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Humber first Canadian college to offer master chef certification


December 10, 2010
By Bakers Journal

December 10, 2010, Toronto – Humber College has become the first Canadian college to offer the Certified Master Chef (CMC) professional designation.

The CMC is the newest certification available through the Canadian Culinary Institute (CCI), overseen by the Canadian Culinary Federation (CCFCC). It is also the highest designation attainable in Canada. Previously, the CMC course was only offered in Austria, Germany, Italy, the Netherlands, Switzerland and the United States.

The master chef program at Humber is the result of a five-year exclusive contract with the CCI.

“Being selected by the CCFCC to be the only Canadian college offering CMC certification shows the depth and quality of Humber’s culinary programs, faculty and students,” says Rudi Fischbacher, Humber’s culinary program coordinator and CCI chair. “We have developed a comprehensive and challenging online program and in-person practical workshop exam that will produce the next generation of Canada’s greatest chefs, who will have reached the pinnacle of their career upon earning the CMC credential.”

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The program, developed by Humber, requires a minimum two-year commitment, with a maximum allowance of four-years for completion. Course work for the new program will begin in April 2011.

The theory components of the program, as well as the exams, will be completed online, allowing Humber to offer the CMC program to candidates anywhere in Canada. The theory components must be completed prior to the practical workshops, which will run over five day periods. Students will then have to complete a practical exam.

Competition for entrance into the program is intense and includes two-year post Certified Chef de Cuisine (CCC) designation or the equivalent international certification, and a minimum of eight years post-Red Seal work experience, among other criteria.

Humber’s Canadian Culinary Centre of Arts & Science is t is home of the Culinary Olympic champions, and some of the leading chefs from around the world. The academic culinary programs are designed to teach the broad-based fundamentals of cooking or advanced level specialized culinary skills, and to prepare graduates to develop fluency in menu design, management principles, kitchen design and maintenance.

Students are taught by Master Chefs from Europe, intern in some of the finest restaurants in Canada and abroad, compete in provincial and national competitions and travel to some of the world’s leading wine and culinary destinations through the study abroad program.