Program Overview
The Culinary Skills Ontario College Certificate program equips students with the foundational knowledge and skills for a successful career in professional kitchens. Through a combination of program-specific, communications, and general education courses, students develop expertise in food preparation, presentation, safety, culinary and management skills, nutrition, and product knowledge. Graduates are eligible for exemption from Level 1 and 2 in-school training requirements when entering the 415A Chef apprenticeship.
Program Outline
Culinary Skills Ontario College Certificate program
Degree Overview:
Program Description:
This program equips students with the knowledge and skills necessary for a successful career in professional kitchens. Students develop fundamental food preparation and presentation skills, as well as professionalism, culinary and management skills, safety and sanitation practices, nutrition, and product knowledge.
Objectives:
- Prepare graduates for rewarding careers in the culinary field.
- Provide students with the foundational skills and knowledge needed to work in professional kitchens.
- Foster a strong foundation in food preparation, presentation, and safety.
- Equip students with professional skills in culinary and management areas.
- Develop knowledge in nutrition, product knowledge, and identification.
Outline:
Course Overview:
- 11 Program-specific courses
- 2 Communications courses
- 2 General Education courses
Semester 1 Courses:
- FOSR 1016 – Basic Cooking Techniques
- FOSR 1017 – Basic Foodservice Cooking
- FOSR 1018 – Basic Baking and Pastry Skills
- FOSR 1019 – Basic Kitchen Management and the Professional Chef
- FOSR 1026 – Basic Food Theory and Product Knowledge
- SANI 1000 – Basic Food Service Safety and Certification
- 1 Communication course
Careers:
Career Paths:
- Chef
- Cook
- Food Service Manager
- Caterer
- Restaurant Owner
- Banquet Manager
- Institutional Food Service Worker
- Food Stylist
- Food Writer
- Culinary Instructor
Opportunities:
- Work in a variety of food and beverage operations: hotels, resorts, camps, restaurants, private clubs, banquet and catering facilities, institutional food services.
- Work locally, provincially, nationally, and internationally.
Outcomes:
- Graduates are eligible for exemption from Level 1 and 2 in-school training requirements when entering 415A Chef apprenticeship.
Other:
- Students have opportunities to enhance their social entrepreneurial learning through:
- Membership in the junior chapter of the Muskoka and District Chefs’ Association.
- Regular industry experiential opportunities.
- Program offered in Barrie campus.
- Fall 2024 and Winter 2025 intakes available.
Contact:
- Student recruitment team: 705.722.5152
- Office of the Registrar: 705.722.1511
- International recruitment team: 705.722.5158
