Culinary Arts Diploma

Turn your passion for food into a career!

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.

Courses include Kitchen introduction, Baking and Pastries, Stocks, Soups & Sauces, and Kitchen Management - All in the professional commercial kitchens in the Hospitality Training Centre.

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 from the program will be able to write the third period apprenticeship cook exams.

This program is available to International Students. Our Designated Learning Institute (DLI) number is 0111010246767.

More international students are choosing Portage College to start or complete their studies because of the personal attention they receive and the high standard of instruction.

“To be your best in the kitchen, you have to be able to bend the rules a bit, be creative and put your flair on things. That’s me!”

“I was looking forward to learning about international cuisine and how some of the dishes are created, cooked and presented. And because the class sizes were not too big, we were able to get the instruction and attention we needed to make our food even better.” 

Andrea Gauthier
Culinary Arts Program Graduate

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
Year 1: N/A
Year 2: Diploma

Admission Requirements

    Completion of the Professional Cooking Certificate with a 65% average.

    Program Start/End Dates 
    Year 1: August 29, 2024 to April 25, 2025 (Fall and Winter Terms)

    Application Deadline
    Domestic: August 22, 2024 (Applications will be considered after if seats remain available)
    International Student: June 30, 2024 (Applications will be considered if you can obtain a study permit and all the relevant documents before July 15, 2024)

    Location
    St. Paul campus

    Domestic Student Fees
    Application fee: $53.50

    Fall Term

    Fee payment deadline: August 15, 2023

    Tuition $1940.00
    Student Association $116.70
    Technology Fee $82.71
    Recreation Fee $54.57
    Total $2,193.98

    Winter Term
    Fee payment deadline: December 15, 2023

    Tuition $1940.00
    Student Association $116.70
    Technology Fee $82.71
    Recreation Fee $54.57
    Total $2,193.98

    Total tuition and mandatory fees: $4,387.96

    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.

    Visit the Portage College Bookstore for textbooks and supplies.

    Tuition Deposit: $100 (non-refundable for oversubscribed programs)

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

    International Student Fees
    Application Fee $160.00
    Tuition Deposit $3500.00 (non-refundable)

    Fall Term
    Fee payment deadline: August 15, 2023

    Tuition $6767.25
    Student Association $116.70
    Technology Fee $82.71
    Recreation Fee $54.57
    Total $7,021.23

    Winter Term
    Fee payment deadline: December 15, 2023

    Tuition $6165.00
    Student Association $116.70
    Technology Fee $82.71
    Recreation Fee $54.57
    Total $6,418.98

    Total tuition and mandatory fees: $13,440.21

    Visit the Portage College Bookstore for textbooks and supplies.

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

    Due to the COVID-19 pandemic, most Portage College programs will be delivered online. students will need regular access to a computer with a webcam and an internet connection. High speed broadband access is highly recommended for the optimal learning experience.

    For technical requirements, visit our Moodle page.

    Culinary Arts Diploma

    • ADVANCE BAKING

      Course ID: CULA209

      Name: ADVANCE BAKING

      Hours: 100

      Credits: 4

      CULA209

    • CULINARY MANAGEMENT

      Course ID: CULA206

      Name: CULINARY MANAGEMENT

      Hours: 30

      Credits: 2

      CULA206

    • DINING CUISINE

      Course ID: CULA210

      Name: DINING CUISINE

      Hours: 150

      Credits: 6

      CULA210

    • FOOD, WINE & BEVERAGE

      Course ID: CULA208

      Name: FOOD, WINE & BEVERAGE

      Hours: 40

      Credits: 2

      CULA208

    • FRONT OF THE HOUSE

      Course ID: CULA201

      Name: FRONT OF THE HOUSE

      Hours: 30

      Credits: 1

      CULA201

    • GARDE MANGER & BUFFET

      Course ID: CULA200

      Name: GARDE MANGER & BUFFET

      Hours: 110

      Credits: 5

      CULA200

    • INTERNATIONAL CUISINE

      Course ID: CULA207

      Name: INTERNATIONAL CUISINE

      Hours: 100

      Credits: 4

      CULA207

    • INTRODUCTION FOOD PROCESSING

      Course ID: CULA205

      Name: INTRODUCTION FOOD PROCESSING

      Hours: 110

      Credits: 5

      CULA205

    • MENU DESIGN

      Course ID: CULA203

      Name: MENU DESIGN

      Hours: 30

      Credits: 2

      CULA203

    • REGIONAL FOODS

      Course ID: CULA204

      Name: REGIONAL FOODS

      Hours: 100

      Credits: 4

      CULA204

    We acknowledge that Portage College’s service region is on the traditional lands of First Nation Peoples, the owners of Treaty 6, 8 and 10, which are also homelands to the Métis people. We honour the history and culture of all people who first lived and gathered in these lands.
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