Culinary Arts

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

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Start Date:
September
Duration:
2 Years
Credential:
Diploma
Delivery:
Full-time

Locations

+Locations & Full-time Program Availability

Program Overview

This program is designed 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 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.

Student Comments

  1. Highlight…"Creativity is constantly encouraged."
  2. Cool Activity…"Being the chef for a week and actually going out into the restaurant and speaking with the guests."
  3. Favourite…"The progression you make from basic to the more advanced things and all of the hands-on work."

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 required 5-month 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 hotels, restaurants, private clubs, cruise ships, and resorts, and opportunities to advance into positions such as station chef or sous chef.
  • 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 (of at least 12-weeks) in a field related to your program between your first and second year.

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 2nd 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.

Courses May Include

 Course descriptions
Code Course
COMM 1227   Communications I
COMP 1025   Computer Essentials I
COMP 2025   Computer Essentials II
COOK 1000   Safety & Sanitation / Tools & Equipment
COOK 1005   Basic Cooking Principles
COOK 1020   Vegetables, Fruit & Starches I
COOK 1022   Cold Kitchen/Pantry I
COOK 1026   Baking
COOK 1030   Nutrition
COOK 1031   Eggs & Breakfast Cookery
COOK 1032   Meat Poultry & Game I
COOK 1045   Stocks, Sauces and Soups
COOK 1050   Wine & Food: Perfect Pairings
COOK 1328   Introduction to Human Relations
COOK 1500   Fish & Seafood
COOK 2020   Vegetables, Fruit & Starches II
COOK 2022   Cold Kitchen/Pantry II
COOK 2026   Patisserie & Plated Desserts
COOK 2032   Meat Poultry & Game II
COOK 2996   Cooperative Education A
COOK 2997   Cooperative Education B
COOK 3027   Kitchen Management I
COOK 3102   Garde Manger/Buffet
COOK 3123   Modern Cookery I/II
COOK 4027   Kitchen Management II
COOK 4123   Advanced Cookery I/II
COOK 4150   Restaurant Service I
COOK 4151   Restaurant Service II
SAFE 1000   Introduction to WHMIS (Workplace Hazardous Materials Information Systems)
SAFE 1001   Introduction to NS OH&S Act

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

Next Steps

  2. Application Process

    Who Can Apply • How to Apply

  4. Explore Related Programs:

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