DURATION
2 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Aug 2025
STUDY FORMAT
On-Campus
Key Summary
Scholarships
Explore scholarship opportunities to help fund your studies
Introduction
Become a skilled chef in the food service industry
Master classical and contemporary culinary techniques through hands-on experience. Learn the business of kitchen operations.
Touch, taste, and feel the difference! Students develop job-ready skills integral to success as culinary professionals in multiple sectors of the food service industry. They acquire knowledge and proficiency to work in the world’s best kitchens, in a learning environment enriched through exposure to chefs and industry leaders. Students focus on professionalism, culinary and business skills, safety and sanitation, nutrition, and product knowledge and identification. They participate in entrepreneurial experiences and can access pathways to future learning. Through a capstone activity, students hone their expertise to showcase their culinary and professional leadership skills. Through this program, students complete the in-school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.
Gallery
Admissions
Scholarships and Funding
Curriculum
Semester 1
Program Courses
- FOSR 16 Basic Cooking Techniques
- FOSR 17 Basic Foodservice Cooking
- FOSR 18 Basic Baking and Pastry Skills
- FOSR 19 Basic Kitchen Management and the Professional Chef
- FOSR 26 Basic Food Theory and Product Knowledge
- SANI 00 Basic Food Service Safety and Certification
Communications Course
- Select 1 course from the communications list during registration.
General Education Course
- Select 1 course from the general education list during registration.
Semester 2
Program Courses
- FOSR 21 Advanced Cooking Techniques
- FOSR 22 Advanced Foodservice Cooking
- FOSR 23 Advanced Baking and Pastry Skills
- FOSR 24 Advanced Kitchen Management and the Profitable Chef
- FOSR 27 Advanced Food Theory and Product Knowledge
Communications Course
- Select 1 course from the communications list during registration.
General Education Course
- Select 1 course from the general education list during registration.
Semester 3
Program Courses
- FOSR 2015 Developing Regional Cuisine
- FOSR 2016 Practical Butchery
- FOSR 2017 Garde Manger
- FOSR 2018 Menu and Facility Design
- MGMT 2001 Principles of Management
Semester 4
Program Courses
- FOSR 2003 Wine, Beer, and Spirits
- FOSR 2004 Patisserie
- FOSR 2020 Cook by Design
- FOSR 2021 Showcasing Regional Cuisine
General Education Course
- Select 1 course from the General Education list during registration.
Co-op Work Term
- COOP 36 Culinary Management Work Term (occurs after Semester 2)
Program Tuition Fee
Career Opportunities
Graduates may find work as executive chefs, directors of culinary services, product development chefs, food stylists, food artisans, food entrepreneurs, personal chefs, chef educators, food service vendors, caterers, corporate chefs, food and beverage directors, marine cooks, and nutrition chefs all working locally, provincially, nationally and internationally.