In the Culinary Skills program students learn how to work in professional kitchens regionally, nationally, and internationally. Students will develop fundamental food knowledge, and food preparation and presentation skills that will prepare them for lifelong career success with strong industry connections. Students practice professionalism, culinary and management skills, safety and sanitation, nutrition, product knowledge, and identification while applying their skills in a hands-on learning environment. Through this program, students complete the in-school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.
| Level | Diploma |
| Discipline | Hospitality and Tourism |
| Duration | 24 months |
| Intakes | Jan, Sep |
| Application Fees | CAD 100 |
| Tuition Fees | CAD 14150 |
| Campus | Barrie |
| Language proficiency (minimum) | |
| IELTS | 6 |
|---|---|
| TOEFL | 79 |
| PTE | 58 |
| Duolingo | 105 |
| Exam proficiency (minimum) | |
| SAT | Not Required / Waiver |
|---|---|
| ACT | Not Required / Waiver |
| GRE | Not Required / Waiver |
| GMAT | Not Required / Waiver |
Minimum GPA - 50%
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