Professional Culinary Arts Bridging Program (Canadian Standards)

The Professional Culinary Arts Bridging Program is a specialized 36-hour online training designed for internationally trained chefs, cooks, culinary graduates, and food industry professionals who wish to align their skills with Canadian culinary standards and enter the country’s dynamic hospitality sector with confidence.

This program provides a comprehensive introduction to Canada’s food safety regulations, modern kitchen operations, and multicultural culinary practices. Through interactive lessons, real-world case studies, and scenario-based learning, participants gain the practical knowledge required to work effectively in Canadian commercial kitchens, restaurants, hotels, and catering environments.

Learners will explore key topics including Canadian food handling laws, HAACP principles, menu development, nutrition basics, cost control, and professional kitchen communication. Special attention is given to understanding workplace expectations, team-based collaboration, and the unique multicultural nature of Canada’s food service industry.

Whether you are an experienced chef or a culinary student transitioning to the Canadian workforce, this bridging program helps you strengthen your professional profile, build industry-relevant competencies, and prepare for certification pathways such as Food Handler Certification, WHMIS, and basic safety training.

Upon successful completion, participants will receive a Certificate of Completion from Richmond Hill College (Ontario, Canada)—a recognition of their commitment to professional development and readiness to work or collaborate within global and Canadian culinary environments.

Ideal for newcomers, internationally educated professionals, hospitality entrepreneurs, and anyone seeking to update their culinary skills to meet Canadian expectations

Curriculum

5 Sections
25 Lessons
40 Hours

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MODULE 1 — Foundations of Canadian Culinary Standards & Workplace Culture
This module introduces learners to the structure, expectations, and cultural foundations of professional kitchens in Canada. Participants explore the Canadian brigade system, workplace communication styles, team dynamics, and the multicultural influences that shape Canada’s culinary landscape. By the end of this module, learners will understand how Canadian culinary environments operate and what skills and behaviours are expected from kitchen professionals.
5
MODULE 2 — Food Safety & Sanitation (Canadian Standards)
This module focuses on essential food safety principles and sanitation requirements established by Canadian regulatory bodies such as CFIA and Public Health Ontario. Learners gain practical knowledge of HACCP, safe food handling procedures, temperature control, allergen management, and hygiene protocols. This foundational module prepares participants for real-world kitchen operations and supports them in pursuing Food Handler Certification.
5
MODULE 3 — Menu Planning, Nutrition & Cost Control
In this module, learners explore the fundamentals of Canadian menu planning, nutrition standards, and cost management strategies. Topics include seasonal menu design, recipe standardization, portion control, budgeting, and food waste reduction. Participants will learn how to create balanced, cost-effective menus that reflect both customer needs and the multicultural diversity of Canadian cuisine.
5
MODULE 4 — Culinary Techniques, Equipment & Multicultural Cuisine
This module introduces key culinary techniques widely used in Canadian kitchens, including roasting, braising, grilling, and poaching. Learners also become familiar with modern commercial kitchen equipment and safety practices. The module highlights Canada’s multicultural food identity, offering insights into commonly used ingredients, cooking styles, and dietary considerations such as vegetarian and vegan menu options.
5
MODULE 5 — Career Pathways, Certifications & Workplace Integration
This module prepares learners for successful entry into Canada’s culinary and hospitality workforce. Participants explore essential certifications (Food Handler, WHMIS, First Aid/CPR), resume development, interview preparation, and workplace rights under Ontario employment standards. The module concludes with a scenario-based capstone activity designed to help learners demonstrate their readiness for real-world kitchen environments.
5

Instructor

Farhood Zafarihashjin

3 Students

3 Courses

Dr. Farhood Zafari Hashjin
International Hospitality & Culinary Arts Expert
Instructor – Richmond Hill College (Canada)

Dr. Zafari is an internationally acclaimed hospitality educator, consultant, and culinary arts professional with 35+ years of global experience. He is the Founder & CEO of Iran Chef Academy (I.C.A.) and has trained thousands of students across Iran, the Middle East, and Europe.

He holds an Honorary Doctorate in Management from Edmonton University, Canada, and serves as a member of Worldchefs and the World Master Chefs Society (WMCS).

As an international judge, keynote speaker, curriculum developer, and hospitality consultant, he has collaborated with top institutions in Canada, Malaysia, Europe, and the Middle East.
He now contributes his expertise to Richmond Hill College’s Hospitality & Service Industries Bridging Programs, supporting internationally trained learners in aligning their skills with Canadian standards

Farhood Zafarihashjin

Student:

0 Students

Lesson:

25 Lessons

Duration: 40 Hours

Quiz:

0 Quizzes

Level: All levels

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Professional Culinary Arts Bridging Program (Canadian Standards)

Curriculum

Instructor

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