Culinary Arts Diploma

Learn the art and delivery of an exceptional culinary experience.

The Portage College Culinary Arts Diploma provides you with all the specialized knowledge and professional skills needed for the ever-changing and equally exciting food service industry.

Your instructors are certified Red Seal Chefs who are passionate about food. They are just as eager to teach you the fundamentals of regional and international foods as well as how to work in a fully functional commercial kitchen adhering to the strict standards of preparing, handling and serving food.

Courses include culinary management, nutrition and an introduction to food processing - all in the professional commercial kitchens in the Hospitality Training Centre.

A three-week practicum will provide additional experience as well as opportunities to network and make important contacts within the industry. Students are responsible for finding their own practicum placement. Plus, all our students receive National Food Safety Training, WHMIS training and first aid training.

After the first year, students have the option to write first and second period apprenticeship in cook exams. Students graduating the program will be able to write the third period apprenticeship in cook exams.

"I always loved to cook, but until I attended Portage College, I never knew how much!" Andrea Gauthier had a dream of completing our Business program but decided to take a different path and enrol in Culinary Arts. “My dream definitely changed, but I think it’s a lot better now.”

Andrea graduated from the Culinary Arts program, but before she received her diploma, she received a job as the in-house caterer for local events in St. Paul as well as the Portage Market. Find your recipe for success with the two-year Culinary Arts program.

Read Andrea's inspiring story

Andrea Gauthier success story

Career Potential

Graduates of the Culinary Arts Diploma program are able to work in:

  • Hotels
  • Resorts
  • Restaurants (from fast food to fine dining)
  • Conference centres
  • Hospitals
  • Banquet halls and clubs
  • Camp kitchens
  • Nationwide specialty food outlets

Cooks can advance through promotions with the same employer or move to more advanced positions with other employers. Career options include chef, sous-chef, executive chef, banquet manager, food service administrator and coordinator, general manager and food editor. Yet another level of achievement includes Certified Chef de Cuisine (C.C.C.), a highly respected trade certification with many good prospects for travel within Canada and abroad. There are numerous career opportunities for certified cooks, including marketing, media, education, product development, consulting and owning their own business.

Credentials

Year 1: N/A
Year 2: Diploma

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

Program Start/End Dates 
Year 1: August 27, 2020 to May 21, 2021  (Fall, Winter and Spring Terms)
Year 2: August 27, 2020 to April 30, 2021 (Fall, Winter Terms)

Locations St. Paul campus

Domestic Student Fees
Application fee: $53.50

Year 1 

Fall Term
Fee payment deadline: August 14, 2020

Tuition $1940.00
Student Association $116.70
Technology Fee $68.48
Recreation Fee $0.00
Total $2,125.18

Winter Term
Fee payment deadline: December 18, 2020

Tuition $1940.00
Student Association $116.70
Technology Fee $68.48
Recreation Fee $51.00
Total $2,176.18

Spring Term
Fee payment deadline: April 16, 2021

Tuition $230.00
Student Association $68.95
Technology Fee $68.48
Recreation Fee $22.00
Total $389.43


Total tuition and mandatory fees for Year 1: $4,690.79

Year 2 

Fall Term
Fee payment deadline: August 14, 2020

Tuition $1940.00
Student Association $116.70
Technology Fee $68.48
Recreation Fee $0.00
Total $2,125.18

Winter Term
Fee payment deadline: December 18, 2020

Tuition $1940.00
Student Association $116.70
Technology Fee $68.48
Recreation Fee $51.00
Total $2,176.18


Total tuition and mandatory fees for Year 2: $4,301.36

International Student Fees
Application Fee $160.00

Year 1

Fall Term
Fee payment deadline: August 14, 2020

Tuition $5820.00
Student Association $116.70
Technology Fee $68.48
Recreation Fee $0.00
Total $6,005.18

Winter Term
Fee payment deadline: December 18, 2020

Tuition $5820.00
Student Association $116.70
Technology Fee $68.48
Recreation Fee $51.00
Total $6,056.18

Spring Term
Fee payment deadline: April 16, 2021

Tuition $690.00
Student Association $68.95
Technology Fee $68.48
Recreation Fee $22.00
Total $849.43


Total tuition and mandatory fees for Year 1: $12,910.79

Year 2 

Fall Term
Fee payment deadline: August 14, 2020

Tuition $5820.00
Student Association $116.70
Technology Fee $68.48
Recreation Fee $0.00
Total $6,005.18

Winter Term
Fee payment deadline: December 18, 2020

Tuition $5820.00
Student Association $116.70
Technology Fee $68.48
Recreation Fee $51.00
Total $6,056.18


Total tuition and mandatory fees for Year 2: $12,061.36

Guaranteed yearly tuition for 2021-2022 (Year 2 of program started 2020-2021, not including mandatory fees): $12,330.00

Visit the Portage College Bookstore for textbooks and supplies.

Need help funding your education? Check out our funding options.

Other purchases may be necessary in order for students to complete their courses/program.

Due to the COVID-19 pandemic, most Portage College programs will be delivered online. students will need regular access to a computer with a webcam and an internet connection. High speed broadband access is highly recommended for the optimal learning experience.

For technical requirements, visit our Moodle page.

2020-2021

Audit fee: 50% of course fee

Document re-issuance fee: For example, student ID, meal card, certificates etc. (non-refundable)
Fee per document: $10

GED exam fee (refundable if writing is cancelled)
Writing fee: $200
Re-write fee: $190

Invigilation fee (non-refundable)
Administration fee: $25
Invigilation fee (per hour): $25

Prior learning assessment fee (non-refundable)
Cost recovery: Minimum $250/course

Supplemental/deferred exams (non-refundable): $25

Transcript evaluation fee: not applicable to dual credit high schools (non-refundable)
External advanced credit: $50

Transcript fee: $10

Tuition deposit (non-refundable for oversubscribed programs and international only)
Domestic students: $100
International students: $500
Paramedicine: $1,500

Culinary Arts Diploma

  • ADVANCE BAKING

    Course ID: CULA209

    Name: ADVANCE BAKING

    Hours: 120

    Credits: 5

    CULA209

  • COMPUTER SKILLS

    Course ID: CULA202

    Name: COMPUTER SKILLS

    Hours: 20

    Credits: 1

    CULA202

  • CULINARY MANAGEMENT

    Course ID: CULA206

    Name: CULINARY MANAGEMENT

    Hours: 30

    Credits: 2

    CULA206

  • DINING CUISINE

    Course ID: CULA210

    Name: DINING CUISINE

    Hours: 80

    Credits: 3

    CULA210

  • EXAM PREPARATION

    Course ID: CULA211

    Name: EXAM PREPARATION

    Hours: 30

    Credits: 2

    CULA211

  • FOOD, WINE & BEVERAGE

    Course ID: CULA208

    Name: FOOD, WINE & BEVERAGE

    Hours: 40

    Credits: 1.5

    CULA208

  • FRONT OF THE HOUSE

    Course ID: CULA201

    Name: FRONT OF THE HOUSE

    Hours: 50

    Credits: 2.5

    CULA201

  • GARDE MANGER & BUFFET

    Course ID: CULA200

    Name: GARDE MANGER & BUFFET

    Hours: 90

    Credits: 3

    CULA200

  • INTERNATIONAL CUISINE

    Course ID: CULA207

    Name: INTERNATIONAL CUISINE

    Hours: 80

    Credits: 3

    CULA207

  • INTRODUCTION FOOD PROCESSING

    Course ID: CULA205

    Name: INTRODUCTION FOOD PROCESSING

    Hours: 48

    Credits: 2

    CULA205

  • 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

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