Culinary Arts Diploma

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

Your instructors are certified 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.

After successfully completing the Professional Cooking certificate, students are eligible to challenge the first and second periods of the AIT exams.  Students are also eligible for entry into the Culinary Arts diploma.
Students who successfully complete the Culinary Arts diploma are eligible to challenge the third period of the AIT exam.

Portage College Success Story: Andrea Gauthier

Andrea Gauthier success story

Career Potential

Graduates of the Culinary Arts Diploma program are able to work in areas such as, but are not limited to:

  • Hotels
  • Resorts
  • Restaurants (from fast food to fine dining)
  • Conference centres
  • 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 and food editor. Yet another level of achievement 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.

Credentials

Diploma

Admission Requirements

Successful completion of the Professional Cooking Certificate Program.

    Program Start/End Dates 
    August 26, 2021 to April 29, 2022 (Fall, Winter Terms)

    Location
    St. Paul campus

    Domestic Student Fees
    Application fee: $53.50

    Fall Term

    Fee payment deadline: August 16, 2021

    Tuition $1940.00
    Student Association $116.70
    Technology Fee $73.27
    Recreation Fee $51.00
    Total $2,180.97

    Winter Term
    Fee payment deadline: December 17, 2021

    Tuition $1940.00
    Student Association $116.70
    Technology Fee $73.27
    Recreation Fee $51.00
    Total $2,180.97


    Total tuition and mandatory fees for Year: $4,361.94

    Part-time Fees
    Tuition is calculated using “cost-per-credit” one credit is $130. Calculate the cost by multiplying the number of credits per course by $130.

    International Student Fees
    Application Fee $160.00

     

    Fall Term
    Fee payment deadline: August 16, 2021

    Tuition $5820.00
    Student Association $116.70
    Technology Fee $73.27
    Recreation Fee $51.00
    Total $6,060.97

    Winter Term
    Fee payment deadline: December 17, 2021

    Tuition $5820.00
    Student Association $116.70
    Technology Fee $73.27
    Recreation Fee $51.00
    Total $6,060.97


    Total tuition and mandatory fees for Year: $12,121.94

    Guaranteed yearly tuition for 2021-2022 (program started 2020-2021, not including mandatory fees): $12,330.00

    Visit the Portage College Bookstore for textbooks and supplies.

    Tuition Deposit (non-refundable for oversubscribed programs and international only)
    Domestic Students - $100
    International Students - $500

    Need help funding your education? Check out our funding options.

    Other purchases may be necessary in order for students to complete their courses/program.

    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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