Ontario Tuition Grant
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Culinary Skills – Chef
Program at a glance
Start a career as a professional chef or cook in today’s growing culinary industry. Train under award-winning chefs de cuisine and experienced professors 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.
Program Prerequisites
OSSD or equivalent, Grade 12 Compulsory English (ENG4C or ENG4U)
Attire Requirements
UNIFORMS AND KNIVES ARE MANDATORY IN ALL LAB CLASSES
The items to be purchased by the individual as well as the uniform and knife packages are required for the first day of classes.
It is strongly recommended that your uniform and knife packages be purchased before July 31st to avoid delays in shipping and to ensure you have the required items available your first day of classes.
Semester One:
CMM125 College Communication I
CUL103 Fundamentals of Food Preparation
CUL114 Applied Culinary Skills
CUL116 Products Standards and Market Form
CUL130 Baking for Cooks
CUL150 Sanitation and Safety
HRM105 Student Success for Hospitality I
Semester Two:
CUL132 Introduction to Food Service
CUL160 Pastry Arts
CUL182 Kitchen Operations
CUL190 Restaurant Food Production
DFM123 Healthy Living, Healthy Eating
HRM100 Wines
HRM106 Student Success for Hospitality II
MTH149 Mathematics
- Chef de partie
- First cook
- Sous chef
- Chef de cuisine
- Line cook
- Baking and pastry arts
- Food and beverage management
- Kitchen management
- Restaurant food production
- Food preparation and culinary skills
- Product standards
