Home Programs & Courses Full-Time Programs Culinary Skills – Chef Training

Culinary Skills – Chef Training (CHEF)
Culinary Management (CULM)

Available as a one or two-year program

Being a great chef takes more than a love of food. It means appreciating the soil and sunshine; how our food is grown; and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the life you dream of, start creating now in Loyalist’s on-campus gourmet restaurant.
  • Program Code


  • Credential
    • One-year Ontario College Certificate in Culinary Skills

    • Two-year Ontario College Diploma in Culinary Management

  • Start Date

    September entry

Find your career

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.

  • Culinary Management graduates are prepared to work as cooks and chefs; supervise a kitchen; manage a restaurant; or pursue related opportunities as a convention planner or bartender
  • Opening a restaurant is a high-risk venture. It takes more than a love of food. A diploma from Loyalist will prepare you to pursue your dream with solid skills in marketing, entrepreneurship and all aspects of managing a restaurant
  • 100% of 2013 Chef Training grads were working within six months of graduation (KPI Survey 2013, Forum Research Inc. for MTCU)
  • Diploma graduates complete the in-class requirements for apprenticeship training. Following on-the-job apprenticeship outcomes, graduates are qualified to write the exam for Interprovincial Red Seal Certification – an internationally recognized standard of quality

Our grads get great jobs

  • Cook, Chateau Whistler
  • Chef, Capers
  • Cook, L’Auberge de France
  • Chef, Lake on the Mountain
  • Cook, Forte Bistro

Is it for you?

Do you have what it takes? You can succeed in this field if you are:

  • Passionate about food
  • Willing to take creative risks
  • Skilled at time management
  • Excellent under pressure in a fast-paced environment

What employers say

“The Canadian National Chef’s Congress was hosted by Chef Michael Stadtländer at Eigensinn Farm. Only three colleges were invited and Loyalist students stood out for their work ethic and professionalism. For three days solid, Loyalist students played a major role in making one of Canada’s most important culinary events ever come together. I am extremely grateful and totally impressed by their hard work and dedication.” - Chef Jason McColl Sous-Chef, Blümen Garden Bistro

“I have concluded that my best employees come from Loyalist College. I find the students are eager to learn and open to new ideas, and they bring many new ideas to the table themselves.” - Chef Lisa Maritime Lobster Express

Experiential learning

Create and innovate under the guidance of distinguished chefs with a rich appreciation of farm-to-table cuisine.

  • Work in the kitchen and dining room of Loyalist’s on-campus, student-run gourmet restaurant, Club 213
  • Gain first-hand experience in all aspects of restaurant management – hosting and service, food preparation, pricing and menu design, developing a business plan, and marketing strategy
  • Students also operate the Loyalist Market, a retail outlet offering an amazing variety of fresh and frozen products designed and created by Culinary students
  • Second-year students return to the kitchen of Club 213 supervising their first-year peers, developing essential teamwork and leadership skills
  • Optional field trips provide invaluable experience in food and culture. Recent destinations include New York City, Paris and Switzerland

Outstanding faculty make the difference

  • Receive individual attention from licensed chefs and Red Seal pastry chefs
  • Faculty have a tremendous depth and breadth of experience, working in environments ranging from the Fairmont Chateau Whistler during the 2010 Vancouver Olympics, to Chateau Lake Louise, Toronto’s Royal York Hotel, the Milford Bistro and Harvest in Prince Edward County, and first-class dining establishments around the world
  • The program, which is continually refined with the input of industry professionals, was developed by Chef John Schneeberger, a renowned chef with 17 years of teaching experience and the host of the weekly TV cooking show Chef Class

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