ÐÓ°ÉÂÛ̳

Culinary Arts

CampusStart DateTuition/Fees
St. AndrewsJanuary 2025 (Blended Delivery) – Offered every other year
 		 Domestic | International
MonctonSeptember 2025 (Blended Delivery)
 		 Domestic | International
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Program Overview

Beautiful food is a delight for the senses, where vibrant colours, incredible aromas, and outstanding flavours come together on the plate. Culinary artists are the professional cooks and chefs who elevate our eating experiences.  Our love for food starts with production and continues to the plate and palate. Culinary artists explore local food resources, digging clams, smoking salmon, and working with local farmers to source fresh, seasonal flavours for our culinary creations. Culinary professionals are highly sought-after in every country, meaning that culinary artists can work and travel anywhere in the world.

In our Culinary Arts program, industry professionals will teach you cooking techniques to experiment with exciting ingredients and flavours. You’ll learn the science of food preparation and the art of creating and presenting new concepts and ideas on the plate. You’ll graduate with more than 900 hours of hands-on culinary training in food preparation and professional kitchen operation, including a Work-Integrated Learning Experience at an approved location. Students who have completed the Culinary Arts certificate program may be able to continue for another year to receive the Culinary Arts Management diploma.

If you have a true passion for food and a creative flair, enroll today in our Culinary Arts program and pursue a career where every day gives you the opportunity to serve someone the best thing they’ve ever tasted.

Duration

The requirements for this certificate program may be achieved within one (1) 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 or Canadian Adult Education Credential (CAEC) or Essential Skills Achievement Pathway: Post-Secondary Entry High School Diploma

    NB Francophone High School Math Equivalencies
    International Student Admission Equivalencies

    Career Possibilities

    The global culinary scene is vibrant and growing. A culinary arts career is a social and cultural experience where you can bring communities together through food while innovating global culinary traditions. Our graduates find opportunities here in New Brunswick and around the world. You could work as a cook, chef, or baker at hotels and resorts, restaurants, cruise ships, catering, hospitality supply companies, hospitals, other institutions, convention centres, and many other culinary-related businesses.
     
    From professional sauciers to dessert chefs, graduates have a unique opportunity to develop their culinary career that aligns with the types of food and cooking they love most. Over time, culinary arts graduates can progress to managing busy kitchens and culinary teams.

    Specific Considerations

    The hours of work may be irregular and may include shift work, weekends, and holidays. Upon completion of the program, graduates have WHMIS (Workplace Hazardous Materials Information System) training, Responsible Beverage Service, and National Food Safety Training.

    Graduates from the Culinary Arts program can challenge the Cook Level 1 examination with Skilled Trades NB.

    Technology Requirements
    ÐÓ°ÉÂÛ̳ is a connected learning environment. All programs require a minimum specification, including access to the internet and a laptop. Your computer should meet your program technology requirements to ensure the software required for your program operates effectively. Free wifi is provided on all campuses.

    Areas of Study

    • Hospitality Health and Safety
    • Baking and Pastry
    • Culinary Controls and Math
    • Culinary Skills and Techniques
    • Restaurant Operations
    • Food Preparation and Presentation
    • Garde-Manger
    • Knife Skills and Butchery
    • Communications
    • Interpersonal Skills
    • Computer Applications

    Program Courses

    Courses are subject to change.

    This course is designed to develop the skills and techniques required to produce a variety of bakery products. Focus is placed on using appropriate baking tools, equipment, and ingredients to produce breads, doughs, pies, and cakes.

    Prerequisites:

    • HSHA1019A
    • SECU1322B

    This course is designed to build upon existing knowledge and skills used to create a variety of pastries and desserts. Focus is placed on techniques and methods required to prepare, plate and garnish pastries and desserts.  

    Prerequisites:

    • BPBP1025A

    This course is designed to review math concepts used in the culinary profession as well as introduce fundamental principles of culinary controls. Focus is placed on standardized recipes, converting recipes, food budgets and costs, menu pricing, purchasing, and inventory control.

