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Culinary Arts - Certificate
Learn the basic theories and principles of culinary arts, gain practical experience in a commercial kitchen setting and extend your knowledge through a six-month paid work term.
Program at a Glance
Credential
Certificate
School
Delivery Method
On Campus
Campus
Tenth Street
Intake Dates
Fall
Contacts
Martin Keyserlingk
School Chair, Hospitality and Tourism
Phone
1 (250) 352-6601
11347
Direct
1 (250) 505-1347
Overview
The demand for skilled cooks and kitchen assistants in the region and nationwide is strong. As a cook, you’re an artisan of food, taking dishes from concept to preparation and delivery. Over two terms, you will learn the basic theories and principles of culinary arts and gain practical experience in a commercial kitchen setting. In the final term, you will apply and extend your knowledge through a six-month paid work term.
Under the guidance of Red Seal Chef instructors, you will gain industry-ready skills in:
- Menu planning, food preparation and presentation
- Knowledge of safety, sanitation and food storage
- Proper handling of equipment
- Principles of food and inventory management
*This program may be eligible for the post-graduation work permit (PGWP).
Join our interest list to learn more about registration for this program.
Program Outcomes
Upon successful completion of this program, learners will be able to:
- Describe essential industry trade knowledge, such as safety and sanitary standards, and practices and procedures.
- Exhibit professionalism and punctuality through effective time management, clear communication, high standards of quality and cleanliness, and resilience under pressure and feedback.
- Demonstrate a variety of basic production procedures.
- Describe ordering and inventory practices.
- Describe general concepts surrounding ingredients and nutrition.
- Prepare and process stocks, sauces, a variety of starches, as well as thickening and binding agents.
- Process meat, poultry, seafood, vegetables and fruit in a variety of ways.
- Prepare a variety of foods, including garde manger and breakfast items, egg dishes, as well as baked goods and desserts.
- Describe the principles of baking.
- Prepare coffee, tea, and non-alcoholic beverages.
Admission Requirements
In addition to meeting the general admission requirements to Selkirk College as outlined in College Policy 8611: Admissions, applicants must meet the following Professional Cook Program requirements to be considered fully qualified:
a. Successful completion of Grade 10 or equivalent with passing grades in any Math 10 and any English 10.
b. For international applicants, successful completion of grade 12/secondary school from their country with a minimum of 50% in any Math 10 and English 12 as well as an IELTS 6.5 overall band score (with no band less than 6.0), or equivalent on other internationally recognized English language proficiency tests accepted by Selkirk College (See policy 8611).
c. International students may also complete Selkirk College's Level 5 Advanced in the English Language Program first, and then do ENGL 60, and would be exempt from submitting an IELTS test score or other internationally recognized English language proficiency tests accepted by Selkirk College.
Additional Requirements
a. Students work predominantly in a kitchen or lab setting. It is suggested that all applicants be in good general health, have the ability to stand for long periods of time and lift up to 25 kg.
b. Applications may be submitted up to 11 months before the program start date. Qualified applicants are accepted on a first-come, first-served basis. Early application is recommended.
Graduation and Promotion
a. To receive your credential in your program or move to the next semester you must maintain a minimum GPA of 2.00, or 70%.
b. To continue in the program and/or to graduate you may not miss more than 10% of classroom and practical training in the program.
c. If your progress in a course is not satisfactory you may be required to withdraw from the course and take an upgrading course which may be associated with an additional cost.
Tuition & Fees
All amounts are estimates and are subject to change. Tuition amounts are based on a full-time course load. Please note that many programs have additional costs beyond those listed here. For more information, please visit Tuition & Fees.
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