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98 GEORGIAN COLLEGE HOSPITALIT Y, TOURISM AND RECREATION = COMPETITIVE = PLACEMENT REQUIREMENTS GeorgianCollege.ca/SRFN 705.728.1968, ext. 1870 ONTARIO COLLEGE CERTIFICATE 1 year (2 semesters) 1 co-op work term STARTS SEPTEMBER, MAY BARRIE APPROX. FIRST YEAR FEES: $4,783.06 ADMISSION REQUIREMENTS OSSD or equivalent with • Grade 12 English (C or U) This is a program for people who love to ski or snowboard and want to explore opportunities to work in the snow resort industry. Students develop a foundation of skills and knowledge they can use to find success at snow resorts, in other fields or in further studies. Students are also exposed to healthy, active ways of living, adventure, challenge and variety, and connectedness with the outdoors. The program is closely aligned with snow industry partners who offer one paid co-op work placement in the winter as well as hands-on learning opportunities during the off-season periods. Students who successfully complete the certificate may transfer to the two-year Snow Resort Operations (SRO) diploma program. Career opportunities Graduates may find work as: • snow school instructors • terrain park staff • lift attendants • events staff • rental attendants • retail sales associates • marketing assistants While year-round employment with a snow resort may be the ultimate career goal, many graduates combine their winter employment with a complementary summer occupation. SNOW RESORT FUNDAMENTALS SRFN GeorgianCollege.ca/CULS 705.728.1968, ext. 1833 (Barrie) 705.728.1968, ext. 2461 (Owen Sound) ONTARIO COLLEGE CERTIFICATE 1 year (2 semesters) STARTS SEPTEMBER, JANUARY BARRIE, OWEN SOUND APPROX. FIRST YEAR FEES: $4,693.06 ADMISSION REQUIREMENTS OSSD or equivalent with • Grade 12 English (C or U) This program trains students to work in professional kitchens regionally, nationally, and internationally. Students learn fundamental food knowledge and develop skills of food preparation and presentation that prepare them for lifelong career success with strong industry connections. Students practise professionalism, culinary and management skills, safety and sanitation, nutrition, product knowledge and identification while applying their skills in a hands-on learning environment. This program provides the in-school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities. Career opportunities Graduates have found work in a variety of food and beverage operations such as: • hotels, resorts and camps • a variety of restaurants from specialty and gourmet to fast food • private clubs • banquet and catering facilities • institutional food services CULINARY SKILLS - CHEF TRAINING CULS