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					                                                                                                                 Ontario Culinary Tourism Alliance: Education and Training Audit
                                                                                                                                   Product Mix: Rest of Canada
                              Location         Program Name                    Type of     P/T         Certification    Length        Cost             Website           Main #           Contact                     Phone          E-mail                Availability of
                                                                               Program     available                                                                                                                                                       info
                                                                                           (Y/N)
                              Vancouver        Bachelor of Hospitality         Full Time               Bachelor`s       additional 2 $8,000/yr         viu.ca            1-888-920-2221   Stephen Burr, Program       250-740-6158   burrs@viu.ca          website
                                               Management                                              Degree           years after                                                       Chair
                                                                                                                        Hospitality
                                                                                                                        Manageme
                                                                                                                        nt Diploma



                              Vancouver        Bachelor of Tourism             Full Time               Bachelor`s       additional 2 $8,000/yr         viu.ca            1-888-920-2221   Stephen Burr, Program       250-740-6158   burrs@viu.ca          website
Vancouver Island University




                                               Management                                              Degree           years after                                                       Chair
                                                                                                                        Tourism
                                                                                                                        Studies
                                                                                                                        Diploma

                              Vancouver        Hospitality Management          Full Time               Diploma          2 years       $8000/yr         viu.ca            1-888-920-2221   Stephen Burr, Program       250-740-6158   burrs@viu.ca          website
                                               Diploma                                                                                                                                    Chair
                              Vancouver        Tourism Studies Diploma         Full Time               Diploma          2 years       $8000/yr         viu.ca            1-888-920-2221   Stephen Burr, Program       250-740-6158   burrs@viu.ca          website
                                                                                                                                                                                          Chair
                              Vancouver        Baking - Professional           Full Time               Certificate      10 months $8000/yr             viu.ca/culinary   1-888-920-2221   Debbie Shore, Instructore                  Debbie.Shore@viu.ca   website

                              Nanimo, Powell Culinary Arts - Certificate       Full Time               Certificate      1 year        $8000/yr         viu.ca/culinary   1-888-920-2221   Debbie Shore, Instructore                  Debbie.Shore@viu.ca   website
                              River and
                              Cowichan
                              Nanimo, Powell Culinary Arts - Diploma           Full Time               Diploma          2 years       $8000/yr         viu.ca/culinary   1-888-920-2221   Debbie Shore, Instructore                  Debbie.Shore@viu.ca   website
                              River and
                              Cowichan

                              Vancouver        Asian Culinary Arts - Cook     Full Time                Certificate      6 months      $          1,777 vcc.ca            604.871.7000                                                                      website
                                               Training - Chinese Cuisine
                              Vancouver        Baking and Pastry Arts (Baker) Full Time                VCC Transcript   3 four-week               $415 vcc.ca            604.871.7000                                                                      website
                                               Apprentice                                                               training
Vancouver Community College




                                                                                                                        sessions
                                                                                                                        over a 3
                                                                                                                        year period



                              Vancouver        Baking and Pastry Arts (ESL)                            Certificate      1 year        $          3,554 vcc.ca            604.871.7000                                                                      website


                              Vancouver        Baking and Pastry Arts -        Full Time               Certificate      10 months     $          2,962 vcc.ca            604.871.7000                                                                      website
                                               Advanced Baking

                              Vancouver        Baking and Pastry Arts - High   Full Time               Certificate      11 months     $          2,962 vcc.ca            604.871.7000                                                                      website
                                               School Plus

                              Vancouver        Baking and Pastry Arts -        Full Time               Certificate      10 months     $          2,962 vcc.ca            604.871.7000                                                                      website
                                               Patisserie
                              Location    Program Name                  Type of          P/T         Certification     Length        Cost                 Website   Main #         Contact          Phone          E-mail            Availability of
                                                                        Program          available                                                                                                                                   info
                                                                                         (Y/N)
                              Vancouver   Baking and Pastry Arts -      Part Time                    Statement of      varies        $74.05 per credit    vcc.ca    604.871.7000                                                     website
                                          Upgrading                                                  completion                      hour
                              Vancouver   Baking and Pastry Arts        Part Time                    Statement of      varies                             vcc.ca    604.871.7000                                                     website
                                                                                                     completion
                              Vancouver   Baking and Pastry             Full Time                    Diploma           15 months                          vcc.ca    604.871.7000
                                          Management
                              Vancouver   Cooking ESL                   Full Time                    Certificate       10 months                     2962 vcc.ca    604.871.7000                                                     website

