Culinary Skills – Chef Training (CHEF) Culinary Management (CULM)
Available as a one or two-year program
- Program Code
One-year Ontario College Certificate in Culinary Skills
Two-year Ontario College Diploma in Culinary Management
- Start Date
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
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
- First Year - Semester One
- PROF2002 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.
- MATH2011 Culinary Math
- Course description not available
- CULN1000 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.
- CULN1001 Culinary Techniques a la Carte
- This course exposes students to experiential learning through the practical application of Culinary Techniques in a fully operational dining room and take-out style food service operation. Upon successful completion of this course the graduate will be prepared to accept an entry level position in a professional kitchen or continue their post-secondary studies in Culinary Management.
- FOOD1009 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.
- FOOD1007 Techniques of Baking
- The art of baking is an essential part of the development of a chef. In this class students practise a wide variety of baking techniques in a hands-on environment.
- First Year - Semester Two
- FOOD1013 Baking and Related Practical
Building on the skills acquired in basic baking, students will continue to develop and refine abilities in a hands-on lab environment.
Prerequisite: FOOD1007 or HOSP1019
- CULN1003 Cuisine a la Carte
Students learn the practical application of culinary techniques in a fully operational dining room and a take-out style food-service enterprise.
Prerequisite: CULN1001 or HOSP1040
- CULN1002 Culinary Techniques 2
Building on the skills acquired in basic culinary techniques, students will continue to develop and refine abilities in a hands-on lab environment.
Prerequisite: CULN1000 or HOSP1020
- FOOD1012 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 as an introduction to basic nutrition guidelines in restaurant operations.
Prerequisite: FOOD1009 or HOSP1021
- FOOD1011 Menu Planning
- Students practice the writing of various menu types. Teams design a menu from the dietetic, sales and cost points of view for our commercial dining room.
- GNED General Education Elective
- General Education Courses
- Second Year - Semester Three
- HOSP2001 Convention & Meeting Planning
- This course introduces students to the challenging world of convention and meeting planning. Students take a realistic look at the workloads and the glamour of this industry. Students experience first-hand the time commitment required for the planning stages and delivery of an event.
- FOOD2008 Food & Beverage Practical 1
Students 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.
Prerequisite: (FOOD1013 or HOSP1025), (CULN1002 or HOSP1026), (CULN1003 or HOSP1027)
- HOSP1018 Kitchen Management 1
- The "Bottom Line" must be considered in all aspects of food service operations. This course provides students with the tools to effectively control costs while maintaining a safe workplace and delivering value to their customers.
- MRKT2004 Marketing & Advertising
- Students develop an understanding of advertising and promotion, and the roles these play in hospitality and tourism.
- BUSI2013 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 cost controls. Topics include cost control procedures, food and beverage costing, labor cost analysis, pricing methods, internal controls, external influences, and inventory control methods.
- GNED General Education Elective
- General Education Courses
- Second Year - Semester Four
- FOOD2010 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.
Prerequisite: FOOD2008 or HOSP2017
- HOSP2005 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.
- FOOD2009 Food and Beverage Practical 2
Students 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 are also involved in all aspects of the operation of a prepared meal and dessert take-out enterprise.
Prerequisite: FOOD2008 or HOSP1017
- HRPG2000 Principles of Supervision & HR
- Students are introduced to current concepts, practices and procedures of human resources management used in the hospitality industry
- HOSP1007 Wine & Beverage Appreciation
- Students gain an appreciation of wines, spirits and beer. The learner will explore wine making, grape varieties, pairing wine and beer with food, as well as wine, spirit and beer production service and sales.
- GNED General Education Elective
- General Education Courses
Turn your diploma into a degree
Many universities across Canada and abroad will provide credit recognition for your diploma studies at Loyalist. The following is a list of agreements that are currently in place. There are many more options, and new agreements are added annually. Contact your university of choice to make individual arrangements.
- Algoma Unviersity – B.A.; B.B.A.; B.Sc.; Bach. Computer Science
- Brock University – various*
- Davenport University – Bachelor of Arts - Management or B.B.A./M.B.A. Strategic Management
- Holland College – Applied Degree in Culinary Operations
- Lakehead University – various*
- Laurentian University – various*
- Nipissing University – various*
- Seneca College – Bach. Interdisciplinary Studies
- University of Ontario Institute of Technology – B.A. Adult Education and Digital Technology
- University of Waterloo – various*
- Wilfrid Laurier University – various*
- York University – various*
* Various potential degree pathways. Please confirm details with the receiving institution.
Post-grad at Loyalist
Graduates of the two-year Culinary Management program can specialize with a post-graduate certificate in Enhanced Baking for Cooks, delivered in 14 weeks from May through August.
How much will it cost?
Approximate costs (2014-15)
- Domestic tuition/ancillary fees: $3,741 (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: $600 – $3,000
Bursaries and financial assistance
Loyalist has a number of scholarships, bursaries and academic awards available to students. Our Financial Services Office can help you explore your options, or assist you with a student loan.
Required academic preparation
- OSSD/OSSGD or equivalent with courses at the general, advanced, (C), (U) or (M) level, and
- Grade 12 English (C) level or equivalent
Recommended academic preparation
- Grade 12 Mathematics
- 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 advanced standing through Prior Learning Assessment and Recognition
Prior learning assessment and recognition
Applicants with work experiences or other types of non-credentialed learning may be eligible for credits at Loyalist. Graded credits (as opposed to exemptions) are granted. Click here for more information about our assessment and credit challenge process.
Experience with the Canadian Forces
Loyalist’s Culinary programs are recognized by the Canadian Forces:
- Chef Training students can participate in the Subsidized Education Program
- Culinary Management students have the opportunity to receive advanced standing as a Cook (Apprentice)
- Visit forces.ca for details
Click here for information about how to apply, international student fees and more.
Loyalist College to Host 14th Annual Junior Iron Chef Competition, Mar...
Loyalist College is pleased to invite members of the community to the 14th annual Junior Iron Chef Competition on Saturday, March 7. Spectators will watch a live feed of the student competitors in the... Read More
St. Peter Catholic Secondary School Wins Junior Iron Chef Competition
Belleville, March 1, 2014 – Loyalist College is pleased to announce that St. Peter Catholic Secondary School of Peterborough won the title of Junior Iron Chef at the 13th Annual Competition on March... Read More
Loyalist College to Host 13th Annual Junior Iron Chef Competition, Mar...
Loyalist College is pleased to invite members of the community to the annual Junior Iron Chef Competition on Saturday, March 1st. It will take place in the Dining Hall of the Kente Building. Organized... Read More
Loyalist College Culinary Team Places In Top Three At Canada Cooks the...
Belleville, Ontario, November 7, 2013 - Loyalist College is proud to announce that the Loyalist College culinary team placed third at the Annual Taste Canada Cooks the Books Competition at the Royal ... Read More
Club 213 Presents Junior Iron Chef Finalist Menu
On April 4, members of the St. Theresa Catholic Secondary School 2013 Junior Iron Chef finalist team worked with Loyalist Culinary Management students to prepare the menu they used in this year&rsquo... Read More
In the News
Loyalist students get 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 – at our on-campus gourmet restaurant, Club 213.