Stratford Chefs School immerses students in hands-on culinary training with acclaimed chefs. Practical courses build real-world culinary skills to succeed as chefs and hospitality entrepreneurs. Graduates have a well-rounded foundation for culinary careers and are prepared to take their Red Seal certification.
The mix of practical and theory courses exposes students to all aspects of cuisine and facilitates the student’s development into a skilled and thoughtful chef.
Cook Apprentices at Stratford Chefs School begin by learning basic skills and techniques from our expert Chef Instructors.
Our unique entrepreneurial model provides training in all aspects of owning and operating a small business.
Graduates of Stratford Chefs School have a well-rounded foundation for success in a wide variety of specializations within the hospitality industry.
Our enriched curriculum means 16 week academic semesters, more than the provincial curriculum standard of 12 weeks.
Stratford Chefs School’s in-class training hours exceed provincial requirements by 244 hours in level 1 and by 360 hours in level 2 – that’s more than 604 additional in-class training hours over the full program.
Apprenticeship* is based on the premise that we learn by doing, under the guidance of experienced practitioners in a skilled trade.
A Cook Apprentice at Stratford Chefs School begins by learning basic skills and techniques under the watchful eyes of our expert Chef Instructors through our immersive, hands-on program model.
As training progresses, students gain the experience and skills required to meet the increasingly complex demands of the trade. After successfully completing the required elements of training, a student is eligible for Red Seal certification. Apprenticeship training is complete by passing the Certification of Qualification (Red Seal) Exam.