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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.
This is a US Federal Aid approved program.
Culinary Olympic Team 2012
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.
All students are required to complete a mandatory term of paid internship in a work environment related to their field of study. The placement occurs between the end of the first year and the beginning of second year. Internship placement officer and program instructors work to ensure students are prepared for potential summer employment; however it is the ultimate responsibility of the student to obtain their placement.
Culinary Arts Coursesprint full list with descriptions
Take the following course(s):
In this course, students are introduced to the fundamentals of various software programs and information processing systems used in today's workplace and educational environments. Students develop the skills necessary to understand and efficiently use common workplace productivity tools. The main areas of focus include: operating systems, e-mail and groupware, word processing, spreadsheets, electronic presentation software, and the integration of these technologies.
Course Code: COMP-1000
This course will show the student that it is necessary for all employees of a foodservice operation to have an understanding of the basic math concepts involved. It takes math skills to control food and labor costs which are seen as the two expenses that determine a profit or loss. Upon completion of this course,the student will have a basic grasp of the math topics that directly apply to the operation of a foodservice establishment.
Course Code: CULART-106
Culinary Industry Essentials
In this course students will gain insight into the range of opportunities available in the culinary field as well as an awareness of kitchen essentials and nutritional aspects of food production. Additionally, students will have the opportunity to explore topics relevant to the culinary industry and experience local enterprises.
Course Code: CULART-108
Through theory and demonstration students are provided with the tools required to succeed in the Entremetier station of a professional kitchen. Students will identify, store, handle and rotate a large variety of vegetables, fruits, herbs, and farinaceous products. Developing as a professional is an integral component of the course as the students develop safe and effective knife handling techniques to produce consistent classic knife cuts, and practice essential organization and sanitation skills. As they build on these skills, students will select and apply appropriate cooking methods and techniques to prepare and cook various vegetable and starch dishes.
Course Code: CULART-115
Baking and pastry methodology can be utilized in many areas of the professional kitchen. Through theory and demonstration, this course is designed to offer students fundamental baking techniques and methods required in the cooking trade. Baking and pastry is very much a science and requires accuracy in the preparation of all items. For this reason, it is necessary for students to understand the theoretical and practical aspects of baking.
Course Code: CULART-125
Industry demands excellent communication skills recognizing that good writing and speaking reflect good thinking. Students will benefit by gaining an overview of the wide range of communication skills used by business people to present ideas clearly and persuasively, and by applying this knowledge through exercises, case studies and assignments. After successful completion of this course, the student will be able to present themselves to potential employers as professionals, via employment packages and interview skills. The student will be able to demonstrate an understanding of the various applications of business writing and the ability to write business correspondence. The student will communicate positively using both verbal and non-verbal techniques. The student will also be able to demonstrate a professional image and attitude.
Course Code: CULART-135
Cold Cuisine I
Through theory and demonstration students will be introduced to the Garde Manger section of a kitchen. While working efficiently and professionally students will prepare quantities of sandwiches and salads in a variety of styles. Cheese, charcuterie, hors d'oeuvre and platter presentation are important components of the Garde Manger section that the students will discover.
Course Code: CULART-145
Stocks, Soups and Sauces
This course is designed to help the student integrate the foundations of classical stocks, soups and sauces into their developing culinary repertoire. The skills required to produce quality stocks, soups and sauces are very important to the professional chef because more and more emphasis is being placed upon healthy eating and overall food quality.
Course Code: CULART-155
This course is designed to enable the student to develop critical skills needed to work in a breakfast kitchen. Students will explore the procedures and techniques for producing small and large scale breakfast items. Students will discover and demonstrate the many different components of breakfast cookery in today's food service industry.
Course Code: CULART-165
Meat and Seafood Identification and Fabrication
In this course, students will gain and apply the knowledge of meat and poultry fabrication. Students will learn how to break down primal and sub-primal cuts from block ready meats and whole carcasses of animals. Students will also develop an understanding of the proper storing and handling techniques for meat and poultry. This course also provides students with the knowledge to identify market forms of fish and shellfish. Finally, students will apply various techniques for cutting, storing and handling fish and shellfish.
