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Culinary Arts

We are now accepting applications for the 2024/2025 academic year

Start Date: September

Location: Tourism & Culinary Centre

Length: 2 Years

Credential: Diploma, Culinary Arts

Program Availability: Fall 2024 Term

Canadian Applicants

International Applicants


In the Culinary Arts program, you will gain a comprehensive understanding of culinary skills from the very basics of knife skills and food preparation to advanced techniques in butchery, international cuisine, and à la carte production.

Study at The Culinary Institute of Canada!

The Culinary Institute of Canada is widely regarded as Canada's premier culinary school. You will sharpen your skills daily with rotations in our on-site restaurants for lunch service and fine dining. This high-volume food preparation gets you ready for a career in the fast-paced food service industry. Your culinary skills will be complemented by business training to prepare you for the full scope of restaurant operations. 

All Culinary students are required to complete a 600-hour paid internship in the summer following their first year. This experience provides you with the opportunity to showcase your skills to employers and gain a greater perspective on where this career can take you.

The Culinary Institute of Canada is located at our Tourism & Culinary Centre. Tour our Campus

Become a Red Seal Chef

The Red Seal is the interprovincial standard of excellence for your chosen trade. When you have a Red Seal, you can work anywhere in Canada without further testing or certification. It gives you a competitive edge and flexibility in the market.

The Culinary Arts program is an excellent way to work on your Red Seal as a cook. In the program, you’ll earn 1,710 hours and write two block exams—putting you well on your way to certification.

After you graduate and are working with a suitable employer, you can register as an apprentice and get credit for the hours earned and block exams passed while you were at Holland College. Then you can complete the journey and take the Red Seal exam.


This program has degree pathways, giving you the opportunity to receive credit for your Holland College diploma when you continue your education. For a complete list of agreements, visit the Degree Pathways page.

Partner Institution Credential Details of Agreement
University of Prince Edward Island, Charlottetown, P.E.I. Bachelor of Business Administration in Tourism & Hospitality Graduates with a 70% average receive two years of credit toward a Bachelor of Business Administration in Tourism & Hospitality degree.
  • Grade 12 or equivalent with credits at or above the general level
  • Résumé 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


2023/2024 Academic Year

Tuition, fees, and other costs are listed in Canadian dollars. International tuition includes the International Student Fee.

1st Year



Tuition $7,121 $12,221
Fees $5,741 $6,491
Other Costs $164 $164
Total $13,026 $18,876

2nd Year



Tuition $7,121 $12,121
Fees $4,861 $5,611
Other Costs $164 $164
Total $12,146 $17,896

Canadian Cost Breakdown

Tuition & Fees

1st Year

2nd Year

Tuition $7,121 $7,121
Lab Fee $2,476 $2,311
Student Union $172 $172
Health Insurance Fee $445 $445
Program Activities $200 $200
Fitness Centre Fee $80 $80
Graduation Fee $100
Purchased Books $671 $341
Knives $400
Uniforms & Laundry $1,297 $1,212
     Total  $12,862 $11,982
1st installment due first day of first semester $8,424 $7,644
2nd installment due first day of second semester $4,438 $4,338

Other Costs

1st Year

2nd Year

On-site parking $164 $164
     Total $164 $164
Grand Total $13,026 $12,146


International Cost Breakdown

Tuition Fees

1st Year

2nd Year

Tuition* $12,221 12,121
Lab Fee $ 2,476 $ 2,311
Student Union $172 $172
Health Insurance Fee $ 1195 $1,195
Program Activities $ 200 $ 200
Fitness Centre Fee $ 80 $ 80
Graduation Fee $ 100
Purchased Books $ 671 $ 341
Knives $ 400
Uniforms & Laundry $ 1,297 $ 1,212
     Total  $ 18,712 $ 17,732
1st installment due first day of first semester  $ 14,274 $ 13,394
2nd installment due first day of second semester $ 4,438 $ 4,338

Other Costs

1st Year

2nd Year

On site parking $164 $164
     Total $164 $164
Grand Total $18,876 $17,896

*Includes the International Student Fee.

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


After you graduate from Holland College, your apprenticeship training begins. When you register with your provincial apprenticeship program, you will receive credit for the hours earned and level exams passed while you were at Holland College. Learn more about apprenticeship and the Red Seal program.


Many Holland College programs have degree pathway agreements with other post-secondary institutions. You can receive credit for your Holland College diploma toward a university degree or other post-graduate credential, saving you time and money! Find out more on the Degree Pathways page.

