St. Lawrence College Culinary Programs offer method-based, hands-on, experiential, work-integrated learning. The programs are quality-based with approachable Chef instructors with diverse background experience in a collaborative real-world learning environment. Students can build the foundation to succeed, gain, and advance their skills and acquire the confidence to work in an exciting, fast-changing professional culinary world. A combination of both theoretical and applied practical courses in the curriculum is designed to expose students to all aspects of cuisines. Small class sizes facilitate the student’s personal development into a skilled and thoughtful cook.
| Level | Undergraduate Certificate |
| Discipline | Hospitality and Tourism |
| Duration | 8 months |
| Intakes | Jan, Sep |
| Application Fees | CAD 100 |
| Tuition Fees | CAD 15050 |
| Campus | Kingston |
| Language proficiency (minimum) | |
| IELTS | 6 |
|---|---|
| TOEFL | 78 |
| PTE | 55 |
| 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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