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100 GEORGIAN COLLEGE = COMPETITIVE = PLACEMENT REQUIREMENTS HOSPITALIT Y, TOURISM AND RECREATION GeorgianCollege.ca/CULN 705.728.1968, ext. 1833 (Barrie) 705.728.1968, ext. 2461 (Owen Sound) ONTARIO COLLEGE DIPLOMA – CO-OP 2 years (4 semesters) 1 co-op work term STARTS SEPTEMBER, JANUARY BARRIE, OWEN SOUND APPROX. FIRST YEAR FEES: $5,083.06 ADMISSION REQUIREMENTS OSSD or equivalent with • Grade 12 English (C or U) This program equips students with the necessary skills for success as a culinary professional in all sectors of the food service industry. Students will learn fundamental food knowledge and develop skills to work in the world's best kitchens giving them exposure to chefs and industry leaders. Courses focus on professionalism, culinary and business skills, safety and sanitation, nutrition, product knowledge and identification. Opportunities exist for students to participate in entrepreneurial experiences and access pathways to future learning. A capstone activity will hone students' knowledge and skills to showcase their culinary and professional leadership skills. This program provides the in-school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities. Career opportunities • executive chef • director of culinary services • product development chef • food stylist • food artisan • food entrepreneur • personal chef • chef educator • food service vendor • caterer • corporate chef • food and beverage director • marine cook • nutrition chef Future study options: Graduates of CULN may be granted credit toward degree studies at the following institutions via articulation and transfer agreements: Davenport University (US), Griffith University (Australia), Royal Roads University (BC), and University of New Brunswick Saint John (NB). See page 23 for details. CULINARY MANAGEMENT CULN Last year, some of Barrie's top restaurants, pubs, and caterers competed to create the best non-alcoholic mocktail at Mocktail MADDness, a fundraiser run by Georgian Event Management students.