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Culinary Skills
Culinary Management

Available as a one- or two-year program

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 learning now in Loyalist’s on-campus gourmet restaurant, Resto 213.

Visit the Resto 213 website

  • Credential
    • One-year Ontario College Certificate in Culinary Skills

    • Two-year Ontario College Diploma in Culinary Management

  • Start Date

    September entry

  • Location
    • Belleville campus

Find your career

There’s no life like the one of a chef and the opportunities are limitless.

  • Culinary Management graduates are prepared to work as cooks and apprentices in their choice of establishment around the world.
  • Following completion of on-the-job apprenticeship outcomes, graduates are qualified to write the exam for Interprovincial Red Seal Certification — an internationally recognized standard of quality.

Our grads get great jobs

  • Owner, The Pink Funnel Food Truck
  • Baker, Piccolina Mercato, Wellington
  • Sous Chef, Parson’s Brewery
  • Cook, Flame + Smith, Bloomfield
  • Executive Chef, The Local Public Social House, Belleville
  • Cook, Luso Bites, Picton
  • All positions, The Royal Hotel
  • Owner, Bloomfield Public House

Is it for you?

Do you have what it takes? You can succeed in this field if you are:

  • Passionate about food
  • Skilled at time management
  • Excellent under pressure in a fast-paced environment
  • Open to new challenges

What employers say

“The Canadian National Chef’s Congress was hosted by Chef Michael Stadtländer at Eigensinn Farm. Only three colleges were invited and Loyalist students stood out for their work ethic and professionalism. For three days solid, Loyalist students played a major role in making one of Canada’s most important culinary events ever come together. I am extremely grateful and totally impressed by their hard work and dedication.” - Chef Jason McColl Sous-Chef, Blümen Garden Bistro

Experiential learning

Create and innovate under the guidance of distinguished chefs with a rich appreciation of farm-to-table cuisine.

  • Work in the kitchen and dining room of Resto 213, Loyalist’s on-campus student-run gourmet restaurant.
  • Earn first-hand experience in all aspects of culinary management — from hosting and service, food preparation, pricing and menu design, to developing marketing strategies.
  • Students also prepare food for the Loyalist Market, a retail outlet offering an amazing variety of fresh and frozen products prepared by Culinary students.
  • Field trips to local farms, wineries and restaurants connect students to our local food and beverage businesses in meaningful ways.
  • Optional participation in international trips provide invaluable experience in food and culture. Recent destinations include Morocco, New York City, Paris, Switzerland and Portugal.
  • Receive individual attention from licensed chefs and Red Seal pastry chefs in small classes. 

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