Culinary Skills Culinary Management
Available as a one- or two-year program
One-year Ontario College Certificate in Culinary Skills
Two-year Ontario College Diploma in Culinary Management
- Start Date
September and January entry
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
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.
NEW Culinary Skills/Management – Vegetarian (starting Fall 2023)
People are increasingly cutting back on the consumption of animal products for ethical, environmental, health and financial reasons. As the vegetarian diet gains popularity, chefs are challenged with creating new and exciting plant-based culinary creations and altering traditional dishes to be meatless. In this unique vegetarian program stream, experience the traditional Culinary Skills/Management curriculum with a focus on preparing lacto-ovo dishes. Working alongside students who are cooking meat will ensure that you graduate with knowledge of how to prepare a wide range of dishes.
Please note: Students in the vegetarian stream will cover the same curriculum as the Culinary Skills/Management program with some modifications. Students will not be required to handle meat, focusing instead on preparing lacto-ovo dishes. If you have any questions, please contact Program Coordinator Karin Desveaux at firstname.lastname@example.org for more information.
- First Year - Semester One
- PROF1026 Career Preparation
- Putting yourself "out there" to find a job can be very intimidating, but don't worry – we've got you covered! In this course, you will learn the best ways to search for fulfilling employment. You will be introduced to résumé and cover letter writing and gain an understanding of how to navigate the application process in a way that sets you apart. You will learn and practise impactful interview techniques, develop your own portfolio and start to build a professional network that can last a lifetime.
- MATH1049 Culinary Math
- You might be wondering what math has to do with learning to cook and bake. In a nutshell, accurate measurement and costing are the cornerstones of a profitable professional kitchen. The areas of focus in this course are very practical and are taught in straightforward terms; you will leave with an understanding of how to calculate measurement, scale recipes, calculate costs and use Microsoft Excel.
- CULN1005 Culinary Techniques 1
- Whether you have spent years cooking without ever being formally taught or have never held a knife before, this course covers the basics in culinary techniques. In these weekly, hands-on labs, we will have you slicing and dicing, sautéing and braising, making classical sauces and much more in a food-safe, organized manner. Your learning will be supported through faculty-led demonstrations in small classes with lots of one-on one mentorship using carefully curated recipes.
- CULN1008 Culinary Techniques a la Carte 1
- Drawing on the skills and knowledge you will gain from your Baking and Culinary Techniques classes, you will have the ongoing opportunity to apply your learning by preparing meals, baked goods and pastries for customers in our on-campus restaurant and newly renovated market. Under the guidance of our chefs, you will gain workplace experience, preparing you to take on a paid role in a professional kitchen with confidence.
- FOOD1017 Food Theory 1
- In the kitchens at Loyalist you will learn HOW to cook and bake, but in Food Theory class, you will learn about WHY things happen as they do when we select and combine specific ingredients. You will gain an understanding of various types of meat, fish, vegetables, grains and more as well as the nutritional elements of food when we consume it and prepare it for our clients.
- CULN1004 Orientation and Safety Training
- In preparation for your hands-on learning experiences in the Loyalist kitchen and Resto 213, you will receive certification in Safe Food Handling, Smart Serve and First Aid. Additionally, you will complete training on the standard operating procedures of various pieces of kitchen equipment, basic knife skills, front of house service, conflict resolution and workplace wellness, which will prepare you to complete the program.
- FOOD1016 Techniques of Baking 1
- Baking class with Chef John quickly becomes one of the fondest memories of students coming through the program, now enhanced by learning in our state-of-the-art, newly renovated hands-on baking and pastry labs. You will learn how to prepare bread and other yeasted doughs, pies, cakes, éclairs and so much more in small classes with one-on-one demonstration, guidance and support. Whether your passion is baking or cooking, employers tell us that people who can do both are in high demand!
