Culinary Skills - Chef

Offered in Partnership with Canadore College

Duration: Two Semesters (one year) Full time

Location: Seven Generations Education Institute - Nanicost Campus

Coordinator: William Perrault

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 Buddy at (807) 274-2796 to arrange to take the Canadian Adult Achievement Test (CAAT).

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 provincal trade of cook certificate qualification from the Ministry of Training, Colleges and Universities.

Career Paths

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

Program of Study

Semester One

CMM 126 College Communication I with Word Processing

CUL 103 Fundamentals of Food Preparation

CUL 113 Allied 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 I

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

MTH 149 Mathematics

For more information, contact:

William Perrault (e-mail, billp@7generations.org)

or

Buddy Loyie (e-mail, buddyl@7generations.org)

Seven Generations Education Institute

P.O. Box 297, Fort Frances, ON P9A 3M6

Tel: 807-274-2796

Fax: 807-274-8761