Centennial College, CAFP launch paid internship pilot program

TORONTO — A new hospitality internship program will pay students in experience as well as cash. 

Centennial College’s School of Hospitality, Tourism and Culinary Arts and the Toronto branch of Canadian Association of Foodservice Professionals (CAFP) partnered to launch the pilot program that will allow 12 students to work in some of Toronto’s best restaurants. 

“It’s a unique situation as they’re paid placements,” said Joe Baker, dean of Centennial’s School of Hospitality, Tourism and Culinary Arts. “It’s much closer to an employment reality than an internship.”

Alongside a paycheque, the CAFP Student Leadership Program, open exclusively to Centennial students, is designed to help recent graduates get real-world experience and provide mentor support to develop specific skill sets. The pilot program will run for 12 months beginning in June. 

“It’s exploring the viability of paid industry placement within the hospitality industry,” Baker said. “Essentially, it’s a pitch to industry. Industry would have to be the ones that pay for the placement.”

Batifole, Harvest Kitchen, Café Belong and the International Centre are the first four organizations to accept students through the program. 

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“There is already increasing interest from other leaders in this industry who pride themselves on being training grounds for the future workforce,” said Franco Naccarato, the CAFP’s vice-president of industry liaison. 

Baker applauded the quality of restaurants that have agreed to join the pilot program. 

“The caliber of the organizations that have come to the table is what’s really exciting,” Baker said. “Imagine being a culinary student and getting mentorship from Brad Long? I waited my entire career to meet somebody like that.”

During the yearlong placement, students will complete four-month internships at three different restaurants. 

Allowing students to work with three different organizations will help them determine the direction of their hospitality career, Baker explained. 

“It’s ultimately about them deciding where they want to work and what part of the industry they want to work in,” he said. “A lot of people tend to think of it as jobs. We’re saying ‘no, this is about career development’.” 

The program is open to both front and back of house positions. Each restaurant will designate specific skill sets where they are able to provide in-depth training. Each organization is able to choose which candidates will join their team. The selection process may include interviews, cook-off competitions or recommendations from instructors.

“It’s a creative way of addressing some of the labour challenges that are happening in the industry. Every restaurant is looking for cooks and service staff,” Baker said. “And the employer gets the chance to test drive the students as a long-term employee.”