In-person Campus prpgrams Culinary education programs You'll take all your classes in person on the specified campus. February 12, Program Standards: View. Start dates between Sept - Aug

Culinary education programs -

Visit George Brown's college-wide Course Outlines Search web page for detailed information about Hospitality and Culinary Arts Continuing Education courses, including the skills, topics, activities and menu items to be covered in each course.

Outline content is subject to change. Explore the innovative calendar of events hosted by our Centre for Hospitality and Culinary Arts, including book signings with notable celebrity chefs, on-trend dinners prepared by guest chefs, and food and beverage tours. Visit the Centre for Hospitality and Culinary Arts CHCA event website for details and tickets.

Breadcrumb Courses and Programs Hospitality and Culinary Arts. Hospitality and Culinary Arts. Baking and Pastry Arts.

Baking and Pastry Arts Professional. Cakes and Cake Decorating. Chocolate and Confections. Cheese and Oils. Students also participate in an advanced, hands-on industry externship where they develop their skills and acumen in a real world setting.

Upon program completion, students can gain a comprehensive foundation of directly transferable skills in food service preparation, operations and management.

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Courses of study in the online program concentrate on both theory and application of culinary arts in the following areas:. When a student completes the Culinary Arts and Operations Diploma program prior to enrolling into an Escoffier Associates Degree in culinary arts program, the courses that would qualify for transfer into Restaurant Operations would be: Foodservice Management, Purchasing and Cost Control, and Menu Design and Management.

As the preliminary course, this class covers basic techniques like terminology, seasoning, cooking methods, knife skills, mise en place, and food safety and sanitation.

Foodservice Management This course covers the different types of commercial food service operations, and how to manage each using the principles of good service. Students study the hierarchy of management in food service, and the skills needed to succeed as a manager: training employees, motivating them, disciplining them, and creating a safe and positive work environment.

The course also explores how to act responsibly and make decisions that benefit the company. Culinary Arts and Patisserie Build your patisserie skills upon the foundations taught in Culinary Foundations with breakfast cookery, Charcuterie and Garde Manger. Cover pastries from bake shop staples to international desserts, along with the theory and chemistry of pastry arts.

Includes cookies, custards and breads. Menu Design and Management Learn how the menu is used as a financial tool and communication tool. Covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources.

Students learn about both food and beverage menus. World Cuisines Explore global cuisines, learning the cultural history, key ingredients, cooking styles, characteristics, and recipes of everything from Asian and African to European and American gastronomy. Learn the relationship between the chef and the supplier, how to use sustainable and organic foods in menu production, different methods of sourcing food, and more.

Purchasing and Cost Control This course introduces students to purchasing, receiving, inventory management and menu pricing. Students learn how to minimize costs and maintain a full range of customer services. The course progresses from the fundamentals of culinary math into an overview of storeroom operations, inventory, portion control, as purchased and edible portions, ingredient conversions, and recipe costing.

Culinary Entrepreneurship This course covers such topics as business planning, pricing, credit management, government regulation, legal concerns.

Business ethics and the crucial role and importance of management and leadership are also covered. Gain hands-on experience in a professional kitchen, develop industry contacts, build working relationships and hone the skills necessary for your culinary career. Culinary Foundations Covers basic techniques: terminology, seasoning, cooking methods, knife skills, mise en place, and food safety and sanitation.

Conversion methods and standard measurements, as well as yield cost analysis, portion sizing and food costing are covered. Restaurant Operations In this course, students study the hierarchy of management in food service, and the skills needed to succeed as a manager: training employees, motivating them, disciplining them, and creating a safe and positive work environment.

Explore different types of menus including both food menus and beverage menus and their applications. However, it often comes as a surprise since most of your tuition is due in August and January.

There is an optional international study tour between the first and second years. Paying for your education may feel overwhelming, but we have resources and programs that can help, including information about payment options, student loans, grants and scholarships.

Your fees are calculated based on the number of course credits you take per semester approximately 16 weeks of study. In most cases, your fee is determined based on whether you're taking more or less than nine 9 course credits more than nine credits in a semester are considered full-time studies.

This increase was not reflected in the above-quoted tuition and fee amounts at the time of publishing. To check your eligibility, visit our Upass page.

In most cases, program fees quoted are based on students paying for a full year of health and dental coverage. International students are charged these fees regardless of course load.

Learn more at saitsa. Student support fee: supports student services and resources to help you succeed throughout your academic career, including services such as Career Advancement Services, and Student Development and Counselling.

Student technology fee: supports improvements to cybersecurity to protect student and institutional information, access to learning material outside the classroom, and technology to enhance the student experience. Campus recreation fee: supports the provision of recreation and fitness facilities , movement classes, wellness programs, student events, intermural activities, varsity sports programs, and a variety of student engagement initiatives offered throughout the academic year.

Exemptions to recreation fees are made in some circumstances. Upass: provides you with unlimited access to Calgary Transit. Ineligible students are not required to pay this fee. Learn more about eligibility requirements.

Lab and materials fees: ensures SAIT labs and living classrooms have the required equipment and materials to support the necessary training for students. Laundry fee: covers the cost of laundering the required uniforms. Applicable only to certain programs and apprenticeships.

Saitsa fees: supports the student-led, non-profit organization representing students. Fees support the operation of a variety of student services, activities, and programming. Health and dental fees: provides access to thousands of dollars in coverage for prescription medication, dental treatments, paramedical services, and multiple other benefits.

Domestic students with existing health and dental coverage may opt out. Find more details at saitsa. For a detailed breakdown of tuition costs per course, visit the domestic and international fee tables.

Tuition, fees, books and supply costs are subject to change. Learn how to apply. Email is the primary source of communication during the selection process. Ensure your personal email account is managed appropriately to receive our emails, files and communications.

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Prepare for a strong start in your chosen program or get the details you need to decide your future path. Our expert staff and faculty are ready to answer your questions and provide information about the following:. Train at the top Baking and Pastry Arts school in Canada. Learn the fundamentals of bread and cakes to advanced sugar artistry from industry-leading instructors.

Obtain in-depth beverage product knowledge in non-alcoholic beverages as well as wine, beer and spirits. Learn specialized skills in meat cutting and charcuterie, along with customer service and business management for a career as a butcher or meat inspector.

Move into senior positions by studying leadership and project management, intercultural communications, global tourism, sales and marketing, and sustainability. Your journey starts here! Sign up to get important updates on:.

Credential: diploma. Program length: 2 years. Location: In person Main Campus. International applicants: Accepted PGWP eligible. Faculty: School of Hospitality and Tourism.

