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Program Goals

Students will learn all basic and advanced cooking fundamentals, baking skills and gain additional practical knowledge of food safety, sanitation, nutrition, international cuisines, and menu modification. They will also possess practical experience in a wide range of advanced cooking skills and techniques. They will apply those new abilities into separate food service experiences: Café, BIstro and Chef's Table. As a capstone course, Chef's Table incorporates greater management focus in areas of marketing, promoting and cost analysis. Graduates will be able to enter a wide variety of cooking, catering and other food and beverage positions. Field placements can provide opportunities for networking with community partners and offer on the job experiences to enhance employment opportunities post-graduation or with part-time jobs during your program enrolment. Required certification in Food Handlers Certificate and Smart Serve allow students to improve their Professional Development protfolio.

This program will appeal to students who have a love of cooking. They must be good at multi-tasking and have the ability to work quickly, while still paying attention to detail.

Program Highlights

  • All faculty are journeyman certified chefs
  • Learning enterprise, kitchen facilities
  • Great student-teacher ratio
  • Curriculum designed to the learner
  • Student run dining room (3 semesters)
  • Curriculum is above ministry standards and guidelines for Cook Apprenticeship
  • Partnership opportunities with local events, farmers, purveyors and industry related businesses
  • Field Placement

Business & International Education
519-542-7751 ext 2433


Program Information

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