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.
OBJECTIVES
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.
ENTRANCE REQUIREMENTS
Eligibility for admission requires the applicant to meet one of the following criteria:
1. High School
High School Graduation
2. Adult Basic Education
Adult Basic Education (Level III) Graduation with General College Profile (or Business Related College Profile or Degree and Technical Profile). It is strongly recommended that courses include the following:
i. Mathematics 1102A, 1102B, 1102C and 2102A, 2102B, 2102C or 3102A, 3102B and 3102C
ii. Science 3101, 3102, 3103
3. Comprehensive Arts and Science (CAS) Trades
Comprehensive Arts and Science (Trades) Certificate
4. Mature Student Requirements
Applicants who do not meet the education prerequisites for this program, must be at least 19 years of age at the time of application and out of school for at least one year may be considered on an individual basis under the Mature Student Requirements; for more information regarding the Mature Student Requirements please refer to
Procedure AC-102-PR Admission.
International Applicants – English Proficiency
All international applicants must meet the College’s English language proficiency requirements for acceptance into regular programs. The College will accept these recognized tests of English language proficiency (TOEFL paper based 550, TOEFL Internet based 79, TOEFL computer based 213 or equivalent, IELTS Academic Test overall band score of 6.0, or Pearson PTE 53 or greater, etc.).
If a language proficiency test other than those referenced above was used, applicants can forward for assessment.
If an international applicant has attended an educational institution (high school or post-secondary) for a period of three years or more where the official language of instruction was English, the English language proficiency test will not be required.
Note: Some programs may require specific English language requirements and proficiency scores that differ from those stated above; therefore international applicants are advised to please refer to the specific program admission requirements as identified in the College Calendar.
Note: The entrance requirements align with other Industrial Trades programs offered at the College of the North Atlantic.
Eligibility for direct admission to Year 2 - Semester 5 of the Culinary Management program requires the applicant to meet the following criteria:
1. Cook or Culinary graduate:
Applicants must have graduated from a recognized College or University with a certificate, diploma, post/advanced diploma or degree in the area of Cooking.
2. Minimum of 320 hours work experience as a Cook.