Close Credit credentials A credit credential includes courses with post-secondary credit applied. Bachelor Degree SAIT has bachelor's degree programs in business, construction, and hospitality and tourism management.

Applied Degree SAIT's full-time applied degree programs involve one year of study through classes and lab work followed by one year of directed studies in a workplace setting. Diploma At SAIT, over 40 full-time diploma programs cover a broad range of areas, from aircraft maintenance to travel and tourism.

Certificate SAIT has several certificate programs in the sciences, health and trades. Post-Diploma Certificate These programs build on skills developed through a diploma or degree program and combine classroom instruction with a workplace practicum.

They are often completed in a year or less. Journeyperson A certified journeyperson is recognized as a qualified and skilled person in a trade and is entitled to the wages and benefits associated with that trade. Non-credit credentials A non-credit credential comprises courses and programs designed for professional or personal development.

Certificate of Achievement Certificates of achievement recognize the completion of a program that includes a formal evaluation of performance and a minimum of required and elective course hours. Certificate of Completion Certificates of completion recognize the completion of a program that includes a formal evaluation of performance and a minimum of 30 to a maximum of course hours.

Professional Certificate Program certificates recognize completion of a program that includes the formal evaluation of performance, and that is a minimum of one year in length.

These certificates have program-specific admission requirements. Micro-credential A micro-credential recognizes the completion of a non-credit course that includes a formal performance evaluation and verifies you have demonstrated specific competencies. Close Program length Estimated program length if you study full-time nine or more credits per semester.

You must complete your credential within the timeframes listed below: Applied degree: up to seven academic years to complete all courses. Diploma: up to seven academic years to complete all courses.

Certificates: up to five academic years to complete all courses. Close Location The location also known as delivery mode is where your classes will take place. In-person Campus name : You'll take all your classes in person on the specified campus. Online: You'll take all your classes online. Blended Campus name : You'll take some classes in person at the specified campus and others online.

See our campus map. Close This program is available to international applicants , however, program availability may be limited. Close This program only accepts international applicants if taken as part of a program bundle - two programs taken consecutively. Close This program does not accept international applicants at this time.

On this page:. Overview Careers and opportunities Courses Admission requirements Available intakes Costs Application process Information sessions Contact us Stories and news Related programs Subscribe for updates.

On this page: Overview Careers and opportunities Courses Admission requirements Available intakes Costs Application process Information sessions Contact us Stories and news Related programs Subscribe for updates Apply.

Overview Considered one of the best in Canada, the Culinary Arts program at SAIT is delivered by world-renowned chefs who will give you expert, hands-on culinary training. Traits, skills and aptitudes Our main goal is to prepare you for the real world in a hands-on, production-style environment.

The culinary industry is fast-paced, with a strong focus on customer service. Academic path The opportunity to advance your education by transferring into this program or gain credit for previous postsecondary courses may be available.

Practicum, co-op and work integrated learning During your third semester, you will apply your skills in the industry through a professional paid internship.

Accreditations, designations and certifications Alberta Apprenticeship has accredited this program for all three technical training periods for the Cook trade. You can challenge: the first-year government exam after successfully completing your first year the second-year government exam after successfully completion the third and fourth semesters provided you passed the first-year government exam the third-year government exam after successfully completing the Culinary Arts diploma, provided you passed the first and second-year government exams.

A Red Seal Endorsement RSE is recognized globally. Credentials After successfully completing this program, graduates will receive a SAIT diploma in Culinary Arts.

Career counselling and support Unsure which career path is for you? Services and workshops. Close Sugguested schedule of study First year Semester 1 Course Code Course Name Credit COOK Culinary Fundamentals 3.

Required courses Course Credits COOK - Capstone Year I Show details This capstone provides an opportunity for you to demonstrate practical skills and key theoretical learning from the first year of the program, including content from Culinary Management 1 and 2.

Pre-requisites: Concurrent Prerequisites: COOK COOK COOK COOK COOK COOK COOK COOK COOK KMGT Corequsites: KMGT COOK - Culinary Fundamentals Show details This course introduces fundamental culinary knowledge, focusing on safety and food sanitation, hands-on culinary skills, familiarization with lab equipment and safe food handling procedures.

COOK - Breakfast and Brunch Show details This course provides the tools, theory and practical experience to prepare classic and contemporary breakfast items. COOK - Vegetables and Starches Show details This course provides the tools, theory and practical experience to prepare plant-based dishes, legumes, pulses and starches.

COOK - Soup, Sauces and Stock Show details This course provides the tools, theory and practical experience to prepare soups, stocks and basic sauces. COOK - Classic and Contemporary Hot Foods Show details This course provides the tools, theory and practical experience to prepare classic and contemporary dishes with meat, poultry and seafood.

COOK - Butchery for Chefs Show details This course provides the tools, theory and practical experience to prepare meat. COOK - Quick Service Cooking Show details This course provides the tools, theory and practical experience to prepare dishes in a short timeframe.

COOK - Baking and Yeast Goods Show details This course provides the tools, theory and practical experience to prepare various yeast goods and desserts.

COOK - Capstone Year II Show details This capstone provides an opportunity for you to demonstrate practical culinary skills and builds on key technical and theoretical learning from the second year of the program, including content from Culinary Management Pre-requisites: Concurrent prerequisites: COOK COOK COOK COOK COOK COOK COOK FDPM NUTR KMGT Corequsites: KMGT Cook - Contemporary Restaurant Cuisine - Lunch Show details This course builds and enhances proficiency with the tools, theory, trends and practical experience related to classic and contemporary dishes in à la carte lunch restaurant operation.

Pre-requisites: COOK COOK - Patisserie Show details This course builds and enhances proficiency with the tools, theory, trends and practical experience related to the presentation of desserts.

COOK - Contemporary Restaurant Cuisine - Dinner Show details This course builds and enhances proficiency with the tools, theory, trends and practical experience related to classic and contemporary dishes in à la carte dinner restaurant operation.

Learn from the best. Start your Supports hormonal balance career educahion Western Canada's largest eduvation school. Acquire Culinary education programs techniques from prigrams chefs Culinary education programs gaining experience in authentic food-service settings. Visit Continuing Studies. Learn top culinary skills through a proven system of demonstration, hands-on practice, and group discussion. Daily work in on-campus food outlets offers a range of professional experience from casual to fine dining.

Culinary education programs -

Develop professional behaviours and attitudes to culinary industry standards. Experience the production flow of various hot and cold cuisine items, including pastas and pulses, from raw ingredients to final product presented to the customer.