                              Vancouver   Culinary Arts Cook Apprentice Full Time                    VCC Transcript    3 four-week                   $415 vcc.ca    604.871.7000                                                     website
Vancouver Community College




                                                                                                                       training
                                                                                                                       sessions
                                                                                                                       over a 3
                                                                                                                       year period



                              Vancouver   Culinary Arts - Aboriginal    Full Time                    Certificate       12 months                 $3,554 vcc.ca      604.871.7000                                                     website
                                          Specialty
                              Vancouver   Culinary Arts                 Full Time                    Certificate       12 months     $           3,554 vcc.ca       604.871.7000                                                     website

                              Vancouver   Hospitality Management -      Full Time                    Bachelor Degree   2 years       $2,179 per 3rd      vcc.ca     604.871.7000                                                     website
                                          Bachelor's Degree                                                                          year
                              Vancouver   Hospitality Management -      Full Time                    Diploma           2 years       $2,888 for 1st year vcc.ca     604.871.7000                                                     website
                                          Diploma

                              Vancouver   ISG Wine Fundamentals         Part Time                    Certificate       24 hours      $               550 vcc.ca     604.871.7000                                                     website
                                          Certificate Level I
                              Vancouver   ISG Wine Fundamentals         Part Time                    Certificate       48 hours      $               900 vcc.ca     604.871.7000                                                     website
                                          Certificate Level 2
                              Vancouver   Sommelier Diploma Program                      a           Diploma           184 hours     $           2,700 vcc.ca       604.871.7000                                                     website


                              Edmonton    Culinary Arts                 Full time                    Diploma           2 years       $ 3,684/ year        nait.ca   780-471-7400   Sheila Ouellet   780.471.7655   sheilao@nait.ca   website
                              Edmonton    Baking                        Full time                    Certificate       1 year
                              Edmonton    Hospitality Management        Full time                    Diploma           2 years       $ 3,684/ year        nait.ca   780-471-7400   Joanne Gora      780.471.8678   jcholak@nait.ca   website
                              Edmonton    Retail Meat Cutting           Full time                    Certificate       20 weeks      $ 3,684/ year        nait.ca   780-471-7400   Joanne Gora      780.471.8678   jcholak@nait.ca   website
NAIT




                              Edmonton    Cook                          Apprenticeship               Journeyman Cook 3 years                              nait.ca   780-471-7400   Joanne Gora      780.471.8678   jcholak@nait.ca   website
                                                                                                                     including 3 -
                                                                                                                     8 week
                                                                                                                     training
                                                                                                                     sessions
       Location   Program Name                      Type of          P/T         Certification        Length         Cost                Website                   Main #            Contact                Phone          E-mail                     Availability of
                                                    Program          available                                                                                                                                                                        info
                                                                     (Y/N)
       Calgary    Baking and Pastry Arts            Full time                    Diploma              2 years        $4,927/ 1st year    sait.ca                   403.284-7248      Cindy Findlay,         403.284.8612   hospitality.info@sait.ca   website
       Calgary    Hospitality Management            Full time                    Diploma              2 years        $ 4,147/ 1st year   sait.ca                   403.284-7248      Margaret Walsh         403.284.8612   hospitality.info@sait.ca   website
       Calgary    Professional Cooking              Full time                                         2 years        $ 4,613/ 1st year   sait.ca                   403.284-7248      James McWilliams,      403.284.8612                              website
       Calgary    Meat Operations and               Full time                    Certificate          20 week      $ 2, 826              sait.ca                   403.284-7248      Helmut Schoderbrock,   403.284.8942                              website
                  Management                                                                          program,
                                                                                                      includes
                                                                                                      practical/sh
SAIT




                                                                                                      op
                                                                                                      experience

