| Faculty: | Hospitality, Tourism and Recreation |
| Field of Study: | Restaurant, Culinary, and Catering Management/Manager
|
| Description: | Touch, taste, feel the difference! Students develop job-ready skills integral to success as culinary professionals in multiple sectors of the food service industry. They acquire knowledge and proficiency to work in the world’s best kitchens, in a learning environment enriched through exposure to chefs and industry leaders. Students focus on professionalism, culinary and business skills, safety and sanitation, nutrition, and product knowledge and identification. They participate in entrepreneurial experiences and can access pathways to future learning. Through a capstone activity, students hone their expertise to showcase their culinary and professional leadership skills. Through this program, students complete the in-school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities. |
| Cost per year:* |
This cost estimate is for Year 1 of the program and includes domestic compulsory ancillary fees. |