Being a top chef goes beyond loving food. It’s about appreciating the soil and sunshine, how food is grown and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the career of which you’ve been dreaming, start creating now in Loyalist’s on-campus gourmet restaurant, Rest 213.
Find your career
There’s no life like the one of a chef and the opportunities are limitless.
Culinary Management graduates are prepared to work as cooks and apprentices in their choice of establishment around the world.
Opening a restaurant is a high-risk venture. A diploma from Loyalist will prepare you to pursue your dreams with solid skills in culinary technique, marketing and leadership.
Diploma graduates complete the in-class requirements for apprenticeship training.
Following completion of on-the-job apprenticeship outcomes, graduates are qualified to write the exam for Interprovincial Red Seal Certification — an internationally recognized standard of quality.
Experiential learning
Create and innovate under the guidance of distinguished chefs with a rich appreciation of farm-to-table cuisine.
Work in the kitchen and dining room of Rest 213, Loyalist’s on-campus student-run gourmet restaurant.
Students participate in Guest Chef and County Winemaker dinners throughout the year, which provides exposure to different styles of cuisine and winemaking, as well as potential job connections.
Earn first-hand experience in all aspects of culinary management — from hosting and service, food preparation, pricing and menu design, to developing marketing strategies.
Students also operate the Loyalist Market, a retail outlet offering an amazing variety of fresh and frozen products designed and created by culinary students.
Optional field trips provide invaluable experience in food and culture. Recent destinations include New York City, Paris, Switzerland and Portugal.
Receive individual attention from licensed chefs and Red Seal pastry chefs.