Schools Training

Red Seal Chef to instruct new Portage College Program

31 JUL 2013
Career Path : Career

Portage College in St. Paul is pleased to announce a new program for Fall 2013. The Institutional Cook certificate, taught by Red Seal chef Tom Barclay, is a unique program that offers the foundational knowledge and trade skills needed for preparing and serving food in commercial and institutional settings.

“Our objective with this one-year course is to provide students the best possible foundation for learning and controlling a large scale commercial kitchen,” said Paul Pelletier, Dean of Food Sciences.

Barclay, who recently operated local St. Paul hotspot Café Orleans, is hoping to impart his vast knowledge of preparing food in a commercial setting. The program teaches students how to succeed and run kitchens in major oil field facilities, hospitals and camps.

“There is a great demand for this kind of work,” Barclay said. “Companies pay a lot of money to an individual that can command and run a commercial kitchen.”

The program consists of two semesters, taken in succession. Each semester includes a three week practicum at one of the institutional kitchens available to the program.

“We wanted to incorporate as much ‘real-work’ experience as possible in this program,” Pelletier said. “The practicum placements are our way of helping students land good paying jobs after graduation.”

The program is pending approval, but advisors are taking applications and anticipate the inaugural class to begin Fall 2013.

To apply please contact Lorna in St. Paul: 780-645-5223.