Course Code: CULART-175
Culinary Industry Certifications
This area of study will give students the opportunity to participate in food and materials handling, first aid and basic rescuer (CPR) certification training. This course is designed to enhance the training provided by the Culinary Arts curriculum. These certifications have been recognized by the industry as being relevant and essential to the professional culinary environment. Additionally, students will gain an understanding of the Prince Edward Island Occupational Health and Safety act including the implications.
Course Code: CULART-185
Food Production and Service
This course will introduce students to the diversity of food production and service. Through theory, demonstration and practical application, students will be exposed to a variety of skills essential to function in a volume food service environment. Emphasized in this course is the cultivation of professional attitudes required for a career in the food service industry.
Course Code: CULART-190
Nutrition for the Culinary Professional
In this course students will gain an understanding of nutrition and its relationship with the food service industry. Students will explore the foundations of basic nutrition concepts, current nutritional information and recommendations for Canadians as well as the factors that affect food selection. Additionally, learners will develop an awareness of the roles carbohydrates, lipids and proteins play and their relation to common dietary concerns such as lactose intolerance, celiac disease and allergies. The course focuses on translating this knowledge into menu development and food choices.
Course Code: CULART-195
Culinary Arts Internship
The internship is an integral part of the Culinary Arts program at The Culinary Institute of Canada. This experience provides the student with the opportunity to build on the skills developed in their first year of training. Our industry partners have indicated a need for a skill based workforce and this internship places focus on integrating a student's educational development into a real world work environment. The student will also be able to integrate themselves into a culinary team environment and see first hand what the culinary world has to offer and how they will fit into their chosen career. The student will identify and choose a work site between their first year and second year of training and complete a required amount of work hours during this work term. Each student will complete a personal portfolio of their experience to document and better illustrate to themselves the experiences they have had during the internship period.
Course Code: CULART-201
Food and Beverage Service
This course will allow students to acquire the knowledge and skills to develop professional attitudes and offer quality service techniques for formal and informal food and beverage operations. Students will develop an awareness of the psychology of service while investigating personnel requirements, types of service, and service equipment. Students will experience the duties and responsibilities of the server and the service staff. This course has been designed to allow students to develop confidence in the procedures to be followed in each step within the order of food and beverage service. Doing so, students will expand their knowledge in beverage products, smallwares and glassware.
Course Code: CULART-203
Food, Beverage, and Labour Cost Control
This course will introduce the student to the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet. The student will develop confidence in each of the seven steps in controlling food/beverage costs including menu planning, pricing, purchasing, storing, issuing, production and sales. Through application exercises the student will identify and apply various food and beverage cost accounting systems. The importance of labor cost control will be stressed and students will develop confidence in implementing labor cost procedures.
Course Code: CULART-205
Human Resource Management
Successful completion of this course will equip students with a foundation of basic leadership skills. A special focus is placed on skills which relate to teamwork, management functions, styles of leadership, motivation, staffing, training, delegating and performance assessments.
Course Code: CULART-208
This course has been designed to offer students the opportunity to explore, integrate and showcase the basic food history of specific regions in North America. Students will discuss and discover local products, ingredients, traditional dishes and styles of cuisine derived from the history of various regions across North America.
Course Code: CULART-216
Evolution of Classical Cuisine
There is great value in the culinary knowledge of our past. It enables us to appreciate how the chef has evolved as both a professional and craftsperson. Following the principles and techniques of Auguste Escoffier, emphasis will be placed on foodservice elements found in the classical repertoire which have maintained their modern appeal. Students will learn how to organize and plan classical menus while integrating classical terminology into the modern kitchens.
Course Code: CULART-226
Culinary trends reflect a shift in taste and cultural practices over time, combined with advances in technology and culinary techniques. In this course students will identify current culinary trends and will gain an understanding of the factors that influence trends. Additionally, students will have the opportunity to apply their knowledge through practical applications.
