Touch, Taste, feel the difference! This program equips students with the necessary job ready skills for success as a culinary professional in all sectors of the food service industry. Students will learn fundamental food knowledge and develop skills to work in the world’s best kitchens giving them exposure to chefs and industry leaders. Courses focus on professionalism, culinary and business skills, safety and sanitation, nutrition, product knowledge and identification. Opportunities exist for students to participate in entrepreneurial experiences and access pathways to future learning. A capstone activity will hone students’ knowledge and skills to showcase their culinary and professional leadership skills. This program provides the in school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.

Graduates have found work as an executive chef, director of culinary services, product development chef, food stylist, food artisan, food entrepreneur, personal chef, chef educator, food service vendor, caterer, corporate chef, food and beverage director, marine cook, and nutrition chef all working locally, provincially, nationally and internationally.