Current students, please make sure to review your MyHumber Academic Progress report to confirm which courses you should register into for your Winter semester. Courses with in-person requirements will likely also have online components. Humber may need to change plans for in-person learning, subject to government and public health directives and/or additional health and safety considerations.
Upon successful completion of the program, a graduate will:
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic food and bake science to food preparation to create a desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
- Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
- Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation
Apply basic knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
- Use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
- Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
Work Placement
Qualified students will complete a seven-week work placement following Semester 2 (40 hours/week). This unpaid work experience takes place in the kitchens of leading hotels or restaurants in the Greater Toronto Area.
The Humber Advantage
State-Of-The-Art Labs
Humber is the home of the Canadian Centre of Culinary Arts & Science, Canada’s leading centre of excellence in culinary education, apprenticeship training and culinary research and development.
- Kitchen Lab Facilities
- On-Campus Restaurant Training Facility
- Wine Tasting and Demonstration Lab
The Humber Food Truck
Students have the opportunity to gain experience working on our Humber Food Truck.
This Program is Approved by WACS
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Internship Partners
Placement Testimonial
Our Industry Partner, Woodbine Entertainment, is always happy to welcome student interns into their organization. Here's what they had to say about our students in their latest company newsletter:
"[The Culinary Management and Culinary Skills programs] have given us the ability to develop a talent pipeline and an opportunity to hire some amazing individuals.
The purpose of the internship is to provide the Culinary Arts students with an opportunity to work in an industry kitchen. The hands-on experience gives each student a greater insight into the day-to-day operation, the stress of real timelines, the importance of being punctual and a better idea of their future career."
Program Gallery
The Humber Experience
Watch the video to see culinary student compete in the 2019 Nestlé Young Culinary Talents Competition.
Watch the video and see Humber and the Faculty of Business host the Women Entering Non-Traditional Trades Conference.
Watch the video to find out more about the Faculty of Business' learning garden containing local and sustainable foods.
Watch the video to see Humber students compete in the Nestle Professional Maggi & Minors Food Truck Challenge.
Take a 360 Degree Tour of Our Culinary Lab
For mobile and tablet users, open the video in the YouTube app. For optimal viewing experience use Firefox or Chrome. Currently Safari does not support 360 videos.
Study Abroad
Qualified students in this program may apply to participate in experiential learning trips to the Mediterranean/Italy where students have a hands-on experience in food culture and lifestyle of the Mediterranean.
Qualified students in this program may also apply to a study abroad service learning trip to contribute to a global community. Past service learning trips were to Nunavut and Nicaragua. In addition, eligible students have the opportunity to apply for a study abroad experiential trip to Peru.
Each year we offer a variety of experiential learning trip opportunities for students to study abroad. Our annual short duration experiential trips in May are approximately two weeks in length. These faculty-led study abroad trips are confirmed in the fall semester.
These trips vary each year and are subject to availability and eligibility requirements. Additional fees apply.
Your Career
Launch your career as a chef in the $60 billion Canadian foodservice industry with our intense and dynamic program.
Trained chefs are always in demand in locations such as:
- restaurants
- golf clubs
- hotels
- trains and cruise ships
- resorts and stadiums
- retirement homes
- corporations worldwide
From line cook to magazine test kitchens and airline headquarters, the diversity of venues for the chef’s art and science is unmatched. And if you’re among those who dream of owning your own restaurant or bar, this is where you start.
Train with world-class faculty, including multiple award-winning chefs, and follow in the footsteps of the many provincial and national competition award-winners and Olympians this program has produced.
Professional Accreditations & Recognition
World Association of Chefs’ Societies (WACS)
Humber has been awarded international recognition from the World Association of Chefs’ Societies (WACS) Recognition of Quality Culinary Education program for meeting or exceeding the WACS standards of quality culinary education.
Related Programs
Program Availability
| START DATE | LOCATION | STATUS | INTERNATIONAL STATUS |
|---|---|---|---|
| January 2021 | North | Waitlisted | Open |
| September 2021 | North | Open | Open |
| January 2022 | North | Open | Open |
Humber
Business Chef Places First in Global Competition with Plant-Based Dish
Mon, January 04, 2021
Culinary Professor and Chef, Shonah Chalmers was recently announced the winner for her vegan dish at the Walnuts@Work competition held live on December 29th, 2020.
CIFST Provides Scholarship Awards to DIY Baking Kit Project Winners
Mon, December 21, 2020
As an opportunity for experiential learning, Advanced Chocolate and Confectionary Artistry students participated in a socially distanced culminating assignment created by Chef Kenneth Ku.
