The Niagara-on-the-Lake Culinary School was founded on the philosophy that the birthplace of Niagara regional cuisine and the home of the burgeoning Niagara wine industry is an ideal environment to prepare students for a career in the luxury hotel and restaurant industry. The school capitalizes on the resources provided by the area to offer a program founded on the principles of practical training, professional instructors, unparalleled opportunities, and "eduployment".

Practical Training is offered through an authentic fine dining and hospitality environment. Our future chefs learn in a real work context provided by our unique campus, made up of four deluxe hotels, three fine dining restaurants, a café, and two wineries. This is complemented by a focus on practical cooking skills, which comprise eighty percent of the program.

Professional Instruction is provided by Executive Chefs, Sous Chefs and Pastry Chefs in luxury food and beverage establishments. Many are considered pioneers in local regional cuisine, and all have years of training, international experience, and substantial credentials. Trainees work alongside this staff of culinary stars consistently throughout both their class training and internships.

Unparalleled Opportunities abound for students of the school. Because the curriculum is kept current with developing culinary trends, reflects the realities of the food service marketplace, and includes a year of work experience in a leading restaurant or hotel, graduates are well equipped for employment upon completion of the program. The school also assists students with international internship opportunities in Europe or North America through the International Chefs Program.

Eduployment means that you will be paid during your practical internship. This allows students to pay off school fees while they learn, and to leave the program without excessive debt.