Sous Chef Program Overview

Our Sous Chef Diploma program is designed to teach you the skills necessary to become a Cook or a Sous Chef in a professional kitchen.  Like any college program, a sous chef diploma won’t guarantee you a fantastic job right out of school, but it will provide you the building blocks necessary to help you work your way up through the ranks to becoming an invaluable asset to your Chef.  This program is designed to teach you cooking fundamentals, as well as helping you to understand some more job specific skills, such as interpreting the chef’s instructions, the receiving and storage of perishable good, how to meet and exceed regulatory responsibilities and finally, how to prepare and execute incredible food.

Our Sous Chef Diploma program offers two terms, which include the modules listed below.  Each of our programs are based on a modular learning system, which allows students to learn in a building block style approach.  Each module will be comprised of  5 hours per day; 2 of which will be theory presented in the classroom and 3 of which are hands-on in our student kitchen.

Each of our programs also include career development and job search assistance, as well as any necessary certifications to get you started on  your career path sooner.  The Sous Chef Program offers a Basic Food Safety Certification Test, which provides you with an in depth knowledge of hospitality standards, adding value during your job search.

Term One

Term Two

Tuition Costs

Below you’ll find our tuition rates.  Our rates are the same for both international and domestic students.  If you’d like to view our tuition information on the government website, you can view it by visiting the Service Ontario Website.  If you’d like more information about our tuition, or would like to view a comparison chart, click here for our full tuition information.

Program	Weeks	Hours	Tuition
Culinary Arts Diploma	23	360	$6,550
Culinary Management Diploma	23	360	$6,550
Professional Chef	54	1160	$13,950
Sous Chef	37	675	$7,950

 

Compulsory fees include: Book fees, Expandable Supplies and Equipment.

Application

Program Requirements: All students must possess a high school diploma (Grade 12 or GED 12) or status as a mature student (18 years of age or older) by the start date of your program.

The application process consists of two parts. The first step is an informal interview, which will be conducted during your tour of the campus.  This allows us to get to know you, your education and work history and give us a chance to define your culinary goals.  This process helps us to recommend the best program to help you meet your goals, sooner.

If you choose to apply to our campus, you’ll be asked to complete the next step, which is an Admissions Assessment.  This short survey helps us understand more about you, your learning style and any special requirements or accommodations you’ll need. Please Note: During this process, we may need to request additional information to help us evaluate academic success.  All requested information must be provided upon request.

Registration & Acceptance

You must meet the all requirements (interview, admissions assessment and educational minimums) for formal acceptance. Upon the successful completion of these steps, you will be required to complete an admissions contract and agreement.

The final step to enroll in our culinary programs is to provide a registration fee.  An application fee of $500 will be required to reserve a seat in your selected program. This fee is payable by cheque, cash or credit card.  Please Note:  No fee is required for second career applicant.