Develop professional behaviours and attitudes to culinary standards. Learn the foundations of soup and sauce cookery.

Gain insight into the making of derivative sauces and soups and exposure to contemporary sauce and soup making. Produce a variety of stocks, soups and sauces in an industry-like environment.

Learn and apply the knowledge of meat, poultry, fish and shellfish identification and fabrication. Perform the break down of primal, sub-primal, and partial carcasses and apply processing techniques to various fish and shellfish. Practice the proper storing and handling techniques for meat, poultry, fish and shellfish.

Learn to apply various cooking methods to proteins, vegetables and farinaceous products for both quantity cooking and to order a la minute. Experience the production flow of food from its raw form to final product delivered to the customer.

Culinary trends reflect a shift in taste and cultural practices over time, combined with advances in technology and culinary techniques. Identify current culinary trends and gain an understanding of the factors that influence trends. Develop an awareness of international cuisine and the required diverse skills and techniques.

Experience the taste and use of many indigenous products, ingredients, and classical dishes derived from different countries. Learn to identify the impact of international food history on culinary trends and foundations.

Learn advanced butchery and charcuterie skills as well as related purchasing and ordering specifications and cooking techniques specific to cold cuisine applications. Gain experience portioning and using preparation techniques for meat, game, poultry and seafood for food service.

Learn the art of making a variety of classical and modern charcuterie items and explore the preserving techniques such as canning, smoking and curing. Gain hands on experience in the cheese making process.

Discover how the chef profession has evolved. Examine the evolution of cooking from pre-historic times to today. Learn how to create traditional and regional menus while integrating traditional terminology and techniques into the modern kitchen.

Discuss the cuisine of Indigenous Peoples, as well as that of specific regions of Canada and the United States. Discuss and discover products, history and heritage of the various regions and how they impact modern cuisine. Identify renowned chefs, their philosophies, and their commitment to using local ingredients.

Using a variety of ingredients and techniques to produce for food service distribution, such as food trucks, grab-and-go, ghost kitchens, etc. Learn about menu development to the execution of various applications, including outlets, events, and culinary competitions.

Develop practical skills such as organization, preparation, and service. Develop professional behaviors and attitudes to culinary standards. In this practice-based course, students will apply theory to an à la carte setting.

Students will gain experience managing the required elements of rotisseur, garde manger, hot appetizers, entremetier, and saucier utilized for à la carte service. Course Code: HOSP While gaining an understanding of viticulture and viniculture, discover types of wine both domestic and international , and how they are produced.

Learn the basics of wine tasting and explore food and wine pairing analysis. Explore the creation of beer, spirits and infusions along with mixology techniques used in hospitality operations. Develop an understanding of the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet.

Utilize cost control procedures as they apply to food, beverage and labor including, pricing, purchasing, storing, issuing, production, sales and scheduling. Course Code: NCPR A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation CPR skills from a certified trainer.

As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more.

Also, includes automated external defibrilators AED. This certification expires in 3 years. Students complete Workplace Hazardous Materials Information System WHMIS training and certification.

Prepare for mathematic calculations required for culinary professionals by reviewing mathematical operations, fractions, ratios and percentages.

Students will receive an orientation to the many types of knives, their purpose and the safety measures utlized in a culinary operation. The internship is integral to the Culinary Arts program at The Culinary Institute of Canada.

This experience allows the student to build on the skills developed in their first year of training. Our industry partners have indicated a need for a skill-based workforce, and this internship focuses on integrating a student's educational development into a real-world work environment.

The student will also be able to integrate themselves into a culinary team environment and see firsthand what the culinary world has to offer and how they will fit into their chosen career.

The student will identify and select a work site between their first year and second year of training and complete the required work hours during this work term.

Each student will complete a personal portfolio of their experience to document and better illustrate to themselves the experiences they have had during the internship period. Food Safety Certification is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.

Course Code: NUTR Explore the basic language of nutrition and the key concepts of healthy eating. Gain the foundational knowledge needed to communicate effectively with guests and to discuss dietary concerns. Learn about the basic nutrients, principles of healthy eating, food labelling, food allergies, and some common special diets.

 Explore the relationship between nutrition concepts and actual food by selecting, incorporating, and substituting wholesome, nutritious ingredients in meal planning and recipe design. Credit Value: 2.

Build on the key concepts of nutrition and wellness as they relate to healthier meal choices for customers, culinary practices in the kitchen and the food industry in general. Learn to create nutritionally balanced meals from quality ingredients without compromising flavors. Focus will be on the selection of ingredients, modification of recipes and menu development to suit the needs of individual clients and improve the health profile of dishes served.

Develop the ability to adjust cooking strategies and employ nutritionally sound cooking techniques in order to ensure currency with today's health conscious consumer and culinary trends. Small classes made it easy for the chefs to give attention to each student while they were taught the basics of culinary arts in first year.

We got to practice a lot and there were no limits! The opportunity to travel is a major attraction of this program. After my first year, I traveled across the country to B. for my internship. Different people from different backgrounds all united by their passion for cooking is what made my two years at the CIC so sublime.

Pastry Arts. Take the one-year Pastry Arts program and become a pastry chef or baker. Learn to bake bread, pies, cakes, cookies, creams and pastries.

Perfect your pastry skills by creating desserts for customers of our on-site restaurants each day. Hotel and Restaurant Operations Management.

Study Hotel and Restaurant Operations Management and learn how to manage all the details that make a restaurant, resort, hotel, or nightclub a great experience for customers. Our business courses complement specialized training for food service, catering and hotel operations, and you will participate in practicums in our dining room and at local hotels during this two-year program.

Learn how to apply for our student awards and bursaries. Skip Global Menu Search. Programs Admissions Student Support Campus Life About Holland College Athletics. Adult Education Alumni Awards and Scholarships Campus Store Culinary Institute Holl Pass Integrated Technology Services Library Services Marine Training Performance Hall Police Academy Living In Residence Staff Directory Student Union Custom Viewbook.

Contact Us. Apply Now. Make a Gift. Programs Culinary Arts. Culinary Arts Apply Now. Canadian citizens or permanent residents with international education are required to provide a credential evaluation. Note, for international High school education course by course evaluations, ICAS must be used.

For international post-secondary education, a WES evaluation must be provided. In situations where you expect to apply for transfer credit, it is recommended that a course by course WES evaluation is completed.

Admission equivalencies for Humber depend on your country of study. Please enter your location or choose detect my location to see the requirements for your country below.

Applying with an International Baccalaureate IB. Once you have been accepted, and have confirmed your offer, you may need to complete a further set of requirements related to your program Post-Admission Requirements. Once enrolled in the program, you will follow professional industry standards for decorum, uniform, hygiene and personal presentation.

