Culinary Arts Diploma

The Portage College Culinary Arts Diploma program provides all the specialized knowledge and professional skills needed in growing food service industry.  The program gives graduates a solid foundation in international and regional foods.  Students will have courses in culinary management, nutrition, and an introduction to food processing.  Students will learn in a state of art kitchen in Portage College Food Sciences Centre.  There will be a 3 week practicum in one of our program sponsored placement facilities.  The students receive National Food Safety Training, WHMIS Training and First Aid Training.

Students will be able to write first and second period apprenticeship in book exams after the first year.  Students graduating the program will be able to write the third period apprenticeship in cook exam.

Career Potential
The Portage College Culinary Arts Diploma program grads will be able to work in:

  • Hotels
  • Resorts
  • Restaurants (from fast food to fine dining)
  • Conference Centers
  • Hospitals
  • Banquet Halls and Clubs
  • Camp Kitchens
  • Nationwide specialty food outlets

Cooks can advance through promotions with the same employer or by moving to more advanced positions with other employers.  They can become sous-chefs, chefs, executive chefs, banquet managers, food service administrators and coordinators, general managers or food editors.  They can also become Certified Chef de Cuisine (C. C. C.), a highly respected trade level certification.  There are good prospects for travel both within Canada and abroad.  There is a multitude of career opportunities for certified cooks, including marketing, media, education, product development, consulting and owning their own businesses.

Admission Requirements

  • English 10-2 recommended passing grade of 60%, Math 10-3  recommended passing grade of 60% or
  • GED (a pass mark in all five tests Canadian General Educational Development GED tests) or
  • Entrance Exam (CAAT-C)

Recommended:

  • Alberta High School Diploma with: English 30-2, Math 30-3 and
  • Physics 20 or Chemistry 20 or Science 20
  • Related career and technology studies courses

Other:

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


Important Links:
Program Dates & Cost
Application Process
Textbooks & Supplies
Funding Options
Need more program information?  Click here

Culinary Arts Diploma

  • GARDE MANGER & BUFFET

    Course ID: CULA200

    Name: GARDE MANGER & BUFFET

    Hours: 90

    Credits: 3

    CULA200

  • FRONT OF THE HOUSE

    Course ID: CULA201

    Name: FRONT OF THE HOUSE

    Hours: 50

    Credits: 2.5

    CULA201

  • COMPUTER SKILLS

    Course ID: CULA202

    Name: COMPUTER SKILLS

    Hours: 20

    Credits: 1

    CULA202

  • MENU DESIGN

    Course ID: CULA203

    Name: MENU DESIGN

    Hours: 30

    Credits: 2

    CULA203

  • REGIONAL FOODS

    Course ID: CULA204

    Name: REGIONAL FOODS

    Hours: 80

    Credits: 3

    CULA204

  • INTRODUCTION FOOD PROCESSING

    Course ID: CULA205

    Name: INTRODUCTION FOOD PROCESSING

    Hours: 48

    Credits: 2

    CULA205

  • CULINARY MANAGEMENT

    Course ID: CULA206

    Name: CULINARY MANAGEMENT

    Hours: 30

    Credits: 2

    CULA206

  • INTERNATIONAL CUISINE

    Course ID: CULA207

    Name: INTERNATIONAL CUISINE

    Hours: 80

    Credits: 3

    CULA207

  • FOOD, WINE & BEVERAGE

    Course ID: CULA208

    Name: FOOD, WINE & BEVERAGE

    Hours: 40

    Credits: 1.5

    CULA208

  • ADVANCE BAKING

    Course ID: CULA209

    Name: ADVANCE BAKING

    Hours: 120

    Credits: 5

    CULA209

  • DININE CUISINE

    Course ID: CULA210

    Name: DININE CUISINE

    Hours: 80

    Credits: 3

    CULA210

  • EXAM PREPARATION

    Course ID: CULA211

    Name: EXAM PREPARATION

    Hours: 30

    Credits: 2

    CULA211

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