Culinary Skills CHF2

Holland Code: R (Realistic)

What academic skills do I need to be successful in the program?

This list does not replace the admission requirements you must have for admission to the program. Please see website for details.

Arts & Literacy
Grade 12 English 
Fundamental Literacy - reading and writing skills required.
Ability to effectively communicate in a group or team environment.
Understanding of some basic French (Culinary Terms) may be helpful. 
High school courses in Hospitality and Tourism; /OYAP or SHSM would be useful preparation for this program.

Math Grade 11 Math required. Basic numeracy skills including multiplication and division, units of measurement, fractions, conversions, basic equations.  Reading and understanding numbers such as temperatures and weights.

Technology Basic computer skills required (Microsoft Office, email, Internet, checking student portal for course material). High school courses in Information and Communication Technology would be useful preparation for this program. 

What personal qualities should someone interested in this career have?

• Interest in cooking and/or baking
• Team oriented must work well with others
• Creative
• Thrive in a busy environment
• Good multi tasker
• Manual dexterity (to perform knife skills) and knowledge of how to use kitchen equipment

Useful background experience for this program would be 

• Work or volunteer experience in food service - back of house (kitchen) preferred
• Complete secondary school courses in Hospitality, Tourism and/or Foods
• Students with Hospitality SHSM, Culinary Dual Credit or OYAP background
• Knowledge of Food Safety

What kind of work could I do when I graduate?

Graduates of this program may go on to become a 

• Cook - Assistant, Prep or Line Cook in various food service environments eg. restaurant, hotel, resort, food production facility, etc.
• Entry level Kitchen or Foodservice Assistant - could also potentially include porter or steward work

Places you may find yourself employed include

• Various Foodservice and/or Food production environments i.e., restaurants
• Hotel, resort or club ( i.e., golf course) kitchens, commissaries 
• Institutional kitchen in long term care, hospital or other setting

Typical working conditions for this kind of work:

• Work under pressure in close quarters that can be noisy especially during busy periods
• Physically demanding - must stand for hours at a time and work near hot ovens and grills
• Breaks can be infrequent or inconsistent
• Some lifting of heavy food or equipment items - up to 25 kilograms routinely is required
• Hours vary – shift work, holiday, weekend work and overtime is common
• Must taste all food that is being served  - need a keen sense of taste and smell
• Mainly indoors, could work outdoors as well
• Working with potentially dangerous goods - eg. knives, ovens, stoves, etc.

Tasks a graduate may do in the workplace

• General food preparation eg. wash, peel and cut various food products
• Clean and cut meats, fish and poultry
• Clean kitchen equipment and cooking utensils
• Prepare, season and cook foods such as soups, salads, meat, fish, gravies, vegetables, desserts, sauces
• Carve meats, prepare portions on plates and add sauces and garnish to servings
• Bake pastries
• Prepare items for buffets
• Prepare foods for special diets
• Regulate stock control
• Perform food safety related tasks such as checking temperatures, ensure proper storage of food

Helpful links for further research into this Fanshawe College program and career opportunity

Websites with good information for further research on the careers associated with this program

• Credentialed Food Service Executive (CFE) Program
• Canadian Culinary Federation (CCFCC)
• Canadian Association of Foodservice Professionals
• Canadian Restaurant and Foodservices Association (CRFA)
• Canadian Tourism Human Resource Council
• emerit (A government website listing national occupational standards for the tourism industry)
• National Restaurant Association
• Fanshawe’s library has prepared a subject guide for current students in this program. You may find the links and information provided very useful in learning more about this career.

Opportunities for further development or education

• Graduates can apply for entry into the second year of the Culinary Management diploma program
• Graduation from this program is required for entry into the Nutrition and Food Service Management diploma program

Last Modified: April 24, 2025