| | Culinary Management Diploma/Cook Co-op Apprenticeship | | |
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| School | St. Lawrence College | | |
| Location | Kingston, ON, Canada | | |
| School Type | College | | |
| School Size | Full-time Undergraduate: 4,972
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| Degree | Diploma | | |
| Honours | | | |
| Co-op | | | |
| Length | 2 Year(s) | | |
| Entry Grade (%)* | | | |
| Prerequisites | - Grade12 English
- Grade11 Mathematics
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| Prerequisites Notes | Ontario Secondary School Diploma (OSSD) with the majority of Grade 11 and 12 courses at the C, U or M level including the following prerequisites:
Grade 12 English at the C or U level
Grade 11 Math at the C, U or M level | | |
| Cost | | National: | $4,788 | | International: | $17,135 |
Additional Costs in first year:
Knife kit: $500.00 - $550.00
Uniform package: $150.00 - $175.00
Textbooks: $150.00 - $200.00
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| Scholarships | 7 scholarship(s) | | |
| Description | The exciting and growing world of professional culinary arts offers talented and committed individuals a wide spectrum of opportunities. In Canada, or internationally, skilled chefs are in very high demand. Whether in leading edge restaurants, resorts or hotels, catering operations or product development kitchens, a rewarding career awaits the prepared and qualified individual who aspires to be a professional chef with management responsibility. St. Lawrence College is a recognized leader in Ontario delivering this program, which combines a registered Apprenticeship with a Culinary Management Diploma. Lead by a team of dedicated chef professors who continue to work in the industry, the Culinary Management Diploma Apprenticeship Co-op offers the student a unique and exciting career path into the culinary profession by combining hands-on experience in the College’s training facilities with professional work experience in a paid placement and a registered apprenticeship.
This program will teach students all aspects of food production and preparation through demonstrations by culinary professionals, followed by continuous hands-on practice. More than 60% of your 2 year program is spent in the culinary labs, more than most culinary schools in the province. In addition, studies in the areas of business communications, kitchen management practices, nutrition, menu planning and applied computer skills will prepare students to successfully meet the demands of the industry as well-rounded graduates with technical and interpersonal skills. | | |
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