Culinary Arts

Learn fundamental techniques of cooking and presentation, and the culinary and management skills required of a professional chef.

Start Date:
September
Duration:
2 Years
Credential:
Diploma
Delivery:
Full-time (In-class)
Locations:
+Locations & Availability
September 2017 Akerley Campus • Dartmouth • Seats available New applications may be waitlisted until {0} 20{1}. Kingstec Campus • Kentville • Seats available New applications may be waitlisted until {0} 20{1}. Lunenburg Campus • Bridgewater • Seats available New applications may be waitlisted until {0} 20{1}. Marconi Campus • Sydney • Seats available New applications may be waitlisted until {0} 20{1}. Strait Area Campus • Port Hawkesbury • Seats available New applications may be waitlisted until {0} 20{1}.

Program Overview

This program is for the person who wants a career as a professional chef, eventually moving into kitchen management. In the first year, you learn all the fundamentals, including cooking and presentation techniques. The second year gives you the advanced culinary and management skills required of the professional chef and kitchen manager. These include inventory and food costs, purchasing and planning menus.

Today's television shows have made stars of chefs and have encouraged many people to enter this fast-paced and exciting field. What you don't see is the hard work and long hours that go into a professional kitchen. This program is based on the real thing. Be prepared to work hard, spend lots of time in the kitchen and have a lot of fun.

NSCC is proud of our strong working relationship with Sobeys. Each campus with this program is a Sobeys Culinary Centre.

i Student Highlights are comments provided by students about their experiences. Students also share information that they think will help future students learn more about the program. Highlights reflect individual experiences (which can vary by student).

Student Highlights

  1. 1
    Favourite"The instructors are great and easy to work with."
  2. 2
    Highlight"To learn the Culinary Industry from people who are at the top of their field. "
  3. 3
    Highlight"It's a very interactive program that is very hands-on."

Admission Requirements

  • High School Graduation Diploma or equivalent.

Choose NSCC

  • Learn from experienced chef instructors. You're learning from the best – our instructors have a long tradition of success in the culinary industry.
  • Get the skills and experience you need. We stay in close touch with industry, so your courses are relevant, current and build the skills employers want.
  • Between your first and second year, there is a required co-op placement. This is a paid work term that prepares you for the advanced studies of your second year, while also counting towards your apprenticeship program.
  • This program is a first step on the path towards Journeyperson Certification in the Cook trade. Graduates of this program will be eligible for transfer credit upon registration in the Provincial Apprenticeship Program.

Employment Opportunities

  • As the tourism industry continues to grow in this province, and around the world, demand for well-trained cooks grows with it.
  • Entry-level positions in various food service establishments, including hotels and resorts, restaurants, private clubs, cruise ships, and opportunities to advance into positions such as station chef or sous chef.
  • Canadian Armed Forces have cooking-related opportunities, and graduates may qualify for advanced standing and be hired through direct entry.
  • Catering – work for a company or start your own!

Co-operative Education

  • The Culinary Arts program includes a mandatory co-operative education (co-op) credit course. Co-op provides an opportunity for paid employment – in a field related to your program – between your first and second year. Successful completion of the Co-operative Education course is required for entry into the second year of the program.
  • Your co-op placement provides an opportunity to "earn while you learn" and you may complete your paid work term with an employer locally, or even around the world.

Other Info

  • A strong work ethic and a professional approach are key elements to your success in this program and career.
  • Punctuality and attention to cleanliness are absolute necessities.
  • Red Seal – Cooking is a designated trade that qualifies for the Interprovincial Standards Red Seal Program. The Red Seal allows qualified tradespersons to practise the trade in any province or territory in Canada – where the trade is designated – without having to write further examinations.
  • The goal of your five-month, co-operative placement is to have you work under a qualified Journeyperson so your placement will provide credit toward the journeyperson requirements of Nova Scotia's Apprenticeship Training Division.
  • If you've completed NSCC's Cooking Certificate program, you're eligible to apply for direct admission to the second year of this program. If you are accepted, you're required to complete the mandatory co-operative education credit course prior to starting your second year.
  • As this program mirrors a working kitchen, you should be prepared to work industry-type hours, including early mornings, late nights and some weekends.
  • Canadian Armed Forces Options – If enrolled in the Canadian Armed Forces Non-Commissioned Member Subsidized Education Plan, your tuition fees, books, and academic equipment will be paid by the military, in addition to receiving a salary and benefits while attending NSCC.
  • Graduates from this program may apply for admission to the Bachelor of Tourism & Hospitality Management degree program at Mount Saint Vincent University with advanced standing directly into third year of study.

Courses May Include

Course descriptions
Code Course
COMM 1227   Communications I
COMP 1230   Computer Essentials
COOK 1000   Safety and Sanitation/Tools and Equipment
COOK 1005   Basic Cooking Principles
COOK 1020   Vegetables, Fruit and Starches I
COOK 1022   Garde Manger I
COOK 1026   Baking
COOK 1030   Nutrition
COOK 1031   Eggs and Breakfast Cookery
COOK 1032   Meat, Poultry and Game I
COOK 1045   Stocks, Sauces and Soups
COOK 1328   Introduction to Human Relations
COOK 1500   Fish & Seafood
COOK 2020   Vegetables, Fruit and Starches II
COOK 2022   Garde Manger II
COOK 2026   Patisserie and Plated Desserts
COOK 2032   Meat, Poultry and Game II
COOK 2996COOP   Cooperative Education A
COOK 2997COOP   Cooperative Education B
COOK 3027   Kitchen Management I
COOK 3102   Garde Manger/Buffet
COOK 3123   Advanced Cookery I
COOK 4027   Kitchen Management II
COOK 4123   Advanced Cookery II
COOK 4150   Restaurant Service I
COOK 4151   Restaurant Service II
MATH 1020   Applied Math for Food Service
SAFE 1000   Introduction to WHMIS (Workplace Hazardous Materials Information Systems)
SAFE 1001   Introduction to NS OH&S Act
TOUR 1050   Wine and Food: Perfect Pairings

Additional Graduation Requirements

Milestone
Basic Food Safety Training
Emergency First Aid,CPR Level A
Portfolio Development
Workplace Mentoring I

Next Steps

  1. 1

    Visit NSCC

    Visit NSCC » Campus Tour
  2. 2

    Application Process

    Who Can ApplyHow to Apply
  3. 3
  4. 4

    Explore Related Programs:

    Cooking Ship's Cook
Was this page helpful?
Your feedback will help improve this website