Course Description

Program Description From the business side of hospitality, to à la carte cuisine, Humber’s Culinary Skills certificate program prepares you for a career as a professional chef. Gain theoretical and practical skills while learning in cutting-edge labs and real-world settings with the latest kitchen technology and equipment. Many graduates of this one-year program continue on for another year and complete the Culinary Management diploma program or enter our Cook Apprenticeship program. Students also have the opportunity to experience preparing meals on the Humber Food Truck, Humber’s classroom on wheels. The curriculum for this program is similar to the first year of the Culinary Management program. This allows students to transition into the Culinary Management program after the first semester or at the end of the second semester with bridging courses. Alternatively, students are able to move into the Cook Apprenticeship program providing they have an eligible employer. A fast-track program is implemented for the January start. The first semester (January to April) is immediately followed by the second semester (May to August). Qualified students will complete a seven-week work placement following Semester 2 (40 hours/week). This unpaid work experience takes place in the kitchens of leading hotels or restaurants in the Greater Toronto Area. Launch your career as a chef in the $60 billion Canadian foodservice industry with our intense and dynamic program. Train with world-class faculty, including multiple award-winning chefs, and follow in the footsteps of the many provincial and national competition award-winners and Olympians this program has produced. Note: If a student applies for conditional acceptance but later decides to take their IELTS/TOEFL, they will need to reapply and submit a new application.

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