Culinary Arts
The Culinary Institute of Canada
In the Culinary Arts program, you will gain a comprehensive understanding of culinary skills from the very basics of knife skills and food preparation to advanced techniques in butchery, international cuisine, and à la carte production.
The Culinary Institute of Canada is widely regarded as Canada's premier culinary school. You will sharpen your skills daily with rotations in our on-site restaurants for lunch service and fine dining. This high-volume food preparation gets you ready for a career in the fast-paced food service industry. Your culinary skills will be complemented by business training to prepare you for the full scope of restaurant operations.
September 2026
Tourism & Culinary Centre
Program Length
2 Years
Credential
Diploma, Culinary Arts
Canadian Tuition
International Tuition
Canadian Applicants
Waiting list
International Applicants with a Valid Study Permit
Waiting list
Other International Applicants
Waiting list
This program has degree pathways, giving you the opportunity to receive credit for your ¸£Àû¼§ diploma when you continue your education. For a complete list of agreements, visit the Degree Pathways page.
| Partner Institution | Credential | Details of Agreement |
|---|---|---|
| Bachelor of Arts in International Hotel Management | Graduates receive two years of credit toward the Bachelor of Arts in International Hotel Management degree. | |
| Bachelor of Commerce in Hospitality and Tourism | Graduates receive up to two years of credit toward a Bachelor of Commerce in Hospitality and Tourism degree. | |
| Bachelor of Applied Management | Graduates with a 70% average are granted two years of credit toward a Bachelor of Applied Management degree. | |
| Bachelor of Business in Tourism & Hospitality | Graduates with a 70% average receive 60 credits toward a Bachelor of Business in Tourism & Hospitality degree. |
SAFE-1005
An overview of the Occupational Health and Safety Act...
0
BUSI-2550
Develop an understanding of culinary~entrepreneurship and the resources needed to~begin a new business in the food industry.~Examine the legal forms of business and anaylyze~the legislation applicable to ownership. Learn~the daily operations of food and beverage service~in the hospitality industry including elements of~human resource management and supervision.
4.00
COMM-1005
This course is designed to allow students to~develop preparatory skills for securing and~retaining employment including; workplace~communication, time management, critical thinking~and problem-solving, and customer service. Upon~successful completion of this course students are~able to use oral communications techniques, and~create a variety of written documents and reports~used in the workplace. Methods and strategies~for job search, preparation and retention are~also incorporated.
3.00
COMP-1000
Students learn productivity software and explore~digital environments with practical applications~for various workplaces and educational~institutions. The main areas of focus include word~processing, spreadsheets, presentation software,~email and other electronic communication tools,~various digital environments, and~industry-specific applications.
3.00
CUIS-1250
Learn the fundamental skills needed to produce~various baked goods and dessert items. Apply~fundamental baking techniques and methods to~produce products in an industry-like environment.~Develop professional behaviours and attitudes to~culinary industry standards.
4.00
CUIS-1450
Gain insight into the basic responsibilities of a~cold cuisine/deli station. Experience the~production flow of various hot and cold cuisine~items, including pastas and pulses, from raw~ingredients to final product presented to the~customer. Develop professional behaviours and~attitudes to culinary standards.
4.00
CUIS-1550
Learn the foundations of soup and sauce cookery.~Gain insight into the making of derivative sauces~and soups and exposure to contemporary sauce and~soup making. Produce a variety of stocks, soups~and sauces in an industry-like environment. ~Develop professional behaviours and attitudes to~culinary standards.
4.00
CUIS-1750
Learn and apply the knowledge of meat, poultry,~fish and shellfish identification and~fabrication. Perform the break down of primal,~sub-primal, and partial carcasses and apply~processing techniques to various fish and~shellfish. Practice the proper storing and~handling techniques for meat, poultry, fish and~shellfish. Develop professional behaviours and~attitudes to culinary standards.
4.00
CUIS-1900
Learn to apply various cooking methods to~proteins, vegetables and farinaceous products for~both quantity cooking and to order (a la minute).~ Experience the production flow of food from its~raw form to final product delivered to the~customer. Develop professional behaviours and~attitudes to culinary standards.
4.00
CUIS-2570
Learn advanced butchery and charcuterie skills as~well as related purchasing and ordering~specifications and cooking techniques specific to~cold cuisine applications. Gain experience~portioning and using preparation techniques for~meat, game, poultry and seafood for food service.~Learn the art of making a variety of classical and~modern charcuterie items and explore the~preserving techniques such as canning, smoking and~curing. Gain hands on experience in the cheese~making process. Explore Culinary Trends in food~product development. Develop professional~behaviours and attitudes to culinary standards.
6.00
CUIS-2580
Discover how the chef profession has evolved.~Examine the evolution of cooking from pre-historic~times to today. Learn how to create traditional~and regional menus while integrating traditional~terminology and techniques into the modern~kitchen. Discuss the cuisine of Indigenous~Peoples, as well as that of specific regions of~Canada and the United States. Explore~International cuisine and trends in modern~restaurant landscapes, including intergrating~International flavours, foodstuffs and techniques~into a la carte menus. Discuss and discover~products, history and heritage of the various~regions and how they impact modern cuisine.~Identify renowned chefs, their philosophies, and~their commitment to using local~ingredients.Develop professional behaviours and~attitudes to culinary standards.
