LIAISON COLLEGE : FEED YOUR PASSION — A FRANCHISE THAT'S COOKING UP A STORM !
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Liaison College of Culinary Arts is the largest trainer of cooks and chefs in the province of Ontario, Canada. Founded in 1996, Liaison College is known for the strength of its Culinary and Chef Diploma Programs, their professional and qualified Chef Instructors and their enthusiastic graduates. The Head Office is located at 1047 Main Street East in Hamilton, Ontario.
The owners of this very successful franchise are Rudy Florio and Susanne Mikler. They had been running a Toronto School of Business operation in Ontario for about 8 years when they decided to switch from bookkeeping and computers to soups and sauces.
Susanne Mikler is a cook with a passion for food; she was nominated for 2006 Woman Entrepreneur of the Year. Her special interests include Cuisine Canada Culinary, Canadian Chef Educators Association, and Women in Food Industry Management. Susanne is the current president of WF1M: Women in Food Industry Management. She is committed to improving the culinary arts in Canada and i s passionate about her role mentoring chefs and chefs-in-training.
Rudy Florio grew up in east Hamilton. Football was his passion and it took him to Youngstown State as a scholarship student. His career with the Montreal Alouettes gave him a Grey Cup ring in 1974. "He was a tough, tough player," says George Knill. "He played mostly on special teams and his nickname was Captain Crunch. They even had T-shirts printed up with Captain Crunch and Rudy's number on them." When Rudy's playing career ended, Captain Crunch turned his back on football to concentrate on business. His love of food led him to open Liaison College, a franchised chain of Culinary Arts Colleges across Ontario.
Rudy and Susanne learned there was a huge demand in the vocational market for food service training. They never looked back once they found they could feed their passion for food and education !
Together, they were determined to make this company award winning. An important factor would be that their graduating students would be employable as quickly as possible. Using their previous knowledge of franchises, they opened Liaison Educational Systems, to concentrate on food preparation and service through licensed Chef School training.
The strength of their Culinary and Chef Diploma Programs is based on the fact that all of the programs have been developed with the help and inspiration of some of Canada's top chefs. This was done to ensure that the students could learn what employers in the hospitality industry would expect from them upon graduation.
The faculty at each location has an extensive background in the hospitality industry. According to Rudy, "Enthusiastic graduates are the best marketing tool that the college can ask for, that and the 98% placement rates!"
When asked why the franchises were so successful, Susanne replied, "The colleges are flexible in their frequent start dates which occur year round with the option of part time evening programs. This means students can fit their training into their lifestyle. Some of the students work in the hospitality industry while upgrading their skills with Diploma programs. The classes are small, with personalized instruction."
Susanne and Rudy opened their first franchise in Hamilton under Gene and Murline Mallette, a knowledgeable couple that brought 20 years of experience in vocational education to their campus.
Liaison College now has 10 campus locations across the province offering 4 separate and distinct Culinary Diploma Programs. Student can choose the best program to suit their needs.
A career as a professional in the hospitality industry can begin with Liaison College Culinary Arts Cook Basic Diploma. Statistics show that the demand for qualified professionally trained chefs and cooks has never been greater. This makes becoming a Chef, one of the top ten fastest growing occupations in Canada.
Industry professionals may qualify for practical exemption. If there is an exemption from the practical portion of the in-school training, there is still the 100 hour theory component required. The training for existing industry professionals enables them to challenge the Red Seal provincial exam once the number of working hours has been satisfied.
Liaison College offers students who do not have Grade 12 or equivalent, a chance to become part of the hospitality sector; however they will be asked to complete an entrance exam for math and comprehension before beginning their training.
Many foreign students have chosen to take Chef Training here in Canada. Some take what they've learned back to their country of origin. All foreign students must provide a Study Permit and in some cases a Temporary Resident Visa, both must be valid for at least the duration of the program.
It is recommended that interested foreign students visit the Citizenship and Immigration Canada website. This provides comprehensive information on studying in Canada and what is allowed.
http://www.cic.gc.ca
Eligible students can seek financing though Travelers. The Travelers tuition program helps Canadian college students handle and budget for their investment in a Culinary Arts Career College education. The Travelers program is an ideal way to finance tuition and living expenses until students can launch their careers.
