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Culinary Skills - Chef Training

Culinary Skills - Chef Training Ontario College Certificate

What is Culinary Skills - Chef Training?

Feed your dreams! This one year program trains students to work in professional kitchens regionally, nationally, and internationally. Students will learn fundamental food knowledge and develop skills of food preparation and presentation that prepares them for lifelong career success with strong industry connections. Students will practice professionalism, culinary and management skills, safety and sanitation, nutrition, product knowledge and identification while applying their skills in a hands on learning environment. This program provides the in school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.

Program Outline 2016-2017

Major:
CULS
Length:
1 Year
Effective Dates:
2016-2017
Delivery:
2 Semesters
Credential:
Ontario College Certificate
Location:
Barrie, Owen Sound
Start:

Fall - Barrie, Owen Sound

Winter - Barrie

Contact:
Owen Sound:

Anthony Bevan

705-728-1968 ext. 2461

Barrie:

Philip Leach

705-728-1968 ext. 1833

Feed your dreams! This one year program trains students to work in professional kitchens regionally, nationally, and internationally. Students will learn fundamental food knowledge and develop skills of food preparation and presentation that prepares them for lifelong career success with strong industry connections. Students will practice professionalism, culinary and management skills, safety and sanitation, nutrition, product knowledge and identification while applying their skills in a hands on learning environment. This program provides the in school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.

The graduate has reliably demonstrated the ability to:

  • perform in a professional manner by employing supervisory skills, and contributing as an effective team member to enhance job performance, organizational effectiveness and guest satisfaction


  • examine entrepreneurial/intrapreneurial strategies through sustainable agritourism concepts


  • implement fundamental culinary planning, preparation, and presentation in a variety of food service environments


  • describe and apply basic and advanced food theories to all aspects of food preparation


  • contribute to the provision of safety and sanitation, accessibility, human rights and environmental management policies adhering to government legislation, regulations and guidelines in a well-maintained kitchen environment


  • apply knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources


  • apply fundamental nutritional principles to all aspects of food production using appropriate dietary reference guides and Canada’s Food Guide


  • develop ongoing personal professional development strategies and plans to enhance culinary, leadership and management skills for the hospitality environment.
Fall Intake - Barrie, Owen Sound

Sem 1 | Sem 2

--------------

Fall | Winter

2016 | 2017

Winter Intake - Barrie

Semester 1 | Semester 2

-----------------------

Winter | Summer

2017 | 2017

OSSD or equivalent with

- Grade 12 English (C or U)

You must meet ONE of the following requirements to be eligible for admission to these programs:

Secondary school applicants:

- OSS curriculum: OSSD or equivalent, with Grade 12 English (C) or (U) (ENG4C, ENG4U)

Non-Secondary school applicants (19 years or older):

- Any credit Communication course taken at Georgian College

- College preparatory programs including those taken at Georgian College: Hospitality Skills and General Arts and Science*

- Equivalent courses in English taken through secondary school or Independent Learning Centres (at the general, advanced, college or university level)

- Academic and Career Entrance Certificate (ACE) program with communications

- Mature student testing in English that meets the minimum standards for admission (available through most testing services)*

- Ontario High School Equivalency Certificate (GED)

- English, Literature or Communication credit courses from accredited colleges/universities

Home school applicants:

- Applicants can write the mature student testing in English that meets the minimum standards for admission (available through testing services)*

* available from Georgian College. For a complete listing please contact the Office of the Registrar.

10 Mandatory Courses

2 Communications Courses

2 General Education Courses

To graduate from this program, the passing weighted average for promotion through each semester, and to graduate is 60%. Additionally, a student must attain a minimum of 50% or a letter grade of P (Pass) or S (Satisfactory) in each course in each semester unless otherwise stated on the course outline.

Mandatory Courses

FOSR1015 Basic Nutrition and Food Safety Training
FOSR1016 Basic Cooking Techniques and Product Knowledge
FOSR1017 Basic Foodservice Cooking
FOSR1018 Basic Baking and Pastry Skills
FOSR1019 Basic Kitchen Management and the Professional Chef
FOSR1020 Advanced Nutrition and Food for Health
FOSR1021 Advanced Cooking Techniques and Product Knowledge
FOSR1022 Advanced Foodservice Cooking
FOSR1023 Advanced Baking and Pastry Skills
FOSR1024 Advanced Kitchen Management and the Profitable Chef
Communications Courses

To be selected at time of registration from the College list, as determined by testing.
General Education Courses

To be selected from College list

Our students are given many opportunities to enhance their social entrepreneurial learning through their involvement in co-curricular activities such as: membership in the junior chapter of the regional Professional Chefs' Association (Muskoka and District Chefs’ Association); and regular industry experiential opportunities.

