Professional Cooking Certificate

The Professional Cooking Certificate gives students the opportunity to complete the certificate program. The course is delivered face-to-face at our campus in St. Paul.

This program will introduce you to the kitchen, teaching you about vegetables, proteins, stocks, soups, sauces, and kitchen management. With a three-week practicum, you'll have the opportunity to learn in an actual work environment.

Professional Cooking combines theory, demonstration, and hands-on practical application, along with FoodSafe, First Aid, and WHIMS certification. After successful completion of the program, students can transfer into the Culinary Arts Diploma program.

Students will also have the opportunity to challenge the 1st and 2nd-period Apprenticeship exams for Cook.

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

Jada Anderson - Success Story

For twenty years Jada wanted to go back to school but always thought she was too old. After surviving an injury, she applied to the Professional Cooking Certificate program and continued onto the Culinary Arts Diploma. As a graduate, she receives the Red Spirit Knife.

Read Full Story

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.

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

  • 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
Certificate

Admission Requirements

English Language Arts 10-2
Math 10-3

    Students who do not meet admission requirements can contact student services regarding opportunities for placement testing. Students will need to submit an application to the program to start the process.

    Use this chart to check Provincial high school equivalencies accepted at Portage College. Note: This is just a guide.

    Other 

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

    English Language Proficiency Information

    Program Start/End Dates 
    August 29, 2024 to May 16, 2025 (Fall, Winter and Spring Terms)

    Application Deadline
    Domestic: August 22, 2024
    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 $2055.00
    Student Association $116.70
    Technology Fee $82.71
    Recreation Fee $54.57
    Total $2,308.98

    Winter Term
    Fee payment deadline: December 15, 2023

    Tuition $2055.00
    Student Association $116.70
    Technology Fee $82.71
    Recreation Fee $54.57
    Total $2,308.98

    Spring Term
    Fee payment deadline: April 21, 2024

    Tuition $390.00
    Student Association $26.50
    Technology Fee $82.71
    Recreation Fee $23.54
    Total $522.75


    Total tuition and mandatory fees for Year 1: $5,140.71

    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 $6,767.25
    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 $6,165.00
    Student Association $116.70
    Technology Fee $82.71
    Recreation Fee $54.57
    Total $6,418.98

    Spring Term
    Fee payment deadline: April 21, 2024

    Tuition $1170.00
    Student Association $26.50
    Technology Fee $82.71
    Recreation Fee $23.54
    Total $1,302.75


    Total tuition and mandatory fees for Year 1: $14,742.96

    Visit the Portage College Bookstore for textbooks and supplies.

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

    Professional Cooking Certificate

    • ADVANCED FRUITS, VEGETABLES & STARCHES

      Course ID: CULA192

      Name: ADVANCED FRUITS, VEGETABLES & STARCHES

      Hours: 50

      Credits: 2

      CULA192

    • ADVANCED STOCKS, SOUPS & SAUCES

      Course ID: CULA191

      Name: ADVANCED STOCKS, SOUPS & SAUCES

      Hours: 65

      Credits: 2.5

      CULA191

    • BAKING & PASTRIES

      Course ID: CULA195

      Name: BAKING & PASTRIES

      Hours: 120

      Credits: 5

      CULA195

    • BALANCED NUTRITION

      Course ID: CULA197

      Name: BALANCED NUTRITION

      Hours: 30

      Credits: 2

      CULA197

    • BREAKFAST, BEVERAGES & DAIRY PRODUCTS

      Course ID: CULA189

      Name: BREAKFAST, BEVERAGES & DAIRY PRODUCTS

      Hours: 30

      Credits: 1

      Students will learn how to prepare and cook many different breakfast items, the preparation of tea and coffee and study dairy products.

    • COLD KITCHEN

      Course ID: CULA190

      Name: COLD KITCHEN

      Hours: 75

      Credits: 3

      CULA190

    • CULINARY MATH

      Course ID: CULA187

      Name: CULINARY MATH

      Hours: 30

      Credits: 2

      CULA187

    • FISH & SEAFOOD

      Course ID: CULA194

      Name: FISH & SEAFOOD

      Hours: 50

      Credits: 2

      CULA194

    • FRUITS, VEGETABLES & STARCHES

      Course ID: CULA185

      Name: FRUITS, VEGETABLES & STARCHES

      Hours: 90

      Credits: 4

      CULA185

    • PROTEINS

      Course ID: CULA186

      Name: PROTEINS

      Hours: 125

      Credits: 5

      CULA186

    • STOCKS, SOUPS & SAUCES I

      Course ID: CULA159

      Name: STOCKS, SOUPS & SAUCES I

      Hours: 100

      Credits: 4

      CULA159

    • HOSPITALITY SAFETY OH&S

      Course ID: CULA1XX

      Name: HOSPITALITY SAFETY OH&S

      Hours: 35

      Credits: 2

      Description:

    • BAKING & PASTRIES

      Course ID: CULA195

      Name: BAKING & PASTRIES

      Hours: 120

      Credits: 5

      CULA195

    • KITCHEN INTRODUCTION

      Course ID: CULA183

      Name: KITCHEN INTRODUCTION

      Hours: 35

      Credits: 2

      CULA183

    • KITCHEN MANAGEMENT

      Course ID: CULA198

      Name: KITCHEN MANAGEMENT

      Hours: 30

      Credits: 2

      CULA198

    • MEATS & POULTRY

      Course ID: CULA193

      Name: MEATS & POULTRY

      Hours: 65

      Credits: 1.5

      CULA193

    • PANTRY & CHEESES

      Course ID: CULA196

      Name: PANTRY & CHEESES

      Hours: 60

      Credits: 2

      CULA196

    • PRACTICUM 3 WEEKS

      Course ID: CULA199

      Name: PRACTICUM 3 WEEKS

      Hours: 120

      Credits: 3

      CULA199

    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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