Program detailsCredential: 1-Year Ontario College Certificate
Graduates of the Culinary Skills program are employed in a variety of settings including the hospitality industry and institutional food service facilities. This two-semester certificate program is designed to provide the student with fundamental knowledge and techniques of quality food preparation, an understanding of the complexity of kitchen management and an appreciation of fine food. A co-operative education work term in the final semester enables the student to develop skills and enhance his/her knowledge learned in the college setting. Upon completion, the graduate should have strong entry-level skills to meet the culinary demands of the industry.
Student availability & wage data
Conestoga College facilitates recruitment on an ongoing basis - there are no hard deadlines. Typical time frames for work terms are listed below.
Postings are accepted beginning four months before the start of a term until all students have secured employment provided the minimum 12 consecutive weeks of full-time work is met.
|Year 1||Classes||Classes||Work Term*: $15.50-21|
*Note: students are available for all semesters: fall (September to the end of December); winter (January to the end of April); and spring (May to the end of August).
Conestoga College collects data on hourly wages of co-operative education students and offers suggested ranges as a service to employers for the purpose of establishing fair and competitive compensation.
Our experience has been that employers increase wages as skills increase, particularly when employing students for more advanced work terms. The Co-operative Education Office can provide assistance to employers in establishing appropriate wage rates.
Work term capabilities
- Demonstrate fundamental culinary skills and knowledge necessary to plan, prepare and present menu items
- Demonstrate safe food and equipment handling skills
- Familiar with food safety and sanitation procedures
- Apply cost control techniques for food and beverages such as inventory, purchasing and receiving procedures
- Use human relations skills and maintain professionalism while working in the food service environment
- Provide excellent customer service in dining room settings
- Computer skills in Microsoft Word, Excel and PowerPoint
- Food Safety Certificate
- Smart-Serve Certified
Sample job titles
- Short Order Cook
- Line Cook
- Sous Chef
- Pastry Cook
- Assistant Cook
To see a typical course list for this program, see the current program course information.
Contact informationDo you need help developing a recruitment plan or job posting, accessing wage information, or connecting with a talented co-op student? Contact:
Employer Relations Consultant
519-748-5220 ext. 5137