CULINARY SKILLS
Sharpen your skills in classic and contemporary à la carte cuisine, baking and pastry arts, flavour and cooking methods, understanding ingredients, food service principles, and safety and sanitation, while also developing essential communication and computer application skills.
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PROGRAM DESCRIPTION
The Culinary Skills program is designed to prepare you for a career in a wide variety of food-service industry settings.
Areas of study include:
- Baking and pastry arts
- Classic and contemporary a la carte cuisine
- Computer applications
- Development of essential communication skills
- Flavours and cooking methods
- Food service principles
- Safety
- Sanitation
- Understanding of ingredients
In addition, related business management studies and general education courses round out the program. You will learn through a combination of activity-based classroom instruction and practical application in our culinary, pastry and restaurant labs. You will also gain practical experience through our student-run, open-to-the-public restaurant and a field placement at a school approved industry property.
Upon successful completion of this program, you may qualify for advanced standing in Year 2 of Durham College’s Culinary Management program. The Culinary Skills program is offered at the Whitby campus, home of the college’s new Centre for Food. This incredible new learning centre provides access to a full-service green certified teaching restaurant and lounge; a demonstration theatre; and state-of-the-art labs, classrooms and meeting spaces, all designed to offer you the best possible learning experience.
Students in this program will benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant operated by staff and students.
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ADMISSION REQUIREMENTS
- Ontario Secondary School Diploma or Mature Student Status
- Grade 12 English (C or U)
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FIELD TO FORK
The field-to-fork concept is based on the harvesting, storage, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers. Durham College has adopted this concept and applied it to a diverse range of programs that crossover traditional academic schools. To capitalize on classroom and lab equipment availability select courses may be offered at any of our locations including the Oshawa and Whitby campuses and the Centre for Food.
The curriculum, faculty expertise and state-of-the-art facilities and equipment required to implement this concept have been built into each program, providing students with unparalleled exposure to field to fork.
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CAREER OPTIONS
WHAT YOU COULD BE:
- Banquet/catering cook
- Entrepreneur
- Pastry chef
- Preparation or line cook
- Sous chef
WHERE YOU COULD WORK:
- Banquet hall
- Catering company
- Country club
- Golf course
- Hotel
- Resort
- Restaurant
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COURSE LIST & DESCRIPTIONS
SEMESTER 1
- Communications For Business I (COMM 2204)
- Computers For Hospitality (COMP 1210)
- Culinary Theory I (CULI 1200)
- Culinary & Baking Techniques (CULI 1201)
- Food Safety And Sanitation (FOOD 1200)
- Introduction To Global Cuisine (GLOB 1202)
- Culinary Nutrition (NUTR 2200)
- Professional Development Strategies I (PDST 1200)
SEMESTER 2
- Cuisine A La Carte (CUIS 2201)
- Culinary Theory II (CULI 2201)
- Food Service Operations (FOOP 2200)
- Field Placement-CSK (FWK 2201)
- Field Placement Workshop-CSK (FWKW 2000)
- Menu Planning (MENU 2200)
- Principles Of Kitchen Management (PKM 2200)
Courses and course descriptions are subject to change.
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PROGRAM COSTS
| YEAR ONE FEES | DOMESTIC | INTERNATIONAL |
|---|---|---|
| Tuition | $2,983 | $12,754 |
| Compulsory Ancillary |
$1,141 |
$1,541 |
| Program Incidental | $1,047 | $1,047 |
| Total Fees: | $5,170 | $15,341 |
Please note: fees are based on the 2016-2017 academic year and do not include textbooks. For more information please see Other fees to consider.
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FIELD PLACEMENT
Your learning experience will be complemented by an 80-hour field placement component in the second semester, which will be completed at a restaurant, catering company, golf course, hospital, hotel, nursing home, retirement home or other approved location.
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OPPORTUNITIES FOR DEGREE COMPLETION OR ADDITIONAL CREDENTIALS
Successful completion of the Culinary Skills certificate program will offer opportunities for further study in additional Durham College programs including Cook Apprentice, Culinary Management or Hospitality – Hotel and Restaurant Operations Management.
Please visit the Transfer Guide for more information.
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W. GARFIELD WESTON FOUNDATION AWARD
Students applying to this program may be eligible to apply for the W. Garfield Weston Foundation Award. Qualified recipients of the award will receive $5,000 per year, for up to two years, including $1,500 for tuition and $3,500 for other expenses such as travel, food, books, tools and supplies. For more information, please visit the award page.