Culinary Arts Diploma

This two-year program will give you the specialized knowledge and skills you need to succeed in the growing culinary industry. You'll emerge from the state-of-the-art Portage College Food Science Centre in St. Paul, Alberta with a solid foundation in how to prepare international and regional cuisine, culinary management, nutrition and food processing. You'll also have the unique opportunity to work alongside entrepreneurs.

After your first year you'll be ready to write your first and second period Apprenticeship and once you graduate with your Culinary Arts Diploma, you'll be ready to write your third period. You'll also gain invaluable real-world experience during a three-week practicum.

Career Potential
There are numerous jobs in the culinary industry. Though many professional cooks aspire to become a master chef there are plenty of other exciting positions available in the industry.

Careers can be found in restaurants, hotels, holiday resorts, catering firms, corporations, high-class specialty food outlets, isolated bases and camps, private homes and culinary schools to name but a few. (CFCC).



Admission Requirements

  • English 10-2 & Math 10-3 or
  • Entrance Exam (CAAT-C) or
  • GED (pass mark in all five tests)

Recommended:

  • Alberta High School Diploma with: English 30-2 & Math 30-3
  • Physics 20, Chemistry 20 or Science 20
  • Related career and technology studies courses
  • Consultation with Instructor
  • Recommend that students register as apprentices

Important Links:
How to Apply and Dates & Cost
Textbooks & Supplies
Funding Options
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Culinary Arts Diploma

  • GARDE MANGER & BUFFET

    Course ID: CULA200

    Name: GARDE MANGER & BUFFET

    Hours: 90

    Credits: 3

    CULA200

  • FRONT OF THE HOUSE

    Course ID: CULA201

    Name: FRONT OF THE HOUSE

    Hours: 50

    Credits: 2.5

    CULA201

  • COMPUTER SKILLS

    Course ID: CULA202

    Name: COMPUTER SKILLS

    Hours: 20

    Credits: 1

    CULA202

  • 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

  • INTRODUCTION FOOD PROCESSING

    Course ID: CULA205

    Name: INTRODUCTION FOOD PROCESSING

    Hours: 48

    Credits: 2

    CULA205

  • CULINARY MANAGEMENT

    Course ID: CULA206

    Name: CULINARY MANAGEMENT

    Hours: 30

    Credits: 2

    CULA206

  • INTERNATIONAL CUISINE

    Course ID: CULA207

    Name: INTERNATIONAL CUISINE

    Hours: 80

    Credits: 3

    CULA207

  • FOOD, WINE & BEVERAGE

    Course ID: CULA208

    Name: FOOD, WINE & BEVERAGE

    Hours: 40

    Credits: 1.5

    CULA208

  • ADVANCE BAKING

    Course ID: CULA209

    Name: ADVANCE BAKING

    Hours: 120

    Credits: 5

    CULA209

  • DININE CUISINE

    Course ID: CULA210

    Name: DININE CUISINE

    Hours: 80

    Credits: 3

    CULA210

  • EXAM PREPARATION

    Course ID: CULA211

    Name: EXAM PREPARATION

    Hours: 30

    Credits: 2

    CULA211

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