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Culinary Skills - Chef Training

Program Overview

The Culinary Skills - Chef Training program is a one-year Ontario College Certificate designed to prepare graduates for a career in a multitude of food service industry settings. Instruction will be both practical and theoretical. Practical classes will take place in our brand new, state of the art Culinary Arts Centre. In addition, students will have the opportunity to prepare food in our 'living lab' restaurant, Horizons, cooking and serving food in real-time for customers.


Succesful graduates should find entry level employment opportunities in a variety of food service environments, ranging from private to commercial and institutional. These could include restaurants (family and fine dining), hotels, resorts, hospitals, retirement homes, caterers, food processors and manufacturers. Graduates will have the requisite knowledge, skills and attitudes necessary to carry out their duties in a safe and professional manner.



Graduates of Culinary Skills - Chef Training program will be well-versed in culinary skills and techniques, giving them the competencies to work in an intensive and fast paced kitchen. Working on the latest equipment and trained in the latest techniques, graduates will be well prepared to navigate the ever changing culinary scene.


At A Glance

Graduates will be prepared to work in:

  • Restaurants (family and fine dining)

  • Hotels

  • Resorts

  • Hospitals

  • Retirement homes

  • Catering

  • Food processors and manufacturers




Semester 1

   College Communications 1

   General Education Elective

   Sanitation, Safety and Hygiene

   Principles and Practices of Nutrition for                                      Culinarians

   Culinary Skills-Foundation and Development

   Bakeshop Principles and Practices

   Food Theory for Culinarians

   Numeracy and Computers for Culinarians


Semester 2

   College Communications 2

   Garde Manager & Butchery

   Bakeshop Principles and Practices 2

   Culinary Skills-Foundation and Development 2

   Human Resource and Career Planning

  Principles of Food, Beverage & Labour Cost                               Controls

  Kitchen & Dining Room Practices

  Cuisine and Culture (Theory) 



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