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Culinary Arts Certificate

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WHAT’S  NEW?

Thinking about taking Culinary Arts program?  Next course starts in September 27, 2021!

Intake Virtual Session, Thursday, September 9, 2021, 4:00pm – 6:00pm

Complete Pre-Registration form to get started!

St. Louis culinary students working with chef teacher on a recipe

Culinary Arts Skills Training includes pre-apprenticeship Level I and II Cook, PLUS Smart Serve and Safe Food Handling

St. Louis Culinary Arts Certificate program provides opportunities to learn both practical and theoretical knowledge in cooking and hospitality. During this 6-month program, in-class learning and hands-on techniques support the versatility required of today’s professional cook. Safe Food Handling and Smart Serve certifications are included in this certificate program. The number of in-class hours (660) meets College of Trade apprenticeship standards, earn unpaid or *paid work experience (220 hours) and make employer contacts. *Approval may be given to complete work placement at a business where the participant currently holds a part-time job.

A completed Grade 12 diploma is not required to start. In fact, you can earn up to eight elective secondary school credits (if required) toward your high school transcript.

Chefs / Cooks may be employed in a variety of settings including restaurants and cafes, corporate cafeterias, institutional kitchens (nursing homes, hospitals, and educational institutions), hotels, catering businesses, and creative self-employment options emerging in the food service industry.

What you will learn:

  • Sanitation, Safety and Equipment
  • Food Theory – Basic
  • Basic Nutrition
  • Culinary Techniques – Basic
  • Calculations – Basic
  • Bake Theory and Techniques of Baking
  • Quantity Food Preparation
  • Communications – Basic
  • Kitchen Management
  • Hands-on Training and Experience

Length of Culinary Program:

  • 28 weeks of in-class instruction, including a minimum 3hrs/day hands-on cooking and preparation
  • 220-hour work placement

Dates and Time:

  • In-class: Monday – Thursday, 8:45 am – 3:30 pm ( No Fridays to accommodate any weekend work opportunities)
  • Work placement times may vary
  • Next class begins September 27, 2021 – Sign up to take part in one of our future intake sessions

Location:

Instructional Staff:

  • Douglas Broadwell OCT, Red Seal, In-Class Instructor
  • Jennifer Martin, OCT,  Co-op Placement Instructor and Supervisor

Fees:

Tuition fees are paid from Ministry of Education funding. Students pay a materials fee of $1300 for textbooks, uniforms, additional certificates, knife kits and other consumables. Note: $300 non-refundable deposit is payable on acceptance. Remaining $1000 final due date will be given at intake and information session

No refund will be granted after the applicant has attended the first class.

Pre-Apprenticeship and Co-op Placement

According to the College of Trades, the Industry Committee has identified 5280 hours as the duration generally necessary for any apprentice to become competent in the skills required. That is on-the job training. St. Louis will get you started with significant in-class theory plus the first 220 hours of apprenticeship.  To achieve completion of all of the required apprenticeship hours, you would have to work full-time (40 hours/week) with a cook for about 2 1/2 years.  Some apprenticeship trades take longer, so do what you love, persevere and no regrets!  Ask about how you can earn apprenticeship hours through the Ontario Youth Apprenticeship Program (OYAP).

Employers and the student placement experience are the key to success.  Employers gain a knowledgeable, trainable member of their kitchen staff and students gain on-the-job experience. It’s a WIN-WIN!

Have work or a connection with a restaurant establishment already? We can work with that employer to fulfill your placement requirement for the program.