Culinary Skills - Chef Training

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The Culinary Skills - Chef Training program at Kingston Campus is a one-year Ontario College Certificate program that equips students with fundamental culinary skills, food science knowledge, and kitchen management practices. Through hands-on training and a collaborative learning environment, students develop the skills and confidence to excel in the food service industry. The program prepares graduates for entry-level positions in restaurants, hotels, catering companies, and other culinary settings.

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Culinary Skills - Chef Training (Kingston Campus)

Degree Overview:

• Credential: Ontario College Certificate
• Delivery: Full-Time
• Program Length: 1 Year
• Available for international students: Yes

Through hands-on, practical training, students develop strong cooking techniques, learn about food science and baking principles, and gain valuable experience in kitchen management and menu planning.

Specific objectives:

• Master basic and intermediate culinary techniques.
• Gain a thorough understanding of food science principles and their application in the kitchen.
• Develop skills in baking and pastry production.
• Learn essential kitchen management practices, including hygiene, safety, and cost control.
• Create menus and gain practical experience in operating a student-run restaurant.

Outline:

The program curriculum comprises two semesters, each covering various culinary topics and practical experiences:

Semester 1:

• CHEF 104: Culinary Techniques 1 (Focuses on developing basic culinary skills and knife techniques)
• CHEF 105: Food Science 1 (Introduces the science and theories behind fundamental cooking techniques)
• CHEF 106: Baking 1: Foundations of Baking (Provides foundational knowledge and skills in bakeshop production)
• CHEF 107: Culinary Math (equips students with essential mathematical skills for the culinary industry)
• CHEF 1000: Kitchen Management 1 (Explores kitchen operations and management principles)

Semester 2:

• CHEF 203: Food Science 2 (Deeper exploration of food science principles and their application)
• CHEF 204: Culinary Techniques 2 (Focuses on developing advanced culinary skills and confidence in menu preparation)
• CHEF 205: Restaurant Service (Provides hands-on experience in food and beverage service in the student-operated restaurant)
• COMM 14: Career Planning and Communications (Develops communication and career search skills)
• CHEF 1001: Menu Planning and Design (Explores the importance of menu design and its role in food service operations)
• CHEF 1002: Kitchen Management 2 (Covers topics like sustainability, cost control, and legal aspects of food operations)

Assessment:

Assessment methods may vary depending on the specific course, but may include:

• Practical demonstrations of skills
• Written assignments and exams
• Group projects
• Participation and engagement in class
• Feedback from instructors

Teaching:

Teaching methods include:

• Hands-on practical labs and demonstrations
• Interactive lectures and discussions
• Individual and group work
• Guest speakers from the culinary industry
• Field trips to various food-related establishments

Careers:

Graduates of the Culinary Skills program are prepared for entry-level positions in various sectors of the food service industry, including:

• Restaurants
• Hotels
• Catering companies
• Bakeries
• Cruise ships
• Institutional kitchens

Potential career paths may include:

• Prep cook
• Line cook/commis chef
• Pastry cook
• Breakfast cook
• Personal chef
• Food writer/critic
• Food photographer
• Kitchen, restaurant, or recipe designer
• Food truck owner

Other:

• International students: The program is open to international students with specific tuition fees and ancillary fees applicable.

Admissions Requirements:

• Ontario Secondary School Diploma (OSSD) or equivalent, including Grade 12 English and Grade 11 Math.

Fees:

• Canadian students: Estimated total fees for two semesters are CAD$4,807.69.