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Cultural Culinary Arts & Tourism
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School of Tourism
Program Length: Two Years
Start Date: September
Joint Program Offering - Cook program September 2019; Cultural Culinary Arts & Tourism program September 2020
College of the North Atlantic (CNA) is excited to introduce a one-time joint program offering of Cook, and Cultural Culinary Arts & Tourism (CCAT) at our Bonavista campus. This new 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 now 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 2019) and will be conditionally accepted into the Cultural Culinary Arts & Tourism program for the second year (commencing September 2020) 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 2020.
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 one-time 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!
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.
Upon successful completion of the program, graduates will be able to:
Develop a Cultural Culinary Tourism Experience.
Implement a Cultural Culinary Tourism Experience.
Access local foods and food products.
Market local foods and food products.
Cook and present local foods in a Cultural Culinary Tourism Experience.
Create a Cultural Culinary Tourism Product.
Demonstrate advanced culinary skills in the production of culturally significant foods.
Demonstrate the technical skills and proficiency in computer software to create Cultural Menus.
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.
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.
YEAR 1 - Refer to Cook Entry Level (Block 1)
YEAR 2 COURSES
The Culinary Manager
Culinary Tourism Business
Culinary Tourism Experiences
Intro to Cultural Cuisine
Fall: Grow & Cook Local
The Business of Food
Culinary Tourism Marketing
Intermed Cultural Cuisine
Winter: Grow & Cook Local
Food & Beverage Service for Chefs
Creating Cultural Menus
Advanced Cultural Cuisine
Spring: Grow & Cook Local
CCAT Capstone Project
: Lecture and Lab hours will be doubled during the Intersession only.