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Culinary Skills

Available at: Kingston


The exciting and growing world of culinary arts offers talented and committed individuals a wide spectrum of opportunity. In Canada, or internationally, skilled chefs are in high demand. Whether in a leading edge restaurant, hotel or product development kitchen, a rewarding career awaits the prepared and qualified. This certificate level program will provide graduates with the skills and training needed to achieve solid entry level positions in the professional culinary industry.

Students enrolled in this Certificate Program will launch their career as a Cook at the Level 1 apprenticeship. They will learn the entry level aspects of food production through demonstrations by culinary professionals, followed by hands-on practice.

Additional areas of study include basic nutrition, kitchen management and fundamental food and labour controls. The student acquires a solid foundation in the culinary skills essential to success in today’s professional food service industry. 



Career Opportunities

This program is suited to those who wish to enter the institutional food service sector as a basic cook. Areas of employment would include nursing and retirement homes (additional certification required), hospitals, summer camps, day cares, cafeteria food services and chain establishments. This program includes the complete in-school portion of the basic apprentice cook certification.

Essence Dining Room

Essence Dining Room

First- and second-year students embrace real-life learning by running Essence, an on-campus restaurant, for three semesters. Enjoy great foods from around the world at fantastic prices at Essence Dining Room, operated by students on the Kingston campus. Enjoy three-course lunches or five-course dinners. Open to students, staff and the general public. This culinary teaching environment benefits our students immensely by giving them hands-on experience. Click here to learn more about Essence.

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Program Name

Culinary Skills

Program Code



Ontario College Certificate

Start Dates


Program Duration

1 Year

Location (Campus)


Canadian Fees

2017-18 Tuition fee is $2,935.68. Compulsory fees are $1,767.15. All fees are subject to change for 2018-19.

International Fees

2017-18 International tuition fee is $13,800.00. Compulsory fees are $2,441.15. All fees are subject to change for 2018-19.

Additional Costs

Knife kit: $500.00 - $550.00
Uniform package: $150.00 - $175.00
Textbooks: $150.00 - $200.00

Scholarships and Bursaries

St. Lawrence College offers an extensive Student Scholarship and Bursary Program.  Scholarships and bursaries for this purpose are sponsored by external organizations and private individuals.  These awards recognize our academic excellence, community involvement, contribution to the quality of College life, outstanding achievement and professional potential.  For more details visit "Paying for College".

Program Outline 2018-19

Semester 1
CHEF 102 Sanitation, Safety & Equipment
CHEF 103 Nutrition
CHEF 104 Culinary Foundations
CHEF 105 Food Theory I
CHEF 106 Baking I
COMP 24 Computer Apps/ Culinary Trades
MATH 13 Mathematics for Food Services

Semester 2
CHEF 202 Kitchen Management 1
CHEF 201 Menu Planning
CHEF 203 Food Theory II
CHEF 204 Culinary Techniques II Preparation & Production
COMM 14 Career Planning for Culinary Trades
CHEF 205 Restaurant Service

Admission Requirements

Ontario Secondary School Diploma (OSSD) or equivalent including the following prerequisites:  

  • Grade 12 English at the C, U or E level
  • Grade 11 Math

For OSSD equivalency options, see Admission Requirements.


Health Requirements

Articulation & Credit Transfer Opportunities

Formal and informal pathways offer SLC graduates the chance to continue their studies with post-secondary institutions across Canada and around the world. Those that follow are specific to this program:

    For details on Credit Transfer within Ontario please visit:


    The Chef professors cared so much about our personal success. They were down to earth, humorous and personal with everyone of their students. They really knew their craft. I have never seen teachers like that. When we first started out we hardly knew how to hold a knife. Now I can prepare an entire feast using any tools or pieces of equipment available to me. Sometimes I look back on what I didn't know and see where I am now. It is unbelievable.

    Sarah Windsor

    Program Contact

    Chef Richard Hendy

    Chef Leslie Leacy

    Admissions Information

    Connect with a College Career Advisor:

    International Students Contact:

    Additional Information


    Programs at St. Lawrence College are delivered using a variety of instruction modes. Courses may be offered in the classroom or lab, entirely online, or in a hybrid mode which combines classroom sessions with online learning activities. Program delivery can be run weekdays, weekends or evenings. Upon registration, each full-time student is provided a St. Lawrence College email account which is used to communicate important information about program or course events.   

    Please be aware that the program standards for the Culinary Skills - Chef Training program (K1004) and the Culinary Management program (K1003) at St Lawrence College in Kingston have been revised by the Ministry of Advanced Education and Skills Development. These changes will take effect and be implemented for both programs in September, 2017.

    Essence Restaurant

    Enjoy great foods from around the world at fantastic prices at Essence dining room, operated by students on the Kingston campus. Enjoy three course lunches or five course dinners.

    Open to students, staff and the general public.

    This culinary teaching environment benefits our students immensely by giving them a real life experience at ESSENCE restaurant.

    Advanced Standing

    High school students who have successfully completed a multi-credit (2 to 3 credits), grade 12 Hospitality program that includes any combination of the following credits, TFC/TFJ or TFR4E/C with a minimum overall average of 70% are eligible to receive advanced standing in St. Lawrence College Safety and Sanitation, CHEF 102. Once you have been accepted into your college program, contact your program coordinator for details.

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