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  • Home
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  • Culinary Skills

Culinary Skills


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Credential
Ontario College Certificate
Location
Whitby
OCAS Code
CSK
Next Intake
September 2023
View all intakes
Faculty
Faculty of Hospitality & Horticultural Science (HHS)
Length
Two semesters
Delivery
More than 75% of this program is delivered in-person. Learn more.
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  • Overview
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Come visit us at OPEN HOUSE
Saturday, April 1 Register Now for Open House

Program Overview

The Culinary Skills program will provide you with the foundation for an exciting career in the food service industry. Sharpen your skills in classic and contemporary à la carte cuisine, baking and pastry arts, flavour and cooking methods, understanding ingredients, food service principles, and safety and sanitation, while also developing essential communication and computer application skills. You will accomplish all of this through a combination of activity-based classroom instruction and practical application in our state-of-the-art culinary and pastry labs, and Bistro ‘67, our award-winning restaurant, where you will gain practical experience serving customers from the community.

Intakes and Availability

Date Domestic Availability International Availability
September 2023OpenOpenApply now
January 2024OpenClosedApply now
ProgramHighlights
  • Success Stories
  • Resources
  • Success Stories
  • Resources
Durham College welcomes fall with Harvest Dinner
Durham College celebrates fall’s bounty with fifth-annual Harvest Dinner
Durham College Centre for Food named 3 Star Certified Green Restaurant®
DC culinary and hospitality students give back to community at maple syrup festival
Durham College 2023 Viewbook
Lead the way
2023 Viewbook
Read Now
Other Resources
  • Graduate Employment Report [PDF]
  • Attend a Program Information Webinar
  • Financial Aid Information
Creativity
Culinary
Field-to-Fork

Admission Requirements

  • Ontario Secondary School Diploma (OSSD) or Mature Student Status
  • Grade 12 English (C or U)

 

Tuition

  • Year one domestic: $2,848 (CAD)
  • Year one international: $14,312 (CAD)

View full costs

Semester 1 Courses

  • Communications for Business 1 (COMM 2204)
  • Computers for Hospitality (COMP 1210)
  • Culinary Theory I (CULI 1200)
  • Culinary and Baking Techniques (CULI 1201)
  • Food Safety and Sanitation (FOOD 1200)
  • Field Placement Workshop - CSK (FWKW 2000)
  • Introduction to Global Cuisine (GLOB 1202)
  • Culinary Nutrition (NUTR 2200)
  • Professional Development Strategies I (PDST 1200)

View all courses

Creativity
Creativity
Culinary
Culinary
Field-to-Fork
Field-to-Fork

Technology recommendations

To help students succeed in programs with remote learning requirements, Durham College’s IT Services department has identified minimum technology recommendations. While these are not program requirements, these suggestions will help ensure students have the right tools to support a quality remote learning experience.

View all recommendations

Career Options

What you could be:

  • Assistant baker
  • Banquet or catering cook
  • Chef de partie
  • Entrepreneur
  • Pastry chef
  • Sous chef
  • Food sales representative
 

View all career options

Program Details

The Culinary Skills program is designed to prepare you for a career in a wide variety of food-service industry settings.

Areas of study include:

  •     Baking and pastry arts
  •     Classic and contemporary a la carte cuisine
  •     Computer applications
  •     Development of essential communication skills
  •     Flavours and cooking methods
  •     Food service principles
  •     Safety
  •     Sanitation
  •     Understanding of ingredients

In addition, related business management studies and general education courses round out the program. You will learn through a combination of activity-based classroom instruction and practical application in our culinary, pastry and restaurant labs. You will also gain practical experience through our student-run, open-to-the-public restaurant and a field placement at a school-approved industry property.

Upon successful completion of this program, you may qualify for advanced standing in Year 2 of Durham College’s Culinary Management program. The Culinary Skills program is offered at the Whitby campus, home of the college’s new W. Galen Weston Centre for Food. This incredible learning centre provides access to a full-service green certified teaching restaurant and lounge; a demonstration theatre; and state-of-the-art labs, classrooms and meeting spaces, all designed to offer you the best possible learning experience.

Students in this program will benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant operated by staff and students.

