Culinary Arts

Diploma · 2 Years

The Culinary Arts program at the Culinary Institute of Canada provides comprehensive training from knife skills and food preparation to advanced butchery, international cuisine, and à la carte production. Students sharpen skills through daily rotations in on-site restaurants for lunch and fine dining service. High-volume food preparation readies graduates for the fast-paced food service industry, complemented by business training covering restaurant operations, cost control, and culinary entrepreneurship.

Prerequisites: Grade 12 or equivalent with credits at or above the general level, Résumé including work and volunteer experience with applicable dates, membership in groups, associations or athletics, awards and distinctions, and any other information about yourself relevant to the program

Courses

• SAFE-1005 — PEI Occupational Health and S
• BUSI-2550 — Culinary Business
• COMM-1005 — Workplace Communications
• COMP-1000 — Computer Essentials
• CUIS-1250 — Baking Fundamentals
• CUIS-1450 — Cold Cuisine, Pasta, and Pulse
• CUIS-1550 — Stocks, Soups and Sauces
• CUIS-1750 — Meat, Poultry and Seafood Butc
• CUIS-1900 — Protein, Vegetables and Farina
• CUIS-2570 — Advanced Butchery and Modern C
• CUIS-2580 — Canadian, Regional, and Intern
• CUIS-2590 — Foodservice Distribution, Outl
• CUIS-2595 — A la Carte Production and Serv
• HOSP-1007 — Wine, Beer, Spirits and Infusi
• HOSP-2167 — Food, Beverage and Labour Cost
• NCPR-1001 — Standard First Aid and CPR/AE
• NCPR-1002 — Workplace Hazardous Materials
• NCPR-1011 — Math Prep
• NCPR-1012 — Knife Skills
• NCPR-1013 — Culinary Arts Internship

Source ↗

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