Culinary Skills

Centennial College’s Culinary Skills program is well-rounded and will take just one year to complete. This college certificate program will emphasize a culinary skills foundation while sourcing local Ontario food products and teaching the art of seasonal cooking.

From industry-leading chef faculty members, you’ll learn to prepare exquisite menus and dishes inspired by global food trends and flavours. These dedicated instructors will provide you with the hands-on training and learning experiences that will ensure you master culinary fundamentals, ingredients, food preparation and all of the other skills required to enter this exciting industry. This training will take place in culinary labs, including Centennial College’s cafe, restaurant and event centre. You’ll also come to understand that a career in the culinary field is fueled by passion and rewarded through skill development.

Upon successful program completion, you’ll obtain important industry certifications such as Smart Serve, Safe Food Handlers and CPR, which will increase your employability.

What You’ll Learn

• 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 work spaces 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.