Menu
Why Choose Stratford Chefs School?
Stratford Chefs School has helped set the standard for excellence in professional culinary training in Canada since 1983. Close to 900 Graduates of our Culinary Programs contribute to the development of a distinctive Canadian cuisine.
Experience the Stratford Chefs School difference.
- Industry leading culinary program instructors will educate, train, and coach you all the way to your Red Seal Exam! You may commence and complete your Cook Apprenticeship at Stratford Chefs School.
- Be part of a small class size that allows you individualized time and training with our expert core Instructors to build personal skills, expertise, and career plans.
- Get the education and tools required to become your own boss. Embrace your entrepreneurial spirit with a solid plan for your culinary future.
- Gain practical, real-world hospitality experience in both back-of-house and front-of-house settings.
- Learn what it takes to build your future in the culinary industry!
Student Chefs in the Stratford Chefs School Professional Kitchens.
Full-Time Professional Culinary Programs
Summer Program (June – September)
The Summer program is a 16 week intensive which teaches students the basics of classical western cookery and pastry in five hands-on classes per week. Students graduate with a Cook: Basic – Level 1 Diploma and ADVANCED.fst 3rd. Ed. Management Level Certificate in Food Safety Training (if eligible).
Fall-Winter Program (October – March)
The Fall-Winter culinary program is a two year, uniquely industry-driven program coupled with an Apprenticeship. The program provides students with a thorough grounding in the theory and practice of classical cuisines, as well as the business knowledge for operating successful restaurants in today’s market. Students graduate with a Diploma in Cookery (2 year), ADVANCED.fst 3rd. Ed. Management Level Certificate in Food Safety Training (if eligible), Certificate of Apprenticeship (if eligible), and Cook Red Seal Certification (if eligible).
Stratford Chefs School’s Summer Program teaches students the basics of classical western cookery and pastry.
Stratford Chefs School’s Open Kitchen Explorer Program is perfect for anyone interested in examining a future career in the culinary arts.
Recreational Programs
Open Kitchen Explorer Program (Five Day Introductory Course)
Our Open Kitchen Explorer Course is an intensive five day sneak peek of the Stratford Chefs School’s full time professional culinary program offered every March. This hands-on intensive course is perfect for experienced home cooks looking to hone their skills, or for anyone interested in examining a future career in the culinary industry.
What Sets Stratford Chefs School Apart
Innovative World-class Program* | Our unique culinary program model is method-based, hands-on, experiential, work-integrated learning.
High Quality Program* | Our enriched, immersive curriculum has exceptional standards and small classes, with collaborative, experiential learning through practical classes, Dinner Labs, and strict adherence to Public Health requirements.
Expert Instructors | Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our real-world learning environment.
Not-for-Profit Model | Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic for our students.
Alumni | The School is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success.
*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.
Stratford Chefs School provides educational and training resources, student records and program information in an accessible format, upon request.
Stratford Chefs School’s Winter program curriculum includes preparing and serving multi-course Student Chef Lab Dinners to the public, with the guidance of Chef Instructors including Randi Rudner, above in black apron.
Stratford Chefs School Class of 2023 with Faculty members.