Program Overview

Hospitality & Culinary (Canadian Standards)

International Culinary Skills Bridging Program

A structured, self-paced online bridging program for internationally trained cooks and culinary professionals
to align their existing skills with Canadian kitchen standards, food safety regulations, and workplace expectations.

Format

100% Online

self-paced

Duration

40 Hours

5 modules

Curriculum

5 Modules

20 lessons

Credential

Certificate

Completion

Program Overview

The International Culinary Skills Bridging Program supports internationally trained cooks and chefs in transitioning
into the Canadian food service industry by aligning prior culinary experience with Canadian kitchen standards,
safety regulations, and professional workplace practices.

Rather than teaching basic cooking from the beginning, the program builds on existing skills and reframes them within
the context of Canadian food safety (HACCP, WHMIS, allergen management), menu development, and multicultural kitchen culture.

Who This Program Is For

Internationally trained cooks and chefs seeking employment in Canada
Culinary professionals transitioning into the Canadian food service industry
Immigrant and newcomer chefs preparing for Canadian workplace standards
Culinary students requiring a Canadian-focused skills bridging program

Practical Benefits

Apply international culinary skills within Canadian kitchen standards
Strengthen knowledge of food safety, hygiene, WHMIS, and allergen control
Adapt global dishes for the Canadian market and customer expectations
Improve professional communication and teamwork in multicultural kitchens
Enhance employability and readiness for Canadian culinary workplaces

What You Will Learn

Culinary & Technical Skills

Global cooking techniques and flavor development
Ingredient selection, substitution, and allergen awareness
Menu development, plating, and portion/cost control

Canadian Standards & Workplace Practice

Food safety, hygiene, HACCP, and WHMIS compliance
Cross-contamination prevention and safe kitchen practices
Professional communication and teamwork in Canadian kitchens

Program Structure

Foundations of International Cuisine
Global Cooking Techniques (Conceptual & Applied)
International Ingredients and Flavor Profiles
Menu Development and Plating for the Canadian Market
Canadian Kitchen Safety, Hygiene, and Workplace Culture

Certification

Participants receive a Certificate of Completion issued by Richmond Hill College
upon successful completion of the program.

This certificate confirms professional development and does not grant licensure or trade certification.

Professional Pathways Supported

Preparation for employment in Canadian restaurants, hotels, and institutional kitchens
Readiness for safe and compliant food handling and kitchen teamwork
Enhanced profile for multicultural and international culinary environments
Stronger alignment with employer expectations and Canadian workplace culture

Compliance & Regulatory Statement (Important)

This program is provided as continuing education and professional development.
It does not grant licensure, trade certification, or authorization to work as a chef or cook in Canada.
It does not replace provincial food handler certification or employer-mandated safety training.
Participants must comply with local food safety laws, workplace policies, and employment requirements.
The program does not guarantee employment, certification outcomes, or job placement.

Curriculum

5 Sections
20 Lessons
40 Hours

Expand all sectionsCollapse all sections

Module 1 — Foundations of International Cuisine
This module introduces learners to the core principles of global culinary traditions, food cultures, and professional kitchen terminology. Participants explore how history, geography, and culture shape cooking styles around the world, while building a shared vocabulary and conceptual foundation for advanced culinary training. Learners will develop an understanding of how international cuisines influence Canadian food culture and how global culinary knowledge is applied in professional kitchens in Canada.
5
Module 2 — Global Cooking Techniques (Conceptual & Applied)
This module focuses on the fundamental cooking techniques used across international cuisines, including dry heat, moist heat, and combination methods. Learners study both the theory behind these techniques and their practical application in professional kitchens. Participants will analyze how different techniques affect flavor, texture, nutrition, and presentation, and how these methods are adapted to meet Canadian culinary standards and workplace expectations.
5
Module 3 — International Ingredients and Flavor Profiles
This module explores key ingredients, spices, herbs, and flavor profiles from different regions of the world. Learners examine how ingredients interact to create distinctive tastes and how to substitute or source them responsibly within the Canadian market. The module emphasizes ingredient selection, cultural authenticity, allergen awareness, and compliance with Canadian food safety and labeling standards.
5
Module 4 — Menu Development and Plating for the Canadian Market
This module develops skills in menu planning, recipe standardization, costing, nutrition awareness, and modern plating techniques. Learners design menus that balance creativity, cultural authenticity, customer expectations, and business requirements. Participants learn how to adapt international dishes for Canadian diners while respecting dietary guidelines, sustainability practices, and market trends.
5
Module 5 — Canadian Kitchen Safety, Hygiene, and Workplace Culture
This module focuses on professional standards within Canadian kitchens, including food safety regulations, hygiene practices, occupational health and safety, and workplace communication. Learners gain familiarity with Canadian food handling laws, inspection standards, and kitchen teamwork culture, preparing them for safe, compliant, and professional work environments across Canada’s hospitality and food service industry.
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:

20 Lessons

Duration: 40 Hours

Quiz:

5 Quizzes

Level: All levels

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International Culinary Skills Bridging Program (Canadian Standards)

International Culinary Skills Bridging Program (Canadian Standards)

International Culinary Skills Bridging Program

Program Overview

Who This Program Is For

Practical Benefits

What You Will Learn

Program Structure

Certification

Professional Pathways Supported

Compliance & Regulatory Statement (Important)

Curriculum

Instructor

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