Course Code: CULART-256
With the knowledge acquired in the first year of the Culinary Arts program, students will begin to apply skills and techniques in cold kitchen production. Students will be involved in many areas such as charcuterie, curing and smoking of meats, poultry and fish, as well as related cooking techniques specific to the cold kitchen. They will learn the art of creating Pates, Terrines and Sausages, as well as the basic production of cheese making.
Course Code: CULART-257
Banquet and Catering Operations
In today's food service industry, banquet catering continues to be a steadily growing sector. This course challenges the culinary student to learn about the banquet process from menu development to the execution of both on- and off- site catering functions. Practical skills such as organization, preparation, service, and meal experience will be covered as well as techniques in cold food decoration, creating buffet themes and centerpieces.
Course Code: CULART-258
Cold Cuisine II
Garde Manger is often considered one of the most diverse and creative areas of the professional kitchen. With the foundation already acquired in Cold Cuisine I, students will begin to apply skills and techniques in restaurant and banquet production. Students will be involved in many areas such as charcuterie, curing and smoking, salad composition, buffet platter design, use of buffet show pieces, buffet set up and display, and related cooking techniques specific to the cold kitchen.
Course Code: CULART-265
Chefs and cooks alike need to develop an awareness of where many culinary skills and techniques derive. As well, they should be able to identify and integrate the ingredients and cuisines from different origins and cultures from around the world into their own repertoires. This course will help students identify the impact of international food history on culinary trends and foundations. Students will have the opportunity to taste and use many indigenous products, ingredients, and classical dishes derived from these specific countries.
Course Code: CULART-275
Meat, Game, Poultry and Seafood
In this course, students will continue to apply the fundamental butchery techniques and cooking concepts that were introduced in Meat and Seafood Identification and Fabrication. As a new focus, this course will introduce the many possibilities of game preparation. Students will have the opportunity to experience advanced butchery, portioning and preparation techniques for both a la carte and buffet style meat, game and poultry items. Students will also challenge themselves to integrate theoretical and practical methodologies for the purchasing, handling and storage of meat, game and poultry. This course is designed to give the student the ability to identify and work with various fish and seafood products in both a safe and creative manner. Students will also have the opportunity to experience advanced seafood cookery techniques.
Course Code: CULART-286
A la carte Service - Practical
In this practice-based course, students will apply theory to an à la carte setting. Students will gain experience managing the required elements of rotisseur, garde manger, hot appetizers, entremetier, and saucier utilized for a la carte service.
Course Code: CULART-287
Wine Theory and Analysis
While gaining an understanding of viticulture and viniculture, discover types of wine (both domestic and international), and how they are produced. Learn the basics of wine tasting and explore food and wine pairing analysis.
Course Code: CULART-291
Canadian Hospitality Law
This course is an introduction to Canadian law as it applies to the tourism and hospitality industry. Students will develop an understanding of the legal concepts and principles that govern personal and commercial relationships, and will learn how our lives are intimately influenced by law. This course will also enhance the student's ability to anticipate and avoid many common legal problems before they arise.
Course Code: CULART-295
|Location:||The Culinary Institute of Canada, Tourism and Culinary Centre, Charlottetown|
|Credential Issued:||Diploma, Culinary Arts|
Red Seal Information
One of the most successful paths to a Red Seal as a cook begins with the Culinary Arts program. Students who successfully complete the program will, earn 2,000 hours credit towards Red Seal certification on PEI, write the block 1 and 2 PEI Apprenticeship Cook exams, and have an accelerated path to write the Red Seal Exam after meeting the practical hours required in the trade.
The Interprovincial Red Seal gives you the ability to work anywhere in Canada without further testing or certification. The Red Seal is recognized as the Interprovincial standard of excellence for your chosen trade and is the designation most employers will ask for.
Graduates will have the skills, attitudes and behaviors to effectively work in the preparation of food and beverage production. Areas of employment may include:
- Catering Companies
- Related areas of food service industry
- Grade 12 or equivalent with credits at or above the general level
- Ability to perform physically challenging tasks
- Resumé 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.