The culinary arts and baking & pastry arts programs at Humber College have been awarded international recognition by the World Association of Chefs’ Societies (WACS).

Recognition of Quality Culinary Education is awarded to educational institutions for meeting or exceeding the WACS standards of quality culinary education. Humber is one of only 25 institutions world wide to receive the recognition, and the only institution in Canada.

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See the attached pdf  'The Culinary Journey' in Canada,   for information about culinary education and certifications in Canada.

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OUR CULINARY PROGRAMS ARE DIVIDED INTO FIVE AREAS OF STUDY:

• Postsecondary programs
• Apprenticeship programs
• Professional Chef certifications
• Special interest courses

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Post Secondary Programs:
Our post-secondary programs are designed for students with no previous experience in the culinary arts.  These students are generally direct from high school, or mature students with no previous culinary experience. 

• Baking & Pastry Arts Management ( 2 year diploma)
• Culinary Skills (1 year certificate)
• Culinary Management (2 year diploma)
• Culinary Management/Co-op Diploma (2 year diploma)
• Food & Nutrition Management ( 2 year diploma)

Apprenticeship Programs:
Designed for students already employed in a culinary setting and registered as an apprentice with the Ministry of Training.  Humber offers the in-class education to allow apprentices to receive their cook apprentice certification. 

• Cook Apprentice (Basic and Advanced)
• Institutional Cook

Professional Chef Certifications:
These continuing education courses are for the professional chef, who wish to upgrade their skills and complete a higher certification.  These students are professional chefs, working in a culinary setting, with their Red Seal who through continuing education courses wish to receive a high certification.

• Chef Program for Journeyman Chefs (CWC)
• Certified Chef De Cuisine (CCC)
• Certified Master Chef (CMC) 

Special interest courses

• Molecular Gastronomy
  Molecular gastronomy is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.