|Fall 2020||Barrie, Owen Sound|
Feed your dreams! Students learn how to work in professional kitchens regionally, nationally, and internationally. Students develop fundamental food knowledge, and food preparation and presentation skills that will prepare them for lifelong career success with strong industry connections. Students practice professionalism, culinary and management skills, safety and sanitation, nutrition, product knowledge, and identification while applying their skills in a hands-on learning environment. Through this program, students complete the in-school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.
Graduates may find work in a variety of food and beverage operations such as hotels, resorts and camps; a variety of restaurants from specialty and gourmet to fast food; private clubs, banquet and catering facilities, and institutional food services all working locally, provincially, nationally and internationally.
OSSD or equivalent with
- Grade 12 English (C or U)
Mature students, non-secondary school applicants (19 years or older), and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED, and equivalency testing. For complete details refer to: www.georgiancollege.ca/admissions/policies-procedures/
Applicants who have taken courses from a recognized and accredited post-secondary institution and/or have relevant life/learning experience may also be considered for admission; refer to the Credit Transfer Centre website for details:
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.
- FOSR 1016 - Basic Cooking Techniques (Semester 1 / 70 hours)
- FOSR 1017 - Basic Foodservice Cooking (Semester 1 / 84 hours)
- FOSR 1018 - Basic Baking and Pastry Skills (Semester 1 / 70 hours)
- FOSR 1019 - Basic Kitchen Management and the Professional Chef (Semester 1 / 28 hours)
- FOSR 1026 - Basic Food Theory and Product Knowledge (Semester 1 / 42 hours)
- SANI 1000 - Basic Food Service Safety and Certification (Semester 1 / 10 hours)
- FOSR 1021 - Advanced Cooking Techniques (Semester 2 / 70 hours)
- FOSR 1022 - Advanced Foodservice Cooking (Semester 2 / 84 hours)
- FOSR 1023 - Advanced Baking and Pastry Skills (Semester 2 / 70 hours)
- FOSR 1024 - Advanced Kitchen Management and the Profitable Chef (Semester 2 / 42 hours)
- FOSR 1027 - Advanced Food Theory and Product Knowledge (Semester 2 / 28 hours)
- Select 1 course from the communications list during registration. (Semester 1)
- Select 1 course from the communications list during registration. (Semester 2)
General education courses
- Select 1 course from the general education list during registration. (Semester 1)
- Select 1 course from the general education list during registration. (Semester 2)