Course Code

Course Name & Description

Credit Values

Course Code:SAFE-1005

PEI Occupational Health and Safety

An overview of the Occupational Health and Safety Act of Prince Edward Island. Students examine the legislation, how PEI employees are protected while on the job and the responsibilities of employees and employers.

Credit Value:0

Course Code:BUSI-2550

Culinary Business

Develop an understanding of culinary entrepreneurship and the resources needed to begin a new business in the food industry. Examine the legal forms of business and anaylyze the legislation applicable to ownership. Learn the daily operations of food and beverage service in the hospitality industry including elements of human resource management and supervision.

Credit Value:4

Course Code:COMM-1005

Workplace Communications

This course is designed to allow students to develop preparatory skills for securing and retaining employment including; workplace communication, time management, critical thinking and problem-solving, and customer service. Upon successful completion of this course students are able to use oral communications techniques, and create a variety of written documents and reports used in the workplace. Methods and strategies for job search, preparation and retention are also incorporated.

Credit Value:3

Course Code:COMP-1000

Computer Essentials

Students learn productivity software and explore digital environments with practical applications for various workplaces and educational institutions. The main areas of focus include word processing, spreadsheets, presentation software, email and other electronic communication tools, various digital environments, and industry-specific applications.

Credit Value:3

Course Code:CUIS-1250

Baking Fundamentals

Learn the fundamental skills needed to produce various baked goods and dessert items. Apply fundamental baking techniques and methods to produce products in an industry-like environment. Develop professional behaviours and attitudes to culinary industry standards.

Credit Value:4

Course Code:CUIS-1450

Cold Cuisine, Pasta, and Pulses

Gain insight into the basic responsibilities of a cold cuisine/deli station. Experience the production flow of various hot and cold cuisine items, including pastas and pulses, from raw ingredients to final product presented to the customer. Develop professional behaviours and attitudes to culinary standards.

Credit Value:4

Course Code:CUIS-1550

Stocks, Soups and Sauces

Learn the foundations of soup and sauce cookery. Gain insight into the making of derivative sauces and soups and exposure to contemporary sauce and soup making. Produce a variety of stocks, soups and sauces in an industry-like environment. Develop professional behaviours and attitudes to culinary standards.

Credit Value:4

Course Code:CUIS-1750

Meat, Poultry and Seafood Butchery

Learn and apply the knowledge of meat, poultry, fish and shellfish identification and fabrication. Perform the break down of primal, sub-primal, and partial carcasses and apply processing techniques to various fish and shellfish. Practice the proper storing and handling techniques for meat, poultry, fish and shellfish. Develop professional behaviours and attitudes to culinary standards.

Credit Value:4

Course Code:CUIS-1900

Protein, Vegetables and Farinaceous Cookery

Learn to apply various cooking methods to proteins, vegetables and farinaceous products for both quantity cooking and to order (a la minute). Experience the production flow of food from its raw form to final product delivered to the customer. Develop professional behaviours and attitudes to culinary standards.

Credit Value:4

Course Code:CUIS-2560

Culinary Trends and International Cuisine

Culinary trends reflect a shift in taste and cultural practices over time, combined with advances in technology and culinary techniques. Identify current culinary trends and gain an understanding of the factors that influence trends. Develop an awareness of international cuisine and the required diverse skills and techniques. Experience the taste and use of many indigenous products, ingredients, and classical dishes derived from different countries. Learn to identify the impact of international food history on culinary trends and foundations. Develop professional behaviours and attitudes to culinary standards.

Credit Value:4

Course Code:CUIS-2570

Advanced Butchery and Modern Charcuterie

Learn advanced butchery and charcuterie skills as well as related purchasing and ordering specifications and cooking techniques specific to cold cuisine applications. Gain experience portioning and using preparation techniques for meat, game, poultry and seafood for food service. Learn the art of making a variety of classical and modern charcuterie items and explore the preserving techniques such as canning, smoking and curing. Gain hands on experience in the cheese making process. Develop professional behaviours and attitudes to culinary standards.

Credit Value:4

Course Code:CUIS-2580

Canadian and Regional Cuisine

Discover how the chef profession has evolved. Examine the evolution of cooking from pre-historic times to today. Learn how to create traditional and regional menus while integrating traditional terminology and techniques into the modern kitchen. Discuss the cuisine of Indigenous Peoples, as well as that of specific regions of Canada and the United States. Discuss and discover products, history and heritage of the various regions and how they impact modern cuisine. Identify renowned chefs, their philosophies, and their commitment to using local ingredients.Develop professional behaviours and attitudes to culinary standards.

