Program Overview

Culinary Skills Ontario College Certificate program

Program Description

Cooking for success! You will learn how to work in professional kitchens through the development of fundamental culinary knowledge, food preparation and artistic presentation skills that prepares you for lifelong career success with strong industry connections. Our Culinary Skills program has the highest hours in practical training aligned with Level 1 and Level 2 Cook Apprenticeship, meeting the requirements from the Ministry of Labour, Immigration, Training and Skills Development. You reliably demonstrate professionalism, culinary techniques, business management skills, product knowledge and identification, while applying classical and contemporary skills in an unmatched, hands-on learning environment.

Intake Information

• Start date: Fall 2025
• Campus: Barrie

Tuition and Fees

• Visit our tuition and fees page for detailed information on the cost to attend Georgian.
• Review additional program-specific fees for this program.
• You can afford this! Explore OSAP as well as awards, scholarships and bursaries to help you pay your way to graduation.

Admission Requirements

• Ontario Secondary School Diploma (OSSD) or equivalent, mature student status
• Grade 12 English (C or U)

Mature students, non-secondary school applicants (19 years or older), and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED, and equivalency testing. For complete details refer to:

Applicants who have taken courses from a recognized and accredited post-secondary institution and/or have relevant life/learning experience may also be considered for admission; refer to the Credit for Prior Learning website for details:

Additional Information

Our students are given many opportunities to enhance their social entrepreneurial learning through their involvement in co-curricular activities such as membership in the junior chapter of the regional Professional Chefs’ Association (Muskoka and District Chefs’ Association) and Baking Association of Canada (BAC); and regular industry experiential opportunities.

It is recommended that students take GNED 2075 Culture and Cuisine as one of their General Education choices.

Career Opportunities

Graduates may find work in a variety of food and beverage operations such as hotels, resorts and camps; a variety of restaurants from specialty and gourmet to fast food; private clubs, banquet and catering facilities, and institutional food services all working locally, provincially, nationally and internationally.

Graduates are eligible for exemption from Level 1 and 2 in-school training requirements when entering 415A Chef apprenticeship.

Course Information

• 11 Program Courses
• 2 Communications Courses
• 2 General Education Courses

Program-Specific Courses

Semester 1 courses are listed below. For a full list of courses in the program including course descriptions, view the Culinary Skills program outline.

• FOSR 1016 – Basic Cooking Techniques
• FOSR 1017 – Basic Foodservice Cooking
• FOSR 1018 – Basic Baking and Pastry Skills
• FOSR 1019 – Basic Kitchen Management and the Professional Chef
• FOSR 1026 – Basic Food Theory and Product Knowledge
• SANI 1000 – Basic Food Service Safety and Certification
• Select 1 course from the communications list during registration.
• Select 1 course from the general education list during registration.

Course Delivery Method

In Person

This program is delivered fully in person and requires you to attend campus.

Related Programs

• Baking and Pastry Arts
• Hospitality — Hotel and Resort Operations Management
• Pre-health Sciences Pathway to Advanced Diplomas and Degrees
• Personal Support Worker