Culinary Arts

School of Management, Tourism & Hospitality
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t. 867.668.8762

Program Overview

Infinite career possibilities abound in the field of Food Services. Professionally trained cooks and chefs are consistently in high demand, from premier hotels and educational institutions to care facilities, private clubs and cruise lines to industrial camp kitchens, there are no limits to the possibilities for your potential employment. 

The Culinary Arts program is designed to meet the need for qualified cooks in the hospitality industry. The program provides professional cook training in a practical, hands-on learning environment achieved through our commercial kitchen.

During the eight-month program in the kitchen, students rotate through a variety of stations. Each station has a different culinary focus. Students will also participate in a variety of caterings, banquets and community events, all of which broaden and enhance the student experience.
 

Required Courses

Term I

     
  • CULA 101: Safety, Sanitation & Equipment (2 credits)
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  • CULA 102: Basic Food Service & Kitchen Management (2 credits)
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  • CULA 103: Cold Kitchen I (4 credits)
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  • CULA 104: Baking & Desserts I (2 credits)
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  • CULA 105: Egg & Breakfast cooking / Hot Sandwiches (2 credits)
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  • CULA 106: Vegetable & Starch Cookery l (1 credit)
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  • CULA 107: Meat & Poultry Cookery I (1 credit)
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  • CULA 108: Seafood Cookery I (1 credit)
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  • CULA 109: Stocks, Sauces & Soups I (1 credit)
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  • CULA 110: Interpersonal Skills (1credit)

Term II 

     
  • CULA 121: Elementary Kitchen, Management & Health Care (1 credit)
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  • CULA 122: Stocks, Sauces & Soups II (2 credits)
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  • CULA 123: Cold Kitchen II (1 credit)
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  • CULA 124: Meat, Poultry & Seafood Cutting (4 credits)
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  • CULA 125: Vegetable & Starch Cookery ll (2 credits)
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  • CULA 126: Meat, Poultry & Seafood Cookery ll (2 credits)
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  • CULA 127: Baking & Desserts II (4 credits)

Admission Requirements

     
  • Math 10 (Applications, Principles, Apprenticeship and Workplace, or Foundations & Pre-Calculus) and English 10; OR 
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  • Mature Student Status with acceptable scores on College Assessments or GED® test.

Other Requirements

     
  • satisfactory TB test

Transferability

Levels I and II transfer directly to all British Columbia College and University College Programs, NAIT and SAIT.

Ancillary Fees

For information on program fees and ancillary fees related to courses, please see the Tuition & Fees page.

You will be required to purchase special knives, uniforms and textbooks for this program. The approximate cost of these items is CAN$1,750 for the academic year and they will be ordered by the program coordinator to ensure that the items purchased meet the standards required. Students are also required to purchase proper footwear prior to starting the daily meal preparations part of the program.

Apprenticeship Level I and II Cook Exam

Culinary Arts students write the Apprenticeship Level I Cooks exam early in the second term followed by the Level II exam towards the end of the second term.  Students must pass the Level I exam to be eligible to write the Level II Cooks exam.

Those students who successfully complete the program, and pass the the Level I exam may be eligible for up to 1040 hours time credit towards a Cook apprenticeship program.  This time credit is based upon the recommendation of the employer who is signatory to the initial Apprenticeship Agreement.

Students who pass the Cook Apprenticeship level exam(s) would be exempt from attending that level of apprenticeship in-school training.