       Calgary    Nutrition of Healthy Lifestyles   Part time (12                Certificate          10 month       $6,750              sait.ca                   403.284-7248                             403.284.8481                              website
                                                    hrs/wk)                                                                                                                                                                hps@sait.ca
       Calgary    Cook                              Apprenticeship                                                                       tradesecrets.gov.ab.ca,                                            403.284.8612                              website
                                                                                                                                         sait.ca
       Calgary    Baker                             Apprenticeship                                                                       tradesecrets.gov.ab.ca,                                            403.284.8612                              website
                                                                                                                                         sait.ca

       Montreal   Professional Cooking              Full Time                    Certificate          1.5 years $990 (Canadian     ithq.qc.ca                      (514) 282-5113.                                                                    website
                                                                                                      (1,350    citizens or
                                                                                                      hours)    permanent
                                                                                                                residents, who are
       Montreal   Professional Italian Cooking                                   Certificate          1.5 years $990 (Canadian     ithq.qc.ca                      (514) 282-5113.                                                                    website
                                                                                                      (1,500    citizens or
                                                                                                      hours)    permanent
                                                                                                                residents, who are
                                                                                                                not Québec
       Montreal   Cucina Italiana Professional                                                        3 terms + $2,600             ithq.qc.ca                      (514) 282-5113.                                                                    website
                  Training                                                                            14 week
                                                                                                      training in
                                                                                                      Italy
ITHQ




       Montreal   Sommellerie professionnelle                                    Certificate          1 term + 3 $1,650 for tuition      ithq.qc.ca                (514) 282-5113.                                                                    website
                                                                                                      wks in      and internship in
                                                                                                      Europe      France + $990
                                                                                                                     (Canadian citizens
                                                                                                                     or permanent
       Montreal   Formation supérieure en                                        Ministère de         300 hours      $1,650 for tuition ithq.qc.ca                 (514) 282-5113.                                                                    website
                  cuisine ─ Cuisine actualisée                                   l’Éducation, du      offered in a   and internship
                                                                                 Loisir et du Sport   work-study     abroad + $990
                                                                                 (MELS)               format over    (Canadian citizens
                                                                                 Attestation of       three terms    or permanent
                                                                                 Vocational           (January       residents, who are
                                                                                 Specialization       2008 to        not Québec
                                                                                 (AVS) in             May 2009)      residents). Québec
                                                                                 Contemporary         in a           residents are not
                                                                                 Cuisine / ITHQ       Montréal       required to pay
       Location   Program Name                  Type of     P/T         Certification      Length          Cost                 Website      Main #            Contact   Phone   E-mail   Availability of
                                                Program     available                                                                                                                     info
                                                            (Y/N)
       Montreal   Professional Pastry Making                            Certificate        14-week         $990 (Canadian     ithq.qc.ca     (514) 282-5113.                              website
                                                                                           complemen       citizens or
                                                                                           tary training   permanent
                                                                                           in Italy        residents, who are
                                                                                           (summer         not Québec
                                                                                           2009)           residents). Québec
                                                                                                           residents are not
                                                                                                           required to pay
       Montreal   Professional Restaurant                               Certificate        1 year                             ithq.qc.ca     (514) 282-5113.                              website
                  Services
       Montreal   Advanced Culinary Arts                                ITHQ Certificate   1,445 hours     $1,650 for tuition   ithq.qc.ca   (514) 282-5113.                              website
                                                                        in Advanced        + 3 month       and internship
                                                                        Culinary Arts      internship      abroad + $990
                                                                                           in France       (Canadian citizens
                                                                                                           or permanent
                                                                                                           residents, who are
       Montreal   Tourism Management            Full time               Diploma            3 years         $990 (Canadian       ithq.qc.ca   (514) 282-5113.                              website
                                                                                                           citizens or
                                                                                                           permanent
       Montreal   International Hotel                       a           Diploma            3 years         residents, who are
                                                                                                           $990 (Canadian       ithq.qc.ca   (514) 282-5113.                              website
                  Management                                                                               citizens or
ITHQ




                                                                                                           permanent
                                                                                                           residents, who are
       Montreal   Applied Restaurant            Full time               Diploma            3 years         $990 (Canadian       ithq.qc.ca   (514) 282-5113.                              website
                  Management                                                                               citizens or
                                                                                                           permanent
                                                                                                           residents, who are
                                                                                                           not Québec
                                                                                                           residents). Québec
       Montreal   Integrated DCS/Bachelor's   Full time                 Degree                                                  ithq.qc.ca   (514) 282-5113.                              website
                  degree in Tourism and Hotel
                  Management, major in Hotel
                  and Foodservice Management