The professional instructors at all Liaison College campus locations are Master Chefs with many years of experience in the Culinary Arts. Their practical experience and skill provides students with the best instruction available anywhere. Their commitment to excellence along with their dedicated delivery of the culinary arts program, gives students the advantage and confidence needed to launch a career as a Professional Chef.
Each campus is licensed to run courses in Basic and Advanced Cooking, Hospitality Administration, Personal Chef Diploma and Red Seal Preparation. Up to three instructional shifts run each day at any campus, with a maximum class size of 18.
Almost every person from each graduating class walks into a job. Employment isn't limited to hotels and restaurants. Some go into catering. One former student is cooking for a jail; another does food styling for marketing board posters. One person with years of practical experience was able to pass his exam for his chef's ticket after taking a three-month course at Liaison College. Shortly after that, he became sous-chef at the renowned Sooke Harbour restaurant on Vancouver Island. Now that's success!
Every corporate and independently owned and operated franchise campus of Liaison College operates under the accreditation of Liaison Education Systems Ltd., a company incorporated under the laws of the Province of Ontario. Liaison College Campuses are licensed and operate under the regulatory authority of the Private Vocational Schools Act and the Ministry of Education and Training in the Province of Ontario who in turn exercise final approval of all course curriculum.
Liaison College is rated one of the best culinary arts schools in the world.
Since 1996, over 5000 students have passed through the doors of a Liaison College Campus.
Liaison College trains gourmet chefs and cooks at franchised Ontario locations in Barrie, Brampton, Hamilton, Kingston, Kitchener, Oakville, Toronto, Vaughan and Whitby (Durham). Franchises are available in Windsor, Niagara and Ottawa. Master franchises are available in other provinces.
Sidebar:
Cook Basic — level I Diploma:
The Cook Basic Diploma is a 15-week program which provides the hands-on and in-class theory training in classic culinary techniques.
Cook Advanced — level II Diploma: The Cook Advanced Diploma is offered to graduates of the Basic Cooking Program with special emphasis on meal presentation, food quality and creativity. Students will also learn mathematical skills, costing, plus kitchen and restaurant management.
Hospitality Administration:
This program is for students interested in stepping out of the kitchen and into the front of the house, by learning the necessary skills required to run and manage a full-service restaurant.
Personal Chef Diploma:
Personal Chefs have become the fastest growing job segment, employing thousands of chefs across North America. Students can fast-track their career as a personal chef by taking this course, where they will learn small business skills, marketing and advertising on top of honing their culinary skills.
The owners of this very successful franchise are Rudy Florio and Susanne Mikler. They had been running a Toronto School of Business operation in Ontario for about 8 years when they decided to switch from bookkeeping and computers to soups and sauces.
Susanne Mikler is a cook with a passion for food; she was nominated for 2006 Woman Entrepreneur of the Year. Her special interests include Cuisine Canada Culinary, Canadian Chef Educators Association, and Women in Food Industry Management. Susanne is the current president of WF1M: Women in Food Industry Management. She is committed to improving the culinary arts in Canada and i s passionate about her role mentoring chefs and chefs-in-training.
Rudy Florio grew up in east Hamilton. Football was his passion and it took him to Youngstown State as a scholarship student. His career with the Montreal Alouettes gave him a Grey Cup ring in 1974. "He was a tough, tough player," says George Knill. "He played mostly on special teams and his nickname was Captain Crunch. They even had T-shirts printed up with Captain Crunch and Rudy's number on them." When Rudy's playing career ended, Captain Crunch turned his back on football to concentrate on business. His love of food led him to open Liaison College, a franchised chain of Culinary Arts Colleges across Ontario.
Rudy and Susanne learned there was a huge demand in the vocational market for food service training. They never looked back once they found they could feed their passion for food and education !
Together, they were determined to make this company award winning. An important factor would be that their graduating students would be employable as quickly as possible. Using their previous knowledge of franchises, they opened Liaison Educational Systems, to concentrate on food preparation and service through licensed Chef School training.
The strength of their Culinary and Chef Diploma Programs is based on the fact that all of the programs have been developed with the help and inspiration of some of Canada's top chefs. This was done to ensure that the students could learn what employers in the hospitality industry would expect from them upon graduation.
The faculty at each location has an extensive background in the hospitality industry. According to Rudy, "Enthusiastic graduates are the best marketing tool that the college can ask for, that and the 98% placement rates!"
