Program Overview

Program Overview

Our Culinary Skills program will provide you with the foundation for an exciting career in the food service industry. While you work in our spacious kitchen labs, you will sharpen your skills in food preparation, kitchen workplace safety practices and professional development.

You will also develop essential communication and computer application skills and be introduced to culinary management techniques and gain practical experience through a field placement at a school-approved industry property.

Intakes and Availability

Program Highlights

• Success Stories
• Resources

Admission Requirements

• Ontario Secondary School Diploma (OSSD) or Mature Student Status
• Grade 12 English (C or U)

Are you missing admission requirements? We are here to help.

Durham College (DC) offers pre-admission assessment testing to mature domestic applicants to meet admission requirements in English and/or math. Domestic applicants that are 19 years of age or older as of the start date of their program, and who do not have the required program credit(s) i.e., Grade 12 English and/or Grade 12 math are eligible to take an admissions assessment test.

DC also offers Academic Upgrading. Courses are FREE and designed to help you meet the admissions requirements for this program. Available to individuals 18+, these courses are offered on-campus at DC. Boost your qualifications with:

• Grade 12 Math (MAP4C equivalent)
• Grade 12 English (ENG4C equivalent)
• Grade 11 Biology (SBI3C equivalent)
• Grade 12 Chemistry (SCH4C equivalent)

Tuition

• Year one domestic: $2,848 (CAD)
• Year one international: $15,434 (CAD)

Courses

Semester 1

• Communications for Business 1 (COMM 2204)
• Computers for Hospitality (COMP 1210)
• Culinary Theory I (CULI 1200)
• Culinary and Baking Techniques (CULI 1201)
• Food Safety and Sanitation (FOOD 1200)
• Field Placement Workshop - CSK (FWKW 2000)
• Introduction to Global Cuisine (GLOB 1202)
• Culinary Nutrition (NUTR 2200)
• Professional Development Strategies I (PDST 1200)

Semester 2

• Cuisine A La Carte (CUIS 2201)
• Culinary Theory II (CULI 2201)
• Food Service Operations (FOOP 2200)
• Field Placement - CSK (FWK 2201)
• General Education Elective (GNED 0000)
• Menu Planning (MENU 2200)
• Principles Of Kitchen Management (PKM 2200)

Career Options

• Assistant baker
• Banquet or catering cook
• Chef de partie
• Line cook
• Entrepreneur
• Pastry cook
• Food sales representative

Experiential Learning

Field Placement

Your learning experience will be complemented by a second-semester field placement opportunity in the culinary industry. Students work at restaurants, hotels, long-term care homes, banquet and golf course facilities and more, applying their skills from the classroom on the job.

On-campus activities

From student-focused special events, to employment in Bistro ’67, to special projects, there are countless opportunities for students to further their learning beyond the labs.

Program Transfer, Degree Completion and Additional Credentials

Graduates may be eligible to apply their academic credits towards further study through Durham College and partner Canadian and international colleges and universities. These include:

• BBA/MBA Strategic Management - Davenport University
• Bachelor of Business Administration (Management) - Davenport University
• Bachelor of Arts in International Hotel Management - Royal Roads
• Institute of Technology Tralee Bachelor of Arts in Culinary Arts
• Limerick Institute of Technology Bachelor of Arts in Culinary Arts

Tech Requirements

To help students have the best remote learning experience possible, Durham College’s IT Services department has identified technology recommendations for each program based on course needs and software requirements. While not required, students may want to consider these suggestions if they are purchasing a computer or laptop for the upcoming academic year.

• Processor: i3
• RAM: 4GB
• Storage: 256GB SSD
• Operating System: Microsoft Windows 10 Professional or Education x64 SP1
• Internet Browser: Internet Explorer 11 or Google Chrome (newest version) or Firefox (newest version)
• Network Adapter: 802.11ac 2.4/5 GHz wireless adapter
• Camera: Webcam/built-in camera
• Internet connection

Program Details

The Culinary Skills program is designed to prepare you for a career in a wide variety of food-service industry settings.

Areas of study include:

• Baking and pastry arts
• Classic and contemporary a la carte cuisine
• Global cuisine
• Computer applications
• Development of essential communication skills
• Flavours and cooking methods
• Food service principles
• Food and workplace safety
• Sanitation
• Understanding of ingredients

In addition, related business management studies and general education courses round out the program. You will learn through a combination of activity-based classroom instruction and practical application in our culinary, pastry and restaurant labs. Students in this program will benefit from working and learning in our Feast On ® certified, full-service restaurant – Bistro ‘67.

Upon successful completion of this program, you may qualify for advanced standing in Year 2 of Durham College’s Culinary Management program. The Culinary Skills program is offered at the Whitby campus, home of the college’s W. Galen Weston Centre for Food. This incredible learning centre provides access to a full-service Feast On ® certified teaching restaurant; a demonstration theatre; and state-of-the-art labs, classrooms and meeting spaces, all designed to offer you the best possible learning experience.

Program Learning Outcomes

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 work spaces 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 food service 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 food service industry.