COURSE CURRICULUM

The Culinary Arts diploma program spans two years and combines theoretical knowledge with practical, hands-on experience to prepare students for careers in the culinary industry. In the first year, students begin with foundational courses such as Communication (COMM-1008), Introduction to Culinary Arts (CULI-1014), Garde Manger (CULI-1003), and Patisserie 1 (CULI-1005), alongside certifications in WHMIS, Food Handler Level 1, First Aid, and Fire Safety. Term 2 continues to build culinary and professional skills with courses like Nutrition for Culinary Professionals (CULI-1002), Basic Food Preparation (CULI-1008), Inventory Management (CULI-1017), Leadership in Culinary Organizations (CULI-1019), and Short Order Cooking (CULI-1021). Students also prepare for their first co-op placement (WRKE-1016) in Term 3, which offers valuable real-world work experience. In the second year, students deepen their expertise with advanced courses such as Meatcutting (CULI-1015), Global Cuisine and Buffets (CULI-2012), Menu Development (CULI-2016), and Canadian Regional Cuisine (CULI-2017), gaining practical experience by preparing and serving regional dishes. The program includes a second cooperative education term (WRKE-2017) to further enhance industry readiness. The final term features specialized courses like Restaurant Service Theory (CULI-2006), Restaurant Service (CULI-2007), Patisserie 2 (CULI-2009), Kitchen Layout & Design (CULI-2015), Charcuterie (CULI-3001), and Advanced Culinary Skills (CULI-3002). Students also earn Smart Choices certification (HOSP-1034) focusing on nutrition and healthy menu planning, and study Human Resource Management (MGMT-2013). This blend of coursework and work-integrated learning equips graduates with the technical skills, industry knowledge, and practical experience necessary for success in a variety of culinary careers.