Professional Cooking Certificate

Home » Programs and Training » Culinary Arts » Professional Cooking Certificate

Note: This program is currently suspended and intends to be re-launched in 2026-27.

The Professional Cooking Certificate gives students the opportunity to complete the certificate program. The course is delivered face-to-face at our campus in St. Paul.

This program will introduce you to the kitchen, teaching you about vegetables, proteins, stocks, soups, sauces, and kitchen management. With a three-week practicum, you’ll have the opportunity to learn in an actual work environment.

Professional Cooking combines theory, demonstration, and hands-on practical application, along with FoodSafe, First Aid, and WHIMS certification. After successful completion of the program, students can transfer into the Culinary Arts Diploma program.

Students will also have the opportunity to challenge the 1st and 2nd-period Apprenticeship exams for Cook.

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
Certificate

Admission Requirements

  • English Language Arts 10-2
  • Math 10-3
  • Or a Passing grade in all five Canadian Adult Equivalency Credentials(CAEC) or General Educational Development(GED) exams

Students who do not meet admission requirements can contact student services regarding opportunities for placement testing. Students will need to submit an application to the program to start the process.

Use this chart to check Provincial high school equivalencies accepted at Portage College. Note: This is just a guide.

Other 

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

English Language Proficiency Information

 

Program Start/End Dates 
August 28, 2025 to May 22, 2026 (Fall, Winter and Spring Terms)

Application Deadline
Domestic: August 21, 2025

Location
St. Paul campus

TBD

Jada Anderson - Success Story

For twenty years Jada wanted to go back to school but always thought she was too old. After surviving an injury, she applied to the Professional Cooking Certificate program and continued onto the Culinary Arts Diploma. As a graduate, she receives the Red Spirit Knife.

Professional Cooking Certificate Course Listing

CULA192
Hours: 50
Credits: 2

CULA191
Hours: 65
Credits: 2.5

CULA195
Hours: 120
Credits: 5

CULA197
Hours: 30
Credits: 2

Students will learn how to prepare and cook many different breakfast items, the preparation of tea and coffee and study dairy products.
Hours: 30
Credits: 1

CULA190
Hours: 75
Credits: 3

CULA187
Hours: 30
Credits: 2

CULA194
Hours: 50
Credits: 2

CULA185
Hours: 90
Credits: 4

CULA186
Hours: 125
Credits: 5

CULA159
Hours: 100
Credits: 4

Description:
Hours: 35
Credits: 2

CULA195
Hours: 120
Credits: 5

CULA183
Hours: 35
Credits: 2

CULA198
Hours: 30
Credits: 2

CULA193
Hours: 65
Credits: 1.5

CULA196
Hours: 60
Credits: 2

CULA199
Hours: 120
Credits: 3