Application deadlines: June 1st
Processing time: 30 days
Application fee: CA$100
International tuition: CA$12,001
Domestic tuition: CA$5,333
Culinary Artists affection for food starts with production and continues to the plate and palate. They explore local food resources by working with organic farmers, digging clams, smoking salmon and scouring the forest for wild mushrooms. In this program, industry professionals will teach you cooking techniques to experiment with exciting ingredients and flavours. A career in Culinary Arts is a social and cultural experience. You'll bring communities together through food while innovating global culinary traditions. You may choose to exit the program at the certificate plan level, or continue on for another year to complete the Culinary Arts Management diploma level of certification. The program includes a period of practical work experience at an approved restaurant, hotel, or resort that provides industry perspective of an operational and productive kitchen operation. The program stays on the cutting edge of industry trends by participating in culinary events. In the past students have participated in the 2010 Olympics, the Tourism Industry Association of Canada annual conference, Fundy Food Festival, Indulge, and the State of the Province Premier's Address, to name a few.
This program can be done
- TOEFL iBT
- Duolingo English Test
High School Diploma or Adult High School Diploma or GED Diploma of High School Equivalency or Essential Skills Achievement Pathway College Entry High School Diploma An official high school transcript Other post-secondary transcripts (If Applicable) Other admission documents required to assess the file (Examples: Proof of Language Requirements, Portfolio, Mature Student Application Form, etc.) English proficiency: IELTS - Minimum score of 6.0 with no subject test score less than 5.5; Test of English as a Foreign Language (TOEFL) - Internet based test: minimum score of 80 with no subject test less than 18; Duolingo English Test - Minimum score of 100 out of 160 PTE Pearson Test of English (Academic) - Minimum score of 65 with no subject test less than 60
Upon graduation, students will have over 900 hours of hands-on culinary training as they develop food preparation and professional kitchen operation skills - including a work term at an approved location. Graduates are trained to work in institutions, cruise ships, catering, hospitality supply companies, hospitals, convention centres, hotels and many other culinary-related businesses.
St. Andrews , Canada