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Program Information

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Cultural Culinary Arts & Tourism

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ADVANCED DIPLOMA

  • School of Academics, Applied Arts & Tourism
  • Duration: Two Years
  • Start Date: TBD

    Applications are now being accepted for year 2 - Cultural Culinary Arts & Tourism program. By applying you acknowledge you have already completed, or in the process of completing, a Certificate, Diploma or Degree in the area of Cook or Culinary Arts.

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  • Locations & Delivery Modes
  • Description
  • Courses

Locations & Delivery Modes

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Delivery Legend:
C
On Campus
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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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B
Blended
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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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OA
Online - Asynchronous
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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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OS
Online - Synchronous
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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.
Bonavista - On Campus delivery

Description


College of the North Atlantic (CNA) is excited to offer a joint program of Cook, and Cultural Culinary Arts & Tourism (CCAT) at our Bonavista campus. This offering in Bonavista will allow students to develop their culinary skills in a prime tourism destination where culture, history, place and cuisine come together to create unique opportunities.

College of the North Atlantic currently provides training in the culinary sector by offering training in the Cook apprenticeship program at other campuses. The Cook program will be offered at Bonavista, and Cook graduates will transition to the other component of this joint program offering by enrolling in the Cultural Culinary Arts & Tourism program in the second year. This joint program expands on the basic technical knowledge acquired in the pre-employment Cook program and advances into unique cultural food preparation and developing relationships between the cultural and culinary sectors of the tourism industry.

Interested persons can apply online to the Cultural Culinary Arts & Tourism joint offering program offered at Bonavista. These applicants will do the Cook program in the first year (commencing September 2021) and will be conditionally accepted into the Cultural Culinary Arts & Tourism program for the second year (commencing September 2022) of the joint offering (pending successful completion of the Cook program).  Other applicants with a certificate, diploma or degree in the area of Cooking or Culinary Arts may be considered for eligibility for the second year only if space permits in September 2022.

Graduates who successfully complete the first and second year of this joint offering will receive two parchments – a Certificate for the successful completion of Cook and an Advanced Diploma for the successful completion of Cultural Culinary Arts & Tourism. 

CNA is very pleased to introduce this exciting joint program offering that will allow graduates to possess the skills and training necessary to meet the cultural culinary and tourism needs in the province!

PROGRAM DESCRIPTION
Culinary tourism and cultural tourism are two of the fastest growing sectors in the hospitality tourism industry in North America. The Cultural Culinary Arts & Tourism program connects culture and food, and provides students with the opportunity to acquire skills to create unique and memorable culinary experiences that capitalize on the unique cultural heritage of various destinations. Students will gain an understanding of the important role food can play in providing people with an introduction to the heritage and culture of destinations. Students will also gain an appreciation of the importance of the supply chain in creating successful culinary tourism experiences. Graduates will be well positioned and prepared to support an ever expanding cultural-culinary field and exploit entrepreneurial opportunities.

OBJECTIVES
Upon successful completion of the program, graduates will be able to:
  1. Develop a cultural culinary tourism experience.
  2. Implement a cultural culinary tourism experience.
  3. Access local foods and food products.
  4. Market local foods and food products.
  5. Cook and present local foods in a cultural culinary tourism experience.
  6. Create a cultural culinary tourism product.
  7. Demonstrate advanced culinary skills in the production of culturally significant foods.
  8. Demonstrate the technical skills and proficiency in computer software to create cultural menus.

EMPLOYMENT OPPORTUNITIES
Graduates may find employment provincially, nationally and internationally in food establishments, hotels and private tourism business operations including bed and breakfasts, resorts and on cruise ships.
 
ENTRANCE REQUIREMENTS
Year One (Cook program):
Applicants must meet the entrance requirements to CNA’s Cook program offering.
Year Two (Cultural Culinary Arts & Tourism): Graduation from a recognized College or University with a certificate, diploma or degree in the area of Cook or Culinary Arts.
 

Courses


YEAR 1 - Refer to Cook Entry Level (Block 1) http://www.cna.nl.ca/program/cook

YEAR 2 COURSES
CODE TITLE Hrs/wk
Semester 1   Cr Le La
HM1121
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The Culinary Manager 2 2 1
HM1141
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Culinary Tourism Business 2 2 0
HM1160
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Culinary Tourism Experiences 2 1 3
HM1260
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The Business of Food 3 2 2
HS1360
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Intro to Cultural Cuisine 4 1 8
HS1370
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Fall: Grow & Cook Local 3 1 5
         
Semester 2   Cr Le La
CM2200
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Oral Communications 2 2 0
HM1330
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Creating Cultural Menus 3 2 4
HS1171
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Winter: Grow & Cook Local 3 1 5
HS1361
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Intermed Cultural Cuisine 3 1 7
HS1380
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Food & Beverage Service for Chefs 2 2 1
MR1170
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Culinary Tourism Marketing 2 2 1
         
Semester 3 Intersession Cr Le La
HS2170
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Spring: Grow & Cook Local 2 1 3
HS2360
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Advanced Cultural Cuisine 2 0 5
PR1200
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CCAT Capstone Project 2 1 4
Note: Lecture and Lab hours will be doubled during the Intersession only.

 

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