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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:
2 Years
+Locations & Availability

September 2019
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 Waitlist
Kingstec Campus • Kentville Full time • In-class Seats available
Marconi Campus • Sydney Full time • In-class Seats available

Program Overview

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

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 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.

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 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.

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.
  • 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, 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.
  • Seminars and Certifications – You're required to complete industry seminars and certifications, including Basic Food Safety Training (Basic.fst) and Emergency First Aid & CPR – Level A
  • 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 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.
  • 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 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

Additional Graduation Requirements

Basic Food Safety Training
Emergency First Aid,CPR Level A
Portfolio Development

Next Steps

  1. 1

    Visit NSCC

    Visit NSCC » Campus Tour
  2. 2

    Application Process

    Who Can ApplyHow to Apply
  3. 3

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