College Certificate - Culinary Skills (H134)

Program Overview

The Culinary Skills program at George Brown College is a one-year certificate course designed to equip students with the essential skills needed to embark on a rewarding career as a chef or cook. This program emphasizes hands-on learning, allowing students to gain practical experience under the guidance of professional chefs. Students will explore a diverse range of ingredients and culinary techniques, fostering a deep appreciation for food culture and preparation. With a focus on both traditional and contemporary culinary practices, graduates will be well-prepared to meet the demands of the food service industry.

Program Structure

The Culinary Skills program is structured to be completed in one year, divided into two semesters. The program is offered on a full-time basis, with classes scheduled from Monday to Friday. Some classes may start as early as 7 a.m. and can run until 10 p.m., providing flexibility for students. Key features of the program include:

• Hands-on training in cooking labs guided by experienced culinary faculty.
• Exploration of various culinary movements, including local, sustainable, and international cuisines.
• Development of core cooking and baking skills, along with menu planning and food cost control.
• Opportunities to participate in a Bring Your Own Device (BYOD) initiative, requiring students to bring their own laptops for certain classes.

This comprehensive structure ensures that students not only learn the fundamentals of food preparation but also gain practical experience that is crucial for success in the culinary field.

Featured Experiences

The Culinary Skills program offers several unique experiences that enhance the learning journey:

• Hands-on cooking labs where students practice core culinary techniques.
• Exposure to various culinary styles and trends, including nutrition-focused and sustainable practices.
• Collaboration with professional chefs who provide mentorship and guidance throughout the program.
• Field trips and workshops that may be organized to deepen understanding of the culinary industry.
• Networking opportunities with industry professionals and alumni who have made significant contributions to the culinary world.

Career Options

Graduates of the Culinary Skills program can pursue a variety of exciting career paths in the culinary field. Here are some potential job options:

• Chef: Responsible for overseeing kitchen operations, menu creation, and food preparation in restaurants or catering services.
• Cook: Prepares and cooks food in various settings, including restaurants, hotels, and catering companies.
• Baker: Specializes in baking bread, pastries, and desserts, often working in bakeries or restaurants.
• Catering Manager: Plans and coordinates catering events, managing food preparation and service for various occasions.
• Food Service Supervisor: Oversees daily operations in food service establishments, ensuring quality and efficiency in food preparation and service.

With the culinary skills acquired through this program, graduates are well-equipped to thrive in the dynamic and diverse food service industry, both in Canada and internationally.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.