Culinary Arts Diploma

Learn the art and delivery of an exceptional culinary experience.

The Portage College Culinary Arts Diploma program provides you with all the specialized knowledge and professional skills needed for the ever-changing and equally exciting food service industry.

Your instructors are Red Seal Chefs who are passionate about food. They are just as eager to teach you the fundamentals of regional and international foods as well as how to work in a fully functional commercial kitchen adhering to the strict standards of preparing, handling and serving food.

Courses include culinary management, nutrition and an introduction to food processing all in the state-of-the-art kitchen in the Portage College Food Sciences Centre.

A 3-week practicum will provide additional experience as well as opportunities to network and make important contacts within the industry. Students are responsible for finding their own practicum placement. Plus, all our students receive National Food Safety Training, WHMIS Training and First Aid Training.

After the first year students have the option to write first and second period apprenticeship in cook exams. Students graduating the program will be able to write the third period apprenticeship in cook exams.

Career Potential
Graduates of the Culinary Arts Diploma program are able to work in:

  • Hotels
  • Resorts
  • Restaurants (from fast food to fine dining)
  • Conference Centers
  • Hospitals
  • Banquet Halls and Clubs
  • Camp Kitchens
  • Nationwide specialty food outlets

Cooks can advance through promotions with the same employer or move to more advanced positions with other employers. Career options include: chef, sous-chef, executive chef, banquet manager, food service administrator and coordinator, general manager or food editor. Yet another level of acheivment includes Certified Chef de Cuisine (C. C. C.), a highly respected trade certification with many good prospects for travel within Canada and abroad. There are numerous career opportunities for certified cooks including marketing, media, education, product development, consulting and owning their own business.

Student Success Story!

"I always loved to cook, but until I attended Portage College I never knew how much!" Andrea Gauthier had a dream of completing our Business program but decided to take a different path and enrol in Culinary Arts. “ My dream definitely changed but I think it’s a lot better now.”

Andrea graduated from the Culinary Arts program, but before she received her Diploma she received a job as in-house caterer for local events in St. Paul as well as the Portage Market. Find your recipe for success with the two year Culinary Arts program.

Click here for Andrea's inspiring story.

Andrea Gauthier success story

Admission Requirements

  • English 10-2 recommended passing grade of 60%, Math 10-3  recommended passing grade of 60%  or
  • GED (a pass mark in all five tests Canadian General Educational Development GED tests) or
  • Entrance Exam (CAAT-C)

Recommended:

  • Alberta High School Diploma with: English 30-2, Math 30-3 and
  • Physics 20 or Chemistry 20 or Science 20
  • Related career and technology studies courses

Other:

  • Interview with Program Coordinator may be required
  • For the purpose of the practicum, may need a criminal record check
  • Register as apprentices


Important Links:
Program Dates & Cost
Application Process
Textbooks & Supplies
Funding Options
Need more program information?  Click here

Culinary Arts Diploma

  • ADVANCE BAKING

    Course ID: CULA209

    Name: ADVANCE BAKING

    Hours: 120

    Credits: 5

    CULA209

  • COMPUTER SKILLS

    Course ID: CULA202

    Name: COMPUTER SKILLS

    Hours: 20

    Credits: 1

    CULA202

  • CULINARY MANAGEMENT

    Course ID: CULA206

    Name: CULINARY MANAGEMENT

    Hours: 30

    Credits: 2

    CULA206

  • DINING CUISINE

    Course ID: CULA210

    Name: DINING CUISINE

    Hours: 80

    Credits: 3

    CULA210

  • EXAM PREPARATION

    Course ID: CULA211

    Name: EXAM PREPARATION

    Hours: 30

    Credits: 2

    CULA211

  • FOOD, WINE & BEVERAGE

    Course ID: CULA208

    Name: FOOD, WINE & BEVERAGE

    Hours: 40

    Credits: 1.5

    CULA208

  • FRONT OF THE HOUSE

    Course ID: CULA201

    Name: FRONT OF THE HOUSE

    Hours: 50

    Credits: 2.5

    CULA201

  • GARDE MANGER & BUFFET

    Course ID: CULA200

    Name: GARDE MANGER & BUFFET

    Hours: 90

    Credits: 3

    CULA200

  • INTERNATIONAL CUISINE

    Course ID: CULA207

    Name: INTERNATIONAL CUISINE

    Hours: 80

    Credits: 3

    CULA207

  • INTRODUCTION FOOD PROCESSING

    Course ID: CULA205

    Name: INTRODUCTION FOOD PROCESSING

    Hours: 48

    Credits: 2

    CULA205

  • MENU DESIGN

    Course ID: CULA203

    Name: MENU DESIGN

    Hours: 30

    Credits: 2

    CULA203

  • REGIONAL FOODS

    Course ID: CULA204

    Name: REGIONAL FOODS

    Hours: 80

    Credits: 3

    CULA204

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