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College Certificate in Culinary Skills

From the business side of hospitality, to à la carte cuisine, Humber College’s Culinary Skills certificate program prepares you for a career as a professional chef. Gain theoretical and practical skills while learning in cutting-edge labs and real-world settings with the latest kitchen technology and equipment.

Quick Facts

 
Full-time Duration: 1 year
Starting in: September 2020
Tuition Fee: CAD 7,496 per semester
Location: North Campus (Toronto, Canada)

Many graduates of this one-year program continue on for another year and complete the Culinary Management diploma program or enter our Cook Apprenticeship program.

Students also have the opportunity to experience preparing meals on the Humber Food Truck, Humber’s classroom on wheels.

A fast-track Humber College’s Culinary Skills certificate program is implemented for the January start. The first semester (January to April) is immediately followed by the second semester (May to August).

The curriculum for this program is similar to the first year of the Culinary Management program. This allows students to transition into the Culinary Management program after the first semester or at the end of the second semester with bridging courses. Alternatively, students are able to move into the Cook Apprenticeship program providing they have an eligible employer.

Study Abroad

Qualified students in this program may apply to participate in experiential learning trips to the Mediterranean/Italy where students have a hands-on experience in food culture and lifestyle of the Mediterranean.

Qualified students in this program may also apply to a study abroad service learning trip to contribute to a global community. Past service learning trips were to Nunavut and Nicaragua. In addition, eligible students have the opportunity to apply for a study abroad experiential trip to Peru.

Each year we offer a variety of experiential learning trip opportunities for students to study abroad. Our annual short duration experiential trips in May are approximately two weeks in length. These faculty-led study abroad trips are confirmed in the fall semester.

Courses include:

  • Nutrition: Theory and Practical Cuisine
  • Butchery Practical
  • Advanced Culinary Knowledge Theory
  • A la Carte Cuisine
  • Work Placement

Get started today!

Career

Launch your career as a chef in the $60 billion Canadian foodservice industry with our intense and dynamic program.

Trained chefs are always in demand in locations such as:

  • restaurants
  • golf clubs
  • hotels
  • trains and cruise ships
  • resorts and stadiums
  • within corporations worldwide

From line cook to magazine test kitchens and airline headquarters, the diversity of venues for the chef’s art and science is unmatched. And if you’re among those who dream of owning your own restaurant or bar, this is where you start.

Train with world-class faculty, including multiple award-winning chefs, and follow in the footsteps of the many provincial and national competition award-winners and Olympians this program has produced.

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