and quantity of food being prepared and the local laws governing food service operations. Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills. Job hazards include slips and falls, cuts, and burns, but injuries are seldom serious
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References

|http://www.jobsinnl.ca/search.html?q=cooking

http://www.hollandcollege.com/