When asked why the franchises were so successful, Susanne replied, "The colleges are flexible in their frequent start dates which occur year round with the option of part time evening programs. This means students can fit their training into their lifestyle. Some of the students work in the hospitality industry while upgrading their skills with Diploma programs. The classes are small, with personalized instruction."
Susanne and Rudy opened their first franchise in Hamilton under Gene and Murline Mallette, a knowledgeable couple that brought 20 years of experience in vocational education to their campus.
Liaison College now has 10 campus locations across the province offering 4 separate and distinct Culinary Diploma Programs. Student can choose the best program to suit their needs.
A career as a professional in the hospitality industry can begin with Liaison College Culinary Arts Cook Basic Diploma. Statistics show that the demand for qualified professionally trained chefs and cooks has never been greater. This makes becoming a Chef, one of the top ten fastest growing occupations in Canada.
Industry professionals may qualify for practical exemption. If there is an exemption from the practical portion of the in-school training, there is still the 100 hour theory component required. The training for existing industry professionals enables them to challenge the Red Seal provincial exam once the number of working hours has been satisfied.
Liaison College offers students who do not have Grade 12 or equivalent, a chance to become part of the hospitality sector; however they will be asked to complete an entrance exam for math and comprehension before beginning their training.
Many foreign students have chosen to take Chef Training here in Canada. Some take what they've learned back to their country of origin. All foreign students must provide a Study Permit and in some cases a Temporary Resident Visa, both must be valid for at least the duration of the program.
It is recommended that interested foreign students visit the Citizenship and Immigration Canada website. This provides comprehensive information on studying in Canada and what is allowed.
http://www.cic.gc.ca
Eligible students can seek financing though Travelers. The Travelers tuition program helps Canadian college students handle and budget for their investment in a Culinary Arts Career College education. The Travelers program is an ideal way to finance tuition and living expenses until students can launch their careers.
The professional instructors at all Liaison College campus locations are Master Chefs with many years of experience in the Culinary Arts. Their practical experience and skill provides students with the best instruction available anywhere. Their commitment to excellence along with their dedicated delivery of the culinary arts program, gives students the advantage and confidence needed to launch a career as a Professional Chef.
Each campus is licensed to run courses in Basic and Advanced Cooking, Hospitality Administration, Personal Chef Diploma and Red Seal Preparation. Up to three instructional shifts run each day at any campus, with a maximum class size of 18.
Almost every person from each graduating class walks into a job. Employment isn't limited to hotels and restaurants. Some go into catering. One former student is cooking for a jail; another does food styling for marketing board posters. One person with years of practical experience was able to pass his exam for his chef's ticket after taking a three-month course at Liaison College. Shortly after that, he became sous-chef at the renowned Sooke Harbour restaurant on Vancouver Island. Now that's success!
Every corporate and independently owned and operated franchise campus of Liaison College operates under the accreditation of Liaison Education Systems Ltd., a company incorporated under the laws of the Province of Ontario. Liaison College Campuses are licensed and operate under the regulatory authority of the Private Vocational Schools Act and the Ministry of Education and Training in the Province of Ontario who in turn exercise final approval of all course curriculum.
Liaison College is rated one of the best culinary arts schools in the world.
Since 1996, over 5000 students have passed through the doors of a Liaison College Campus.
Liaison College trains gourmet chefs and cooks at franchised Ontario locations in Barrie, Brampton, Hamilton, Kingston, Kitchener, Oakville, Toronto, Vaughan and Whitby (Durham). Franchises are available in Windsor, Niagara and Ottawa. Master franchises are available in other provinces.
Sidebar:
Cook Basic — level I Diploma:
The Cook Basic Diploma is a 15-week program which provides the hands-on and in-class theory training in classic culinary techniques.
Cook Advanced — level II Diploma: The Cook Advanced Diploma is offered to graduates of the Basic Cooking Program with special emphasis on meal presentation, food quality and creativity. Students will also learn mathematical skills, costing, plus kitchen and restaurant management.
Hospitality Administration:
This program is for students interested in stepping out of the kitchen and into the front of the house, by learning the necessary skills required to run and manage a full-service restaurant.
Personal Chef Diploma:
Personal Chefs have become the fastest growing job segment, employing thousands of chefs across North America. Students can fast-track their career as a personal chef by taking this course, where they will learn small business skills, marketing and advertising on top of honing their culinary skills.