国际学生入学条件
To be eligible for admission, you must possess the following:
Ontario Secondary School Diploma (OSSD) or equivalent including these required courses:
Grade 12 English (ENG4C or ENG4U or equivalent)
Three Grade 11 or Grade 12 C, M or U courses in addition to those listed above
IB (International Baccalaureate) diploma with passes in six subjects at a standard or higher-level including required program subjects:
Three passes at the Standard Level and three passes at the Higher Level, or
Two passses at The Standard Level and four passes at the Higher Level.
Diploma points are also considered
Minimum scores of 24 will be considered, but scores of 28 or higher are recommended.
We require scanned copies of original certified secondary school graduation transcripts for diploma and degree programs
Duolingo Language Test Scores - Between 105 -110
IELTS - Overall 6.0 and No band below 5.5
TOEFL iBT - 80 (Minimum 20 in each component)
TOEFL PBT - 550
展开
IDP—雅思考试联合主办方

雅思考试总分
6.0
了解更多
雅思考试指南
- 雅思总分:6
- 托福网考总分:80
- 托福笔试总分:550
- 其他语言考试:Pearson Language Test Evaluation (PTE): 53 - 57<br>CAEL (Canadian Academic English Language Assessment) with an overall band score of 60.
CRICOS代码:
申请截止日期: 请与IDP顾问联系以获取详细信息。
课程简介
From the business side of hospitality, to à la carte cuisine, Humber's Culinary Skills certificate program prepares you for a career as a professional chef. Gain theoretical and practical skills while learning in cutting-edge labs and real-world settings with the latest kitchen technology and equipment. Many graduates of this one-year program continue on for another year and complete the Culinary Management diploma program or enter our Cook Apprenticeship program. Students also have the opportunity to experience preparing meals on the Humber Food Truck, Humber's classroom on wheels. A fast-track program is implemented for the January start. The first semester (January to April) is immediately followed by the second semester (May to August). The curriculum for this program is similar to the first year of the Culinary Management program. This allows students to transition into the Culinary Management program after the first semester or at the end of the second semester with bridging courses. Alternatively, students are able to move into the Cook Apprenticeship program, provided they have an eligible employer. Qualified students will complete a seven-week work placement following Semester 2 (40 hours/week). This unpaid work experience takes place in the kitchens of leading hotels or restaurants in the Greater Toronto Area.
展开