COURSE CURRICULUM

The Culinary Skills International program offers a comprehensive curriculum designed to prepare students for a successful career in the culinary industry through a balanced mix of theory, practical skills, and real-world experience. In the first term, students focus on foundational culinary knowledge and skills, beginning with courses like Culinary Skills Communication 1, Garde Manger, and Patisserie 1, which develop essential cooking techniques and pastry skills. Additionally, students take Culinary Computer Applications and Introduction to Culinary Arts to build their understanding of culinary tools and industry fundamentals. Safety training is integrated early, with certifications in WHMIS, Certified Food Handler Level 1, Emergency First Aid, and Fire Safety to ensure workplace readiness and compliance with industry standards. The second term emphasizes further culinary skills and communication, with courses such as Culinary Skills Communication 2, Basic Food Preparation, and Short Order Cooking, enabling students to refine their cooking techniques and enhance their professional communication abilities within a culinary context. The program culminates in the third term with a nine-credit Co-operative Education placement, where students gain hands-on experience working in real culinary environments. This paid co-op opportunity allows students to apply their classroom knowledge in professional kitchens, develop practical skills, and network with industry professionals, increasing their employability upon graduation. Overall, the program integrates technical culinary education with essential business and safety knowledge, providing a well-rounded education that equips graduates to enter a wide range of culinary careers globally.