       Montreal   Integrated DCS/Bachelor's    Full time                Degree                                                  ithq.qc.ca   (514) 282-5113.                              website
                  degree in Tourism and Hotel
                  Management, major in Tourism

       Montreal   Bachelor’s degree in Tourism Full time                Degree                                                  ithq.qc.ca   (514) 282-5113.                              website
                  and Hotel Management, major
                  in Hotel and Foodservice
                  Management
                             Location        Program Name                 Type of          P/T         Certification    Length     Cost         Website          Main #           Contact           Phone            E-mail                             Availability of
                                                                          Program          available                                                                                                                                                    info
                                                                                           (Y/N)
                             Charlottetown   Pastry Arts                  Full Time                    Certificate      1 year     $5,500/ yr   hollandc.pe.ca   1-800-446-5265   Elaine Black      (902) 894-6805   eblack@hollandcollege.com          Website
Holland College




                             Charlottetown   Culinary Arts                Full Time                    Diploma          2 years    $5,500/ yr   hollandc.pe.ca   1-800-446-5265   Elaine Black      (902) 894-6805   eblack@hollandcollege.com          Website
                             Charlottetown   Hotel & Restaurant          Full Time                     Diploma          2 years    $3,250/ yr   hollandc.pe.ca   1-800-446-5265   Maureen Webster   902) 566-9657    mwebster@hollandcollege.com        Website
                                             Management
                             Charlottetown   Tourism & Travel Management Full Time                     Diploma          2 years    $3,250/ yr   hollandc.pe.ca   1-800-446-5265   Maureen Webster   902) 566-9657    mwebster@hollandcollege.com        Website

                             Charlottetown   Applied Degree in Culinary   Full Time                    Applied Degree   2 years    $3,250/ yr   hollandc.pe.ca   1-800-446-5265                     (902) 894-6805   mmullally@hollandcollege.com       Website
                                             Operations                                                                                                                           Megan Mullally

                             Kamloops        Culinary Arts                Full Time                    Diploma          16 months 6,900 per     truworld.ca      (250) 828-5252   Heather Wilson    (250) 828-5132   hwilson@tru.ca or tourism@tru.ca   Website
                                                                                                                                  semester




                             Kamloops        Retail Meat Cutting          Full Time &                  Certificate      9 months                truworld.ca      (250) 828-5252   Heather Wilson    (250) 828-5132   hwilson@tru.ca or tourism@tru.ca   Website
                                                                          Apprenticeship




                             Kamloops        Restaurant and Hotel         Full Time                    Diploma          2 years                 truworld.ca      (250) 828-5252   Heather Wilson    (250) 828-5132   hwilson@tru.ca or tourism@tru.ca   Website
                                             Management
Thompson Rivers University




                             Kamloops        Tourism Managment            Full Time                    BA               4 years    6,900 per    truworld.ca      (250) 828-5252   Heather Wilson    (250) 828-5132   hwilson@tru.ca or tourism@tru.ca   Website
                                                                                                                                   semester




                             Kamloops        Events and Convention        Full Time                    Diploma          2 years                 truworld.ca      (250) 828-5252   Heather Wilson    (250) 828-5132   hwilson@tru.ca or tourism@tru.ca   Website
                                             Management




                             Kamloops        Tourism Management           Full Time                    Diploma          2 years                 truworld.ca      (250) 828-5252   Heather Wilson    (250) 828-5132   hwilson@tru.ca or tourism@tru.ca   Website
                                             Diploma
                               Location         Program Name                Type of          P/T         Certification    Length      Cost              Website         Main #            Contact                Phone             E-mail   Availability of
                                                                            Program          available                                                                                                                                      info
                                                                                             (Y/N)

                               Fort St. James   Cooks Assistant             Apprenticeship               Apprenticeship   7 weeks     $           1,200 www.cnc.bc.ca   1-800-371-8111,   Recruitment Advisor:   1-800-371-8111,            Website
                               and Mackenzie                                                                                                                            ext. 5814                                ext. 5855