Credit Value:4

Course Code:CUIS-2590

Foodservice Distribution, Outlets, and Events

Using a variety of ingredients and techniques to produce for food service distribution, such as food trucks, grab-and-go, ghost kitchens, etc. Learn about menu development to the execution of various applications, including outlets, events, and culinary competitions. Develop practical skills such as organization, preparation, and service. Develop professional behaviors and attitudes to culinary standards.

Credit Value:4

Course Code:CUIS-2595

A la Carte Production and Service

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 à la carte service. Develop professional behaviours and attitudes to culinary standards.

Credit Value:4

Course Code:HOSP-1007

Wine, Beer, Spirits and Infusion

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. Explore the creation of beer, spirits and infusions along with mixology techniques used in hospitality operations.

Credit Value:3

Course Code:HOSP-2167

Food, Beverage and Labour Cost Control

Develop an understanding of the importance of controlling food, beverage and labor costs in the successful operation of a food and beverage outlet. Utilize cost control procedures as they apply to food, beverage and labor including, pricing, purchasing, storing, issuing, production, sales and scheduling.

Credit Value:3

Course Code:NCPR-1001

Standard First Aid and CPR/AED Level C

A comprehensive two-day course offering standard first aid and cardiopulmonary resuscitation (CPR) skills from a certified trainer. As required by regulation, this course covers CPR and the management of other breathing, airway and circulation emergencies, as well as, the control of bleeding, treating shock, stabilizing fractures and dislocations, head and spine injuries, and more. Also, includes automated external defibrilators (AED). This certification expires in 3 years.

Credit Value:0

Course Code:NCPR-1002

Workplace Hazardous Materials Information Systems

Students complete Workplace Hazardous Materials Information System (WHMIS) training and certification.

Credit Value:0

Course Code:NCPR-1011

Math Prep

Prepare for mathematic calculations required for culinary professionals by reviewing mathematical operations, fractions, ratios and percentages.

Credit Value:0

Course Code:NCPR-1012

Knife Skills

Students will receive an orientation to the many types of knives, their purpose and the safety measures utlized in a culinary operation.

Credit Value:0

Course Code:NCPR-1013

Culinary Arts Internship

The internship is integral to the Culinary Arts program at The Culinary Institute of Canada. This experience allows the student 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 focuses 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 firsthand what the culinary world has to offer and how they will fit into their chosen career. The student will identify and select a work site between their first year and second year of training and complete the required 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.

Credit Value:0

Course Code:NCPR-1050

Food Safety Certification

Food Safety Certification is highly valued by service and hospitality industry employers seeking staff who are well-trained in the areas of safe food and materials handling procedures.

Credit Value:0

Course Code:NUTR-1950

Nutrition I: Foundations of Nutrition

Explore the basic language of nutrition and the key concepts of healthy eating. Gain the foundational knowledge needed to communicate effectively with guests and to discuss dietary concerns. Learn about the basic nutrients, principles of healthy eating, food labelling, food allergies, and some common special diets.  Explore the relationship between nutrition concepts and actual food by selecting, incorporating, and substituting wholesome, nutritious ingredients in meal planning and recipe design.

Credit Value:2

Course Code:NUTR-2550

Nutrition II: Principles of Nutrition In Food Preparation

Build on the key concepts of nutrition and wellness as they relate to healthier meal choices for customers, culinary practices in the kitchen and the food industry in general. Learn to create nutritionally balanced meals from quality ingredients without compromising flavors. Focus will be on the selection of ingredients, modification of recipes and menu development to suit the needs of individual clients and improve the health profile of dishes served. Develop the ability to adjust cooking strategies and employ nutritionally sound cooking techniques in order to ensure currency with today's health conscious consumer and culinary trends.

Credit Value:2

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Small classes made it easy for the chefs to give attention to each student while they were taught the basics of culinary arts in first year. We got to practice a lot and there were no limits! The opportunity to travel is a major attraction of this program. After my first year, I traveled across the country to B.C. for my internship. Different people from different backgrounds all united by their passion for cooking is what made my two years at the CIC so sublime.

Jugal, Class of 2021


Pastry Arts

Take the one-year Pastry Arts program and become a pastry chef or baker. Learn to bake bread, pies, cakes, cookies, creams and pastries. Perfect your pastry skills by creating desserts for customers of our on-site restaurants each day.

Hotel and Restaurant Operations Management

Study Hotel and Restaurant Operations Management and learn how to manage all the details that make a restaurant, resort, hotel, or nightclub a great experience for customers. Our business courses complement specialized training for food service, catering and hotel operations, and you will participate in practicums in our dining room and at local hotels during this two-year program.