The field of Professional Food Service has proven to provide an array of employment. Changes in economic climates historically have proven to be relatively stable because people will always need to eat. Today the interest in food and cooking is at an all-time high. Cooking shows, magazines, and social media are all trending heavily in favor of food, cooking, and dining. Career opportunities include a wide variety of positions but are not limited to prep cooks, pantry, cooks, line cooks, catering cooks, and baker's assistants. According to the Bureau of Labor Statistics, the culinary arts profession is slated to grow exponentially and California outperforms the average pay and number of jobs in the nation.

Through this certificate from Lorenzo de' Medici, students will learn the traditional art of Italian cuisine, exploring the main trends in Italian cooking as well as developing skills in food photography and styling. The course will also cover food and wine pairing.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs, or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy. 

Being a top chef goes beyond loving food. It’s about appreciating the soil and sunshine, how food is grown and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the career of which you’ve been dreaming, start learning a Certificate in Culinary Skills now in Loyalist’s on-campus gourmet restaurant, Resto 213.

Certificate of Achievement in Hospitality comprised of intensive eight-week courses, part-time students who enroll in two courses per semester will be able to complete the certificate in two years. Those who enroll full-time will be able to complete both the certificate and the degree in two years. Fully accredited by the American Hotel and Lodging Association (AH and LA), students will receive AH and LA course certificates for each course they successfully complete. Students who earn this SBCC certificate will also qualify for the Hospitality Operations Certificate from the AH and LA.

The New Italian Culinary Program is a one-year course, organized in two educational units. It is the perfect course if you are looking for a real full immersion in Italian food and a complete study experience to become a professional chef of Italian Cuisine.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy. 

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy. 

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy.

Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique, decorative, and event products will be addressed during our new program, to provide participants with new inspirations and techniques from high-level pastry chefs.

This unique course will offer students the possibility to enter the world of Italian pasta production, learning specific techniques for both dry and fresh pasta as well as how to deal with production for direct sales and catering service. This is the perfect chance for all international students who wish to learn the techniques of pasta making and production both for fresh pasta laboratory and catering to have a real professionalizing experience and make a step forward to entrepreneurship in the industry.

This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.

If you are a culinary professional or trained in cuisine, this is an exciting opportunity to perfect your skills, enhance your creativity, find your own culinary style, and discover the latest trends and techniques.

The College Certificate in Professional Butchery Techniques Meat is a major industry in Canada and this program will give you all the knowledge needed to become an expert butcher and hit the ground running in your career. This program is a perfect fit for both entry-level students and chefs looking to incorporate farm-to-table practices. Choose a career that is truly cutting-edge.

The techniques behind the French baguette, making the perfect flaky croissant, mastering a braided brioche: if bread intrigues you and you want to get in-depth professional knowledge on the subject, this program is for you! If you are a pastry chef wanting to add a new skill to your repertoire, a chef wanting to prepare in-house bread in your restaurant, a career switcher, or a future artisanal bread-baking entrepreneur, this program will provide you with a good understanding of the workings and the chemistry behind traditional baked goods and the manual techniques to create them on your own.