                               Burns Lake, Fort Culinary Arts               Full Time                    Certificate      10 months   $           3,076 www.cnc.bc.ca   1-800-371-8111,   Recruitment Advisor:   1-800-371-8111,            Website
                               St. James and                                                                                                                            ext. 5814                                ext. 5855
    College of New Caledonia




                               Prince George




                               Prince George    Hospitality Adminitration   Full Time        a           Diploma          2 years     $2,324/yr         www.cnc.bc.ca   1-800-371-8111,   Recruitment Advisor:   1-800-371-8111,            Website
                                                                                                                                                                        ext. 5814                                ext. 5855




                               Prince George    Hospitality Operations      Full Time/Part   a           Certificate      1 year      $224 / course     www.cnc.bc.ca   1-800-371-8111,   Recruitment Advisor:   1-800-371-8111,            Website
                                                                            Time                                                                                        ext. 5814                                ext. 5855




                               Fort Garry       Bachelor of Science in      Full Time                    BA               4 years                       umanitoba.ca    204-474-8880                                                        Website
                                                Agriculture
    University of Manitoba




                               Fort Garry       Bachelor of Science in      Full Time                    BA                                             umanitoba.ca    204-474-8880                                                        Website
                                                Agribusiness                                                              4 years
                               Fort Garry       Bachelor of Science in      Full Time                    BA                                             umanitoba.ca    204-474-8880                                                        Website
                                                Food Science                                                              4 years
                               Fort Garry       Bachelor of Science in      Full Time                    BA                                             umanitoba.ca    204-474-8880                                                        Website
                                                Agroecology                                                               4 years
                               Fort Garry       Agriculture Diploma         Full Time                    Diploma          2 years                       umanitoba.ca    204-474-8880                                                        Website

                               Bay St. George Hospitality Tourism           Full Time                    Diploma          2 years                       cna.nl.ca       709-643-7730,                                                       Website
College of the North




                               and Prince Philip Management                                                                                                             709-758-7284
      Atlantic
Vancouver Island University                   Location: Vancouver, BC

