Cooking

Cooking

Immerse yourself in the fast-paced world of the commercial kitchen and get the skills you need to start your cooking career.

Start Date:
September
Duration:
1 Year
Credential:
Certificate
Delivery:
Full-time (In-class)
Locations:
+Locations & Availability
September 2017 Pictou Campus • Stellarton • Seats available New applications may be waitlisted until {0} 20{1}.

Program Overview

This program immerses you in the fast-paced world of the commercial kitchen, and gives you a solid foundation for an entry-level position as a commercial cook, with a possible future career as a professional chef.

You spend some time in the classroom learning theory, but most of your time will be spent doing hands-on cooking. You learn how to use all the tools of the modern kitchen. You learn by cooking meals for a working restaurant on campus. In our kitchen, you learn special techniques from your chef instructor. When you complete the program, you have both the physical and the knowledge-based tools you need to start your career in the kitchen.

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
    Highlight"Hands-on work in the kitchen."
  2. 2
    Wish I Knew"How fun it would be and how much you learn."
  3. 3
    Cool Activity"Students will get to use their creativity; work individually and in teams; develop menus and recipes."

Admission Requirements

  • High School Graduation Diploma or equivalent.

Choose NSCC

  • You are exposed to every step of the cooking process, learning the "whats, whys, and hows" of food, from the moment it enters the kitchen, until it leaves on a plate to a waiting guest.
  • Small class size means you get lots of one-on-one attention from the faculty and benefit greatly from their real-world experience and advice.
  • 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

  • There is currently a shortage of skilled cooks in Nova Scotia. Entry-level employment positions exist in a wide range of areas, including hotels, resorts, institutional settings, cafeterias, restaurants and in the Canadian Armed Forces.
  • Canadian Armed Forces have cooking-related opportunities, and graduates may qualify for advanced standing and be hired through direct entry.

Other Info

  • Graduates are eligible to apply for a limited number of seats in the second year of our Culinary Arts Diploma program. If you're accepted to the program, you're required to complete the mandatory co-operative education (Co-op) credit course before starting the Culinary Arts program. 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.
  • 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.
  • Red Seal – Cook 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.

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 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 and Shellfish
COOK 2020   Vegetables, Fruit and Starches II
COOK 2022   Garde Manger II
COOK 2032   Meat, Poultry and Game II
COOK 2995   Work Experience
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

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:

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