Culinary Arts

CampusStart Date
St. AndrewsSeptember 2017

Program Overview

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 our 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.


Duration

The requirements for this certificate program may be achieved within one academic year of full-time study.


Admission Requirements

    Profile A

  • High School Diploma or Adult High School Diploma or GED Diploma of High School Equivalency

    (NB Francophone High School Math Equivalencies)


    Career Possibilities

    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.


    NOC Codes

    6242 - Cooks
    6332 - Bakers


    What you will learn

    • sanitation and safety
    • cooking techniques
    • food preparation and presentation
    • bakery and pastry
    • wine and spirits
    • culinary management techniques
    • menu planning and analysis
    • garde-manger
    • entremetier
    • soups, stocks and sauces
    • interpersonal and business communications
    • technology related resources
    • business operations
    • applied workplace experience


    Specific Considerations

    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.


    Disclaimer: This web copy provides guidance to prospective students, applicants, current students, faculty and staff. Although advice is readily available on request, the responsibility for program selection ultimately rests with the student. Programs, admission requirements and other related information is subject to change.

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