Current memberships are required in order to register for any programs, services or special events hosted by the OSCC55+. You can purchase your membership online via the Become a Member page. Whether you are brand new, a current member up for renewal or returning after a period of time; the best way to get started is to have an active membership.
Please note: Zoom links for registered Online Programs, or Hybrid Courses will be emailed to you the day before the program starts.
Registration for courses, programs or events can be completed both in-person and online.
All OSCC55+ Branches are open for customer service with operating hours of Monday – Friday from 8:30 a.m. until 4:00 p.m. You may register for programs, services and special events during regular business hours.
Please note that in-person customer service is not available at the Sikorski Branch.
Online registration is available 24/7 to view course and event details, register, and purchase programs by using a computer, laptop, tablet or smartphone.
Please be advised that by clicking the register online button, a new window will appear directing you the separate online registration system outside the OSCC55+ website.
Registration day tips |
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Browsing for courses |
Course Code or keyword search:
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Registering for a course |
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Waitlist for a course |
If a course is already full, you will not have the option to Register. The only option displayed will be Waitlist.
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Withdraw from a course |
Course withdrawals cannot be completed online, by phone, or email. A refund request form must be submitted to withdraw from a course. Please visit a branch to complete and submit the refund request form. Participants will receive a full refund if:
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Financial Assistance for courses |
Oshawa residents may be eligible to receive financial assistance based on annual income to assist with the cost of participation in select programs and services. Information and applications for this program are available by contacting the Manager, Administration & Finance, asmith@oshawa.ca or ext. 2813. |