Your learning experience is complemented by a field placement opportunity in the culinary industry. Students work at restaurants, hotels, long-term care homes, banquet and golf course facilities and more, applying their skills from the classroom on the job.
Conferences, competitions and international travel
Students have the opportunity to advance their skills and learning through local, provincial and national skills competitions. These learning-intensive events see them prepare a range of dishes on fixed timelines and with specific guidelines and expectations. In addition, there are international travel opportunities including our Gold Medal student award, where each year a graduating student is selected for additional training in Italy.
All learning experiences come together in the fourth semester with a unique capstone project. Students create their own unique recipes, which are professionally photographed and then compiled in a program cook book.
From student-focused special events, to employment in Bistro ’67, to special projects, there are countless opportunities for students to further their learning beyond the labs.