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Culinary Management

Culinary Management

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

Program Image
Start Date:
Typical Length:
2 Years
$3,515 (Domestic) • $11,350 (International)
Tuition is valid for the 2020-21 academic year. Program costs and fees (textbooks, supplies, etc.) are additional.
+Locations & Availability

September 2020
Campus/Location DeliveryIn-class – Complete your program through courses that are held at a campus.

Online – All program courses are delivered online.

Blended – Complete your program through a combination of online and in-class courses (some courses are delivered 100% online). In-class courses are held at a campus.

Collaborative – program is delivered virtually on campus
Akerley Campus • Dartmouth Full time • In-class Seats available
Kingstec Campus • Kentville Full time • In-class Seats available
Marconi Campus • Sydney Full time • In-class Seats available


This program is for the person who wants a career as a professional cook, 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 a professional cook 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.

Admission requirements

  • High School Graduation Diploma or equivalent.
    • International students – High school diploma equivalency and English language requirements vary by country. View details

Program requirements

  • This program requires you to complete Basic Food Safety Training and Emergency First Aid & CPR Level A.
  • Portfolio development – as part of your studies at NSCC, you develop a portfolio of your work; the portfolio captures your achievements and profiles your skills to employers.

Tuition, fees and program costs

In addition to annual tuition, there are program costs (books, tools, etc.) and student fees for college services, health and dental plans, your student association and parking.

View detailed program fees page(s). Please note that tuition values on these pages are for 2019/20 and are meant for planning purposes only. They don't represent final amounts owing.

Co-operative education

  • This program includes a mandatory co-operative education (co-op) credit course between year one and two.
  • Co-op provides an opportunity for paid employment – in a field related to your program.
  • Opportunities are full-time work placements that last 12 to 16 weeks.
  • Our co-op program follows Cooperative Education and Work-Integrated Learning Canada (CEWIL) guidelines.
  • For more information visit Work Experience Opportunities.

Career options

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 and opportunities to advance into leadership positions exist in various food service establishments, including:

  • Hotels and resorts
  • Institutional settings
  • Cafeterias
  • Catering
  • Private golf clubs and resorts
  • Restaurants

Canadian Armed Forces have cooking-related opportunities, and graduates may qualify for advanced standing and be hired through direct entry.

Choose NSCC

  • Our instructors have a long tradition of success in the culinary industry; you learn from the best
  • We stay in close touch with industry partners, ensuring your courses are relevant, current and build the skills employers want.
  • Between your first and second year, there's a required co-op placement that counts toward your apprenticeship program.
  • This program is a first step towards certification in the Cook trade. To become certified, you must register as an apprentice with Nova Scotia Apprenticeship Agency (NSAA). Once registered, you can transfer credit from this program towards your apprenticeship.

Other info

  • If you've completed NSCC's Culinary Skills 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.
  • 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.
  • Certification with a Red Seal – Cook is a designated trade in Nova Scotia. Graduates who complete an apprenticeship program in this trade are eligible to write the provincial certification exam and receive their certification and Red Seal. The Red Seal allows certified tradespersons to practise the trade in any province or territory in Canada – where the trade is designated – without having to write further examinations.
  • 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 1230   Computer Essentials
COOK 1328   Introduction to Human Relations
COOK 2996COOP   Cooperative Education A
COOK 2997COOP   Cooperative Education B
CULS 1020   Kitchen Essentials
CULS 1040   Stocks and Soups
CULS 1060   Vegetables, Fruits and Carbohydrates
CULS 1070   Protein and Sauce Foundations
CULS 1080   Quick Breads and Yeast Doughs
CULS 1100   Cold Kitchen
CULS 1120   Eggs and Breakfast
CULS 1140   Cakes and Pastries
CULS 1160   Cooking for Health and Culture
CULS 1170   Career Readiness
CULS 1180   Plant Based Cuisine
CULS 2070   Protein and Sauce Essentials
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

Next Steps

  1. 1

    Visit NSCC

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  2. 2

    Application Process

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  3. 3