- First Year - Semester Two
- CULN1002 Culinary Techniques 2
Building on the skills that you gained in Culinary Techniques 1, you will continue to develop and refine your abilities in the hands-on lab environment, starting to learn and apply more complex techniques as you progress through the semester. Prerequisite: CULN 1000 or HOSP 1020 or CULN 1005
Prerequisite: CULN 1000 or HOSP 1020 or CULN 1005
- CULN1003 Culinary Techniques a la Carte 2
Following your à la carte experience in semester one, you will continue to apply your skills by creating delicious meals, baked goods and pastries for customers in Resto 213 and the Loyalist market. As your kitchen experience increases, you will be able to start to contribute ideas to discussions about plating and presentation.
Prerequisite: CULN 1001 or HOSP 1040 or CULN 1007 or CULN 1008
- FOOD1012 Food Theory 2
In Food Theory 2, you will take a deeper dive into the production, selection and preparation of various ingredients, their nutritional properties and the techniques that transform them into cuisine. Prerequisite: FOOD 1009 or FOOD 1017
Prerequisite: FOOD 1009 or FOOD 1017
- FOOD1011 Menu Planning
- Part of the recipe for success in the restaurant business is creating delicious menus that are profitable. In Menu Planning, you will not only learn how to write enticing menus in an appealing, accurate way but also to perform costing functions that help to ensure that the business will be operating at a profit.
- FOOD1013 Techniques of Baking 2
Second semester will find you applying your pastry and baking skills with more confidence and panache; once you have the basics mastered, you will start to develop more precision and flair.
Prerequisite: FOOD 1007 or HOSP 1019 or FOOD 1016
- GNED General Education Elective
- General Education Courses
- Second Year - Semester Three
- HOSP2001 Catering and Event Planning
- Catering and events is a special area of hospitality where careful attention to detail is essential. This course focuses on the planning process of events, covering elements such as food and beverage service, rentals, set-up and tear down, risk assessment and much more. You will also take part in the planning of a multi-course meal, which will be filmed by Loyalist Television, Filmmaking & Digital Content Creation students as part of Canada's only college-produced reality-style TV show, Chef School.
- CULN2000 Culinary Business 1
- You will be introduced to the human resource priorities, practices and procedures of leaders in today's hospitality industry. Employees and customers alike prioritize wellness like never before; food service operations must respond with menus and options that maximize nutrition and offer ethically sourced, sustainable products while maintaining a strong “triple bottom line” that includes people, planet and profit.
- FOOD2013 Food & Beverage Practical 1
Students supervise, prepare, serve and sell a variety of hot and cold appetizers, entrées and desserts in a fully operational 65-seat licensed dining room.
Prerequisite: FOOD 1013, CULN 1002
- BUSI2013 Profit Management
- In this course, you will study the principles involved in food, beverage and labour controls for the hospitality industry. Topics include food and beverage cost control procedures, labor cost analysis, pricing methods, internal controls, external influences, and inventory control methods.
- GNED General Education Elective
- General Education Courses
- Second Year - Semester Four
- FOOD2010 Advanced Gastronomy
Advanced Gastronomy is one of the most anticipated courses in the program. Here, you will focus on some of the higher-end culinary techniques for à la carte, buffet and banquet kitchens such as whole animal breakdown, charcuterie (including sausage making, pâtés and terrines), hors d’oeuvres and canapés, duck and foie gras preparations and more. Prerequisite: FOOD 2008 or HOSP 2017 or FOOD 2011
Prerequisite: FOOD 2008 or HOSP 2017 or FOOD 2011
- CULN2001 Culinary Business 2
- The idea of owning a business and being your own boss has some serious appeal! However, opening a business is tough work, competition is stiff and effective planning is essential. In this course, you will build a basic business and marketing plan for a food service operation that will culminate in a “Dragons' Den” style pitch. *Note: Students have the option to present privately to the instructor or publicly in front of the class.
- FOOD2012 Food and Beverage Practical 2
In your final semester in the à la carte kitchen, you will continue in your role as a leader, cooking, serving and baking for Resto 213 and our market. In this course, you will also have the opportunity to develop and test a dish of your own creation from the multi-course menu that you wrote in Catering & Event Planning class; this will also be captured by our Television, Filmmaking & Digital Content Creation students in their reality TV show, Chef School.
