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Culinary Arts - Certificate Level 2

The Culinary Arts, Level II certificate program is designed to equip graduates for leadership positions in the food industry. The program provides students with the necessary theoretical knowledge and technical skills to become successful culinary professionals.

Prerequisites

Prerequisite Courses

Year 1

Semester 1
CHEF 2201 Intermediate Food Preparation 2
CHEF 2231 Advanced Food Preparation 2
HAMG 1321 Introduction to Hospitality Industry 3
EDUC 1300 Learning Framework 3
CHEF 1301 Basic Food Preparation 3
13
Semester 2
PSTR 1301 Fundamentals of Baking 3
CHEF 2302 Saucier 3
CHEF 1310 Garde Manger 3
RSTO 1325 Purchasing for Hospitality Operations 3
12
Semester 3
CHEF 1205 Sanitation & Safety 2
RSTO 1301 Beverage Management 3
CHEF 1314 A La Carte Cooking (Capstone) 3
8

Year 2

Semester 1
Semester 2
Semester 3
Total Credits 33

Capstone Statement

A capstone course is a course designed to provide opportunities for students to integrate knowledge from their core and concentration courses, to gain insight into the meanings of professionalism and professional practice, and to reflect on the norms of a discipline or profession.