Skip to content

Culinary Skills Banner Video

Culinary Skills

Credential: Ontario College CertificateProgram Code: 14071Length: 2 semestersProgram Starting Between:  

Admission Requirements

Applicants must meet all the requirements below in order to meet minimum program eligibility. Meeting minimum eligibility requirements does not guarantee an offer of admission. Admission decisions will be available via MyHumber, or by email and mail. Admission decisions will not be released by phone.

Admission selection is based on the following 3 requirements:

  • Academic

    To be eligible for admission, you must possess the following:

    • Ontario Secondary School Diploma (OSSD) or equivalent including these required courses:
      • Grade 12 English (ENG4C or ENG4U or equivalent)
      • Three Grade 11 or Grade 12 C, M or U courses in addition to those listed above

    or

    or

    Mature Applicants

    Diplomas and Certificates

    An applicant is considered a mature applicant if they have not completed secondary school or other postsecondary school, and will be 19 or older as of the first day of classes. Humber will invite you for testing to demonstrate that you meet program eligibility.

    Degrees

    An applicant is considered a mature applicant if they have not completed secondary school or attended postsecondary studies, and will be 21 or older as of the first day of classes. Mature applicants for degree programs will be required to meet course requirements at the U/M level or equivalent.

    College Transfer Applicants

    Diplomas and Certificates

    An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential. Humber may use a combination of secondary school and/or college courses and grades to determine program eligibility.

    Degrees

    An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential. Humber may use a combination of secondary school and/or college courses and grades to determine program eligibility. Applicants must have an overall minimum grade point average (GPA) of 65 per cent in the program. Applicants are required to disclose and provide academic transcripts for all course work completed at the postsecondary level.

    University Transfer Applicants

    Diplomas and Certificates

    An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential. Humber may use a combination of secondary school and/or university courses and grades to determine program eligibility.

    Degrees

    An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential. Humber may use a combination of secondary school and/or university courses and grades to determine program eligibility. Applicants are required to disclose and provide academic transcripts for all course work completed at the postsecondary level.

  • English Language Proficiency

    All applicants whose first language is not English must meet Humber’s English Language Proficiency Policy.

  • International Credit Evaluation

    Canadian citizens or permanent residents with international education are required to provide a WES or ICAS evaluation.

INTERNATIONAL ACADEMIC EQUIVALENCY

Admission equivalencies for Humber depend on your country of study. Please enter your location or choose detect my location to see the requirements for your country below.

Post-Admission Requirements

Once you have been accepted, and have confirmed your offer, you may need to complete a further set of requirements related to your program (Post-Admission Requirements).

Professional Industry Standards

Once enrolled in the program, you will follow professional industry standards for decorum, uniform, hygiene and personal presentation. Practical courses, which take place in a lab, have strict uniform and attendance standards and policies which are mandatory for successful completion of the course. It is mandatory to wear a Humber-issued chef uniform in practical lab classes in this program. Admittance to these classes is not permitted if you are not in uniform. The cost for the uniform has been added to your first semester tuition fees. In order for the uniform to be available for the first day of class, students must submit their size requirements via an online order form.

For more information and to submit your uniform order, visit hrt.humber.ca.

Fees

The 2018-2019 fee for two semesters was:

  • domestic: $5,288.18
  • international: $14,964.00

Fees are subject to change.

Scholarships

Humber offers a variety of scholarships each year.

Learn more >

Fees by Semester 

Fees by Semester

Semester 1Domestic FeeInternational Fee*
Total$2,826.83$7,272.00
Tuition$1,501.57$5,946.74
Mandatory Non-Tuition$459.78$459.78
Lab/Materials$865.48$865.48
Co-op/Placement$0.00$0.00

 

Semester 2Domestic FeeInternational Fee*
Total$2,461.35$7,272.00
Tuition$1,501.57$6,312.22
Mandatory Non-Tuition$459.78$459.78
Lab/Materials$500.00$500.00
Co-op/Placement$0.00$0.00

*Plus Mandatory Health Insurance fee once per academic year: Fall start - $420 Winter start - $280 Summer start - $140

Additional Costs

$100 – safety shoes; $400 – knife and tool kit; $300 – textbooks, manuals (for two semesters).

Pathways

Pathways are academic routes that students can take to move from one credential to another.

TRANSFER OPTIONS

Can't find a pathway? You can still get the credit you deserve from your previous education or your prior work or life experience.

Learn more >

Contact Us

Program Specific Questions

Linda Sam
416-675-6622 ext. 5943
linda.sam@humber.ca

Admissions Questions

Domestic Students  

Phone: 416-675-5000
Email: enquiry@humber.ca

International Students  

Contact the International Centre

How to Apply

Applications to Humber are made through ontariocolleges.ca. Be sure to submit your application by the equal consideration deadline of February 1. You may apply after February 1, however, post-February 1 applications will be considered on a first-come, first-served basis depending on the availability of the space in the program. To check program availability refer to the Campus/Availability listing on Humber's program pages or ontariocolleges.ca.