In The News

  • Durham College celebrates fall’s bounty with fifth-annual Harvest Dinner
  • Durham College Centre for Food named 3 Star Certified Green Restaurant®
  • DC culinary and hospitality students give back to community at maple syrup festival
  • Bistro '67 named one of the most scenic restaurants in Canada
  • DC’s Centre for Food Shows Off Kitchen Hacks for Daily Planet’s Seriously?!
  • Students show off their skills at 8th annual culinary arts golf classic
  • Brighton students cook up a winning recipe at DC’s first ever Epic Mac N’ Cheese Competition
  • DC student wins Culinary Competition
  • Durham College student cooks up gold medal meal
  • DC students win four medals at Ontario Technological Skills Competition

Program Learning Outcomes

  1. Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  2. Apply basic food and bake science to food preparation to create a desired end product.
  3. Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
  4. Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
  5. Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
  6. Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation
  7. Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
  8. Use technology, including contemporary kitchen equipment, for food production and promotion.
  9. Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
  10. Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.

Admission Requirements

  • Ontario Secondary School Diploma (OSSD) or Mature Student Status
  • Grade 12 English (C or U)

 

Courses

The courses listed below are for incoming students. If you are a current student, please refer to your program of study for the year you began your program. Your program of study can be found on MyDC.

Semester 1

  • Communications for Business 1 (COMM 2204)
  • Computers for Hospitality (COMP 1210)
  • Culinary Theory I (CULI 1200)
  • Culinary and Baking Techniques (CULI 1201)
  • Food Safety and Sanitation (FOOD 1200)
  • Field Placement Workshop - CSK (FWKW 2000)
  • Introduction to Global Cuisine (GLOB 1202)
  • Culinary Nutrition (NUTR 2200)
  • Professional Development Strategies I (PDST 1200)

Semester 2

  • Cuisine A La Carte (CUIS 2201)
  • Culinary Theory II (CULI 2201)
  • Food Service Operations (FOOP 2200)
  • Field Placement - CSK (FWK 2201)
  • General Education Elective (GNED 0000)
  • Menu Planning (MENU 2200)
  • Principles Of Kitchen Management (PKM 2200)

Courses and course descriptions are subject to change. Please note that as a result of COVID-19 the 2023-2024 program of study may be modified to accommodate program delivery changes.

Course delivery

More than 75% of this program is delivered in-person.

The rest of the coursework will be delivered using hybrid, flexible or online formats. Students will come to campus to complete in-person learning requirements. Detailed schedules, with course-specific delivery information, will be available after registration. Courses, course descriptions and delivery formats are subject to change.

In-person:
Course is delivered in person, on campus within a classroom, lab, shop or studio.
Flexible:
Course is taught in one of DC’s technology-enabled learning classrooms and online at the same time. Students can choose to attend in-person or online.
Hybrid:
Part of the course is delivered online, remotely, and part is in-person on campus within a classroom, lab, shop or studio.
Online:
Fully remote course delivery.

Costs

Career Options

What you could be:

  • Assistant baker
  • Banquet or catering cook
  • Chef de partie
  • Entrepreneur
  • Pastry chef
  • Sous chef
  • Food sales representative
 

Where you could work:

  • Banquet hall
  • Catering company
  • Country club
  • Golf course
  • Hotel
  • Resort
  • Restaurant

Experiential Learning

Field Placement

Your learning experience will be complemented by a second-semester 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. 

On-campus activities

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. 

Program Transfer, Degree Completion and Additional Credentials

Graduates may be eligible to apply their academic credits towards further study through Durham College and partner Canadian and international colleges and universities. These include:

  • BBA/MBA Strategic Management - Davenport University
  • Bachelor of Business Administration (Management) - Davenport University
  • Bachelor of Arts in International Hotel Management - Royal Roads
  • Institute of Technology Tralee Bachelor of Arts in Culinary Arts
  • Limerick Institute of Technology Bachelor of Arts in Culinary Arts

For more information, please visit our pathways page.

Technology Recommendations

To help students have the best remote learning experience possible, Durham College’s IT Services department has identified technology recommendations for each program based on course needs and software requirements. While not required, students may want to consider these suggestions if they are purchasing a computer or laptop for the upcoming academic year.

Processor: i3
RAM: 4GB
Storage: 256GB SSD
Operating System: Microsoft Windows 10 Professional or Education x64 SP1
Internet Browser: Internet Explorer 11 or Google Chrome (newest version) or Firefox (newest version)
Network Adapter: 802.11ac 2.4/5 GHz wireless adapter
Camera: Webcam/built-in camera
Internet connection

Questions regarding technology recommendations can be directed to the IT Service Desk  or the school office.

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Durham College is situated on the traditional lands of the First Peoples of the Mississaugas of Scugog Island First Nation. These lands are covered under the Williams Treaties and rest within the traditional territory of the Anishinaabeg. We offer our gratitude to the Indigenous Peoples who care for and, through the treaty process, share the lands on which we live, learn, teach and prosper today.

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