COURSE CURRICULUM

This Culinary Skills program follows a comprehensive, hands-on course sequence designed to prepare students for a dynamic career in the food service industry. In the first two semesters, students build foundational and advanced culinary competencies through intensive practical courses in cooking techniques, baking and pastry, kitchen management, and food theory. Courses such as Basic and Advanced Foodservice Cooking and Baking, along with Food Service Safety and Certification, ensure students gain essential industry knowledge and kitchen skills. The program also incorporates vital communication and general education courses to support professional growth. After Semester 2, students complete a paid co-op work term that provides valuable real-world experience in commercial kitchens and food service establishments. In Semester 3, students delve into specialized areas including Garde Manger, Butchery, and Ontario’s harvest, while exploring food culture through a required general education course. Semester 4 further deepens culinary expertise with a focus on artisanal food product development, patisserie, wine and beverage knowledge, and Indigenous cuisines of Turtle Island. Across all semesters, the curriculum is designed to foster technical proficiency, creativity, and business acumen, preparing students to thrive in diverse culinary roles. The total 1,340 in-class hours and 560 co-op hours offer a well-rounded, immersive education rooted in culinary excellence and cultural relevance.