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The Culinary Institute of Canada Programs

Culinary Youth Team Canada 2008

Welcome to The Culinary Institute of Canada

2007 World Junior Culinary Grand Prix Champions!

Representing our school, our province and our country,
congratulations Culinary Youth Team Canada.

To see more images and to experience how this exciting event unfolded visit Culinary Youth Team Canada

Canada’s Weekly Newsmagazine, MacLean’s, put it this way when writing about The Culinary Institute of Canada:

“...arguably, the country’s hottest cooking school, nestled in Charlottetown’s waterfront.”

The Culinary Institute of Canada, located at Holland College's Tourism and Culinary Centre, has been training aspiring chefs since 1983 and is regarded by many as the premiere culinary school in Canada. Students are drawn from around the world to the Institute, where they have the opportunity to enjoy the unique cultural experience of Prince Edward Island and Atlantic Canada while at the same time developing the necessary skills to launch a successful culinary career.

The Institute has grown significantly since its inception, fro the first graduating class of six chefs in its inaugural year to 110 graduates in 2006. Graduates from the Culinary Institute can be found working all over the world.

The Lucy Maud Dining Room

The Culinary Institute of Canada is very proud of its Lucy Maud Dining Room. From its spectacular location overlooking the entrance to the Charlottetown Harbour, the Lucy Maud is a fully operational restaurant which seats 80 people and offers banquet facilities for over 400 people. The second year Culinary Arts students under the guidance of world class Chef Instructors prepare the fine dining cuisine.

Programming Excellence

The courses offered at The Culinary Institute of Canada have been developed in consultation with the tourism and hospitality industry throughout Canada, North America and the world. Curriculum is developed in accordance with existing industry standards and is taught by dedicated instructors in industry-related environments. A practical hands-on environment is emphasized throughout the program.

Programs are designed to develop advanced culinary skills and provide managerial training while covering all aspects of food preparation, presentation and service at international standards. Students have the opportunity to learn from award-winning chefs and put their new skills to work during a period of internship.

In 2006, Holland College's Culinary Institute of Canada was the first college in Canada to offer
an Applied Degree in Culinary Operations, and the first college in Atlantic Canada to offer an applied degree.

Award Winning

Institute students, graduates and chefs continue to receive accolades from around the world.

In May 2007, during the Annual Conference of the Canadian Culinary Federation, students and staff participated in a number of cooking competitions. Culinary Institute of Canada graduate Roger Andrews, Newfoundland, and Pastry Arts Graduate, Domenic Serio, Ontario, placed second in the Chef of the Year competition.
At the Knorr Junior Culinary Challenge, also held during the Canadian Culinary Federation Annual Conference, Katie Paterson representing Newfoundland placed second, Domenic Serio, representing PEI placed third, and Alex Haun, representing New Brunswick placed fourth in the Knorr Junior Culinary Challenge. As competitors in this competition they had to execute a three course meal for eight people within the 5 1/2 hour timeframe. There were a total of ten competitors, one representing each province. Katie, Domenic and Alex are all graduates of the Culinary Institute of Canada.
In February, 2007, the Culinary Institute’s Culinary Youth Team Canada were the pride of their school, province and country when they competed internationally at the Scot Hot, Glasgow, Scotland, and won two gold medals and earned the title 2007 World Junior Culinary Grand Prix Champions.
Culinary Institute of Canada student, Lindsay Closson is PEI’s representative in the Knorr/Canadian Culinary Federation Junior Culinary Challenge, the competition that is the focus of The Next Great Chef television series. Lindsay is a familiar face around the CIC. She was elected president of the junior chefs, organized field trips to local food producers, wrote reports, built a web site, and arranged a black box competition, all while keeping up with her school work and her competition schedule. The Next Great Chef chronicles the efforts of young chefs as they compete first provincially and then nationally in the Junior Culinary Challenge.
They did it again! Thanks to Culinary Institute of Canada students Tim Leamont of Arcadia, Nova Scotia and Martin Gouthro of Frenchvale, Nova Scotia, students from the Culinary Institute will once again represent Canada at the World Culinary Olympics to be held in Erfurt, Germany in 2008. This is the second consecutive time the culinary institute's students have earned the honor. Under the guidance of CIC Instructors Chef Braunauer and Chef Hans Anderegg, Leamont and Gouthro represented the institute in June when they competed against students from culinary schools across the country at Buckingham College in Quebec to determine which province would represent Canada on the international scene for the next few years. Although both have since graduated from the institute, Leamont and Gouthro will have the opportunity to compete as part of Culinary Youth Team Canada in several international competitions leading up to the Olympics over the next two years, and for two years following the Olympics.
In March, 2006, students from The Culinary Institute of Canada brought home a gold medal from the Atlantic Provinces Culinary Exhibition for their outstanding efforts in the Junior competition. Under the guidance of Coach and CIC Instructor Chef Kevin Boyce, students Lindsay Closson, Tim Leamont, David Claringbould, Mark Rogers, and Jennie McIsaac were faced with the challenge of preparing a three course meal for 25 guests in five hours. A team from each of the Atlantic provinces was given a list of pantry ingredients in advance, then surprise "black box" items that must be included in each course are assigned to them three days before the competition.
In January, 2006, two graduates of Holland College's Culinary Institute of Canada represented Prince Edward Island in an episode of Global TV's new series The Next Great Chef
In the fall of 2005, Culinary Institute of Canada graduates Gillian Gilfoy, of Antigonish, Nova Scotia, and Ontario native Jesse Keeghan Fraser traveled to The Nation's Cup International Culinary Competition in Grand Rapids, Michigan. They, along with coach and Culinary Institute of Canada Instructor Hans Anderegg represented Canada against teams from Argentina, Chile, Mexico, Scotland, and the United States. The team accrued an impressive five gold medals, one silver medal, and two best of show medals.

Program Offerings

The programs offered at The Culinary Institute of Canada are:

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