1 Year - 2 Semesters
Ontario College Certificate
Campus: Sault Ste. Marie
Start Dates: Sep 2024, Jan 2025
Program Code: 1071


Food inspires you. We love that! Cooking is more than your passion. It’s a creative outlet. The one-year Culinary Skills – Chef Training certificate program is the spot where food lovers like you can explore a mix of contemporary and classical cooking techniques in state-of-the-art culinary labs - all in an environment that encourages creativity and collaboration.

Join a dynamic culinary school that encourages you to play with your food and become a leader in the culinary arts.

The Chef Training program is not your typical chef school. Tailored class sizes and hands-on learning are all designed to help you develop flavours that showcase the real you on a plate.

Are you a Canadian citizen or permanent resident who is unemployed and interested in the culinary arts? You could qualify for funding for this program. Let’s talk about it.


Salt Free Canada Cookbook

Our Culinary  programs were asked to contribute to a cookbook for Salt Free Canada, which was a project led by Colleges and Institutes Canada. This project allowed students in our culinary programs to work on their passion in culinary by developing a salt-free recipe.  The national cookbook UNSALTED was published in 2022 and included  the recipe of students Cathy Wilcott, Stephanie Toulouse and Azaria Moncur, supported by our Culinary professors Sarah Birkenhauer, Deron Tett and Jennifer Healey. The image of their delicious salmon dish  was even selected as a feature image on the cookbook's cover.

Click here to  learn more about the Salt Free Canada cookbook


Requirements & Program Information

Ontario Secondary School Diploma with Grade 12 English (C) ENG4C and Grade 11 Foundations for College Math (C) MBF3C, or mature student status.

Career Path

Graduates of the Culinary Skills - Chef Training program may find employment in resorts, hotels, restaurants, health care facilities, cruise lines, catering services, private clubs and industrial kitchens.

Dress code

Requirements in Labs:

  1. Clean uniform required daily - purchase two complete sets of uniforms (coat, checkered pants, necktie, apron & chef`s hat)
  2. Side towels (4) to be purchased
  3. Black non-slip shoes
  4. Knife Kit (Optional)

For a complete list of required supplies, etc., see the Books and Supplies list available online.

In order to abide by the Provincial Health Regulations, all students must have their hair controlled above the collar and hairnet must be used while in the food preparation areas. Students must be clean-shaven. Beards and/or moustaches may be permitted if they are trimmed and neatly maintained at the criteria of the Hospitality Department and health regulations regarding hair control.

Fees & Costs


These fees are for the 2024-2025 academic year (year 1 of study), and are subject to change. Please visit your Student Portal to view your Schedule of Fees.


Program Coordinator: Sarah Birkenhauer, (705) 759-2554 ext 2588, sarah.birkenhauer@saultcollege.ca

September and January intakes are available for this program. Please contact the Registrar`s Office for further information.
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