Culinary Skills Culinary Management
Available as a one- or two-year program
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 one of a chef and the opportunities are limitless.
• Culinary Management graduates are prepared to work as cooks and apprentices in their choice of establishment around the world.
• Opening a restaurant is a high-risk venture. A diploma from Loyalist will prepare you to pursue your dreams with solid skills in culinary technique, marketing and leadership.
• Diploma graduates complete the in-class requirements for apprenticeship training.
• Following completion of 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
- Baker, Fairmont Chateau Lake Louise
- Cook, Blue Hill at Stone Barns, New York
- Sous Chef, Siwash Lake Wilderness Lake Resort, Whistler
- Cook Eigensinn Farm, Singhampton
- Cook, The Drake Devonshire Inn, Prince Edward County
- Sous Chef, Le Club Chasse et Pêche, Montréal
- Cook, Blumen Bistro, Picton
- Chef de Partie, Lough Erne Resort, Enniskillen, UK
- Cook, Raymond's, St. John's, Newfoundland and Labrador
- Cook, Rocky Mountain Resort, Banff, Alberta
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
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 Resto 213, Loyalist’s on-campus student-run gourmet restaurant.
- Students participate in The Art of Flavour dinners throughout the year, which provides exposure to different styles of cuisine and winemaking, as well as potential job connections.
- Earn first-hand experience in all aspects of culinary management — from hosting and service, food preparation, pricing and menu design, to developing marketing strategies.
- Students also prepare food for the Loyalist Market, a retail outlet offering an amazing variety of fresh and frozen products designed and created by Culinary students.
- Optional field trips provide invaluable experience in food and culture. Recent destinations include New York City, Paris, Switzerland and Portugal.
- Receive individual attention from licensed chefs and Red Seal pastry chefs.
Outstanding faculty make the difference
- Faculty have a tremendous depth and breadth of experience, working in environments ranging from the Chateau Lake Louise to the Royal York Hotel, Auberge du Pommier and Rosewater in Toronto.
- The faculty team works closely with its advisory committee and industry partners to ensure that the program is aligned with industry demands and trends. The curriculum is delivered in ways that meet the learner's diverse needs.
- First Year - Semester One
- PROF2002 Career Preparation
- Students learn the most effective way to navigate a competitive job market and achieve successful employment through an introduction to job search skills, résumés, interview techniques, communication skills, portfolios and dress codes. This course also introduces concepts of workplace wellness and strategies for how to build and maintain a professional network.
- MATH2011 Culinary Math
- Students gain an understanding of the basic mathematic skills required in culinary applications such as scaling recipes, calculating costs, inventory and measurement, as well as basic MS Excel Software spreadsheet use.
- 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 Theory 1
- 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 1
- 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
- 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: CULN 1000 or HOSP 1020
- CULN1003 Culinary Techniques a la Carte 2
Students learn the practical application of culinary techniques in a fully operational dining room and a take-out style food-service enterprise.
Prerequisite: CULN 1001 or HOSP 1040
- FOOD1012 Food Theory 2
Building on the skills gained in Basic Food & Bake Theory and Practical courses, this course further develops the students’ knowledge of principles and practices relating to the production and presentation of food.
Prerequisite: FOOD 1009 or HOSP 1021
- FOOD1011 Menu Planning
- Students practice planning, writing and costing for various types of menus from the sales, dietetic and cost points of view.
- FOOD1013 Techniques of Baking 2
Building on the skills acquired in basic baking, students will continue to develop and refine abilities in a hands-on lab environment.
Prerequisite: FOOD 1007 or HOSP 1019
- GNED General Education Elective
- General Education Courses
- Second Year - Semester Three
- HOSP2001 Catering and Event 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: ( FOOD 1013 or HOSP 1025 ) , ( CULN 1002 or HOSP 1026 ) , ( CULN 1003 or HOSP 1027 )
- 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.
- SUST2000 Sustainability in Food Service
- Today’s customer prioritizes wellness like never before; food service operations must respond with menus and options that maximize nutrition and offer ethically sourced, sustainable products while maintaining a strong “triple bottom line” that includes people, planet and profit.
- Second Year - Semester Four
- FOOD2010 Advanced Gastronomy
Preparation and presentation of high quality, high end culinary items for à la carte, buffet and banquet kitchens such as charcuterie (including sausage making, pates and terrines), hors d’oeurves and canapés, whole animal breakdown, alternative starches and more.
Prerequisite: FOOD 2008 or HOSP 2017
- ENTR2006 Food Service Entrepreneurship
- The appeal of owning a business and “being my own boss” has some serious appeal. However, opening a business is tough work, competition is stiff and effective planning is essential. In this course, students will build a plan for a food service business that will culminate in “Dragon’s Den” style pitches. *Note: students have the option to present privately to the instructor or publicly in front of the class.
- 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: ( FOOD 2008 or HOSP 1017 )
- 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.
*Courses subject to change.
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
- Algonquin College – B.A. in Hospitality & Tourism Management
- Brock University – various*
- Davenport University – B.A. Management or B.B.A./M.B.A. Strategic Management
- Holland College – Applied Degree in Culinary Operations
- Institute of Technology Tralee – Bachelor of Arts in Culinary Arts (Year 3)
- Lakehead University – various*
- Laurentian University – various*
- Limerick Institute of Technology – Bachelor of Arts in Business Studies with Travel and Tourism Management
- Nipissing University – various*
- Queen's University – various*
- Ryerson University – various*
- Seneca College – Bach. Interdisciplinary Studies
- Ontario Tech University – various*
- University of Waterloo – various*
- Wilfrid Laurier University – various*
- York University – various*
* Various potential degree pathways. Please confirm details with the receiving institution.
Explore opportunities to continue your studies in Ireland:
How much will it cost?
Approximate costs (2019 – 20)
- Domestic Tuition: $2,722.08
- Full-Time Ancillary Fees:* $1,301
- Total: $4,023.08
Additional costs, such as supplies, travel and parking, may be incurred during workplace visits, etc.
*Please visit the Tuition and Fees web page for a list of the many services, activities and items included within the ancillary fees, and the related policies.
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:
- Culinary Skills 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.
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In the News
Inside Ottawa Valley
2015 Culinary grad Dakk Sutthajaidee has all the ingredients to serve his new country
Read story here.
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, Resto 213.