COURSE CURRICULUM

The Culinary Arts diploma requires 73.5 credits across 25 courses and spans two years with two semesters each year. The curriculum offers a comprehensive blend of foundational and advanced culinary skills, beginning with courses like Culinary Fundamentals, Breakfast and Brunch, Vegetables and Starches, Fundamentals of Cold Foods, Soups, Sauces and Stocks, and Classic and Contemporary Hot Foods. Students also master specialized techniques through Butchery for Chefs, Quick Service Cooking, Baking and Yeast Goods, Patisserie, and Garde Manger. Exploration of Canadian and Global Cuisines broadens cultural and culinary knowledge. The program includes two capstone courses, one in each year, allowing students to demonstrate and refine their culinary expertise in real-world settings. Culinary Management courses run throughout the program, focusing on leadership, operations, and service skills essential for managing kitchens and foodservice establishments. Nutrition and Special Dietary Needs ensure students understand health considerations in cooking. Additionally, the Professional Internship provides practical work experience to connect classroom learning with industry demands. Community Events and Guest Service courses further prepare students for customer-facing roles. This diploma equips graduates with the skills, creativity, and management knowledge to excel in diverse culinary careers, from restaurants and hotels to catering and food styling.