Program Name                  Campus          Description                                                                               Length    Certification Level   Required Courses                                                   Prerequisites
Bachelor of Hospitality       Nanimo          VIU offers a Hospitality Management Diploma and a Bachelor of Hospitality                 2 years   Bachelor`s Degree     Hospitality Management Diploma is taken first        3rd Year      Hospitality Management
Management                                    Management Degree. This delivery model is called a 2 + 2 model: a two year                                                HOSP 311 - Consumer Behaviour                                      Diploma
                                              diploma followed by an option of an additional two years for degree completion.                                           TRMT 357 - Applied Research Methods
                                                                                                                                                                        TRMT 353 - Community Development
                                                                                                                                                                        TRMT 351 - Statistical Methods
                                              The 2 + 2 model offers students many options. After completing two years, the
                                                                                                                                                                        HOSP 330 - Strategic Revenue Management
                                              student is able to graduate with a diploma and begin work; or can choose to                                               Electives:
                                              continue and complete the Bachelor of Hospitality Management. Also, graduates                                             Liberal Studies
                                              from Hospitality Management diploma programs from across British Columbia and                                             Upper-Level Faculty of Management
                                              Canada are able to transfer into the third year of the degree.                                                            General Electives
                                                                                                                                                                        Total Credits 30
                                              The program will involve the learner in an internationalized curriculum as well as                                        TRMT 309A - Co-operative Placement
                                              culturally-diverse professional and social environments. They will be engaged in                                          or
                                              activities that develop their skills to synthesize and solve problems in a global                                         TRMT 309B - Internship Placement
                                              context. The program balances academic and applied skills by designing learning
                                                                                                                                                                        4th Year
                                              opportunites where learners apply theories in hospitality business simulated
                                                                                                                                                                        HOSP 421 - Hospitality Entrepreneurship
                                              environments as well as in co-operative/internship placements.
                                                                                                                                                                        HOSP 430 - Advanced Resort Management
                                                                                                                                                                        HOSP 440 - Conference & Event Management
                                                                                                                                                                        HOSP 460 - Hospitality Risk Management
                                                                                                                                                                        HOSP 470 - Hospitality Policy & Planning
                                                                                                                                                                        TRMT 461 - Organizational Leadership
                                                                                                                                                                        TRMT 490 - Graduating Seminar
                                                                                                                                                                        2 Upper-Level Faculty of Management Electives
Bachelor of Tourism           Nanimo          The degree program builds on existing diploma programs in Recreation, Tourism             2 years   Bachelor`s Degree     Tourism Management Diploma is taken first         YEAR 3           Tourism Studies Diploma
Management                                    and Hospitality Management that stress career-entry skills. Students may apply to                                         TRMT 311 - Consumer Behaviour in Recreation and Tourism
                                              the third year of the degree program after completing a diploma in Recreation or                                          TRMT 324 - Financial Management in Recreation and Tourism
                                              Tourism, or Hospitality Management.                                                                                       TRMT 351 - Statistical Methods in Recreation and Tourism
                                                                                                                                                                        TRMT 353 - Community Development in Recreation and Tourism
                                                                                                                                                                        TRMT 357 - Advanced Research Methods in Recreation & Tourism
                                              The degree program will provide applied skills and concepts related to the provision
                                                                                                                                                                        Management
                                              of leisure services management in the fields of recreation and tourism. The degree                                        **2 Approved General Electives
                                              will focus on the development of management and entrepreneurial skills needed for                                         1 Upper-Level Elective
                                              people wishing to assume greater responsibilities within an organization, or for those                                    *2 elective courses selected from list below (courses offered on
                                              wishing to start new enterprises.                                                                                         rotation):
                                                                                                                                                                        TRMT 349 - Promotions Management in Recreation and Tourism
                                                                                                                                                                        TRMT 359 - Management of Parks and Protected Areas
                                                                                                                                                                        TRMT 368 - International Marketing in Recreation and Tourism
                                                                                                                                                                        TRMT 391 - Study Tour
                                                                                                                                                                        TRMT 392 - Programming and Services for Seniors
                                                                                                                                                                        TRMT 393 - Licensing, Sponsorship and Fundraising
                                                                                                                                                                        TRMT 394 - Sport Tourism
                                                                                                                                                                        TRMT 395 - Ethics in Sport Recreation and Tourism
                                                                                                                                                                        TRMT 396 - Aboriginal Tourism
                                                                                                                                                                        TRMT 397 - Programming and Services for Youth
                                                                                                                                                                        TRMT 430 - Resort Management
                                                                                                                                                                        TRMT 441 - Management of Festivals and Special Events
                                                                                                                                                                        TRMT 444 - Rural Development through Recreation and Tourism
                                                                                                                                                                        TRMT 450 - Volunteer Management
                                                                                                                                                                        TRMT 475 - Lifestyle Management
                                                                                                                                                                        TRMT 309A - Co-operative Education Work Placement III
                                                                                                                                                                        or
                                                                                                                                                                        TRMT 309B - Internship

