Culinary Arts Programs

The Cook Basic Program is a 300 hour course that provides hands-on and in-class theory training in classic culinary techniques. (Some campuses may offer this program as a part-time student option).

The Cook Advanced Program is for graduates of the Basic Cooking Program. It lays special emphasis on meal presentation, food quality and creativity. Students also learn mathematical skills, costing, kitchen and restaurant management.

Chef De Cuisine combines the Level I and Level II programs into one continuous program.

This program includes all the course work from the Chef De Cuisine Program and adds management-style courses to help you succeed in a managerial role.

This program is similar to the Culinary Management Program but doesn’t include Level II courses.

Personal Chefs have become the fastest growing job segment, employing thousands of chefs across North America. You can fast-track your career as a personal chef by taking this course, where you will learn small business skills, marketing, advertising on top of honing your culinary skills.

Ontario legislation is very strict about safety in the kitchen. As a result, many people working in the food services must be certified to show that they understand what is required to prepare food safely. Many restaurants ask for Food Handlers Certification when hiring.

This course is designed for working chefs who have completed, or almost completed, the 6,000 hour experience requirement needed to sit for the Red Seal examination and who need to review the theory essential to successful completion of the exam. This is not a diploma course, nor do the hours count towards Red Seal or other certifications. The Red Seal preparation course is however a very efficient and effective way to prepare for writing the Red Seal examination and will increase the potential for success significantly.