Programs & Courses
Four semesters, beginning in September and January
The $54-billion food-service industry is a large and innovative slice of the Canadian economy. Its one million-plus workers represent more than six per cent of all those employed in Canada. As one of Canada's largest overall employers, the industry is always looking for skilled workers, especially well-trained, creative chefs. Work in hotels, restaurants, catering or product development kitchens, to name just a few. Demand is strong internationally as well.
Humber, which launched this program in 2006, is still one of only a few colleges in Ontario to offer students this creative time- and money-saving way to become a cook. Our expert chef faculty teach industry current curriculum, ensuring you acquire the most up-to-date theoretical and practical skills in food preparation and presentation. Through classroom learning, hands-on work in the on-campus culinary labs, and the opportunity to train in a real kitchen environment, students learn how to prepare fine international, contemporary, and Canadian cuisine. Graduates are proficient as well in nutrition, product management, menu planning, purchasing, costing, and in the supervision of kitchen staff.
Humber is the home of the Canadian Centre of Culinary Arts & Science, Canada's leading centre of excellence in culinary education, apprenticeship training and culinary research and development. Humber's baking and pastry lab, charcuterie and butchery lab and five other dedicated kitchen labs comprise the most modern kitchen lab facilities in the world. Among them is the award-winning Compass Group Canada Culinary Demonstration Theatre and Kitchen Lab, an innovative, multi-purpose classroom/lab that has been used by the Food Network. It features gas-fired stoves, a high-tech exhaust system, a theatre-style seating area, a cooking demonstration area, induction cooktop, and four large television screens. State-of-the-art kitchens, the Garland and Mandarin, were added in 2008, and feature the latest in ceiling ventilated system technology, energy efficient induction cooking and high-resolution television monitors with satellite broadcast capability. The centre also features a dedicated lecture theatre and a new wine tasting laboratory.
*After the first two semesters at the Humber North Campus, the balance of the program is a combination of in-school and on-the-job experience. Humber assists students in finding the right employer for their placement (which may be paid or unpaid work) and to qualify for employment insurance benefits for some of their semesters.
The School of Hospitality, Recreation & Tourism has more than 500 industry partners. Partners provide funding for capital projects (labs, etc.), provide internships for students, donate more than $30,000 in awards and scholarships, and employ our students upon graduation.
Graduates receive a Culinary Management diploma, plus Basic and Advanced in-school apprenticeship certificates in the trade of cook.
This apprenticeship is regulated by the Apprenticeship and Certification Act.
Note: Applicants with previous industry and/or related educational experience should apply for prior learning assessment and recognition exemptions.
The 2010/2011 fee for two semesters is
- domestic $4,363.43
- international $11,730.
(Includes uniforms and lab fees.)
For further information, refer to Fees and Financial Assistance in this publication.
$100 - safety shoes; $400 - knife, tool kit; $300 - textbooks, manuals (for two semesters).
Alternative courses of study include the one-year Culinary Skills certificate program 14071; the two-year Culinary Management diploma program 01911; and the Cook (Cuisine) Apprenticeship program.
| COURSE Code | Course | Credits | |
|---|---|---|---|
| COMM 200 | College Writing Skills | 3 | |
| CULN 115 | Nutritional Theory | 1 | |
| CULN 118 | Business and Career Management | 3 | |
| CULN 120 | Basic Gardemanger Practical | 4 | |
| CULN 305 | Basic Gardemanger Theory | 1 | |
| CULN 678 | Baking and Pastry Arts Level 1 | 5 | |
| CULN 812 | Basic Contemporary Culinary Skills and Techniques | 4 | |
| CULN 814 | Basic Culinary Knowledge | 2 | |
| HRT. 121 | Food Service, Safety and Sanitation | 1 | |
| MATH 904 | Mathematics - Hospitality | 3 |
| COURSE Code | Course | Credits | |
|---|---|---|---|
| CULN 220 | Butchery Practical | 4 | |
| CULN 225 | Introduction to Dining Room Service | 2 | |
| CULN 406 | Advanced Gardemanger Theory | 1 | |
| CULN 826 | Advanced Culinary Knowledge | 2 | |
| CULN 828 | Profit Concepts | 2 | |
| CULN 842 | Nutritional Cuisine Practical | 2 | |
| GNED 000 | General Education Elective | 3 | |
| HUMA 024 | Humanities: An Introduction to Arts and Science | 3 |
| COURSE Code | Course | Credits |
|---|---|---|
| COMM 300 | Business Writing Skills | 3 |
| CULN 778 | Baking and Pastry Arts Level 2 | 4 |
| CULN 832 | Menu Planning and Design | 2 |
| CULN 836 | Contemporary Fish and Seafood Cookery | 2 |
| CULN 840 | Contemporary Charcuterie | 4 |
| CULN 857 | Advanced À La Carte Cuisine | 6 |
| CULN 873 | Planning for Culinary Profit | 3 |
| GNED 000 | General Education Elective | 3 |
| HRT. 032 | Discovering the World of Wine | 2 |
|
Hours/week:
|
29
|
| COURSE Code | Course | Credits |
|---|---|---|
| CULN 122 | Occupational Health and Safety Basic Certification | 1 |
| CULN 440 | Asian Cuisine | 2 |
| CULN 837 | Hotel/Restaurant Traineeship | 6 |
| CULN 846 | The Chef's Table | 2 |
| CULN 854 | Emerging Trends in Canadian Cuisine | 2 |
| CULN 858 | Advanced Practical Skills and Presentation | 2 |
| CULN 878 | Baking and Pastry Arts Level 3 | 4 |
|
Hours/week:
|
19
|
*Note: Semester three and four curriculum can be taken on a full- or part-time basis.
