It feels really good because it’s been a long journey since I got here. It feels like quite an achievement because I didn’t know a lot about cooking when I started the program, but I kept catching up and catching up and here I am today. It’s such a wonderful feeling and I didn’t know that I was the first international student, so that makes it extra special.
Nishant Doshi, TRU’s First International Red Seal Cook
Courses included
- Block A: Occupational skills
- Block B: Stock, soups and sauces
- Block C: Vegetables and fruits
- Block D: Starches
- Block E: Meats
- Block F: Poultry
- Block G: Seafood
- Block H: Garde manger
- Block I: Eggs, breakfast cookery and dairy
- Block J: Baked goods and desserts
- Block K: Beverages
Programme Highlights
- The Culinary program at TRU is a great opportunity for those looking to attain the foundation for a high performance career in the culinary industry.
- The program structure involves both theory and practice to develop sound culinary skills and knowledge.
- The timeline contains a summer break from May to August which provides students with opportunity to gain formalized work experience and complete the mandatory Industry Training Authority (ITA) Workplace Training hours.
- All of your instruction will take place in our industrial kitchens providing excellent facilities and experienced instructors to help you learn your craft.
- During your training, students are involved in realistic kitchen environments preparing food for service in our Scratch Café and the renowned Accolades Dining Room