                                                                                                                                                                        YEAR 4
                                                                                                                                                                        TRMT 421 - Entrepreneurship in Recreation and Tourism
                                                                                                                                                                        TRMT 462 - Strategic Leadership & Innovation
                                                                                                                                                                        TRMT 470 - Policy and Planning in Recreation and Tourism
                                                                                                                                                                        TRMT 490 - Graduating Seminar in Recreation and Tourism
                                                                                                                                                                        **3 Approved General Electives
                                                                                                                                                                        *3 elective courses selected from list below (courses offered on
                                                                                                                                                                        rotation):
                                                                                                                                                                        INTD 494 - Integrated Seminar in Natural and Cultural Resource
Hospitality Management Diploma Nanimo         This 2 year diploma program is designed to prepare students for a wide range of     2 years         Diploma               Management
                                                                                                                                                                        YEAR 1                                                             graduation from a B.C.
                                              management positions in the tourism industry. Students examine management from                                            HOSP 101 - Preparation for Co-op Education Placement I             secondary school, or
                                              behavioural, functional, situational and systems perspectives. The unique                                                 HOSP 102 - Co-operative Education Placement I (Summer)             equivalent, with a minimum
                                              applications of management to service organizations are a focal point of the                                              HOSP 105 - Financial Control Systems                               “C” grade in English 12
                                                                                                                                                                        HOSP 110 - Intro to Hospitality and Tourism
                                              program. Students are encouraged to explore and develop their individual leadership
                                                                                                                                                                        HOSP 120 - Accounting Principles
                                              styles in the management labs offered in the program. Since the marketing concept
                                                                                                                                                                        HOSP 130 - Lodging Organization and Operations
                                              forms the basis for developing management practices used in the tourism industry,                                         HOSP 133 - Beverage Theory
                                              the marketing/management relationship is studied in detail.                                                               HOSP 161 - Dining Room Operations
                                                                                                                                                                        HOSP 170 - Food Science
                                              The primary role of this program is to prepare students initially for entry level                                         HOSP 180 - Principles of Services Management
                                              positions and eventually middle management positions in the tourism industry.                                             ENGL 115 - University Writing and Research
                                              Program graduates are eligible to enter into the Bachelor of Hospitality Management                                       ECON 100 - Intro to Economics
                                              Degree.
                                                                                                                                                                        YEAR 2
                                                                                                                                                                        HOSP 201 - Preparation for Co-operative Education Placement II
                                                                                                                                                                        HOSP 202 - Co-operative Education Placement II (Summer)
Tourism Studies Diploma       Vancouver       The focus of this program is on the provision of leisure experiences for domestic and 2 years       Diploma               HOSP 1
                                                                                                                                                                        YEAR 205 - Hospitality Financial Management                        graduation from a B.C.
                                              international visitors. The program assesses the impact of tourism on individuals,                                        TOUR 100 (Intro to Recreation and Tourism)                         secondary school, or
                                              communities, and the environment in order to develop best practices for sustainable                                       TOUR 101 (Intro to Marketing in Recreation and Tourism)            equivalent, with a minimum
                                              tourism development. The features of the program include the provision of applied                                         TOUR 110 (Co-operative Education Preperation)                      “C” grade in English 12
                                                                                                                                                                        TOUR 153 (Cultural Issues in Recreation and Tourism)
                                              skills and knowledge, direct leadership experience, a co-operative education model
                                                                                                                                                                        TOUR 159 (Environmental Stewardship in Recreation and Tourism)
                                              (paid employment), and small class sizes.
                                                                                                                                                                        TOUR 161 (Leadership in Recreation and Tourism)
                                                                                                                                                                        TOUR 170 (Delivery Systems in Recreation and Tourism)
                                              The program prepares students for career entry; however, students interested in                                           TOUR 190 (Programming and Special Events in Recreation and
                                              further studies can apply to the degree program in Recreation and Tourism.                                                Tourism)
                                                                                                                                                                        ENGL 115 (University Writing and Research)
                                                                                                                                                                        ENGL 225 (Business and Technical Writing)
                                                                                                                                                                        * Elective
                                                                                                                                                                        Summer
                                                                                                                                                                        TOUR 109 (Co-op Education Work Placement I)
Baking - Professional         Nanimo          This full-time program provides students with knowledge and experience in the             10        Certificate           BAKE 110T (Ovens/Baking)                                           Grade 12, 17 years of age,
                                              production, science and art of baking in preparation for jobs in the professional         months                          BAKE 112T (Unsweetened Yeast Doughs)                               Foodsafe Level 1 certificate
                                              baking industry — retail and wholesale bakeries, supermarkets, restaurants, hotels,                                       BAKE 114T (Sweet Yeast Doughs and Croissants)
                                              caterers, camps and other food-related businesses. Emphasis is placed on                                                  BAKE 116T (Quickbreads, Cookies and Bars)
                                                                                                                                                                        BAKE 118T (Pie and Puff– Pastry)
                                              traditional baking methods as applied to modern Canadian and international trends.
                                                                                                                                                                        BAKE 120T (Fancy Pastry)
                                                                                                                                                                        BAKE 122T (Bakery Production Manager)
                                              The program takes place August to June, Monday to Friday, in a well-equipped
                                              commercial bakeshop at the Nanaimo campus. Classes run from 5 to 11 am, under
                                              conditions similar to an actual working bakery, with deadlines, retail and wholesale
                                              customers. A typical day consists of one hour of theory, and the remainder is
                                              devoted to practical, hands-on training. Good attendance is mandatory.

