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Culinary Youth Team Canada 2008

Articulation Agreements

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Culinary Arts

The Culinary Institute of Canada has been training aspiring chefs since 1983 and is regarded by many as the premiere Culinary School in Canada. Its graduates can be found all over the world.

The Culinary Arts program provides students with the practical skills and knowledge they require to enter the culinary profession as well-trained cooks. Designed to assist aspiring cooks to master the essentials, the program also allows experienced cooks to enhance their skills and expand their repertoire.

Emphasis is placed on teaching the commercial cook advanced culinary skills and providing managerial training while covering all aspects of food preparation, presentation and service at international standards.

The program includes food preparation and presentation skills from elementary to advanced methods with particular emphasis on practical application following relevant theory. In fact, 70% of the program is hands-on and production-based enabling our interns or graduates to be very comfortable and effective upon entry into a new kitchen environment.

The managerial content of the program enables graduates to venture into such diversified areas of food and beverage control and purchasing and receiving. The skills and knowledge gained in the program assist Culinary Arts graduates to advance their careers at an accelerated pace.

The Culinary Institute of Canada is offering an Applied Degree in Culinary Operations. For more information click here.

All students are required to complete a mandatory term of paid internship in a work environment related to their field of study. The placement is a minimum of 500 hours occurring between the end of the first year and the beginning of second year. Internship placement officer and program instructor’s work to ensure students are prepared for potential summer employment; however it is the ultimate responsibility of the student to obtain their placement.

Sector Specific Courses

• Stocks, Soups and Sauces
• Farinaceous Products
• Meat and Seafood Identifications and Fabrication
• Baking
• Cold Cuisine I, II
• Breakfast
• Food Production
• Professional Skills
• Soups, Stocks and Flavorings
• International Cuisine
• Cuisine in Canada
• Meat, Game and Poultry
• Classical Cuisine
• Menu Planning and Equipment
• Fish and Seafood
• Wine Appreciation
• Nutrition

Related Courses

• Human Resource Management
• Tourism and Hospitality Law
• Food, Beverage and Labour Cost Control
• Food and Beverage Service
• Information Technology
• Business Communications
• Food Safety - "Servsafe Certification"

Career Opportunities

Graduates will have the skills, attitudes and behaviors to effectively work in the preparation of food and beverage production. Areas of employment may include:

• Restaurants
• Hotels
• Motels
• Resorts
• Cafeterias
• Hospitals
• Catering Companies
• Related areas of food service industry

Admission Requirements

• Grade 12 or equivalent with credits at or above the general level
• Ability to perform physically challenging tasks
• Applicants may be required to participate in a group or individual interview process
• Resume including work and volunteer experience with applicable dates, membership in groups, associations or athletics, awards and distinctions, and any other information about yourself relevant to the program to which you are applying.

If you have any questions concerning the Culinary Arts program, contact: tfitzpatrick@hollandc.pe.ca