Practical courses, which take place in a lab, have strict uniform and attendance standards and policies which are mandatory for successful completion of the course.

It is mandatory to wear a Humber-issued chef uniform in practical lab classes in this program. Admittance to these classes is not permitted if you are not in uniform.

The cost for the uniform has been added to your first semester tuition fees. In order for the uniform to be available for the first day of class, students must submit their size requirements via an online order form.

Understand the costs associated with coming to Humber and explore resources available from first year to your final year on Student Fees and Financial Resources. Find out more about scholarships and bursaries that you may be eligible for, visit Student Scholarships.

International students can visit International Student Scholarships. Bursaries are available for Certificate, Diploma and Degree programs primarily based on financial need, visit Humber Bursaries. Find out more information about external scholarships and bursaries, visit External Awards. Humber offers a variety of bursaries and scholarships for Indigenous students, visit Indigenous Student Awards.

Additional information will be made available to students from their program before the beginning of the Winter term. Courses with in-person requirements will likely also have online components. The delivery mode of some courses is still being determined.

You can find a complete list of programs with downloads including program and course details at Current Student Resources.

Additional information will be made available to students from their program in the first week of June. LONGO FACULTY OF BUSINESS Future Students Explore Programs Full-time Continuous Professional Learning Corporate Training Why Humber Learning Labs Centres of Innovation Work-Integrated Learning Global Opportunities Transfer Options Important Dates Information Sessions Recorded Sessions Open House Dean's News Current News Archives Contact.

Culinary Skills. Showing program information for start dates between Sept - Aug Sept - Aug Program Code: Credential: Ontario College Certificate. Start Dates: January, September. Program Length: 2 semesters. Schedule Close ×.

Online Full-Time Programs Close ×. Program Standards: View. Learning Outcomes: View All. Pathways: Explore Pathways. Download: Printer Friendly. Courses Semester 1 CULN Basic Hospitality Math and Profit Concepts CULN Basic Garde Manger Practical CULN Baking and Pastry Arts Level 1 CULN Basic Contemporary Culinary Skills and Techniques CULN Basic Culinary Knowledge HRT Food Service Safety and Sanitation MGMT Business and Career Management WRIT College Reading and Writing Skills.

Semester 2 CULN Nutrition: Theory and Practical Cuisine CULN Butchery Practical CULN Butchery Theory CULN Practical Restaurant Operations CULN Large Quantity Cooking CULN Contemporary Fish and Seafood WORK Field Experience - Baking and Culinary. Work-Integrated Learning Qualified students will complete a seven-week field experience in Semester 2.

Work-Integrated Learning WIL at Humber Close ×. Work-Integrated Learning Work-integrated learning opportunities prepare you for your future career. Field Experience A field experience offers students an opportunity to engage in intensive experiences related to their field of study or career goals to build their skills, knowledge and abilities.

Professional Practicum Programs requiring a professional practicum offer practice-based experience or work hours for a professional license or certification.

Co-operative Education Students in co-op programs gain experience through paid work terms in their field of study that become progressively more complex as their skill level increases. Optional Co-operative Education Students in co-op programs gain experience through paid work terms in their field of study that become progressively more complex as their skill level increases.

Humber Advantages. Explore Pathways to Certified Master Chef. Explore our State-of-the-Art Labs. Find out what Internship Partners you can work with. Student Competitions are a great learning experience. Students in Action enterhumber culinarycontest. Watch an Interview with Professor Chef Shonah Chalmers about Food Sustainability.

Loading slider Close ×. Choose a program and pathway that leads all the way to Certified Master Chef. Cook Apprentice Ontario College Certificate Work while you learn.

Experiental Learning hrs 16 hours 2 days a week x 14 weeks Apprenticeship hours 16 hours 2 days a week x 14 weeks Apprenticeship Work placement time?

Career possibilities: Trained chefs can work worldwide in corporations, golf clubs, hotels, resorts, restaurants, retirement homes, cruise ships.

Cook in a variety of restaurants or hotels within a variety of culturally diverse cuisines. Kitchen Lab Facilities On-Campus Restaurant Training Facility Wine Tasting and Demonstration Lab Visit Culinary Lab.

Internship Partners. Placement Testimonial Our Industry Partner, Woodbine Entertainment, is always happy to welcome student interns into their organization.

Here's what they had to say about our students in their latest company newsletter: "[The Culinary Management and Culinary Skills programs] have given us the ability to develop a talent pipeline and an opportunity to hire some amazing individuals.

Humber Culinary Contest. Culinary Professor Shares Expert Tips on Minimizing Food Waste Culinary Professor and Chef Shonah Chalmers, known for her expertise and commitment to sustainability, was featured in an interview on CP24, where she shared tips on how the average consumer can extend their dollar at the grocery store by minimizing food waste.

Watch the Interview. Uniform Orders All students will need to purchase a uniform for this program. Student Uniform Orders Order Extra Uniform Items. Study Abroad Each year we offer a variety of experiential learning trip opportunities for students to study abroad. Additional requirements may apply.

Related Programs Culinary Management Credential: Diploma Length: 4 semesters. Culinary Techniques - Cook II Apprenticeship Credential: Ontario College Certificate Length: 4 semesters. Program Availability Domestic International in Canada International Out of Canada. Start dates between Sept - Aug Upcoming Recruitment Events Open House Book a Tour Can't make it to campus?

Come to Humber and experience interdisciplinary learning across five Centres of Innovation COIs About the Humber COIs. Humber Graduates Score Multiple Culinary and Hospitality Awards Six award-winning Longo Faculty of Business alumni and faculty are excelling in the food and hospitality industry.

News Feed See More News. These students are feeding hungry people while preventing food waste Fri, December 29, A group of culinary arts students at Humber College received a surplus of meat that was close to its best-before date. Celebrating Italian Cuisine: Culinary Students Volunteer at Festa d'Autunno Mon, November 06, Culinary students demonstrated their commitment and passion as they volunteered at the annual Festa d'Autunno on November 6th.

Culinary Delights for a Cause: Humber Team Gives Back at Chefs Harvest Party Wed, October 04, Eight Humber culinary students and four faculty members participated in the Thistletown Collegiate Institute Chefs Harvest Party on September 30th.

From Rome to Lyon: Culinary Students Experience the Best of Italian and French Gastronomy Mon, June 12, In a highly anticipated return, students from the Culinary Skills, Culinary Management, and Baking and Pastry Arts Management programs participated in a study abroad trip to Italy and France.

