This program is designed to provide students with the most up-to-date skills in food preparation and presentation. Through classroom learning, "hands-on" work in the on-campus culinary labs and the opportunity to train in the Albert Schnell/Hilton Learning and Catering Centre, you will develop the skills necessary to work in the culinary arts field.

This program includes "industry traineeships" in the kitchens of hotels and restaurants. Our list of industry partners who participate in our traineeship program, includes some of the finest hotels and restaurants in the Greater Toronto Area.

With a focus on premium culinary skills, our programs also develop other crucial success skills such as critical thinking, computer, interpersonal, leadership and self-reliance. Our goal is not to prepare people for jobs, but for careers. In association with our chef partners, you will have the opportunity to launch your own exciting career in Canada or abroad.

The Albert Schnell/Hilton Learning and Catering Centre

The on-campus centre opened in February 2002 and has been named for Chef Albert Schnell. Chef Schnell has had an illustrious 50-year career including preparing banquets for kings, emperors and royals worldwide. As executive chef for Hilton flagship hotels in Canada, Albert has been a visionary, a culinary artist and a mentor to countless chefs worldwide.

The centre includes an upscale casual restaurant "The Humber Room," two modern kitchens (one specializing in cold food preparation, the other in hot food preparation) a leading-edge mobile kitchen unit and a retail store "Gourmet Express." The centre is used to teach food and beverage service, restaurant operations and management and food production, all part of the curriculum in our Culinary, Hotel and Restaurant and Food and Beverage programs.

The School of Hospitality, Recreation and Tourism is extremely proud to host Culinary Team Canada each year for a practice dinner, prior to competing in the World Championships. Renowned chefs from leading Toronto restaurants have also showcased their expertise in the new centre.

Our new facility would not have been possible without the generous donations from many of our industry partners. Thanks to them we now teach students in one of the most modern and technologically advanced educational facilities for culinary and hospitality.

Hilton Canada, Magnotta Winery Corporation, Longo Brothers Fruit Markets, Unilever Bestfoods, Woodbine Entertainment Group, Nestle Foodservices, McCain Foods Limited, Frischkorn and Associates, Coca-Cola Bottling Company, Cara Operations Limited and Compass Group Canada Ltd., KitchenAid, Canada Cutlery, Nouveau Taste Inc., HoodEx.com, Connaisseur Food Concepts Limited, Alanna Jones, John Placko, Canadian Pacific Charitable Foundations, Maple Leaf Sports and Entertainment Ltd., II By IV Design Associates Inc., Starwood Hotels and Resorts, Dairy Farmers of Canada, Michael Lancelotte, The Millcroft Inn, Stage West, Esther Lee, Vicki Samson, Humber Culinary faculty, Humber Hospitality and Culinary students, Mandarin Restaurants, Natrel (Canada), Chef Revival, Gordon Foodservice, Sara Lee Bakery, Toppets Seafood.

Admission Requirements

• Ontario Secondary School Diploma (OSSD) with courses from College (C), University/ College (M), University (U) pathways, or OSSD at or above the general level, or equivalent, or mature student status;
  
• ENG4C or ENG4U, or Grade 12 English at or above the general level. If English is not your first language refer to the English Language Proficiency Policy in this publication;
  
• MAP4C or MCT4C or MCB4U or MGA4U or MDM4U, or Grade 12 Mathematics at or above the general level.
  Note: Applicants with previous industry and/or related educational experience should apply for prior learning assessment and recognition exemptions.

Grade and/or course requirements are used in the selection process for all programs. Refer to admissions.humber.ca/cutoffs for admissions cut-offs. If applicants are enrolled in Grade 12 required subjects (as indicated above), in the second semester (February to June), Grade 11 marks will be used. Refer to the Selection Procedures section in the back of this publication.

Additional Costs

Approximate additional costs for first-year students are: textbooks* and manuals $300; chef uniforms $250; chef's knife kit $350; safety shoeware $100. There will be a lab fee of $300 per semester.
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* Does not include the costs of textbooks for Liberal Arts and Sciences (LAS) courses.

Transfer Options

Qualified graduates of this program may be eligible to apply their academic credits towards further study at many postsecondary institutions. For detailed information, visit our website at transferguide.humber.ca or refer to the Humber Transfer Guide.

Career Opportunities

There is a great demand for well-trained, creative managing chefs, knowledgeable in the preparation of fine French, contemporary, and Canadian cuisines and proficient in nutrition, product management, menu planning, purchasing, costing, and in the supervision of kitchen staff. Positions are available in hotels, restaurants, resorts, and related fields.

Requirements for Professional Recognition

Upon completion of four semesters (two academic years) of the Culinary Management diploma program, you will have qualified for the in-college portion of the Ontario Provincial Apprenticeship program for cooks.

Curriculum - Culinary Management
Semester 1
Credits