COURSE CURRICULUM

The Culinary Arts Certificate program is structured into two main semesters. Semester 1 focuses on Professional Cook 1 training over 30 weeks and includes hands-on courses like CA 101 - Lab Kitchen and CA 105 - Restaurant, along with a co-op work term through CA 250 - Culinary Arts Co-op, providing valuable real-world experience. Semester 2 centers on Professional Cook 2 training, lasting 10 weeks, with the CA 201 - PC2 Lab course building on the skills learned in the first semester.The program also offers a Prior Learning Assessment (PLA) option, which recognizes the skills and knowledge of adults with significant life and professional cooking experience. Applicants holding Foodsafe Basic I certification and at least one year of professional cooking experience may be eligible to skip the first level of training by successfully completing a written exam and practical assessment, allowing them to enter directly into the second level of training. This flexible approach helps experienced cooks advance their qualifications more efficiently.