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
Hospitality & Tourism
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
Contact by email
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  

Join our interest list to learn more about registration for this program. This program may have the required CIP code to be PGWP eligible.

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