Full-time Programs
CHEF - Culinary Skills - Chef Training
CULM - Culinary Management
Program Entry
SEPTEMBER
Program Length
Culinary Skills – Chef Training: One-Year Ontario College Certificate
Culinary Management: Two-Year Ontario College Diploma
| Contact: | E-mail: |
|---|---|
| Coordinator: Chef John Schneeberger | jschneeb@loyalistc.on.ca |
On This Page
Highlights
- Learn hands-on in Club 213, Loyalist’s on-campus, student-run gourmet dining establishment.
- Operate the Loyalist Market, a retail outlet offering an amazing variety of fresh and frozen product designed and created by culinary students.
- Create and innovate under the guidance of distinguished chefs.
- Experience all aspects of restaurant management – hosting and service, food preparation, pricing and menu design.
- Complete the in-class requirements for Red Seal Apprenticeship at the completion of the two-year diploma program.
In The News
- A woman's place is in the trades
- Culinary Students Place Second in Taste Canada’s Cook the Books Competition
Related Links
- My Faculty – Watch the video
- Graduate Profile - Stephanie Clarke
- Visit Club 213
- A Glimpse of Loyalist Chef Training / Culinary Management (video)
- Testimonial - Emileigh Kozdas
- Testimonial - Amy Arthur
Career Opportunities
Culinary Management graduates are prepared to effectively work in the culinary industry as cooks/chefs and to supervise a kitchen, manage a restaurant, or pursue related opportunities as a convention planner or bartender.
The food service industry employs over a million Canadians. While job opportunities are abundant, opening a restaurant is a high-risk venture. It takes more than a love of food. A diploma from Loyalist will prepare you to take on the challenge and pursue your dream with solid skills in marketing, entrepreneurship and all aspects of managing a restaurant.
There’s no life like the life of a chef. You will work evenings, weekends and most holidays in a high-pressure environment, sweating over a hot stove – and love every minute of it.
Loyalist’s Culinary programs are recognized by the Canadian Forces. Chef Training students have the opportunity to participate in the Subsidized Education Program and Culinary Management students have the opportunity to receive advanced standing as a Cook (Apprentice). Contact your closest Canadian Forces recruitment office or visit FORCES.CA for details.
Program Description
Loyalist is a leader in chef training and culinary management. Students complete the in-class requirements for apprenticeship training in the two-year program. Following on-the-job completion of their apprenticeship outcomes, graduates are qualified to write the exam for Interprovincial Red Seal Certification – an internationally-recognized standard of quality.
Students in the programs run the on-campus gourmet restaurant Club 213, known for its great food and great prices. Students work in the kitchen and the dining room, gaining first-hand experience with both the food preparation and service sides of the business. Students also operate the Loyalist Market, a retail outlet that offers an amazing variety of fresh and frozen product. The Market teaches the business of effective food service operation.
Optional field trips provide invaluable experience in food and culture. New York City, Paris and Switzerland are recent destinations.
Culinary Skills – Chef Training graduates with a minimum average of 60% in all courses may choose to continue to a diploma in Culinary Management. Second year students return to the kitchen of Club 213 – as supervisors directing their first-year peers. Students develop essential teamwork and leadership skills. Graduates leave the program with first-hand experience in every aspect of restaurant management, and the ability to develop a business plan and marketing strategy.
Approximate Cost
Tuition/Ancillary Fees: $3,547 (two semesters)
Consumables Fee: $315
Books and Supplies: $500 – $600
Lab Fee: To be confirmed
Uniforms: $200
Chef’s Knives: $300 – $400
Optional Field Trips: $100 – $600
Admission Requirements
(a) Required academic preparation –
- OSSD/OSSGD or equivalent with courses at the general, advanced, (C), (U), (M) or (O) level, and
- Grade 12 English (C) level or equivalent
OR
Recommended academic preparation –
- Grade 12 mathematics
NOTE: Students with (E) workplace level courses will be considered on an individual basis.
(b) Advanced standing –
- OYAP Cook Level 1 graduates with an overall B average are eligible for direct entry to Semester Two.
- Individuals who have attained the Interprovincial Red Seal for Cooks will be granted full credit for Year One, and are eligible for direct entry to Year Two of the diploma program.
- Applicants with prior learning or significant related experience may be eligible for course exemptions through Prior Learning Assessment.
Loyalist / University Transfer
Turn your diploma into a degree. Credit transfer agreements are in place with the following institutions as of September 2012:
- Algoma University College
- Davenport University
- Griffith University
- Laurentian University
- University of Ontario Institute of Technology
Click here for details. Graduates may contact the university of their choice to make individual arrangements. Informal agreements are in place with other institutions and new transfer agreements are added annually. Loyalist graduates who have attained Interprovincial Red Seal Certification have attended further studies at New York’s prestigious Culinary Institute of America.