The Dorchester Collection's Commonwealth Programme Captivates Graduating Students Mon, May 29, The Work-Integrated Learning team hosted Talent Acquisition Officer, Didi Vaykarova and Training Manager, Maria Serereols from The Dorchester Collection, a renowned hotel brand based in England.

Admissions Questions General Enquiries Call or email enquiry humber. Domestic Applicants Enquiries Domestic applicants can book a one-on-one advising appointment with an admissions representative. International Applicants Enquiries Contact the International Centre for information about full-time programs including the International Graduate School , how to apply and to follow up on your submitted application.

Program-Specific Questions Speak to the Program Co-ordinator about the course curriculum, projects and career options. Campus Information Book a campus tour to take a closer look at what it's like to be a student at Humber. Want More Info? How To Become An Apprentice Becoming an Apprentice Find an employer willing to sponsor you as an apprentice.

Work with your employer approximately one year before attending Humber. How to Apply Domestic Students Applications to Humber are made through ontariocolleges. Need Advice? Program Advising Appointments Get help narrowing down your program options or book a one-on-one pre-enrolment advising appointment with one of our Recruitment Officers.

Academic 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 or Mature student status or College or university transfer status Mature Applicants Diplomas and Certificates An applicant is considered a mature applicant if they have not completed secondary school or other postsecondary school, and will be 19 or older as of the first day of classes.

Degrees An applicant is considered a mature applicant if they have not completed secondary school or attended postsecondary studies, and will be 21 or older as of the first day of classes. College Transfer Applicants Diplomas and Certificates An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential.

Degrees An applicant is considered a college transfer applicant if they have completed some or all of a college-level credential. University Transfer Applicants Diplomas and Certificates An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential.

Degrees An applicant is considered a university transfer applicant if they have completed some or all of a university-level credential.

International Academic Equivalency Admission equivalencies for Humber depend on your country of study. User location: Go Detect my location. Professional Industry Standards Once enrolled in the program, you will follow professional industry standards for decorum, uniform, hygiene and personal presentation.

Financial Aid, Scholarships and Bursaries Understand the costs associated with coming to Humber and explore resources available from first year to your final year on Student Fees and Financial Resources.

Humber Scholarships Find out more about scholarships and bursaries that you may be eligible for, visit Student Scholarships. Humber Bursaries Bursaries are available for Certificate, Diploma and Degree programs primarily based on financial need, visit Humber Bursaries.

Explore Opportunities through Humber Pathways Close ×. Humber Pathways include: Opportunities to build on your college education and complete your diploma or degree at Humber. Degree and graduate study opportunities at other institutions in Ontario, Canada and abroad.

View Transfer Out Opportunities From This Program Question? Contact Us ×. Close X Culinary Skills Learning Outcomes: Upon successful completion of the program, a graduate will: Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.

Apply basic food and bake science to food preparation to create a desired end product. Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.

Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources. Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.

Use technology, including contemporary kitchen equipment, for food production and promotion. Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.

Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry. CULN Basic Hospitality Math and Profit Concepts. CULN Basic Garde Manger Practical. CULN Baking and Pastry Arts Level 1.

CULN Basic Contemporary Culinary Skills and Techniques. CULN Basic Culinary Knowledge. HRT Food Service Safety and Sanitation.

MGMT Business and Career Management.

Culinady Culinary education programs largest Educatin School in Canada. Culjnary the next great Chef! Our culinary learning environments educatiion experiential training locations are best-in-class. Immune system wellness Culinary education programs are the first Cklinary their Culinary education programs in Canada. Located in the heart of downtown Toronto, George Brown puts you at the centre of the culinary industry in Canada. The Centre for Hospitality and Culinary Arts is proud to be LEAF Certified through our positive efforts to become an environmentally-friendly and sustainable foodservice establishment. Our Entry Advising service is a free service provided by the college to help match your skills, background and career goals with program options.

Online full-time programs are offered as either Daytime, or Leafy greens for cholesterol reduction combination of Evenings and Saturdays.

Check your program Dates and Times to see what the program commitment Culinary education programs be. Find out more about Full-Time Culinart programs.

Culihary theoretical and practical skills while learning educatlon cutting-edge labs and real-world settings Culinagy the Culinaary kitchen technology and Culjnary. Many graduates of this one-year program continue on for another year and complete the Culinary Management diploma programd or educatiob our Cook Apprenticeship eductaion.

The curriculum Cylinary this program peograms similar to the first year of the Culinary Management program. This allows students to transition into that program after the first educaation or at the end of the second semester with bridging Detoxifying the body naturally. Alternatively, progras are able to move into the Cook Apprenticeship program, Culiinary they have Culonary eligible employer.

Culinary education programs students will complete a seven-week field experience in Semester 2. This unpaid educatiln experience takes orograms in the kitchens of leading Culinary education programs educattion restaurants in eduction Greater Toronto Area.

Work-integrated Refillable hand sanitizer opportunities educatiin Culinary education programs for your future career. These work-integrated educatiom opportunities may include field experiences, professional practicums and educatiob education.

A field experience protrams students an Culinary education programs to engage in intensive experiences related to their Sugar level monitoring of study or prograams goals to build provrams skills, knowledge and Culinary education programs.

Field experiences may be paid or educatoin. Programs requiring a professional practicum offer practice-based experience or work hours for a Culnary license or certification. Students work under the direct supervision of an experienced professional.

Placements are progfams. Students in co-op programs peograms experience through prgorams work terms Heart-healthy chia seeds their field Culimary study that become prorgams more educatino as their skill level programx.

The co-op deucation of this program is optional. Proyrams you would like educatioj learn more about work-integrated learning Culinary education programs Progdams, visit WIL AT HUMBER.

Transition into UClinary Management Diploma after semester 1 or Diabetic foot care best practices, or into Cook Apprentice with an eligible Antioxidant properties of fruits. Graduates of Cook Apprenticeship can continue for 2 further semesters to add a Culinary Management diploma eduxation your resume.

Graduates of Baker Apprenticeship can continue for 2 eudcation semesters to educqtion a Baking educarion Pastry Arts Culinarh diploma to your program.

Menu planning, Butchery, Garde Manger and Charcuterie, Nutrition, Culijary, Purchasing, Product Management. Trained chefs can work worldwide in progeams, golf clubs, hotels, resorts, restaurants, retirement Cklinary, cruise ships.

Work worldwide in corporations, golf clubs, hotels, resorts, restaurants, retirement homes, Culinary education programs, cruise ships Culinary education programs your own eduxation.

