Career Goals & Objectives
Prospective culinary students are encouraged to explore all facets of their culinary education by contacting website registration clerks, program entry administrators and or former students in obtaining a detailed perspective of program delivery criterion, student success rates and real costs associated with your career goals.
Ultimately, your goals and successful career outcomes are determined by balancing program delivery and personal attitude toward learning and life skills development – use them wisely.
Since 1973 Camosun College offers one of the best and most successful Red Seal designated Professional Cook training program in Canada. In addition to technical instruction delivered by award winning Chefs in state of the art lab-kitchens, cook apprentices get daily hands-on practical experience in the kitchens of the campus cafeteria where they serve breakfast, lunch, dinner, beverages and snacks to the campus community. The programs also cater to special functions including sit-down and buffet luncheons and dinners. Senior students gain a broader “real-world” practical experience in the fully license ClassRoom Restaurant, open to the public for evening dining.
The Culinary Arts technical training program is designed for the apprentice currently working as a cook or chef in the food service and hospitality industries. Training at VCC is designed to meet the needs of both the apprentice and industry by providing a complete and up-to-date training experience. Upon completion, apprentices return to industry with an increased, comprehensive skill set.
The program has been an integral part of the campus and local community for more than three decades. The program’s professional ideals are deeply rooted in a commitment to teach classic cooking fundamentals while incorporating current industry trends. The Culinary Arts Cafeteria showcase the efforts of students.
Vancouver Island University’s world-recognized 12-month Culinary Arts and apprentice training programs teach students all aspects of professional cooking. Internationally award-winning Chefs and students work side-by-side from the state-of-the-art food lab to the fast-paced preparation of meals each day for the two cafeterias and a fine-dining restaurant that is open to the public. Graduates are in high demand, and many have launched exciting careers at five-star hotels, fine dining restaurants, private clubs, industrial camp kitchens and other food catering outlets across Canada.
Northern Alberta Institute of Technology: NAIT School of Hospitality offers Culinary Arts Diploma, Hospitality Supervision Certificate, Baking Certificate and Retail Meat cutting Certificate programs. These courses are designed to meet the needs of students who wish to pursue a career in the food services industry. The basic philosophy of these programs is to expose the student to the many aspects of the industry; and successfully prepare him/her to enter hospitality professions.
The Hospitality Management program has a worldwide reputation of offering relevant skill-oriented education to assist our students with finding a career they love in the dynamic global industry of hospitality.
Portage College is a public board-governed college operating under the Alberta Post-secondary Learning Act. The College has been serving the region for over 40 years and is proud to be the first choice for learners in northeast Alberta. Portage boasts eight campus locations, which are strategically located throughout the region.
You will find that we are a college that combines quality with innovation; in fact, Portage College is considered a leader when it comes to providing students with a flexible first class educational experience.
The Cook Apprentice Program at Red Deer College is designed to develop culinary skills and provide an introduction to managerial training while covering all aspects of food preparation, presentation and service.
Red Deer College is pleased to offer Cook Apprenticeship training in the W.A.T.S. format. (Weekly Apprenticeship Training System)
- Students attend Technical Training one day per week for 40 weeks, September through mid-June. This format allows students to maintain employment and gain industry experience while completing their formal training. (3 year program)
- Students graduate with a Journeyperson and Interprovincial Red Seal.
Classes follow the curriculum designed by Alberta Apprenticeship & Industry Training (AIT) and include various components including kitchen labs, lectures and on-line materials.
For more information visit http://rdc.ab.ca/programs/cook-apprenticeship
A passion for culinary arts is only the first ingredient in an exciting professional cooking career. The recipe for success blends science with service, mixes creativity with artistry, and yields the skills for both personal and industry excellence.
The Saskatchewan Institute of Applied Science and Technology (SIAST) is well-known for its hands-on style of learning. Its highly trained, experienced chefs provide a comprehensive curriculum that teaches the art of creating high-quality meals for today’s savvy customers with plenty of opportunities to put what you’ve learned into practice. For more information, please call 1-866-goSIAST(467-4278).
Culinary Arts develops introductory, advanced, and specialty culinary skills to prepare you to meet the challenges of an increasingly sophisticated and demanding hospitality industry. The program also offers courses in communications, computer applications, and introductory supervisory skills.
Located in Ottawa, the Algonquin College School of Hospitality and Tourism is one of the largest of its kind in Canada, and boasts a highly diversified menu of program offerings. Our world-recognized Culinary/Baking and Pastry Arts programs feature seven state-of-the-art kitchen/baking labs, plus the popular Restaurant International, a real-life teaching restaurant offering menus and food created by culinary students. Our respected faculty use industry knowledge and experience to provide you with the skills you’ll need to excel in this high-demand industry.
Ideally located in the culturally rich, urban centre of London, Ontario, Fanshawe’s School of Tourism & Hospitality prepares students from around the world to succeed anywhere in the world. Through an unparalleled commitment to experiential learning, our culinary students graduate with extensive real world experience, making them in high demand by employers or ready to pursue their own entrepreneurial success. From food enthusiast part-time courses to certificate, diploma, post-graduate and apprenticeship programs, Fanshawe offers a diverse, relevant and comprehensive suite of culinary arts programming.
George Brown College Chef School is located in the heart of the culinary and hospitality industry in downtown Toronto-linked to industry experts like Mark McEwan, Rob Gentile, Roger Mooking and Lynn Crawford, to name just a few. Employers come from across the globe to recruit our grads.
Thanks to industry collaboration students can pursue the most current and relevant high impact learning experiences available including culinary, nutrition, pastry, programs with international placements, and Canada’s first 4 year Honours Culinary Management Degree.
Launch your career as a chef! Learn the latest food and restaurant trends and develop skills in all aspects of food preparation and presentation. The day-to-day operation of a food and beverage establishment are made realities through the use of the Georgian Dining Room for your training.
100 percent placement rate for its grads. Work in real restaurant kitchens, taught by top-notch working pros who are at the forefront of the latest trends. Work with visiting celebrity chefs from across. Canada and around the world 535 more hours of in-school training than you’ll find anywhere else in Canada . Small class size – 12:1 ratio of student to cookery teacher in practical classes.
If utensils and mixing bowls are your preferred tools, our one-year Cook program will feel like home. As a professional cook you will be a vital part of any commercial food preparation operation. Many restaurants, caterers and resorts are looking for people with skills honed and proven through an academic program of study, where students are trained by professionals with industry experience.
Prince Edward Island
The Culinary Institute of Canada is regarded by many to be the premiere culinary school in Canada. Students gain hand-on experience as well as the theory they need to launch a successful career in the culinary and hospitality industry. Programs include Culinary Arts, Pastry Arts, and International Hospitality Management.
Note to Culinary Program Administrators
Culinary institutions and colleges who employ and or contract the services of CCF members as instructors or academic chairs are encouraged to present their institution and culinary programs in a format as presented below. There is no charge for this service. Please outline your request by contacting the National Administrator through this link.