Admissions Road Map >

Apply through Ontario Colleges >

INTERNATIONAL STUDENTS

If you’re an international student, you can apply directly to Humber via our International Centre.

Apply through the International Centre >

close widget icon

Launch your career as a chef

From the business side of hospitality, to à la carte cuisine, Humber’s Culinary Skills certificate program prepares you for a career as a professional chef. Gain theoretical and practical skills while learning in cutting-edge labs and real-world settings with the latest kitchen technology and equipment.

Many graduates of this one-year program continue on for another year and complete the Culinary Management diploma program or enter our Cook Apprenticeship program.

Students also have the opportunity to experience preparing meals on the Humber Food Truck, Humber’s classroom on wheels.

A fast-track program is implemented for the January start. The first semester (January to April) is immediately followed by the second semester (May to August).

The curriculum for this program is similar to the first year of the Culinary Management program. This allows students to transition into the Culinary Management program after the first semester or at the end of the second semester with bridging courses. Alternatively, students are able to move into the Cook Apprenticeship program providing they have an eligible employer.

Courses Program Standards Learning Outcomes

Upon successful completion of the program, a graduate will:

  • Apply techniques of basic and advanced food preparation for both small and large quantity food preparation.

  • Apply knowledge of the use of alcoholic and nonalcoholic beverages as ingredients in food preparation.

  • Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  • Apply knowledge of colour and design skills to food presentation.

  • Follow specifications and quality standards.

  • Apply basic food and bake science to food preparation to create a desired end product.
  • Apply acquired culinary knowledge and skills to a variety of tasks.

  • Trim, de-bone, and portion meat, fish, and poultry.

  • 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.
  • Use appropriate cooking and cold-food preparation methods.

  • 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.
  • Set-up and maintain a clean and orderly work station.

  • 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.
  • Apply baking techniques to prepare desserts, pastries, and breads.

  • Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation
  • Select from contemporary and traditional garnishes.

  • 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.
  • Use technology, including contemporary kitchen equipment, for food production and promotion.
  • 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.
  • 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.


Close

Work Placement

Qualified students will complete a seven-week work placement following Semester 2 (40 hours/week). This unpaid work experience takes place in the kitchens of leading hotels or restaurants in the Greater Toronto Area.

Uniform Orders

Select your uniform for this program.

Internship Partners

Program Availability

START DATE LOCATION STATUS INTERNATIONAL STATUS
January 2019NorthOpenWaitlisted
September 2019NorthOpenOpen
January 2020NorthOpenOpen

This program is approved by WACS

WACS logoWACS logo

The Humber Advantage

State-Of-The-Art Labs

Humber is the home of the Canadian Centre of Culinary Arts & Science, Canada’s leading centre of excellence in culinary education, apprenticeship training and culinary research and development.

  • Kitchen Lab Facilities
  • On-Campus Restaurant Training Facility
  • Wine Tasting and Demonstration Lab

The Humber Food Truck

Students have the opportunity to gain experience working on our Humber Food Truck.

The Humber Centre for Healthy Living

Students will receive hands-on experience in our on-campus Humber Centre for Healthy Living. Drawing on the expertise of HRT faculty and students, the CHL offers a range of programs, services, and events for MAKING HEALTHY HAPPEN within the Humber community.

The Humber Experience

WNET Video

Watch the video of Humber and HRT hosting the Women Enterning Non Traditional Trades Conference.

Learning Garden Video

Watch the video to find out more about HRT's learning garden containing local and sustainable foods.

BTV Culinary Lab Live

Watch the video to see Culinary faculty and students on Breakfast Television. 

Culinary Skills program video

Watch the video to find out more about the Culinary Skills program and our student chefs.

Iron Chef 2016

Watch the video to discover which team was victorious during the 2016 Humber Iron Chef competition.

Nestlé Professional Food Truck Challenge video

Watch the video to see Humber students compete in the Nestle Professional Maggi & Minors Food Truck Challenge.

Savvy Dinner

Watch the video to see Humber culinary students compete in the Savvy Diner Challenge.

Humber Culinary Students Support SoupFest video

Watch the video to see Humber Culinary students took part in Holland Marsh Soup Fest.

Placement Testimonial

Our Industry Partner, Woodbine Entertainment, is always happy to welcome student interns into their organization. Here's what they had to say about our students in their latest company newsletter:

"[The Culinary Management and Culinary Skills programs] have given us the ability to develop a talent pipeline and an opportunity to hire some amazing individuals.

The purpose of the internship is to provide the Culinary Arts students with an opportunity to work in an industry kitchen. The hands-on experience gives each student a greater insight into the day-to-day operation, the stress of real timelines, the importance of being punctual and a better idea of their future career."

Take a 360 Degree Tour of Our New Culinary Lab

For mobile and tablet users, open the video in the YouTube app. For optimal viewing experience use Firefox or Chrome. Currently Safari does not support 360 videos.

Meet the Faculty

Your Career

Launch your career as a chef in the $60 billion Canadian foodservice industry with our intense and dynamic program.