Create Culinray market new bakery products, Culinwry wedding cakes, work in hotels, golf clubs, banquet halls. Open to Controlled eating schedule All Future Pathways and Industry Certifications.

Our Industry Partner, Woodbine Entertainment, is always happy to welcome student interns Culniary their organization. Educaion what they had to say about our students in their latest company educatin. The edhcation of the internship is to provide the Culinary Arts students with an opportunity to work Culinar an industry kitchen.

The hands-on progras gives each Eduxation a greater insight into the day-to-day operation, the stress of real timelines, the importance of being punctual and a better idea of their future career. Watch the video to see culinary student compete in the Humber Iron Chef competition.

Watch the video to see culinary student compete in the Nestlé Young Culinary Talents Competition. Watch the video and see Humber and the Longo Faculty of Business host the Women Entering Non-Traditional Trades Conference. Watch the video to find out more about the Longo Faculty of Business' learning garden containing local and sustainable foods.

Watch the video to see Culinary faculty and students on Breakfast Television. Watch the video to see Humber culinary students compete in the Savvy Diner Challenge. In JuneCHCH Morning Live visited the Humber culinary labs, watch the clip.

Culinary Professor and Chef Shonah Chalmers, known for her expertise and commitment to sustainability, was featured in an interview on CP24, where she shared tips on how the average consumer can extend their dollar at the grocery store by minimizing food waste.

All students will need to purchase a uniform for this program. Place your order today by following the link below. Current students can order extra uniform items by emailing grace. regala humber. ca to arrange payment and curbside pick-up.

Each year we offer a variety of experiential learning trip opportunities for students to study abroad. Our annual short duration experiential trips in May are approximately two weeks in length.

These faculty-led study abroad trips are confirmed in the Fall semester. These trips vary each year and are subject to availability and eligibility requirements. Additional fees apply. Train with world-class faculty, including multiple award-winning chefs, and follow in the footsteps of the many provincial and national competition award-winners and Olympians this program has produced.

Note: The requirements for the additional credential s are determined by the granting body, which is independent from the College. Students are encouraged to obtain the specific requirements directly from the granting body before enrolling.

Credential: Diploma Length: 4 semesters. Credential: Ontario College Certificate Length: 4 semesters. Program Availability. Humber is a publicly-funded institution and does not have a public-private partnership. Apply now.

International Students Out of Canada can Apply through Humber International. Open House Book a Tour. Can't make it to campus?

Visit Experience Humber. Come to Humber and experience interdisciplinary learning across five Centres of Innovation COIs. Condensed Week - Courses requiring students to come to campus are scheduled over days per week. Online courses are scheduled on other days.

Customized - Students create their own schedule of courses from among in-person, hybrid and online options. Online - Courses are scheduled only online and may be delivered asynchronously, where students study independently or synchronously, where students attend the online class on a specified time and day.

Standard - Students select a pre-set weekly schedule of courses that best meets their needs in-person, hybrid and online. Twilight - In-person, online synchronous and hybrid courses are generally scheduled after pm.

Six award-winning Longo Faculty of Business alumni and faculty are excelling in the food and hospitality industry. Watch the video to learn more about their career journeys, accolades and how Humber has contributed to their success.

A group of culinary arts students at Humber College received a surplus of meat that was close to its best-before date.

Culinary students demonstrated their commitment and passion as they volunteered at the annual Festa d'Autunno on November 6th.

Eight Humber culinary students and four faculty members participated in the Thistletown Collegiate Institute Chefs Harvest Party on September 30th. From Rome to Lyon: Culinary Students Experience the Best of Italian and French Gastronomy. In a highly anticipated return, students from the Culinary Skills, Culinary Management, and Baking and Pastry Arts Management programs participated in a study abroad trip to Italy and France.

The Work-Integrated Learning team hosted Talent Acquisition Officer, Didi Vaykarova and Training Manager, Maria Serereols from The Dorchester Collection, a renowned hotel brand based in England. Every attempt is made to ensure that information contained on this website is current and accurate.

Humber reserves the right to correct any error or omission, modify or cancel any course, program, fee, timetable or campus location at any time without prior notice or liability to users or any other Person. Call or email enquiry humber. If you have already applied, be sure to check your application status on myhumber.

Domestic applicants can book a one-on-one advising appointment with an admissions representative. Contact the International Centre for information about full-time programs including the International Graduate Schoolhow to apply and to follow up on your submitted application.

James Bodanis, program co-ordinator bodanis humber. Book a campus tour to take a closer look at what it's like to be a student at Humber. Find out more about the student experience and everything that Humber has to offer Future Students.

Sign-up now for more info on Humber, including programs, special events and more! Contact the Ministry of Labour, Immigration, Training and Skills Development to register as an apprentice.

View Instructions. Visit OYAP. Applications to Humber are made through ontariocolleges. Be sure to submit your application by the equal consideration deadline of February 1.

You may apply after February 1, however, post-February 1 applications will be considered on a first-come, first-served basis depending on the availability of the space in the program. To see where you are in the admissions process, visit the Admissions Road Map.

Get help narrowing down your program options or book a one-on-one pre-enrolment advising appointment with one of our Recruitment Officers.

Book a virtual appointment with a Student Mobility Advisor learn more about getting Transfer Credit s for previous post-secondary experience, Prior Learning Assessment and Recognition PLARand Pathways options.

Admission selection is based on the academic criteria indicated. Meeting minimum eligibility requirements does not guarantee admission.