    This course is designed to introduce culinary skills, techniques, and terminology. Focus is placed on developing knife skills and preparing stocks, soups, vegetables, and poultry.  Additionally, learners demonstrate Mise en Place and food safety procedures.

    Prerequisites:

    • HSHA1019A
    • SECU1322B

    This course is designed to cover the foundational principles and techniques of preparing food and executing catering events. Focus is placed on kitchen management techniques, culinary skills, menu preparation, and buffet and platter design.

    Prerequisites:

    • HSHA1019A
    • SECU1322B
    • CUIS1244A

    This course is designed to develop the basic skills and knowledge necessary to prepare and present cold dishes, including salads and appropriate dressings, cheeses, and hors d'oeuvres.  Additional emphasis is placed on the artistic side with appropriate garnishing and plating techniques.

    Prerequisites:

    • CUIS1244A
    • HSHA1019A
    • SECU1322B

    This course is designed to build on the skills developed in Culinary I. Focus is placed on leading sauces and reductions, butchery, and the application of cooking methods for pork, beef, lamb, and other meats.

    Prerequisites:

    • CUIS1244A
    • CUIS1245A

    This course is designed to develop fundamental principles and practices for effective restaurant operations. Focus will be placed on producing menu items, working as a member of a kitchen brigade, food and beverage service, and the delivery of quality customer service.

    Prerequisites:

    • CUIS1244A
    • CUIS1245A

    This course is designed to further develop knowledge to control food and production costs for food service operations. Focus is placed on inventory control procedures, the role of standardized recipes in controlling portion sizes, quality, and yield as well as menu development, costing and pricing.

    Prerequisites:

    • CUIS1243A

    This course is designed to build on the skills developed in Culinary I and II. Focus is placed on fish, seafood, pasta, grains, and other starches. Further emphasis is placed on current issues and trends in the food industry, including sustainability and ethical considerations.

    Prerequisites:

    • CUIS1247A

    This elective course is designed to review theory in preparation for the Cook: Level I examination in accordance with New Brunswick Apprenticeship Occupation and Certification (NBAOC).

    Prerequisites:

    • BPBP1026A
    • CUIS1249A
    • CUIS1248A

    The course is designed to develop knowledge of health and safety in a variety of hospitality and food and beverage environments. Focus is placed on meeting national standards for workplace safety, food safety, stewarding techniques, personal hygiene, and safe use of equipment. Learners will receive external certifications in food safety and responsible beverage service.

    This course provides an introduction to the meaning of community service.  Students learn how community service can enhance a student’s educational experience, personal growth, employability, and civic responsibility. Students participate in one day of volunteering to enhance their understanding of civic responsibility and to help the New Brunswick Community College realize its vision of transforming lives and communities.

    This course is designed to develop essential communication, professional etiquette, employment search, as well as interpersonal and customer service skills.  Learners will examine how to apply these skills and how these skills can contribute to their careers as well as hospitality organizations’ success.

    A safe and healthy workplace is the responsibility of the employer and the employee. This course introduces students to the importance of working safely and addresses how employers and employees can control the hazards and risks associated with the workplace. Students will also learn about the roles and responsibilities of key stakeholders including WorkSafeNB, the employer and the employee in ensuring workplaces are safe.

    NOC Codes

    63200 - Cooks
    63202 - Bakers
    65201 - Food counter attendants, kitchen helpers and related support occupations

    External Certifications

    Culinary Arts graduates may have an opportunity to acquire the following external certifications upon meeting the external agencies certification requirements and paying any required fees to the external agency:

    Institution: Canadian Food Safety Group
    External Certification: Food Safety Certification - SafeCheck
    Information: This certification must be completed prior to progression to other required courses.

    Upon successful completion, this certification is valid in all Canadian Provinces & Territories for 5 Years from Date of Issue.

    Institution: Tourism Association of New Brunswick (TIANB)
    External Certification: Responsible Beverage
    Information: This certification must be completed prior to progression to other required courses. Upon successful completion of the final exam, you will earn a New Brunswick Responsible Beverage certification, valid for 5 years from date of issue.
     

    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.