Trained chefs are always in demand in locations such as:

  • restaurants
  • golf clubs
  • hotels
  • trains and cruise ships
  • resorts and stadiums
  • within corporations worldwide.

From line cook to magazine test kitchens and airline headquarters, the diversity of venues for the chef’s art and science is unmatched. And if you’re among those who dream of owning your own restaurant or bar, this is where you start.

Train with world-class faculty, including multiple award-winning chefs, and follow in the footsteps of the many provincial and national competition award-winners and Olympians this program has produced.

Professional Accreditations & Recognition

World Association of Chefs’ Societies (WACS)

Humber has been awarded international recognition from the World Association of Chefs’ Societies (WACS) Recognition of Quality Culinary Education program for meeting or exceeding the WACS standards of quality culinary education.

Additional requirements and/or costs may apply.

Note: The requirements for licensure are determined by the granting body, which is independent from Humber College. Students are encouraged to obtain the specific requirements directly from the granting body before enrolling.

Study Abroad

Qualified students in this program may apply to participate in experiential learning trips to the Mediterranean/Italy where students have a hands-on experience in food culture and lifestyle of the Mediterranean.

Qualified students in this program may also apply to a study abroad service learning trip to contribute to a global community. Past service learning trips were to Nunavut and Nicaragua. In addition, eligible students have the opportunity to apply for a study abroad experiential trip to Peru.

Each year we offer a variety of experiential learning trip opportunities for students to study abroad.  Our annual short duration experiential trips in May are approximately two weeks in length.  These faculty-led study abroad trips are confirmed in the fall semester.

These trips vary each year and are subject to availability and eligibility requirements. Additional fees apply.

Scholarships & Awards

Students may be eligible for a number of scholarships and awards.

News & Events

HRT Faculty Recognized at President’s Breakfast Awards

President's breakfast awards winners

This year, three School of HRT faculty were recognized for their accomplishments with President’s Breakfast Awards! We are proud to congratulate the following faculty for these well-deserved achievements.

Read More 

Centre for Healthy Living Opens its Brand-New Space

Staff at New CHL

On September 4th, 2018 the Centre for Healthy Living (CHL) officially opened its doors to the Humber community. While the CHL has been around for a few years already, it just got a brand new physical space right here on campus!

Read More 

Humber Outshines their Competitors at Skills Ontario Competition 2018

Skills Ontario Winners

The Skills Ontario Competition was pure entertainment for competition spectators. Taking place on May 7 and running until May 9, students put on a spectacular display showing off their talents to family, friends, educators and hundreds of onlookers.

Read More 

High School Students Compete in 11th Annual Stone Soup Cook-Off

Stone Soup

For the past 11 years, high school students around the GTA have been participating in an afterschool program that teaches them how to cook simple, healthy and affordable meals.

Read More 

Culinary Students Enjoy One Last Hurrah at the Culinary Graduate Luncheon 2018

Group shot of graduating culinary students

Culinary students were treated to one last hurrah at Humber before they journeyed off into their brand new careers. On April 30th, the Humber Room was packed with excitement and memories as recent graduates enjoyed delicious food with their fellow colleagues, instructors, and Humber alumni.

Read More 

Students Battle it Out for the Title of Best Bold Sandwich and a Cash Prize

Student and judges

On Friday, April 13 the School of HRT’s Nutrition, Culinary and Baking students battled it out for the title of Best Bold Sandwich at the Nestle Professional Minor’s Bold Sandwich Cook-off.

Read More 

The School of HRT Hosts Skills Ontario Culinary Qualifying Competition

Student cooking at Skills Ontario

On Saturday, April 7th, the School of HRT hosted Skills Ontario for the Qualifying Culinary Competition for high school students. 

Read More 

Culinary Mix and Mingle

Career Mixer 2

On Tuesday, March 6th, the culinary programs hosted a Mix and Mingle for culinary students and professionals to get together and discuss different avenues available for a fulfilling culinary career.

Read More 

Culinary Professor and PC Shares What You Can Do to Reduce Food Waste

Shonah Chalmers, HRT's Culinary Program Coordinator and Professor, spoke with True North Living about what you can do to reduce food waste.

Read More 

HRT Culinary Students Participate in 2018 College Day at Queen’s Park

Queen's Park 3

This year the 2018 College Day at Queen’s Park celebrated innovation in our school system with the High-Tech World of Colleges (H-TWC) morning exhibit and evening reception.

Read More 

Inspiring a New Generation

Each year on the 20th of October we celebrate the International Chefs Day. On this day many workshops and activities are hosted around the world for thousands of children to learn about eating healthy.

Read More 

Every attempt is made to ensure that information contained on this website is current and accurate. Humber reserves the right to correct any error or omission, modify or cancel any course, program, fee, timetable or campus location at any time without prior notice or liability to users or any other Person.

On June 29, 2018, the Provincial Government of Ontario announced the renaming of the Ministry of Advanced Education and Skills Development (MAESD) to the Ministry of Training, Colleges and Universities (MTCU). Both names may appear on this website.