Curriculum
First Year - Semester One
HOSP 1017 Food Theory
Students are introduced to the key elements of maintaining a safe and healthy work environment with an emphasis on HACCP and Safe Food Handling.
HOSP 1018 Kitchen Management 1
The "Bottom Line" must be considered in all aspects of food service operations. This course provides the students with the tools to effectively control costs while maintaining a safe work-place and delivering value to their customers.
HOSP 1019 Techniques Of Baking
The art of baking is an essential part of the development of a chef. In this class students will practise a wide variety of baking techniques in a hands-on environment.
HOSP 1020 Culinary Techniques 1
This course lays the foundation for students pursuing a career in culinary management. In this hands-on lab students will be involved in the preparation and presentation of the fundamentals of cooking essentials.
HOSP 1021 Food and Bake Theory
Extensive knowledge is required to function efficiently in a food and beverage operation. This course provides a working knowledge of basic food theory and basic professional baking fundamentals in preparation for the practical application of culinary techniques.
HOSP 1040 Culinary Techniques / A la carte
TBA
First Year - Semester Two
HOSP 1006 Menu Planning
The writing of various menu types is practised. Teams design a menu from the dietetic, sales and cost points of view for our commercial dining room.
HOSP 1022 Kitchen Management 2
Kitchen Management 2 Presenting yourself in a professional manner is key to your success in the Hospitality Industry. This course builds clear and concise communication skills focusing on professional growth and development.
HOSP 1024 Food Theory 2
The importance of the nutritional value of foods and the need to plan for a well balanced menu to satisfy customer needs are key elements for success in today's food-service industry. This course serves an introduction to basic nutrition guidelines in restaurant operations.
HOSP 1025 Baking and Related Practical
Building on the skills acquired in basic baking, the student will continue to develop and refine abilities in a hands-on lab environment.
HOSP 1026 Culinary Techniques 2
Building on the skills acquired in basic culinary techniques, the student will continue to develop and refine abilities in a hands-on lab environment.
HOSP 1027 Cuisine a la Carte
The practical application of Culinary techniques in a fully operational dining room and a take-out style food-service enterprise.
Second Year - Semester Three
COUN 2008 Career Preparation
Students learn the most effective way to search for internship placement and full-time employment. Using expert advice from professionals, students are introduced to job search skills, résumés, application and interview techniques, portfolios, demo tapes and dress codes.
HOSP 1007 Wine and Beverage Appreciation
Students gain an appreciation of wines, spirits and beers.
HOSP 2001 Convention & Meeting Planning
An introduction to the challenging world of convention and meeting planning. Students will take a realistic look at the workloads and the glamour of this industry. Students will experience first-hand the time commitment required for the planning stages and delivery of an event.
HOSP 2017 Food & Beverage Practical 1
Students will supervise, prepare, serve and sell a variety of hot and cold appetizers, entrees and desserts in a fully operational 65 seat licensed dining room. Students will also be involved in all aspects of the operation of a prepared meal and dessert take-out enterprise.
SOMS 1020 Profit Management
This course focuses on the principles and procedures involved in an effective system of food, beverage and labor controls for the hospitality industry. This course provides the fundamental research skills needed to gather information, develop processes and procedures, assess and evaluate the information and apply results to maintain efficient food, beverage, and labor const controls. Topics include cost control procedures, food and beverage costing, labor cost analysis, pricing methods, internal controls, external influences, and inventory control methods.
Second Year - Semester Four
HOSP 2003 Principles of Supervision and Human Resources
Students are introduced to current concepts, practices and procedures of human resources management used in the hospitality industry.
HOSP 2005 Event Management
Students work in teams to complete a major project involving the researching, planning, organizing and delivery of a conference or special community event. Past events include wine shows, hospital and school fundraisers, Junior Iron Chef competitions, Job Fair and a golf exhibition. The teams also shadow other community events to expand their experiences. Prerequisite: HOSP 2001
HOSP 2018 Food Service Operation Design
In this course students experience the process of designing a "turn-key" Food and Beverage Operation. This course is the culmination of the skills acquired during the students previous experiences both in-class and in Industry.
HOSP 2019 Food and Beverage Practical 2
Students will manage, prepare, serve and sell a variety of hot and cold appetizers, entrees and desserts in a fully operational 65 seat licensed dining room. Students will also be involved in all aspects of the operation of a prepared meal and dessert take-out enterprise.
HOSP 2021 Advanced Gastronomy
Preparation and presentation of high quality, high end culinary items for a la carte , buffet and banquet kitchens such as poached whole salmon show pieces, Ornate patés, terrines and show platters as well as advanced pastry and chocolate work.
MRKT 2004 Marketing & Advertising
Students develop an understanding of advertising and promotion, and the roles these play in hospitality and tourism.
