Are you an aspiring cook just beginning to explore the possibilities, interested in learning more about the business aspect of food service, or looking for a career change? Start at SLC to explore the diverse opportunities available in the culinary industry.
St. Lawrence College Culinary Programs offer method-based, hands-on, experiential, work-integrated learning.
Our programs are quality-based with approachable Chef instructors with diverse background experience in a collaborative real-world learning environment.
Build the foundation to succeed, gain, and advance your skills and acquire the confidence to work in an exciting, fast-changing professional culinary world.
A combination of both theoretical and applied practical courses in our curriculum are designed to expose students to all aspects of cuisines. Small class sizes facilitate the student’s personal development into a skilled and thoughtful cook.
The SLC Culinary Faculty are proud of our alumni success stories, and we continue to build and improve our programs to foster ready to succeed culinary graduates.
All culinary programs offer the flexibility to decide if a Culinary Skills Certificate (one-year program) or a Culinary Management Diploma (two-year program) is the right fit.
All culinary program's first and second semester courses are the same, offering a seamless transition when deciding to transfer between a one-year and two-year culinary credential/program.
Take a tour of our training and production kitchens in our 360° videos and meet our Chef Instructors.
Students who attend the Culinary Programs at St. Lawrence College will be taught by talented and dedicated Chefs who have worked worldwide and have been employed by many 4* & 5* hotels, Michelin star restaurants, large catering companies and taught at various educational institutes within Canada. Small class sizes at St. Lawrence College ensure culinary students get the individual attention they so rightly deserve.
Essence Dining Room
First and second-year students embrace real-life learning by running the on-campus restaurant Essence Dining Room. First-year students create three-course lunches for college personnel and the general public in their second semester. The second-year culinary students create high-quality lunches and dinners in semesters three and four. Essence Dining Room motivates students learning and empowers confidence in a safe instructional environment. This “real-life, hands-on” kitchen environment depicts how life will be like once a graduate leaves St. Lawrence College and gains full-time employment within the culinary industry.
Culinary Skills Certificate Program = Level One Cook Apprenticeship Designation
Culinary Management Diploma Program = Level Two Cook Apprenticeship Designation
When culinary students have graduated from the program, they will have completed all of the theoretical requirements for the Cook Apprenticeship program in Ontario. The next step is to obtain as much experience as you can within the culinary industry by working in various culinary sectors. During this time, you can work towards obtaining the provincial designation of “Cook” by completing the practical portion of the Cook Apprenticeship program with your employer and challenge the red seal examination through the Ministry of Labour, Training and Skills Development.
Barbados Exchange Program
A number of spaces will be available each year for students to complete the second year of their studies as exchange students at Barbados Community College on the Island of Barbados. Students will pay St. Lawrence College tuition and receive full credit for their studies in both institutions, earning a Culinary Management Diploma from St. Lawrence College and an Associate Degree in Applied Science – Culinary Arts from Barbados Community College.
Graduates will be eligible to continue their studies in Ireland, earning a Bachelor's Degree in Culinary Arts. Three years, three countries, three credentials: an incredible start to your culinary career.
Are you in the Canadian Armed Forces?
Students enrolled in the CAF may have their education subsidized, or you may be eligible for advanced standing for the training you have completed. For more information on the Non-Commissioned-Member Subsidized Education Plan (NCM-SEP), students can visit the Canadian Armed Forces website or contact the local recruiting center near them. Students enrolled in recognized programs who qualify and graduate could be granted advanced standing when joining the CAF. This could lead to accelerated promotion as a portion of their training would be completed.
This course provides the student with basic knowledge of nutritional principles and how these are applied to all aspects of food production, healthy eating, and how food is utilized by the body. Students learn about the Canadian Food Guide and various dietary guidelines that are used when developing recipes, menus, portion sizes, and promoting healthy eating choices.
In this practical lab course, students develop foundational culinary techniques in a production kitchen. Students demonstrate the ability to plan, prepare, and present menu items. Students learn to follow technical instructions, develop knife skills, and practice classical cooking methods and techniques in food preparation.
This course introduces students to the theories, science, and foods involved in the fundamentals of classical French cuisine and culinary techniques as they pertain to the professional modern food service industry. Students learn cooking methods and the wide range of ingredients used in the operation of a professional kitchen and the foundational principles of bakeshop production.
This course provides students with an introduction to the theory, science, and application of fundamentals techniques in the professional bakeshop. Students apply the knowledge of how various ingredients interact and develop the skills required to prepare yeast products, quick bread, pies, pastries, cookies, custards, and sweet/savory fillings.
