Begin your education in the culinary arts
Posted on Dec 18, 2015 8:05am PST
Liaison College, www.liaisonkitchener.ca in Kitchener, looks for many important qualities
in their students. It starts with a passion for cooking and food but it
doesn’t end there. If you are interested in applying you will need
more than just your love for food; professionalism, dedication, discipline
and reliability are all essential qualities to be successful in the food
industry and are necessary traits for the students of Liaison College.
As a way of displaying your professionalism and discipline students are
expected to be on time and in attendance for each and every class. Programs
at Liaison College are delivered at an accelerated pace and missing one
class could set you behind in your learning. Being punctual is also a
great way to start your career off on the right foot, the food industry
doesn’t lend itself well to absentee chefs or bakers and being on
time and present for class shows you understand and respect the business.
Along with a demonstration that you are in love with food and all the delicious
dishes you can create it is important as a potential student of Liaison
College that you can show you have a great work ethic and are dedicated
and focused in the kitchen. The food industry is an old school trade and
it’s essential that you can work hard and remain focused when creating
the mouth-watering dishes your clients will come to expect from you and
your kitchen.
Cooking and baking is an art and everyone will have good and bad days in
the kitchen so it is essential that as a potential student of Liaison
College you can remain professional in the kitchen at all times. Keeping
outside stresses and distractions out of the kitchen and remaining calm
and professional while under pressure will help you to be successful in
your career.
For more information on admission requirements and how to begin your education
and start your career in the culinary arts,
contact www.liaisonkitchener.ca/contact-us.aspx Liaison College at 226-243-3347.