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Hockey Helps the Homeless is a charitable organization that travels to different communities and raises money for the less fortunate. The charity has teamed up with Georgian College Hospitality programs to make this event successful in the Barrie area. Read more...

Hospitality department Culinary Philip Leach Georgian College

Philip Leach

Chef Leach's varied background has included working as a chef in exclusive restaurants and hotels in the areas of Knightsbridge, Soho and Westminster, England, as well as numerous high-end private golf clubs in Canada. In 2005, Philip joined the Bigwin team as executive chef and quickly made Bigwin Island Golf Club renowned as one of the finest eating establishments in Muskoka. Read more...

Hospitality department Culinary David Jones Georgian College

David Jones

David Jones, Certified Chef de Cuisine, began his culinary journey in the private club sector and progressed through fast-paced fine dining restaurants, hotels, remote lodges, naval ships at sea as well as television. He continues on the path of preparing young culinarians for exciting careers as chefs. His responsibilities have included opening and operational executive chef of properties from Toronto to James Bay. Read more...

Georgian students cater event to help raise funds for the less fortunate

Hospitality programs team up with Hockey Helps the Homeless

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Kathleen Wynne was among the dignitaries at Colleges Ontario Summit

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About a dozen first and second-year Culinary Management and Culinary Skills students have the opportunity to showcase their cooking and hospitality skills to eminent guests at Colleges Ontario’s Higher Education Summit this week. They spent the weekend preparing hors d’oeuvres and making desserts. Read more...

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Georgian College culinary student wins baking award

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Annual Hospitality and Tourism expo provides students with potential employment opportunities

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Garfield and Jane Dunlop smile, with food and wine in their hands, as Georgian students in their whites prepare food

Marché at the Marsh

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students in aprons and chef's whites ladling food onto plates

Students prepare meal for Busby Centre Clients

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Students in their kitchen uniforms stand around a table with big pots of chili

Students rustle up chili for kids

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Salad dish

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A group of people in chef hats hold a poster about soup competition.

Culinary student John Cooper takes first place with soup creation

Culinary student Culinary student John Cooper won first place overall in the Soup'd Up competition with his creamed carrot and curry soup. He was awarded the $1000 tuition prize, as well as a $500 cash award from Fresh-a-Fare, an appearance on Rogers TV Showtime, a baking kit from Canada Cutlery Inc. and a Cuisionx cooking kit from DirectBuy Barrie. The two runners-up receive a $250 cash award, a baking kit and an appearance on Rogers TV Showtime. Read more...

A group of staff stand over large dishes of pasta in one of Georgian's kitchens

Toonie Pasta La Vista!

Despite the first major snowstorm of the school year, the annual Pasta La Vista event ran as planned on Nov. 18. Staff and faculty in Hospitality, Tourism and Recreation programs cooked and served students a hearty spaghetti dinner for only $2 per person. Funds were donated to Out of the Cold. Read more...

Canada Cooks the Books competition

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Budding chef, David Foster, peels oranges for orange marmalade in one of Georgian's kitchens.

Bottles full of talent at preserve competition

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Georgian culinary students win SoupFest 2014

Culinary students Ben Ross, Taylor Sewell and Sheena Lynn, alongside Chef Julien Ross, took home the top prize at this year’s Soupfest, held Oct. 4. The Georgian team made and served 150 litres of their winning entry, a Scotch Broth made with lamb and barley garnished with puff pastry. Read more...

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Student chopping vegetables

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A culinary student in chef's whites pipes chocolate into hard chocolate cups.

Stress-Free Day = chocolate heaven

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A group of students in chef's whites serving bite-sized food to the President of Georgian College and other dignitaries

Culinary students entertain at Queen’s Park

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For inquiries please contact the appropriate person below.

Owen Sound

Contact:
Anthony Bevan
Phone:
705-728-1968 ext. 2461

Barrie

Contact:
Philip Leach
Phone:
705-728-1968 ext. 1833

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