COURSE CURRICULUM

The Culinary Skills program at Durham College features a well-rounded curriculum designed to equip students with essential industry knowledge and hands-on experience. In the first semester, students build a strong foundation through courses such as Communications for Business 1 and Computers for Hospitality, while diving into the core of culinary arts with Culinary Theory I, Culinary and Baking Techniques, and Culinary Nutrition. Emphasis is placed on kitchen safety with Food Safety and Sanitation, and students are introduced to sustainability in Introduction to Global and Sustainable Cuisine. Career readiness begins early with Professional Development Strategies I and a Field Placement Workshop. In the second semester, the learning becomes more advanced and practical with Cuisine À La Carte, Culinary Theory II, and Food Service Operations, allowing students to apply their skills in real kitchen settings. Students also participate in a formal Field Placement for industry experience. Business-focused courses such as Menu Planning and Principles of Sustainable Kitchen Management offer insights into the operational and environmental aspects of the culinary world. A General Education Elective rounds out the semester, ensuring graduates emerge with a comprehensive education ready for immediate employment or further culinary study.