6.00
CUIS-2590
Using a variety of ingredients and techniques to~produce for food service distribution, such as~food trucks, grab-and-go, ghost kitchens, etc.~Learn about menu development to the execution of~various applications, including outlets, events,~and culinary competitions. Explore food~ingredients from around the world and incorporate~in the creation of grab and go menu items. Develop~practical skills such as organization,~preparation, and service. Develop professional~behaviors and attitudes to culinary standards.
6.00
CUIS-2595
In this practice-based course, students will learn~and apply theory to an à la carte setting. ~Students will gain experience managing the~required elements of rotisseur, garde manger, hot~appetizers, entremetier, and saucier utilized for~à la carte service. Develop professional~behaviours and attitudes to culinary standards.
6.00
HOSP-1007
While gaining an understanding of viticulture and~viniculture, discover types of wine (both~domestic and international), and how they are~produced. Learn the basics of wine tasting and~explore food and wine pairing analysis. Explore~the creation of beer, spirits and infusions~along with mixology techniques used in~hospitality operations.
3.00
HOSP-2167
Develop an understanding of the importance of~controlling food, beverage and labor costs in the~successful operation of a food and beverage~outlet. Utilize cost control procedures as they~apply to food, beverage and labor including,~pricing, purchasing, storing, issuing,~production, sales and scheduling.
3.00
NCPR-1001
A comprehensive two-day course offering standard~first aid and cardiopulmonary resuscitation (CPR)~skills from a certified trainer. As required by~regulation, this course covers CPR and the~management of other breathing, airway and~circulation emergencies, as well as, the control~of bleeding, treating shock, stabilizing~fractures and dislocations, head and spine~injuries, and more. Also, includes automated~external defibrilators (AED). This certification~expires in 3 years.
0.00
NCPR-1002
Students complete Workplace Hazardous Materials~Information System (WHMIS) training and~certification.
0.00
NCPR-1011
Prepare for mathematic calculations required for~culinary professionals by reviewing mathematical~operations, fractions, ratios and percentages.
0.00
NCPR-1012
Students will receive an orientation to the many~types of knives, their purpose and the safety~measures utlized in a culinary operation.
0.00
NCPR-1013
The internship is integral to the Culinary Arts~program at The Culinary Institute of Canada. This~experience allows the student to build on the~skills developed in their first year of training.~Our industry partners have indicated a need for a~skill-based workforce, and this internship focuses~on integrating a student's educational development~into a real-world work environment. The student~will also be able to integrate themselves into a~culinary team environment and see firsthand what~the culinary world has to offer and how they will~fit into their chosen career. The student will~identify and select a work site between their~first year and second year of training and~complete the required work hours during this work~term. Each student will complete a personal~portfolio of their experience to document and~better illustrate to themselves the experiences~they have had during the internship period.
0.00
NCPR-1050
Food Safety Certification is highly valued by~service and hospitality industry employers seeking~staff who are well-trained in the areas of safe~food and materials handling procedures.
0.00
NUTR-1950
Explore the basic language of nutrition and the~key concepts of healthy eating. Gain the~foundational knowledge needed to communicate~effectively with guests and to discuss dietary~concerns. Learn about the basic nutrients,~principles of healthy eating, food labelling,~food allergies, and some common special diets.Ìý~Explore the relationship between nutrition~concepts and actual food by selecting,~incorporating, and substituting wholesome,~nutritious ingredients in meal planning and~recipe design.
2.00
NUTR-2550
Build on the key concepts of nutrition and~wellness as they relate to healthier meal choices~for customers, culinary practices in the kitchen~and the food industry in general. Learn to~create nutritionally balanced meals from quality~ingredients without compromising flavors. Focus~will be on the selection of ingredients,~modification of recipes and menu development to~suit the needs of individual clients and improve~the health profile of dishes served. Develop the~ability to adjust cooking strategies and employ~nutritionally sound cooking techniques in order~to ensure currency with today's health conscious~consumer and culinary trends.
2.00
Upon successful completion of the Culinary Arts program, graduates will be able to:
The Red Seal is the interprovincial standard of excellence for your chosen trade. When you have a Red Seal, you can work anywhere in Canada without further testing or certification. It gives you a competitive edge and flexibility in the market.
The Culinary Arts program is an excellent way to work on your Red Seal as a cook. In the program, you’ll earn 1,710 hours and write two block exams—putting you well on your way to certification.
After you graduate and are working with a suitable employer, you can register as an apprentice and get credit for the hours earned and block exams passed while you were at ¸£Àû¼§. Then you can complete the journey and take the Red Seal exam.
I appreciate that our culinary program allows us students to have hands-on in the kitchen as well as the experience of working with customers daily.
Graduating Student Survey Respondent, Class of 2024