Culinary Faculty Prepare Meals for Shelters
Tue, December 01, 2020
Culinary Faculty and alumni helped the Thistletown Collegiate team produce 2200 meals
for Ernestine's Women's Shelter, Elisa House, Youth Without Shelter, and over 100 local Etobicoke food insecure food hampers. All of the food items used for meals were donated by various local suppliers.
No news at this time.
Faculty of Business News
The International Students Behind Humber Cricket Team's Achievements
Wed, December 23, 2020
For many students at Humber, cricket is their sport of choice, and many of Humber’s cricket players are international students.
The Value of COIL in the Faculty of Business
Wed, December 02, 2020
COIL is gaining in popularity at Humber, and the Faculty of Business is playing an active role.
Humber College Student and Faculty Receive Awards After Joining IEOM as Newest Chapter Member
Wed, December 02, 2020
Humber celebrated its first year at the Industrial Engineering and Operations Management (IEOM) organization last month.
No news at this time.
Program News
Business Chef Places First in Global Competition with Plant-Based Dish
Mon, January 04, 2021
Culinary Professor and Chef, Shonah Chalmers was recently announced the winner for her vegan dish at the Walnuts@Work competition held live on December 29th, 2020.
Humber Leads The Food Insecurity Project
Mon, October 26, 2020
Chefs John Placko and Keith Hoare have been working with a host of hospitality industry partners to donate meals to food banks and shelters.
No news at this time.
Every attempt is made to ensure that information contained on this website is current and accurate. Humber reserves the right to correct any error or omission, modify or cancel any course, program, fee, timetable or campus location at any time without prior notice or liability to users or any other Person.
On October 21, 2019, the Provincial Government of Ontario announced the renaming of the Ministry of Training, Colleges and Universities (MTCU) to the Ministry of Colleges and Universities (MCU). Both names may appear on this website.
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HOW TO APPLY
ADMISSION REQUIREMENTS
POST-ADMISSION REQUIREMENTS
EQUIPMENT & DEVICE REQUIREMENTS
FEES
CONTACT US
Post-Admission Requirements
Once you have been accepted, and have confirmed your offer, you may need to complete a further set of requirements related to your program (Post-Admission Requirements).
Professional Industry Standards
Once enrolled in the program, you will follow professional industry standards for decorum, uniform, hygiene and personal presentation. Practical courses, which take place in a lab, have strict uniform and attendance standards and policies which are mandatory for successful completion of the course. It is mandatory to wear a Humber-issued chef uniform in practical lab classes in this program. Admittance to these classes is not permitted if you are not in uniform. The cost for the uniform has been added to your first semester tuition fees. In order for the uniform to be available for the first day of class, students must submit their size requirements via an online order form.
Equipment & Device Requirements
All Semesters
| Details and Specifications | Minimum Specifications | Recommended Specifications |
| Processor | Intel i5-8300H | Intel i7-9750H= or higher |
| OS | Windows 10 | Windows 10 |
| Memory | 8 GB of RAM | 32 GB of RAM |
| Storage | 256 GB SSD | 512 GB SSD |
| Monitor | Laptop computer (not a notebook such as a Chromebook or a tablet) recently purchased; last 18 months | Laptop computer (not a notebook such as a Chromebook or a tablet) recently purchased; last 18 months |
| Other | Wireless 802.11 b/g/n/ac, Built-in microphone and webcam | Wireless 802.11 b/g/n/ac, Built-in microphone and webcam, Built-in Ethernet port (strongly recommended), Long battery life (strongly recommended) |
Contact Information
If you have questions about these Equipment & Device Requirements contact:
James Bodanis, program co-ordinator
416.675.6622 ext. 5177
james.bodanis@humber.ca
Fees
The 2020-2021 fee for two semesters was:
- domestic: $5,280.12
- international: $15,874.00
Fees are subject to change.
Fees by Semester
Domestic Fees International FeesAdditional Costs
$100 – safety shoes; $525 – knife and tool kit; $300 – textbooks, manuals (for two semesters).
Pathways
Pathways are academic routes that students can take to move from one credential to another.
How to Apply
Applications to Humber are made through ontariocolleges.ca. Be sure to submit your application by the equal consideration deadline of February 1. You may apply after February 1, however, post-February 1 applications will be considered on a first-come, first-served basis depending on the availability of the space in the program. To check program availability refer to the Campus/Availability listing on Humber's program pages or ontariocolleges.ca.
INTERNATIONAL STUDENTS
If you’re an international student, you can apply directly to Humber via our International Centre.
