School of Culinary Arts

Culinary Skills - Chef Training

1 year – Ontario College Certificate

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Train with award-winning chefs de cuisine and experienced professors

Overview

Start a career as a professional chef or cook in today's growing culinary industry. Train in our cutting-edge production kitchen. Learn valuable skills in food preparation, presentation and kitchen management in a real-world setting.

Note: Graduates of this program are eligible for direct entry into the second year of the Culinary Management program.


Your Future Career

  • Chef de partie
  • First cook
  • Sous chef
  • Chef de cuisine
  • Line cook

What You Learn

  • Baking and pastry arts
  • Food, beverage and kitchen management
  • Restaurant food production
  • Food preparation and culinary skills
  • Wines

OSSD or equivalent, ENG4C or ENG4U

If English is not your first language you must provide proof of English competency. You must have a minimum overall band score of 5.5 on the Academic International English Language Testing System (IELTS), or equivalent accepted English language proficiency test to be admitted to a postsecondary program at the college. Notwithstanding the above, the English proficiency standards required to obtain Study Permits and Temporary Resident Visas from Canadian Embassies vary around the world. The higher English language proficiency standard will apply.

The Student Direct Stream (SDS) is an expedited study permit processing program for those who are applying to study in Canada at a post-secondary designated learning institution (DLI). The language requirement is more stringent than listed above, as such an International English Language Testing System (IELTS) score of 6.0 or higher in each language skill: listening, reading, writing and speaking is required.

For more information on the Student Direct Stream (SDS) program please see:

https://www.canada.ca/en/immigration-refugees-citizenship/corporate/publications-manuals/operational-bulletins-manuals/temporary-residents/study-permits/direct-stream.html#toc02

Academic Upgrading

Semester 1

CUL103 Fundamentals of Food Preparation
CUL114 Applied Culinary Skills
CUL116 Products Standards & Market Form
CUL123 Healthy Living, Healthy Eating
CUL130 Baking for Cooks
CUL150 Sanitation & Safety
CMM125 College Communications I

Semester 2

CUL118 Cost Control I
CUL132 Introduction to Food Services
CUL160 Pastry Arts
CUL182 Kitchen Operations
CUL190 Restaurant Food Production
HRM100 Wines
GENED General Education Elective - Online (CUL Sem 2)

2019-2020 – 1 year – Ontario College Certificate

College Drive Campus – Domestic
Year Tuition Ancillary Fees Material Fee Trip Fee Total
1 $2720.24 $1046.72 - 1186.72 $500 $200 $3771.96

2019-2020 – 1 year – Ontario College Certificate

College Drive Campus – International
Year Tuition Ancillary Fees Material Fee Trip Fee Total
1 $12422.97 $1696.72 - 1773.72 $500 $200 $14896.69

Ontario College Certificate along with Smart Serve, WHIMIS and Food Safety Training.

Learning outcomes represent culminating demonstrations of learning and achievement. In addition, learning outcomes are interrelated and cannot be viewed in isolation of one another. As such, they should be viewed as a comprehensive whole. They describe performances that demonstrate that significant integrated learning by graduates of the program has been achieved.

View Program Vocational Learning Outcomes

View course outlines