|Study location||Canada, Ontario, Barrie|
|Nominal duration||2 years, plus 1 Co-op term|
|Tuition fee||CA$17,738 per year
The displayed fee is for the 2022-2023 academic year and is subject to change. The fee covers and includes tuition (CA$14,150), health insurance, and other ancillary charges.
|Registration fee||CA$400 one-time
The registration fee includes the non-refundable application fee (CA$100) and the refundable deposit fee (CA$300).
Please REVIEW the EdviseCanada`s fee policy.
High School / Secondary Education (or higher)
To be eligible for admission, you must possess a high school diploma including these required courses (or equivalents):
The entry qualification documents are accepted in the following languages: English.
If English is not your first language and/or you come from a non-English-speaking country, you must provide proof of your English language proficiency by submitting one of the following tests:
Master classical and contemporary culinary techniques through hands-on experience. Learn the business of kitchen operations.
Touch, taste, feel the difference! Students develop job-ready skills integral to success as culinary professionals in multiple sectors of the foodservice industry. They acquire knowledge and proficiency to work in the world’s best kitchens, in a learning environment enriched through exposure to chefs and industry leaders. Students focus on professionalism, culinary and business skills, safety and sanitation, nutrition, and product knowledge and identification. They participate in entrepreneurial experiences and can access pathways to future learning.
Through a capstone activity, students hone their expertise to showcase their culinary and professional leadership skills. Through this program, students complete the in-school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.
Georgian is a recognized leader in student work experience – you’ll get the hands-on experience you need to give you an advantage in the career marketplace.
Graduates may find work as executive chefs, directors of culinary services, product development chefs, food stylists, food artisans, food entrepreneurs, personal chefs, chef educators, food service vendors, caterers, corporate chefs, food and beverage directors, marine cooks, and nutrition chefs all working locally, provincially, nationally and internationally.