Culinary Arts
HERE YOU CAN.
This 10 month program is designed to provide students with the knowledge and skills in Culinary Arts and prepare students for employment in this field. The students will be working and cooking food in the UCN cafeteria.
Program Overview
Each course within the program will have a curriculum related to occupational safety and health, and the program’s theory and practical components will emphasize knowledge and practices for a safe workplace.
Students may exit the program with a Commercial Cooking Aide certificate upon completing all program courses except UC.ART.0670 and UC.MSC.1300. Students exiting the program with a Commercial Cooking Aide certificate will not be eligible for the first level in class academic training of the associated apprenticeship program.
Why Study Culinary Arts at UCN?
- Culinary Arts is one of the fastest growing trades in the Canadian food service industry. Graduates of college culinary arts programs are always in demand.
- Any individual who successfully completes this program with a passing grade of 70% or higher in all courses and registers as an apprentice within two years of completing this program will be eligible for level 1 in-class academic training of the associated apprenticeship program. Please consult Apprenticeship Manitoba for hours needed for the level 1 practical training.
Career Outcomes and Community
Career Pathways
Graduates must obtain approval from their employer and Apprenticeship Manitoba Entrepreneurship, Training, and Trade and to be accepted into the apprenticeship program.
Alumni & Student Spotlights and Related Stories
Program Schedule
| Course | Course Title | Credits |
|---|---|---|
| ABS.1001 | Waskawimakanwa Mecimwaci Isihtwawina | 1 |
| ART.0670 | Communications for Commercial Cooking | 1 |
| EXT.0120 | Foodsafe Level 1 | 0 |
| EXT.0158 | Standard First Aid with CPR (St. John Ambulance) | 0 |
| BTR.1912 | Core Occupational Health and Safety | 2 |
| MSC.1300 | Mathematics | 3 |
| VTR.1760 | Workplace Health and Safety | 1 |
| VTR.1780 | Planning and Organization for Work | 3 |
| VTR.1800 | Stocks, Soups, and Sauces | 3 |
| VTR.1820 | Meats, Poultry, and Fish | 3 |
| VTR.1840 | Bakery and Dessert Products | 3 |
| VTR.1860 | Vegetables and Fruits | 2 |
| VTR.1880 | Potatoes, Rice and Pasta | 2 |
| VTR.1900 | Cold Foods and Buffets | 3 |
| VTR.1910 | Eggs and Breakfast Cookery | 3 |
| VTR.1920 | Use of Convenience Products | 1 |
| VTR.1930 | Preparing Hot and Cold Beverages | 1 |
| VTR.1940 | Food Items for Chilling | 1 |
| VTR.1960 | Food Services Practicum | 1 |
Admissions
Requirements
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English 20F, and
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Pre-Calculus Mathematics 20S, Applied Mathematics 20S or Essential Mathematics 20S (preferred)
-
Or equivalencies of above,
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Or mature student, see 2.01 of Academic Calendar.
Application Fee
- Domestic Student Application Fee: $50 plus GST ($52.50)
- International Student Application Fee: $158 plus GST ($165.9)
Important Dates and Deadlines
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Semester Start DateSeptember 10, 2026
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Semester End DateJune 11, 2027