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Culinary Skills

Culinary Skills (2016-2017)

How to Apply

Program Code

14071

Credential

Program Length

Two semesters, beginning in September and January

Contact Information

Frances Hall
416.675.6622, ext. 5526
frances.hall@humber.ca

Fees/Scholarships

The 2016/2017 fee for two semesters is
– domestic $5,180.75
– international $14,200.

Amounts listed are the total of tuition, lab and material fees, uniforms, student service and auxiliary fees for the first two semesters of the 2016/2017 academic year. Fees are subject to change.

ADDITIONAL COSTS
$100 – safety shoes; $400 – knife and tool kit; $300 – textbooks, manuals (for two semesters).

Campus/Availability

Start DatesAvailability
2016 JanuaryClosed
2016 SeptemberOpen
2017 JanuaryOpen

Admission Requirements

To be eligible for admission, you must possess the following:
• Ontario Secondary School Diploma (OSSD) or equivalent including these required courses:
– Grade 12 English (ENG4C or ENG4U or equivalent)
– Grade 12 Mathematics (MAP4C, MCT4C, MDM4U, MCB4U, MGA4U, MCV4U or MHF4U) or Grade 11 U or M Mathematics (MCR3U or MCF3M)
– Two Grade 11 or Grade 12 C, M or U courses in addition to those listed above
or
• Mature student status
or
• College or university transfer status

All applicants whose first language is not English must meet Humber’s English Language Proficiency Policy.

Selection: Admission selection is based on the academic criteria indicated. Meeting minimum eligibility requirements does not guarantee admission.

Additional Requirements

This program follows professional industry standards for decorum, uniform, hygiene and personal presentation. Practical courses, which take place in a lab, have strict uniform and attendance standards and policies, which are mandatory for successful completion of the course.

It is mandatory to wear a Humber-issued chef uniform in practical lab classes in this program. Admittance to these classes is not permitted if you are not in uniform. The cost for the uniform has been added to your first semester tuition fees. In order for the uniform to be available for the first day of class, students must submit their size requirements via an online order form.

For more information and to submit your uniform order, visit School of Hospitality, Recreation & Tourism.

Our Program

From the business side of hospitality, to stocking your kitchen pantry, Humber’s Culinary Skills certificate program prepares you for a career as a professional chef. Gain theoretical and practical skills while learning in cutting-edge labs and real-world settings with the latest kitchen technology and equipment.

The program also includes seven weeks of industry work experience. More than half the graduates of this one-year program continue on for another year and complete the Culinary Management diploma program or enter our Advanced Cook Apprenticeship program.

A fast-track program is implemented for the January start. The first semester (January to April) is immediately followed by the second semester (May to July).

List of Courses

How to Apply

Your Career

Launch your career as a chef in the $60 billion Canadian foodservice industry with this intense and dynamic Culinary Skills certificate.

Trained chefs are always in demand, for restaurants, clubs and hotels, as well as aboard trains and cruise ships, at resorts and stadiums, and within corporations worldwide. From front-line cookery to magazine test kitchens and airline headquarters, the diversity of venues for the chef’s art and science is unmatched. And if you’re among the 34 per cent of Canadians who dream of owning your own restaurant or bar, this is where you start.

Train with world-class faculty, including multiple award-winning chefs, and follow in the footsteps of the many provincial and national competition award-winners, and Olympians this program has produced.

Professional Accreditation, Endorsement and Recognition

Qualified students have the opportunity to earn certification in Food Service, Sanitation and Safety as a part of their curriculum.

Humber’s culinary and pastry programs have been awarded international recognition from the World Association of Chefs’ Societies (WACS) Recognition of Quality Culinary Education program, for meeting or exceeding the WACS standards of quality culinary education. Humber College is the only institution in Canada to receive this accreditation.

Our Industry Partnerships

The School of Hospitality, Recreation & Tourism has more than 700 industry partners. Partners provide funding for capital projects (labs, etc.), provide work placements for students, donate more than $60,000 in awards and scholarships, and employ our students upon graduation.

Our Facilities

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.

Kitchen Lab Facilities
Humber’s dedicated kitchen labs comprise the most modern facilities in the world. Among the seven on-campus labs are the award-winning Compass Group Canada culinary demonstration theatre and kitchen lab, and the Garland and Mandarin induction cooking labs, all of which feature a high-tech exhaust system, a theatre-style seating area, a cooking demonstration area, and liquid crystal display (LCD) screen TVs. Other kitchens include a dedicated butchery and charcuterie lab, small quantity multi-purpose kitchens, The Humber Room restaurant kitchen and two dedicated baking and pastry labs.

On-Campus Restaurant Training Facility
The Humber Room is an on-campus full-service restaurant, where lunch and dinner is prepared by students studying in the culinary program and service is provided by students in the hospitality program. The restaurant is open to the public during the regular school semesters, providing our students with a real-world restaurant experience as a part of their program. A $1 million renovation to enhance the student learning experience was completed in the summer of 2013.

Work Placement

Qualified students will complete a seven-week work placement following semester two (40 hours/week). This unpaid work experience takes place in the kitchen of a leading hotel or restaurant in the Greater Toronto Area. Many of our graduates receive full-time employment offers from their work placement.

Your Future Study Options

The curriculum for this program is similar to the first year of the Culinary Management program. This allows students to transition into the Culinary Management program after the first semester or at the end of the second semester with some bridging courses. Alternatively, students are able to move into the Advanced Cook Apprenticeship program providing they have an eligible employer.

As well, qualified graduates of this program may be eligible to apply their academic credits toward further study at many postsecondary institutions. Visit Transfer Options for detailed information.