Course Code: 702

The Chef De Cuisine program is a highly prestigious program that is designed to provide the skills and knowledge necessary to work in the food industry at Executive, Executive Sous and Sous Chef levels͘.This program offers in depth study of Culinary, Costing, and Menu Planning.


Unit ID Unit Name
001 Culinary Techniques
002 Food, Beverage and Labour Cost Controls
003 Communication and Calculations
004 Advanced Food/Baking Theory
005 Pastry & Desserts
006 Advanced Culinary Techniques
007 Cuisine A La Carte
008 Food/Baking Theory
009 Culinary Basics


  • Ontario Grade 12 or equivalent
  • OR
  • Mature Student (18 years of age or older) & A passing SLE TEST

Course Benefits

Chefs plan and direct food preparation and cooking activities and prepare and cook meals and specialty foods. They are employed in restaurants, hotels, hospitals and other health care institutions, central food commissaries, clubs and similar establishments, and on ships.

This exceptional program qualifies graduates for careers such as:

  • Chef
  • Chef de Parte
  • Chef de cuisine
  • Head chef
  • Pastry chef
  • Executive sous-chef
  • Specialist chef
  • Institutional Cook
  • Sous-chef
  • Corporate chef
  • Master chef
  • Saucier Apprentice Cook
  • Dietary Cook
  • Short Order Cook
  • Grill Cook
  • Line Cook