LOCATION/DELIVERY MODES & START DATES
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Delivery Legend:
On Campus
On Campus: All courses in this program will be delivered onsite at a CNA campus or at an approved location. Some courses may have online elements.
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Blended
Blended: Some courses, or parts of courses, in this program will be delivered onsite at a CNA campus or at an approved location, while other courses, or parts of courses, will be delivered online or virtually to students at another location.
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Online - Asynchronous
Online - Asynchronous: Delivered fully online with no scheduled classes, and allows students to learn on their own schedule, in a flexible environment, within a certain time frame.
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Online - Synchronous
Online Synchronous: Delivered fully online with live, scheduled videoconference classes. The instructor and the students in the course engage with the course content and each other at the same time, from different locations.
Prince Philip Drive - On Campus delivery - September 2025
Serving up excellence.
As an international melting pot of language, culture and foods, Canada is one of the most exciting places in the world to explore cuisines. Diverse ethnic, traditional and fusion foods offer stimulating experiences to thrill the palate.
Growing trends are advancing modern cuisine, authentic and exotic pub hubs, nutritional aspects of food, and the local sourcing of ingredients. The world of specialized and locally prepared food is exploding in popularity.
What an exciting time to be in culinary management! Our own province is riding the peak of this movement, as renowned food critics and chefs come to taste for themselves the unique fare our restaurants have to offer. The success of these restaurants and this industry have firmly placed Newfoundland and Labrador on the map for high value-added culinary production.
CNA culinary graduates have fed this growing industry with high-quality and accredited professionals for decades. Now, we’re complementing the main course with business related skills to navigate challenges encountered in the culinary world. Professionalism, human resources management, and business management are some examples of skillsets developed to improve success in the kitchen. Because success depends on team work, efficient cost controls, and creativity to maximize the use of food culinary experts are now expected to utilize a broader range of skills.
With new and innovative food preparation techniques, cooks are incorporating food science in their kitchens and experimenting with modernist cuisine. With us, you will be exposed to new technologies in cooking equipment that includes automated computerized ovens, blast chillers, immersion circulators, thermal mixers and smart kitchens. This program addresses the increased emphasis on using local and fresh foods and explores trends such as farm-to-fork, international cuisine, sustainable sourcing, artisanal baking, charcuterie and preserving products through traditional processes.
You’ll gain an understanding of local sourcing, including how food is produced, and the challenges associated with obtaining food while promoting conservation and sustainability. This program includes training in food and beverage pairing, advanced baking, sugar work, butchering, catering and event planning, among other vital components of this field. You will also gain knowledge in health-focused areas such as dietary requirements, allergies and intolerances, and effectively demonstrate creative ways to mitigate the impact of these constraints on production.
Creativity, a keen sense of taste and smell, interest in precision work and a good memory for details are key attributes for this career. You will be required to remember and apply cooking methods and adapt them in accordance with available supplies and dietary restrictions. You must be able to work independently and as part of a team, have good organizational skills and have the ability to multi-task to work effectively. Other important abilities include solid mathematical, communication and customer service skills. You need to be versatile enough to assist with any task that needs doing within the kitchen.
We have seasoned, award-winning instructors who will mentor you in all you need to know about culinary composition and flavor compatibility and building the perfect dishes from scratch.
If you have an appetite for this exciting career, we’re taking orders now!
PROGRAM HIGHLIGHTS
- Aligns with the requirements of the Atlantic Apprenticeship Curriculum Standard (AACS), and National Occupational Analysis (NOA) under the guidance of the Immigration, Population Growth and Skills (IPGS).
- Gives you the option to pursue apprenticeship through additional work experience and completion of advanced blocks of training.
- Trains cooks with advanced and specialized skills, facilitating movement to other positions such as kitchen managers, executive chefs, banquet managers, food service administrators and coordinators, general managers, owners, or food editors.
- Prepares you for work in the hospitality and tourism sector – restaurants, hotels, resorts, catering establishments, country clubs and cruise ships, as well as for remote camps, offshore and seniors complexes.
- Examines cooking holistically; specific areas of study include butchery, botany, chemistry and thermodynamics, visual presentation, food safety, human nutrition and international history.
DID YOU KNOW?
- Following a record year in 2021, the Canadian food and beverage (F&B) industry is expected to grow by more than 11% by the end of 2025.
- According to the Government of Newfoundland and Labrador, tourism has grown to contribute over $1 billion to the provincial economy, with the F&B services industry accounting for 54% of all jobs in tourism.
- The rising demand for organic, natural and fresh foods among consumers due to rising health awareness is the major factor expected to enhance the demand for the F&B market.
- Cooking stimulates all five senses with the interaction of placement, colours, scents and flavours, making it a remarkable form of art.
- The F&B industry is one of the most essential components of several economies across the world – the 2020 global food and beverage market size was estimated to be $7 trillion.
OUTCOMES
Upon successful completion of this program graduates will be able to:
- Demonstrate safety and sanitation practices in the culinary industry.
- Exhibit advanced skills and knowledge required to perform culinary techniques.
- Apply the related knowledge and skill in culinary subjects which complement and support the practical training.
- Execute professional behaviors to become successful in the culinary industry.
- Perform ethical and sustainable food preparation practices.
- Employ new, local, and international techniques in the art of cooking.
- Apply managerial techniques to navigate business and human resources challenges in the culinary industry.