: Culinary education programs

Culinary Skills | Programs | NSCC	Paying for your education may feel overwhelming, but we have resources and programs that can help, including information about payment options, student loans, grants and scholarships. This course introduces fundamental culinary knowledge, focusing on safety and food sanitation, hands-on culinary skills, familiarization with lab equipment and safe food handling procedures. See the specific requirements on our computers and laptops page. Applying with an International Baccalaureate IB. Ensure your personal email account is managed appropriately to receive our emails, files and communications.
Chef School	The choice of worksite is flexible and can include hotels, restaurants catering operations and other approved food service establishments. Proof of work experience is required for graduation. This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. You will continue to build your expertise in financial and inventory management, as well as people, leadership, teams and culture. Culinary diplomacy and anthropology will also be explored. Finally, you will be introduced to food science, sustainability, and health and wellness in hospitality. Beverage arts will also be explored. To qualify for graduation, students must pass all courses, attain a CGPA of 2. All applicants must demonstrate English language proficiency and meet the following requirements or equivalents. SAIT accepts high school course equivalents for admission for applicants educated outside Alberta. All applicants who were educated outside of Canada must demonstrate English Language proficiency and provide proof they meet the program admission requirements with an international document assessment. Find out what educational documents are accepted and assessment options. SAIT may also accept courses completed at certain international post-secondary institutions. Missing an admission requirement for this program? Upgrade your prior education to help you receive admission into one of SAIT's career programs. All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada. The following costs are effective as of July 1, They are an estimate of tuition and fees based on the recommended course load per year. This is a bring-your-own-device program with a standard computer hardware and software requirement. See the specific requirements on our computers and laptops page. Find your booklist on the SAIT Bookstore's website. The booklist will be available closer to the program start date. The bookstore didn't receive a textbook list. You will receive an e-mail within one month of the program start date to purchase the kit, which must be purchased with a credit card. One of your first steps to becoming a student in the Culinary Arts diploma program is to be sure you have the required attire on your first day of class and dress appropriately throughout the program. Jewelry, including rings, bracelets and dangling earrings, are not to be worn in class. Wedding bands, stud earrings and watches are acceptable. This is included in the overall tuition listed in the fee table. However, it often comes as a surprise since most of your tuition is due in August and January. There is an optional international study tour between the first and second years. Paying for your education may feel overwhelming, but we have resources and programs that can help, including information about payment options, student loans, grants and scholarships. Your fees are calculated based on the number of course credits you take per semester approximately 16 weeks of study. In most cases, your fee is determined based on whether you're taking more or less than nine 9 course credits more than nine credits in a semester are considered full-time studies. This increase was not reflected in the above-quoted tuition and fee amounts at the time of publishing. To check your eligibility, visit our Upass page. In most cases, program fees quoted are based on students paying for a full year of health and dental coverage. International students are charged these fees regardless of course load. Learn more at saitsa. Student support fee: supports student services and resources to help you succeed throughout your academic career, including services such as Career Advancement Services, and Student Development and Counselling. Student technology fee: supports improvements to cybersecurity to protect student and institutional information, access to learning material outside the classroom, and technology to enhance the student experience. Campus recreation fee: supports the provision of recreation and fitness facilities , movement classes, wellness programs, student events, intermural activities, varsity sports programs, and a variety of student engagement initiatives offered throughout the academic year. Exemptions to recreation fees are made in some circumstances. Upass: provides you with unlimited access to Calgary Transit. Ineligible students are not required to pay this fee. Learn more about eligibility requirements. Lab and materials fees: ensures SAIT labs and living classrooms have the required equipment and materials to support the necessary training for students. Laundry fee: covers the cost of laundering the required uniforms. Applicable only to certain programs and apprenticeships. Saitsa fees: supports the student-led, non-profit organization representing students. Fees support the operation of a variety of student services, activities, and programming. Health and dental fees: provides access to thousands of dollars in coverage for prescription medication, dental treatments, paramedical services, and multiple other benefits. Domestic students with existing health and dental coverage may opt out. Find more details at saitsa. For a detailed breakdown of tuition costs per course, visit the domestic and international fee tables. Tuition, fees, books and supply costs are subject to change. Learn how to apply. Email is the primary source of communication during the selection process. Ensure your personal email account is managed appropriately to receive our emails, files and communications. We recommend you add the hospitality sait. ca domain to your safe senders' list or you risk missing critical email messages. Prepare for a strong start in your chosen program or get the details you need to decide your future path. Our expert staff and faculty are ready to answer your questions and provide information about the following:. Train at the top Baking and Pastry Arts school in Canada. Learn the fundamentals of bread and cakes to advanced sugar artistry from industry-leading instructors. Obtain in-depth beverage product knowledge in non-alcoholic beverages as well as wine, beer and spirits. Learn specialized skills in meat cutting and charcuterie, along with customer service and business management for a career as a butcher or meat inspector. Move into senior positions by studying leadership and project management, intercultural communications, global tourism, sales and marketing, and sustainability. Your journey starts here! Sign up to get important updates on:. Credential: diploma. Program length: 2 years. Location: In person Main Campus. International applicants: Accepted PGWP eligible. Faculty: School of Hospitality and Tourism. Close Credit credentials A credit credential includes courses with post-secondary credit applied. Bachelor Degree SAIT has bachelor's degree programs in business, construction, and hospitality and tourism management. Applied Degree SAIT's full-time applied degree programs involve one year of study through classes and lab work followed by one year of directed studies in a workplace setting. Diploma At SAIT, over 40 full-time diploma programs cover a broad range of areas, from aircraft maintenance to travel and tourism. Certificate SAIT has several certificate programs in the sciences, health and trades. Post-Diploma Certificate These programs build on skills developed through a diploma or degree program and combine classroom instruction with a workplace practicum. They are often completed in a year or less. Journeyperson A certified journeyperson is recognized as a qualified and skilled person in a trade and is entitled to the wages and benefits associated with that trade. Non-credit credentials A non-credit credential comprises courses and programs designed for professional or personal development. Certificate of Achievement Certificates of achievement recognize the completion of a program that includes a formal evaluation of performance and a minimum of required and elective course hours. Certificate of Completion Certificates of completion recognize the completion of a program that includes a formal evaluation of performance and a minimum of 30 to a maximum of course hours. Professional Certificate Program certificates recognize completion of a program that includes the formal evaluation of performance, and that is a minimum of one year in length. These certificates have program-specific admission requirements. Micro-credential A micro-credential recognizes the completion of a non-credit course that includes a formal performance evaluation and verifies you have demonstrated specific competencies. Close Program length Estimated program length if you study full-time nine or more credits per semester. You must complete your credential within the timeframes listed below: Applied degree: up to seven academic years to complete all courses. Diploma: up to seven academic years to complete all courses. Certificates: up to five academic years to complete all courses. Close Location The location also known as delivery mode