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
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
*Attendance at an intake/registration session for Culinary Arts Training is mandatory. Please be prepared to complete literacy testing and participate in an interview. By doing this at 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.
St. Louis has two new incredible Culinary Arts instructors with a blend of teaching and industry experience.
Natasha Frank is a Red Seal Chef who works in this region. Natasha is familiar with our St. Louis program and in fact, was supporting one of our Culinary students in her Coop placement before she accepted this job. She is very supportive of the program.
Angela MacRae is a Red Seal chef as well as being an Ontario Certified teacher. She has worked in the industry for a number of years and brings a truly unique perspective to the art of teaching Culinary.