This course is designed to help students apply a wide variety of techniques required to solve problems and make decisions in the culinary industry. Students apply knowledge of weights and measures, fractions, decimals, and percentages and use specialized costing techniques to make profitable decisions. Students learn about yield analysis, food cost percentages, and inventory management mechanisms.
This course provides an overview of the operational guidelines for a professional food service operation in a variety of subsections of the industry. It also assists students to explore the possible career paths within the various styles of operations in the industry. The course emphasizes the need for teamwork, communication strategies, and the physical/mental/organizational demands of the professional kitchen. Students acquire the skills required to provide a safe, healthy, and well-maintained kitchen environment using the principles of the Hazard Analysis of Critical Control Point System (HACCP).
In this course, students develop and create menus for a variety of food services operations and explore the critical importance of the menu in the food services industry. Students research customer needs and price points and use marketing information, and trend analysis to develop menus. The course examines the importance of the concept of the menu as a marketing mechanism, a cost control tool, and a critical communication device.
This course builds upon the theories and science involved in the fundamentals of classical and modern food cookery as it pertains to the professional kitchen. Students demonstrate a working knowledge of food theory and how it is applied in culinary labs. The science of sauces and sauce making, both classical and modern, comprehensive meat, poultry, seafood fabrication, and vegetable theory are the focus of this course.
This course focuses on the development of skills and professional confidence in the preparation and delivery of menu courses served to the public. Students apply foundational and intermediate preparation methods including the selection and use of appropriate cooking/baking techniques, ingredients, mise en place, and garnishes. Working in a modern brigade system, students develop practical team and interpersonal skills. Students perform a wide range of cooking techniques in the operation of lunch service in the college dining room.
This course provides students with an introduction to food and beverage service in our student-operated restaurant, Essence. This course will focus on dining room preparation, service skills, and customer relations. Students will learn skills through hands-on experience and develop competency and proficiency in a professional food service environment.
This course is designed to assist the students in understanding the current issues facing the local and global food supply. Subject areas of study include food security, market forces, futures indexes, global warming, sustainable farming practices, and other supply chain issues. Students learn how these issues are faced by the industry in affecting pricing, market forces, customer knowledge, and local food sustainability.
In this course, students are introduced to environmental sustainability, cost control techniques, and legal aspects of food operations. Students become familiar with managing human resources, materials, and supplies and with the applicable laws/regulations that cover the industry sector such as the Canadian Food Inspection Agency (CFIA), Health Boards, and the Liquor Control Board of Ontario (LCBO) and the Alcohol and Gaming Commission of Ontario (AGCO).
In this course, students develop communication skills focusing on the interpersonal skills required in the workplace and the career search and resume writing skills necessary for securing and advancing in the culinary industry. Students engage in personal development activities such as mock interviews and simulation team meetings. Students explore the use of social media and technology skills for marketing communication.
This course continues to build upon the theories, science, and ingredients involved in the fundamentals of classical cookery as it pertains to the modern professional kitchen. Students demonstrate a working knowledge of specified advanced food science topics and their practical application in the food service industry.
In this course, students continue to develop culinary knowledge and practical experience gained in the first year labs. This includes demonstrating intermediate preparation and presentation skills such as in-depth charcuterie work and international cuisine. Using a team-based approach, students provide a variety of traditional lunch and dinner menu items for the public in the student-operated dining room, Essence.
In this course students expand their culinary techniques to prepare and present a variety of vegetarian-based regional and international cuisines. Students practice methods of fermentation and preservation of vegetarian food products. Students explore vegetarian-based cuisines from around the world.
Students develop practical skills in advanced baking following bakeshop formulas and technical instructions. Students apply key techniques in patisserie to create more complex classical and modern desserts such as authentic Black Forest cake, wedding cake, laminated dough, pâté à bombe, and various meringues and soufflés.
In this course, students apply a wide range of advanced culinary preparation and production techniques encompassing international cuisines, specialized ingredients, and practical dining room service. Students focus on such topics as advanced sauce making, lobster breakdown, fabrication, offal, and sushi techniques. Team, leadership, and organizational skills are also further developed and demonstrated in the student-operated restaurant.
This course explores various global food cultures and their effect on food service styles, traditions, and cuisines. Students become familiar with the demands of today’s food consumer and their impact on menu strategies and diverse nutritional and ethnic food choices. These considerations are applied to marketing strategies and opportunities for business development within the culinary trade.
