Professional Training
Programs

• Cook Basic - Level I
• Cook Advanced - Level II
• Chef De Cuisine
• Culinary Management
• Specialist Chef
• Hospitality Administration
• Personal Chef Diploma

Why Choose Us?

• Become a Professional Chef in Less Than A YEAR!!!
• Ontario's Largest Trainer of Chefs and Cooks - Over 90% Placement Rate
• Second Career Funding and Flexible Payment Plans
• Hands-on Training, Small classes, Commercial-Grade Equipment

What's holding you back from the education and career of your dreams? If it's concern about tuition costs, let the Liaison Culinary College in Barrie get you on track this Fall.

The Liaison College of Barrie is offering a scholarship for culinary arts. A Liaison College education has never been more affordable!

There will be two categories in the competition. The Experience Culinary Scholarship ("Competition") and Novice Culinary Scholarship ("Competition") are the two categories.

There will be a total of $14,500 in Scholarships to be awarded to two students ($7,245.00/student).

THE GRADING OF THE COMPETITION

The grading of the competition is as follows:

1. 25% Essay – Submitted by September 7th
2. 25% Interview – Must be interviewed by September 8th
3. 50% Culinary Competition - September 8th , 2010

** The winners of each monthly competition will move onto the final cooking competition at the end of September, where you will compete against other winners in their category.

1. “My Passion for wanting to be a Chef” Essay

The essay is 25% of your total score. We are looking for applicants that can express their passion for being a Chef and the goal of being a Chef. The rules are as follows:

1. The Liaison College Scholarship Competition is open to Canadian residents.
   
   
2. Entry must include a typed essay of 500 – 1,000 words, and a cover sheet including the student’s name, mailing address, phone number, e-mail address, and date of birth.
   
   
3. Entries will be accepted in English.
   
   
4. Entries must be submitted by mail, in person or email.
   
   
5. Mail to:
   Liaison College
   Scholarship Program
   94 Dunlop Street West
   Barrie, ON L4N 1A7
   Email: rono@lcbarrie.com
   
   
6. Entries may only be submitted once. Further submissions will not be accepted.
   
   
7. Failure to follow these rules may lead to disqualification from the scholarship competition.
   
   
8. Entries will be judged on originality, expression of ideas, presentation, passion for being a Chef, grammar and spelling.
   
   
9. All entries become of the property of Liaison College Barrie.
   
   
10. Once admissions office has received your application you will be given an interview date that is mutually set within 7 days of admissions receiving your application.
    
    
11. The deadline is 5pm (Eastern Standard time) on September 7th , 2010.

2. Interview Stage

The interview stage of the competition is 25% of your total score. The purpose of the interview is to understand your passion and your ultimate goal in becoming a Chef. You must treat the interview just as you would a job interview. You will be graded on the following:

1. Proper attire
2. Being on time and being confident in all answers
3. Knowledge of Liaison College
4. Ability to express your answers clearly
5. Can define your goals clearly in becoming a Chef.

3. The Culinary Cooking Competition Stage

All competitors that are accepted into the cooking competition. All participants will prepare 1 entre’ for one person. No food products are to be brought in with the intent to use in the menu. Only food items supplied by the College will be allowed. Culinary participants may bring their own knives. Evaluation will be based on the following point system for each course presented:

Culinary Techniques – 10 points
points Judges will be looking for items that demonstrate that the participant has attained a degree of understanding or passion which would show great promise for the future of the participant

Balance of Menu – 5 points
The judges will not be lenient with regards to menu balance. Do not repeat ingredients if they are a prominent part of your dish. Ensure that your menu reflects the balance not only with regard to ingredients, but also in portion size, plates used, etc.

Plate Presentation – 5 points
points All presented plates should reflect modern culinary practices, and be presented to ensure efficient service. To ensure a fair practice in presentation, all participants will use the same dinnerware provided by the college. Avoid overcrowding of plates. Prepare with a healthy balance in mind. Remember the importance of natural colour. Hot food served hot on hot plates – cold food served cold on chilled plates! Edible garnishes only.

Kitchen Sanitation – 10 points
One half hour after presentation of the entre’, our judges will inspect the kitchens for proper clean up. During the preparation time judges will be looking for a proper “clean as you go” work ethic as well as following the standards set forth by the health board with regards to food storage and preparation.

Taste – 20 points
Ensure that all food is properly seasoned. The judges will not season any presented food. Ensure that all food is cooked to acceptable industry standards. Ensure that flavours mentioned in your menu are prominent in your presented items. Avoid overly hot or spicy food. Remember to balance flavours throughout your entre’