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  • Culinary Management. I graduated a few years back. Worked in some of Torontos best restaurants. No thanks to George Brown. Don't get me wrong, the course was great for giving you a basic knowledge of all aspects of food. From cooking, to butchery, to pastry, to large quantity. But some of the "professors" are complete knobs (Failed chefs, ego maniacs, etc). Chefs that want you to plate the food exactly as it is in the book (and not allow creativity), to Chefs that are teaching you cultural food that is not even correct. Like stir fry in the "Japanese class" or having one of the chefs cook a Mexican chocolate mole sauce with milk chocolate. Freaking disgusting. Didn't help that there was chunks of chicken throughout the dish. If it wasn't for that, I would have guessed it was Nestles chocolate syrup. I didn't appreciate certain produce being left out, even though it was in our course manual as a require ingredient. We were supposed to use canned black truffles, and the chef didn't bring it to class, because he said he didn't like them. (Truth is, the school probably just wanted to pocket that extra cash). From a students perspective, even if the item is sub-par, at least we're exposed to it, and somewhat understand what the ingredient is about, regardless if its of low quality. As some one who was serious about this industry, it's crazy to see how many students pass the culinary programs. When they arrive into professional kitchens, it's as if they've never stepped into a culinary school. One course I really appreciated was the wine tasting. I really did learn a lot. And the professors were great. Same with the profession who is the head of the Italian program. He's the best instructor. A great professional. From a veteran of the culinary industry. Save your money and go stage in Europe, or go straight to work in a professional kitchen. If you show up to their front door, eager to work, they will hire you. You don't need a culinary degree.
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