Culinary Skills – Chef

Culinary Skills – Chef

Offered in partnership with Canadore College

Program Overview

During this one-year certificate program, you will receive the training necessary to start a career as a professional cook and chef in today’s growing and challenging cooking industry.

Topics of study will include the fundamentals of food preparation, presentation and management of kitchen production. You will also be introduced to hospitality management through courses that focus on areas such as food and beverage management, nutrition and kitchen management.

Qualified graduates of the Chef Training program who have successfully completed courses in Hospitality Law and Accounting are eligible for direct entry into the second year of either the Culinary Management or Culinary Administration Program.

Upon graduation, and registration with the local Apprenticeship branch, students may proceed to challenge the in-school theory portion of the cook apprenticeship program required for the Canadian provincial trade of cook certificate qualification from the Ministry of Training, Colleges and Universities.

Download the Culinary Chef 2016 brochure.

Career Paths
Chef de Cuisine, Sous-chef, Chef Consultant, Line Cook, Head Cook, First Cook

Admission Requirements
Ontario Secondary School Diploma at or above the general level or its equivalent. Grade 12 or equivalent is required.

Mature Students
Applicants aged 19 or over without the OSSD will be considered on the basis of their results on the College’s Mature Student Test. If you are a mature student, please call Bill or Bob Grynol at (807) 274-2796 to arrange to take the Canadian Adult Achievement Test (CAAT).

Program of Study

Semester One
CMM 125 College Communication
CUL 103 Fundamentals of Food Preparation*
CUL 113 Applied Culinary Skills*
CUL 116 Products Standards and Market Form*
CUL 130 Baking for Cooks*
CUL 150 Sanitation and Safety*
HRM 105 Student Success for Hospitality*
HRM 118 Food and Beverage Management

Semester Two
CUL 132 Introduction to Food Service
CUL 160 Pastry Arts
CUL 181 Kitchen Management
CUL 190 Restaurant Food Production
DFM123 Healthy Living, Healthy Eating
HRM 100 Wines
HRM 106 Student Success for Hospitality II
MAT 149 Mathematics*

*courses that are running in current semester