Culinary Management Dual Diploma Apprenticeship

Program Highlights

Students graduating from Fleming College’s Culinary Management Dual Diploma Apprenticeship Program earn both an Ontario College Diploma and an Apprenticeship Certificate of Completion (of the in-school training), in just two years. This combination of experience and skills will ensure students have the foundation for career advancement in the hospitality industry. This unique program, delivered in labs with 20 or fewer students, provides students exceptional culinary and management skills, apprenticeship training, practical techniques and real- world experience.

Earn While You Learn

On top of learning gained from talented faculty and culinary industry leaders, students must complete a paid co-op placement as a registered apprentice. This 15- week, college –supervised, paid apprenticeship training takes place in the summer between first and second year of the program. Students will be able to complete apprenticeship competencies during their co-op experience.

Advanced Standing

If you have college or university credits, or OYAP experience, you qualify for advanced standing in the program. We will work with you to create a customized learning plan that will get you to your culinary career sooner.

Career Pathways

After completing on-the-job training requirements (in addition to your college diploma), graduates are eligible to write the provincial Trade of Cook Certificate of Qualifications examination. (Red seal for the trade of Cook)

Career Opportunities

Once you graduate, your career opportunities include work as a:

  • Journey person cook in commercial or institutional setting
  • Chef de Partie
  • Kitchen Manager in a commercial setting or institutional setting
  • Journey person cook in a resort/cruise ship setting
  • Executive chef
  • Working Chef
  • Executive Sous chef
  • Sous chef
  • Manager/owner of a restaurant
  • Food or hospitality services manager
  • Food stylist
  • Sales agent for a food supplier
  • Hospitality teacher

The pay range varies depending on your previous experience, the type and size of the culinary/hospitality business, and its location.

How to Apply

Students apply to the Culinary Management program (CM) through OCAS and once accepted into the program, will then go through an application and interview process to gain admission to the Culinary Management Dual Diploma Apprenticeship Program. Students must register as an apprentice after acceptance into the program.

Students from Chef Training Program may be considered, but must meet the admissions requirements for the Culinary Management Program

To be registered as an apprentice, students must be Canadian citizen or landed status, have a SIN number and have completed an OSSD.

Financial Support for Apprenticeship Students

Students qualify for the Apprenticeship Incentive Grant (AIG) - $1000 per year for apprenticeship training.

Students are also eligible for the Apprenticeship Completion Grant once they have finished their competences and written their certificate of qualifications for journey person cook

Students may be eligible for Employment Insurance for their final year of education if they meet the EI eligibility criteria during their summer work placement (Co-op)

For more information regarding cook apprenticeship training (traditional method or Culinary Management Dual Diploma Apprenticeship Program pathway), contact MAESD - Ministry of Advanced Education and Skills Development by phone at 705-745-1918.

Additional Costs

Plan on $950 for first semester books and supplies and $600 for subsequent semesters. There is a $ 40 charge to register as an apprentice.

Health Requirements

Students should be in good physical and mental health. Independent physical mobility and manual dexterity are essential in cooking. If you have a medical concern, you are strongly advised to discuss your concerns with your program co-ordinator, and to consult with your doctor. Students are strongly urged to obtain vaccination against Hepatitis B prior to the practical component of this program.

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