Prerequisite: FOOD 2011 or FOOD 2013
- HOSP1007 Wine & Beverage Appreciation
- Imagine learning about wine, spirit and beer production in a region that is well-known for top quality versions of all of the above. With Prince Edward County (PEC) just south of Loyalist College, this will be your reality! You will gain an appreciation and knowledge through guided tastings, classroom discussions and guest speakers, culminating with a field trip to PEC to see some of the production first-hand. All of this will lend to your understanding of the importance of a strong beverage program in a successful hospitality operation.
- GNED General Education Elective
- General Education Courses
*Courses subject to change.
Turn your diploma into a degree
Many universities across Canada and abroad will provide credit recognition for your diploma studies at Loyalist College. The following is a list of agreements that are currently in place. There are many more options, and new agreements are added annually. Contact your university of choice to make individual arrangements. Click here for more information about university transfer agreements.
- Algoma Unviersity – B.A.; B.B.A.; B.Sc.; Bach. Computer Science
- Algonquin College – B.A. in Hospitality & Tourism Management
- Brock University – various*
- Davenport University – B.A. Management or B.B.A./M.B.A. Strategic Management
- Holland College – Applied Degree in Culinary Operations
- Institute of Technology Tralee – Bachelor of Arts in Culinary Arts (Year 3)
- Lakehead University – various*
- Laurentian University – various*
- Limerick Institute of Technology – Bachelor of Arts in Business Studies with Travel and Tourism Management
- Nipissing University – various*
- Queen's University – various*
- Ryerson University – various*
- Seneca College – Bach. Interdisciplinary Studies
- Ontario Tech University – various*
- University of Waterloo – various*
- Wilfrid Laurier University – various*
- York University – various*
* Various potential degree pathways. Please confirm details with the receiving institution.
Explore opportunities to continue your studies in Ireland:
How much will it cost?
Approximate costs (2022 – 23)
- Domestic Tuition: $2,722.08
- Full-Time Ancillary Fees:* $1,462
- Total: $4,184.08
Additional costs, such as supplies, travel and parking, may be incurred during workplace visits, etc.
*Fees related to programs that are less than or greater than two semesters will be adjusted accordingly. Fees are subject to change. Please visit the Tuition and Fees web page for a list of the many services, activities and items included within the ancillary fees, and the related policies.
Bursaries and financial assistance
Loyalist College has a number of scholarships, bursaries and academic awards available to students. Our Financial Services Office can help you explore your options, or assist you with a student loan.
Required academic preparation
- OSSD/OSSGD or equivalent with courses at the general, advanced, (C), (U) or (M) level, AND
- Grade 12 English (C) level or equivalent
Recommended academic preparation
- Grade 12 Mathematics
- Individuals who have attained the Interprovincial Red Seal for Cooks will be granted full credit for year one and are eligible for direct entry to year two of the diploma program.
- Applicants with prior learning or significant related experience may be eligible for advanced standing through Prior Learning Assessment and Recognition.
Prior learning assessment and recognition
Applicants with work experiences or other types of non-credentialed learning may be eligible for credits at Loyalist. Graded credits (as opposed to exemptions) are granted. Click here for more information about our assessment and credit challenge process.
Experience with the Canadian Forces
Loyalist’s Culinary programs are recognized by the Canadian Forces:
- Culinary Skills students can participate in the Subsidized Education Program.
- Culinary Management students have the opportunity to receive advanced standing as a Cook (Apprentice).
- Visit forces.ca for details.
Click here for information about how to apply, international student fees and more.
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In the News
Chef Albert Ponzo is putting his cooking skills to good use by ensuring people in Prince Edward Coun
2015 Culinary grad Dakk Sutthajaidee has all the ingredients to serve his new country
Read story here.
Loyalist students get first-hand experience in all aspects of restaurant management – hosting and service, food preparation, pricing and menu design, developing a business plan, and marketing strategy – at our on-campus gourmet restaurant, Resto 213.