Course Description

Program Description Being a top chef goes beyond loving food. It’s about appreciating the soil and sunshine, how food is grown and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the career of which you’ve been dreaming, start creating now in Loyalist’s on-campus gourmet restaurant, Resto 213. In the program, you will create and innovate under the guidance of distinguished chefs with a rich appreciation of farm-to-table cuisine. You will: Work in the kitchen and dining room of Resto 213, Loyalist’s on-campus student-run gourmet restaurant. Participate in The Art of Flavour dinners throughout the year, which provides exposure to different styles of cuisine and winemaking, as well as potential job connections. Earn first-hand experience in all aspects of culinary management — from hosting and service, food preparation, pricing and menu design, to developing marketing strategies. Prepare food for the Loyalist Market, a retail outlet offering an amazing variety of fresh and frozen products designed and created by Culinary students. Be provided invaluable experience in food and culture at the optional field trips. Recent destinations include New York City, Paris, Switzerland and Portugal. Receive individual attention from licensed chefs and Red Seal pastry chefs. Culinary Management graduates are prepared to work as cooks and apprentices in their choice of establishment around the world.

Intake