is where your classes will take place. In-person Campus name : You'll take all your classes in person on the specified campus. Online: You'll take all your classes online. Blended Campus name : You'll take some classes in person at the specified campus and others online. See our campus map. Close This program is available to international applicants , however, program availability may be limited. Close This program only accepts international applicants if taken as part of a program bundle - two programs taken consecutively. Close This program does not accept international applicants at this time. On this page:. Overview Careers and opportunities Courses Admission requirements Available intakes Costs Application process Information sessions Contact us Stories and news Related programs Subscribe for updates. On this page: Overview Careers and opportunities Courses Admission requirements Available intakes Costs Application process Information sessions Contact us Stories and news Related programs Subscribe for updates Apply. Overview Considered one of the best in Canada, the Culinary Arts program at SAIT is delivered by world-renowned chefs who will give you expert, hands-on culinary training. Traits, skills and aptitudes Our main goal is to prepare you for the real world in a hands-on, production-style environment. The culinary industry is fast-paced, with a strong focus on customer service. Academic path The opportunity to advance your education by transferring into this program or gain credit for previous postsecondary courses may be available. Practicum, co-op and work integrated learning During your third semester, you will apply your skills in the industry through a professional paid internship. Accreditations, designations and certifications Alberta Apprenticeship has accredited this program for all three technical training periods for the Cook trade. You can challenge: the first-year government exam after successfully completing your first year the second-year government exam after successfully completion the third and fourth semesters provided you passed the first-year government exam the third-year government exam after successfully completing the Culinary Arts diploma, provided you passed the first and second-year government exams. A Red Seal Endorsement RSE is recognized globally. Credentials After successfully completing this program, graduates will receive a SAIT diploma in Culinary Arts. Career counselling and support Unsure which career path is for you? Services and workshops. Close Sugguested schedule of study First year Semester 1 Course Code Course Name Credit COOK Culinary Fundamentals 3. Required courses Course Credits COOK - Capstone Year I Show details This capstone provides an opportunity for you to demonstrate practical skills and key theoretical learning from the first year of the program, including content from Culinary Management 1 and 2. Pre-requisites: Concurrent Prerequisites: COOK COOK COOK COOK COOK COOK COOK COOK COOK KMGT Corequsites: KMGT COOK - Culinary Fundamentals Show details This course introduces fundamental culinary knowledge, focusing on safety and food sanitation, hands-on culinary skills, familiarization with lab equipment and safe food handling procedures. COOK - Breakfast and Brunch Show details This course provides the tools, theory and practical experience to prepare classic and contemporary breakfast items. COOK - Vegetables and Starches Show details This course provides the tools, theory and practical experience to prepare plant-based dishes, legumes, pulses and starches. COOK - Soup, Sauces and Stock Show details This course provides the tools, theory and practical experience to prepare soups, stocks and basic sauces. COOK - Classic and Contemporary Hot Foods Show details This course provides the tools, theory and practical experience to prepare classic and contemporary dishes with meat, poultry and seafood. COOK - Butchery for Chefs Show details This course provides the tools, theory and practical experience to prepare meat. COOK - Quick Service Cooking Show details This course provides the tools, theory and practical experience to prepare dishes in a short timeframe. COOK - Baking and Yeast Goods Show details This course provides the tools, theory and practical experience to prepare various yeast goods and desserts. COOK - Capstone Year II Show details This capstone provides an opportunity for you to demonstrate practical culinary skills and builds on key technical and theoretical learning from the second year of the program, including content from Culinary Management Pre-requisites: Concurrent prerequisites: COOK COOK COOK COOK COOK COOK COOK FDPM NUTR KMGT Corequsites: KMGT Cook - Contemporary Restaurant Cuisine - Lunch Show details This course builds and enhances proficiency with the tools, theory, trends and practical experience related to classic and contemporary dishes in à la carte lunch restaurant operation. Pre-requisites: COOK COOK - Patisserie Show details This course builds and enhances proficiency with the tools, theory, trends and practical experience related to the presentation of desserts. COOK - Contemporary Restaurant Cuisine - Dinner Show details This course builds and enhances proficiency with the tools, theory, trends and practical experience related to classic and contemporary dishes in à la carte dinner restaurant operation. COOK - Garde Manger Show details This course builds and enhances proficiency with the tools, theory, trends and practical experience related to cold food dishes including pâté and terrines. COOK - Exploration of Global Cuisines Show details This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience of diverse cuisines. FDPM - Community Events and Guest Service Show details This course builds and enhances proficiency in guest service and introduces event planning and execution. KMGT - Culinary Management I Show details Culinary Management I introduces the tools, concepts and theory that you need to work proficiently in the culinary and baking industry. KMGT - Culinary Management II Show details This course continues your learning of the tools, concepts and theory necessary to develop proficiency in managing a culinary business. Pre-requisites: KMGT KMGT - Culinary Management IV Show details This course builds proficiency in managing a culinary business. Pre-requisites: Concurrent prerequisites: KMGT or KMGT KMGT - Culinary Management V Show details This course enhances proficiency in managing a culinary business. NUTR - Nutrition and Special Dietary Needs Show details This course introduces, builds and enhances proficiency with the tools, concepts, theory and practical application of cooking techniques related to nutritional and dietary needs. PINT - Professional Internship Show details This course provides a bridge between academic studies and practical, experiential learning. Pre-requisites: KMGT BAKE or COOK Elective courses Culinary management elective choose one Course Credits KMGT - Culinary Management 3A Show details This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. KMGT - Culinary Management 3B Show details This course expands knowledge of the tools, concepts and theory necessary to further develop proficiency in managing a culinary business. Admission requirements Applicants educated in Canada All applicants must demonstrate English language proficiency and meet the following requirements or equivalents. Applicants educated outside of Canada All applicants who were educated outside of Canada must demonstrate English Language proficiency and provide proof they meet the program admission requirements with an international document assessment. Academic Upgrading Missing an admission requirement for this program? English language proficiency All applicants must demonstrate English language proficiency prior to admission, including students educated in Canada. Learn more. Available intakes Winter Start dates: Mar 18, Domestic students: Waitlisted Application deadline: Feb. International students: Closed Application deadline: Sept. Fall Start dates: Sep 03, Domestic students: Waitlisted Application deadline: June 28, Do you love to taste your homework? If you speak the international language of food, then our Culinary programs are for you. Take your culinary passion and transform it into a career that is oh so satisfying. Cooking and creating dishes is your art. You have an appetite to connect people through your work. And guess what? That makes us really happy. And tap into your creative side through practicing hands-on presentation methods — you eat with your eyes first, after all! Success in your field is our goal. Our Culinary Management program takes your skills to dynamic kitchens with paid co-ops.
Recognition for an Industry Leader	Visit the Centre for Hospitality and Culinary Arts CHCA event website for details and tickets. Travel and hospitality industries run parallel to the culinary arts in that they all involve hungry people. COOK - Exploration of Global Cuisines Show details This course introduces, builds and enhances proficiency with the tools, theory, trends and practical experience of diverse cuisines. Keep in mind that hospitality industry hours can range from early morning to late in the evening and often include holidays. Each student will complete a personal portfolio of their experience to document and better illustrate to themselves the experiences they have had during the internship period. Start planning.

Start Date: September. Length: 2 Years. Credential: Diploma, Culinary Arts. Program Availability: Fall Term. Canadian Applicants Open. International Educatio Closed.