Certificate in Culinary Skills

George Brown College - St. James Campus

Canada,Ontario

 1 Shortlist

12 Months

Duration

CAD 21,770/year

Tuition Fee

CAD 110 FREE

Application Fee

May 2025

Apply Date

Canada, Ontario

Type: College

Location Type: Urban

Founded: 1967

Total Students: 32,117 +

Int. Students: 4,900 +

Campus Detail

Main Campus Address

200 King St E, Toronto, ON M5A 3W8, Canada

Certificate in Culinary Skills

Program Overview

Learn the fundamentals of food preparation and develop your skills in our cooking labs, guided and supported by culinary faculty with the one-year Culinary Skills (H134) certificate program. Explore emerging and established culinary movements such as local, sustainable, nutrition-focused, and international cuisines. This program will broaden your knowledge and give you the chef training you need to succeed in today’s food service industry.

Here are some of the skills you'll be able to show off after completing the Culinary Skills program:

  • core cooking and baking skills
  • appreciation for nutrition
  • menu planning and food, beverage and labour cost control
  • solid knife skills and cooking techniques gained through practice and repetition

Program Learning Outcomes
The graduate has reliably demonstrated the ability to:

  • Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  • Apply basic food and bake science to food preparation to create the desired end product.
  • Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
  • Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces and the responsible, efficient use of resources.
  • Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies and intolerances, as required.
  • Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
  • Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice, and operations within the food service industry.
  • Use technology, including contemporary kitchen equipment, for food production and promotion.
  • Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food service operation by applying self-management and interpersonal skills.
  • Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.

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