Thinking about taking this program in September 2021?

Watch for Next Information Session in Spring.

Culinary Pre-Registration for September – COMING SOON
St. Louis culinary students working with chef teacher on a recipe

Culinary Arts Skills Training Certification in Level I and II Cooking, Smart Serve and Safe Food Handling

Benefits of the Culinary Program

  • Grade 12 diploma not required to start
  • Participants may earn 8 elective secondary school credits (if required)
  • Number of in-class hours (726) meets College of Trade apprenticeship standards
  • Work experience and employer contacts
  • Approval may be given to complete work placement at a business where the participant currently holds a part-time job. Preference will be given where participants hold a part time job in the culinary arts field

Sanitation, Safety and Equipment

  • Interpretation of Terms
  • Personal Hygiene
  • Food Contamination
  • Safe Food Handling
  • Construction Standards
  • Maintenance Standards
  • Sanitation Codes
  • The Health Protection and Promotion  Act
  • Food Poison Prevention
  • Dishwashing

Food Theory – Basic

  • Major cooking methods
  • Vegetable Cuts and Flavoring Agents
  • Stock and Soup Cookery
  • Sauce Cookery
  • Breakfast and Short Order Cookery
  • Vegetable and Pasta & Rice Cookery

Basic Nutrition

  • Major Nutrient Identification
  • Energy Sources
  • Proteins and Vegetarian Diets
  • Carbohydrate and Dietary Fiber
  • Vitamins, Processing & Additives
  • Developing Food Patterns

Culinary Techniques – Basic

  • Kitchener Tools – Identification, Storage & Handling
  • Uniform Standards
  • Proper Food Storage and Packaging
  • Fire Procedures
  • Stock Cookery
  • Thickening Agents
  • Soup Cookery
  • Sauce Cookery
  • Egg & Breakfast Cookery
  • Short Order Cookery
  • Vegetable, Pasta & Rice Cookery
  • Fish & Shellfish Cookery
  • Meat Entrees
  • Salads

Calculations – Basic

  • Addition, Subtraction, Multiplication & Division
  • Common Fractions
  • Standards of Measurement
  • Fahrenheit to Celsius Conversion

Bake Theory

  • Flour Production & Applications
  • Eggs in Baking
  • Dairy Products
  • Use of Salts
  • Leavening Agents
  • Chocolate and Flavorings

Techniques of Baking

  • Pie Dough
  • Piping Batters
  • Quick Breads and Muffins
  • Cream Desserts
  • Icings
  • Yeast Dough
  • choux Paste Products
  • Pastries
  • Cake Preparation

Quantity Food Preparation

  • Rules of Personal Hygiene and Sanitation
  • Safety Regulations
  • Large Kitchen Equipment Identification
  • Stock, Soup and Sauce Cookery
  • Poultry, Lamb, Pork, Beef, Fish Cookery
  • Potato and Vegetable Cookery
  • Salad Preparation
  • Dessert Preparation

Communications – Basic

  • Resume Preparation
  • Cover Letters

Kitchen Management

  • Orientation, Training and Career Planning
  • Menu Planning and Basic Marketing
  • Table Service
  • Basic Kitchen Calculations
  • Basic  Purchasing
  • Kitchen Organization, Maintenance and Security

Length of Program

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


  • In-class: Monday – Thursday, 8:30 am – 3:30 pm (to accommodate any weekend work opportunities)
  • Work placement times may vary


Admission Requirements

  • Be 18 years of age or older (students under 18 with an OSSD will be considered)
  • Have completed minimum of 16 secondary school credits
  • Be willing to work flexible hours in work placements
  • Provide proof of Status in Canada & photo identification
  • Attend an Intake/ Registration session (in-person or virtual)
  • Successfully complete literacy test and interview at an intake/registration session
  • Provide documentation to verify CLB 6 completed in all four skills: listening, speaking, reading and writing (for LINC/ESL students only)
  • $300 non-refundable deposit is payable at registration to ensure student acceptance. Remaining $1000 to be paid in full before the beginning of the program start date.

Students pay a materials fee of $1300

for textbooks, uniforms, additional certificates, knife kits and other consumables. Tuition fees are paid from Ministry of Education funding.
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.

Culinary Arts Training has started February 1, 2021. Next class is September 7, 2021

(Mon-Thurs; 8:30am to 3:30pm) at St. Louis – Kitchener Main Campus 

Next intake session coming soon

**Intake/registration sessions for Culinary Arts Training are offered on specific dates throughout the year .  Please complete the Pre-Registration Form online and plan to attend an in-person interview. You will be contacted about completing the required literacy testing and to participate in an interview (either in-person or virtual).  By taking these 3 steps of an intake session,  we can determine your motivations, capabilities and interests in the program as well as your future goals. From there, we can help you achieve success.  All individuals with some previous culinary employment skills are welcomed, however you do not have to have prior cooking experience or have a completed high school diploma to be accepted.

Culinary Pre-Registration Form – Coming soon

Douglas Broadwell OCT, Red Seal, In-Class Instructor

Jennifer Martin, OCT,  Co-op Placement Instructor and Supervisor

For more information:

Email stlouis@wcdsb.ca

or call 519-745-1201 ext. 201

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