From the business side of hospitality, to à la carte cuisine, Humber's Culinary Skills certificate program prepares you for a career as a professional chef. Gain theoretical and practical skills while learning in cutting-edge labs and real-world settings with the latest kitchen technology and equipment. Many graduates of this one-year program continue on for another year and complete the Culinary Management diploma program or enter our Cook Apprenticeship program. Students also have the opportunity to experience preparing meals on the Humber Food Truck, Humber's classroom on wheels. A fast-track program is implemented for the January start. The first semester (January to April) is immediately followed by the second semester (May to August). The curriculum for this program is similar to the first year of the Culinary Management program. This allows students to transition into the Culinary Management program after the first semester or at the end of the second semester with bridging courses. Alternatively, students are able to move into the Cook Apprenticeship program, provided they have an eligible employer. Qualified students will complete a seven-week work placement following Semester 2 (40 hours/week). This unpaid work experience takes place in the kitchens of leading hotels or restaurants in the Greater Toronto Area.