This course addresses key kitchen management concepts in a variety of commercial, non-commercial, and institutional settings. It focuses on catering and banquet management practices for back and front of house operations. Topics include industry-standard ordering and receiving practices, advanced inventory control systems, cost reconciliations, and data entry for menu and spreadsheet applications. In addition, students study marketing strategies and business management principles that promote successful operations. Students have the opportunity to learn how a catering operation is created including menu planning, banquet event orders, and contracts.
Ontario Secondary Diploma (OSSD) or equivalent with the majority of Grade 11 and 12 course at the C, U, or M level including the following prerequisites:
- Grade 12 English at the C or U level
- Grade 11 Math at the C, U or M level
For OSSD equivalency options, see Admission Requirements.
If you are missing prerequisite courses, enroll in the Career/College Prep program, free for Ontario residents who are 19 years or older.
Our Kingston campus has seen significant renovation over the past few years, including a brand new Student Life and Innovation Centre that houses a new gymnasium, fitness centre, pub, and more.
- Prep cook
- Line cook/commis chef
- Pastry cook
- Breakfast cook
- Personal chef
- Food writer/critic
- Food photographer
- Kitchen, restaurant, or recipe designer
- Food truck owner
- Catering companies
- Conference centres
- Retirement living
- Cruise ships
- Airline catering
Our graduates have found jobs at the following local establishments in Kingston:
- Bread and Butter Bakery and Toast and Jam Restaurant
- Aqua Terra Restaurant
- Pan Chancho Bakery and Chez Piggy Restaurant
- Black Dog Catering Company
- Woodenheads Restaurant
- Casa Domenico Restaurant
- Olivea Restaurant
- Tango Neuvo Restaurant
- The Rustic Spud Restaurant
- Bella Bistro
- The Keg Restaurant
- Milestones Restaurant
- Bustini’s Catering Company
Graduates have also gone on to find employment in establishments across Canada and around the world, including:
- Atelier Restaurant, Ottawa
- Fairmont Hotels, Bermuda
- Canadian Rocky Mountain Resorts, Banff, Alberta
Culinary Equipment List 2021-2022
- A personal electronic device (laptop) for accessing and submitting program coursework from off-campus.
- One pair of non-slip shoes (work boots, running shows / black, white or brown)
- Canada Cutlery Knife Package (SLC Bookstore): $727.99 + tax
- Culinary Uniform Package (includes 2 white chef coats, 2 baggy chef pants, 2 pillbox hats, 4 white BIB aprons: $149.95 + tax. Store: Phase 2 Clothing Store, Princess Street, Kingston Please contact Marc Gour @ (613) 539 9886. Online ordering is available under chef/restaurant wear tab at: https://phase2kingston.com/.
- Professional Cooking for Canadian Chef's: Hard copybook and e-textbook combination: $198.50+ tax
- Professional Cookery e-textbook only: bookstore
Culinary Book List 2021-2022
Mandatory / Choose Either Option
Professional Cooking for Canadian Chefs' 9th Edition
Professional Cooking for Canadian Chef’s 9th Edition
The Chef's Companion
Professional Cooking for Canadian Chefs' 9th Edition Study Guide
E-Book ISBN 9781119506331
- Canada Cutlery Knife Kit: $727.99 (Search Culinary Kit at www.stlkingstonshop.ca)
- Student Locker (Sept - April): $45 one semester or $60 two semesters ($10 deposit will be refunded when the padlock is returned to the SA at the end of the semester). All culinary students are required to rent a locker to store their belongings and personal effects. Lockers are rented from the St. Lawrence College Student Association (SA)
- Food Safe Handlers Course (Mandatory): You will need to pass the online Food Safe Handler’s Course to take the Chef 204 Culinary Techniques 2 course in the Winter semester. In the first few weeks of college, you will be sent a link to your college e-mail and have to complete the course by a specific date. If you do not complete the course by the specific date you will have to take the course at your own expense ($50+) and not be able to attend any practical labs in the Winter semester. If you have a valid food-safe handler’s certificate, please provide a photocopy of the certificate to Chef Ryan Brown to be exempt from the mandatory training session.
Chef Richard Hendy
613.544.5400 ext. 1395
Chef Leslie Leacy
613.544.5400, ext. 1027
Contact a member of our recruitment team
1.800.463.0752 and ask for Recruiting
International Students Contact
+1 613.544.5400 ext. 5514