Culinary Management *

Culinary Management *

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 2018 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}. Marconi Campus • Sydney • 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.

* Program Status: Pending Approval

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 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 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.
  • 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.

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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