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Admission Requirements

 

Admission to the Stratford Chefs School is based on several factors:

 

 


Personal interview 

  • Provision of government issued photo identification and social insurance number

 

 

Applicants are evaluated and ranked according to 

  • Professional and personal goals
  • Education background and academic abilities
  • Work experience
  • Personal achievements 
  • Communication skills and maturity

 

 

The following supporting documents are required: 

  • Copy of a high school transcript (contact your school or school board for more information).  Transcript must be translated if not in English
  • Copy of the Ontario Secondary School Diploma, or its equivalent, as proof of successful completion of high school; this is a condition of apprenticeship
  • For students who graduated from high school after 2004, a final report card from the last year of high school
  • Applications from home-schooled students will be considered individually by the Admission Committee
  • Copy of your resume
  • Biographical sketch (750-1000 words) read more…

    • Your culinary experience to date
    • Why you are interested in cooking as a profession
    • A list of schools to which you have applied and why you believe the Stratford Chefs School is the preferred school for your training
    • An estimate of your culinary skills at present along with an idea of which skills you need to develop
    • Where you see yourself at the end of school and five years after graduation
  • Character reference from someone not related to you, focusing on overall character and commitment to the culinary profession



For applicants whose work experience has not sufficiently prepared him/her for the program, the Stratford Chefs School offers an intensive preparatory course to augment skills. Admission to the preparatory course is at the discretion of the admissions committee and will be determined during the admissions process. If you have questions about the preparatory course, please contact Admissions Officer Robert Friesen at 519-271-1414 or This email address is being protected from spambots. You need JavaScript enabled to view it.