Culinary Skills Program (H134) (previously H112 Culinary Skills - Chef Training)

Our one-year Culinary Skills certificate program will teach you the fundamentals of ingredients and food preparation. The key skills you will acquire include:

• Core cooking and baking skills
• An appreciation for nutrition, menu planning and food, beverage and labour cost control
• Solid knife skills and cooking techniques, gained through practice and repetition

This program will broaden your knowledge and give you the chef training you need to succeed in today’s food service industry.

Program Schedule

The schedule for the Culinary Skills program currently operates from Monday to Friday. In addition, some classes may begin at 7 a.m. and others may run until 10 p.m.

Do you work during the day? Are you looking for a flexible schedule or do you need to make up a course? Continuing Education offers this complete certificate in evening and weekend courses throughout the year. When you complete this certificate through Continuing Education, you are eligible to apply for advanced standing in the second year of the Culinary Management full-time program. For details, please visit coned.georgebrown.ca, email cehospitality@georgebrown.ca or call 416-415-5000, ext. 2517.

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 workspaces 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 foodservice 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 foodservice industry.

^† Additional Cost

* Amounts listed are the total of tuition, materials, student service and ancillary fees for the first two semesters of programs starting in fall 2017. Fees are subject to change for programs starting in fall 2018 and at later dates.

** First semester material fee includes the Gisslen Professional Cooking e-text and Nutrition e-text.

International students: Visit the International Fees and Related Costs page for more information.