FOOD & DRINK
Learning Never
T
he Culinary Institute of Canada (CIC) recently unveiled their newly renovated restaurant, The Dining
Management, also a two-year program, learn restaurant and bar management, training, and supervising, as well as hotel and business operations. Students even step into the kitchen to learn about food production, furthering their understanding of the industry. Before graduation, IHOS students will challenge two EMERIT exams; EMERIT is a nationally recognized tourism standards certification. “When they graduate, they will have worked over 1000 hours,” explains Jourdain. “That’s a six-month job already on their resume. At the end of the day, there’s always going to be people in need of hospitality, whether they’re hungry or sleepy. The tourism and hospitality
want to show people what we do here,” adds Robert Jourdain, IHOS instructor. “The culinary and hospitality students work together in order to learn and provide the best experience for our guests.” In the two-year Culinary Arts program, students begin with the basics of cooking. In their second year, they study a variety of subjects like charcuterie, international cuisine, and the latest food trends. They also work both lunch and dinner service in The Dining Room. “Their classroom is the kitchen,” explains Chef Kimball. “They get to practice their skills and develop their palate every day.” The students of International Hospitality
Room. Through the CIC’s three programs, Culinary Arts, Pastry Arts, and International Hospitality Management (IHOS), students hone their culinary and service skills under world-class instructors. Students are centre stage, and part of the experience for guests is having a front row seat on that educational journey. “The open kitchen lets you watch the students as they create your meal,” says Chef Instructor, Kimball Bernard, “You can feel the passion and see the excitement on their faces.” “The Dining Room is our classroom, and we
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www.pei-living.ca WINTER 2019
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