Culinary Skills

Description

Cooking for success! You will learn how to work in professional kitchens through the development of fundamental culinary knowledge, food preparation and artistic presentation skills that prepares you for lifelong career success with strong industry connections. Our Culinary Skills program has the highest hours in practical training aligned with Level 1 and Level 2 Cook Apprenticeship, meeting the requirements from the Ministry of Labour, Immigration, Training and Skills Development. You reliably demonstrate professionalism, culinary techniques, business management skills, product knowledge and identification, while applying classical and contemporary skills in an unmatched, hands-on learning environment. 

Career Opportunities

Graduates may find work in a variety of food and beverage operations such as hotels, resorts and camps; a variety of restaurants from specialty and gourmet to fast food; private clubs, banquet and catering facilities, and institutional food services all working locally, provincially, nationally and internationally.

Graduates are eligible for exemption from Level 1 and 2 in-school training requirements when entering 415A Chef apprenticeship.

Program Learning Outcomes

The graduate has reliably demonstrated the ability to:

1. provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques;
2. apply basic food and bake science to food preparation to create a desired end product;
3. contribute to and monitor adherence of others to the provision of a well maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations;
4. ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources;
5. support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required;
6. apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation;
7. apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry;
8. use technology, including contemporary kitchen equipment, for food production and promotion;
9. perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills;
10. develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry;
11. apply basic entrepreneurial strategies to identify and respond to new opportunities;
12. ​identify and describe traditional agricultural practices, ingredients, and culinary innovations of Turtle Island’s First Nations Peoples. 

Program Progression

The following reflects the planned progression for full-time offerings of the program.

Fall Intake - Barrie

• Sem 1: Fall 2025
• Sem 2: Winter 2026

Winter Intake - Barrie

• Sem 1: Winter 2026
• Sem 2: Summer 2026

Admission Requirements

• Ontario Secondary School Diploma (OSSD) or equivalent, mature student status
• Grade 12 English (C or U)

Mature students, non-secondary school applicants (19 years or older), and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED, and equivalency testing. For complete details refer to: www.georgiancollege.ca/admissions/academic-regulations/

Applicants who have taken courses from a recognized and accredited post-secondary institution and/or have relevant life/learning experience may also be considered for admission; refer to the Credit for Prior Learning website for details:
www.georgiancollege.ca/admissions/credit-transfer/

Additional Information

Our students are given many opportunities to enhance their social entrepreneurial learning through their involvement in co-curricular activities such as membership in the junior chapter of the regional Professional Chefs' Association (Muskoka and District Chefs’ Association) and Baking Association of Canada (BAC); and regular industry experiential opportunities.

It is recommended that students take GNED 2075 Culture and Cuisine as one of their General Education choices.

Graduation Requirements

11 Program Courses
2 Communications Courses
2 General Education Courses

Graduation Eligibility

To graduate from this program, the passing weighted average for promotion through each semester, and to graduate is 60%. Additionally, a student must attain a minimum of 50% or a letter grade of P (Pass) or S (Satisfactory) in each course in each semester unless otherwise stated on the course outline.

Program Tracking

The following reflects the planned course sequence for full-time offerings of the Fall intake of the program. Where more  than one intake is offered  contact the program co-ordinator for the program tracking.

Plan of Study Grid

Semester 1		Hours
Program Courses
FOSR 1016	Basic Cooking Techniques	70
FOSR 1017	Basic Foodservice Cooking	84
FOSR 1018	Basic Baking and Pastry Skills	70
FOSR 1019	Basic Kitchen Management and the Professional Chef	28
FOSR 1026	Basic Food Theory and Product Knowledge	42
SANI 1000	Basic Food Service Safety and Certification	10
Communications Course
Select 1 course from the communications list during registration.		42
General Education Course
Select 1 course from the general education list during registration.		42
	Hours	388
Semester 2
Program Courses
FOSR 1021	Advanced Cooking Techniques	70
FOSR 1022	Advanced Foodservice Cooking	84
FOSR 1023	Advanced Baking and Pastry Skills	70
FOSR 1024	Advanced Kitchen Management and the Profitable Chef	42
FOSR 1027	Advanced Food Theory and Product Knowledge	28
Communications Course
Select 1 course from the communications list during registration.		42
General Education Course
Select 1 course from the general education list during registration.		42
	Hours	378
	Total Hours	766

Graduation Window

Students unable to adhere to the program duration of one year (as stated above) may take a maximum of two years to complete their credential. After this time, students must be re-admitted into the program, and follow the curriculum in place at the time of re-admission.

Disclaimer: The information in this document is correct at the time of publication. Academic content of programs and courses is revised on an ongoing basis to ensure relevance to changing educational objectives and employment market needs. 

Program outlines may be subject to change in response to emerging situations, in order to facilitate student achievement of the learning outcomes required for graduation. Components such as courses, progression, coop work terms, placements, internships and other requirements may be delivered differently than published.