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Culinary Skills (CULS)
Culinary Management (CULM)

Available as a one or two-year program

Being a top chef goes beyond loving food. It’s about appreciating the soil and sunshine, how food is grown and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the career of which you’ve been dreaming, start creating now in Loyalist’s on-campus gourmet restaurant, Resto 213.

Visit the Resto 213 website

  • Program Code

    CULS/CULM

  • Credential

    • One-year Ontario College Certificate in Culinary Skills

    • Two-year Ontario College Diploma in Culinary Management

  • Start Date

    September entry

Note: This name of this program recently changed

Culinary Skills - formerly Culinary Skills – Chef Training

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

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 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.

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