                                              The year is divided into three terms, during which time students increase their levels
                                              of competencies in seven areas: (1) oven; (2) breads and buns; (3)
                                              sweetened/unsweetened yeasted and croissants; (4) quick breads and cookies; (5)
                                              cake decorating and finishing; (6) puff pastries and pies; (7) bakery management.
                                              Fancy pastries, and seasonal, festive and ethnic baking is also covered.

                                              Upon successful completion of the program, students receive an entry-level
                                              certificate in professional baking.




Culinary Arts - Certificate   Nanimo, Powell The Culinary Diploma at VIU provides students with advanced technical training and 1 year            Certificate           YEAR 1                                                             Grade 12, 17 years of age,
                              River and      management skills, giving them the leading edge to advancement and progression                                             COOK 100T - Food Lab, Orientation & Portfolio                      Foodsafe Level 1 certificate
                              Cowichan       in the culinary profession. Students begin the program as entry level apprentices                                          COOK 102T - Breakfast - Theory & Practical
                                             gaining apprentice hours and technical training. They proceed on to a paid co-op                                           COOK 104T - Garde Manger, Starch and Vegetable Cookery -
                                                                                                                                                                        Theory & Practical
                                             work placement gaining additional apprentice hours. The second year of the program
                                                                                                                                                                        COOK 106T - Pastries and Desserts - Theory & Practical
                                             provides the students with advanced culinary and pastry training as well as
                                                                                                                                                                        COOK 108T - Soups, Sauces, Meat, Poultry and Seafood Cookery -
                                             management skills needed to obtain higher positions within the industry.                                                   Theory & Practical
                                                                                                                                                                        COOK 110T - Meat Cutting and Diet & Nutrition - Theory & Practical
                                              Students are accepted into the first year of the program in August or January. The                                        COOK 112T - A la Carte - Principles of Line Cooking - Theory &
                                              first year of the program starts with the students in our state of the art food lab                                       Practical
                                              environment focusing on skills and good habits without production pressure.                                               COOK 113T - Soups, Sauces, Meat, Poultry and Seafood Cookery &
                                              Students then move to the main kitchen where they learn everything from making                                            Plating - Theory & Practical
                                              muffins to cooking breakfast, meats, poultry, and processing fresh fish. Food                                             COOK 115T - A la Carte II - Theory & Practical
                                              produced by the students is served in our cafeteria. During the first half of the first                                   COOK 117T - Garde Manger, Vegetables, Starch and Vegetarian
                                                                                                                                                                        Plating - Theory & Practical
                                              year the students focus mostly on quantity cooking and banquet style presentation.
                                                                                                                                                                        COOK 119T - Pastries and Desserts II - Theory & Practical
                                              The second half of the first year is designed to around making food to order and
                                                                                                                                                                        COOK 121T - Preparation for Co-operative Placement 1
                                              plating it . Cook stations are set up in the cafeteria producing and plating made to                                      COOK 122T - Co-operative Education Placement 1
                                              order pasta dishes and other panned items. The students also produce and plate the
                                              food for the Discovery Room fine dining lunch guests and dinner guests. Students
                                              who are not already registered as cook apprentices are sponsored by VIU at the
                                              beginning of the year. This will allow them to log apprentice hours while training
                                              within the program.
Culinary Arts - Diploma   Nanimo, Powell The second year encompasses the return of the students from their co-op. Students 2 years   Diploma   YEAR 2                                                Successful completion of
                          River and      now have some industry experience and are ready to take the next step. During the                     COOK 224T - Dining Room I                             Culinary Arts Certificate
                          Cowichan       next two semesters students will spend two evenings a week producing food for the                     COOK 226T - Advanced Pastry                           (year 1)
                                         Discovery Room while the technical training for levels two and three apprenticeship                   HOSP 105 - Financial Control Systems
                                                                                                                                               HOSP 180 - Principles of Services Management
                                         are delivered. At the end of these labs students will write the Inter-provincial
                                                                                                                                               HOSP 281 - Managing Service Organizations
                                         Apprenticeship exam. After the students have finished their second co-op and have                     COOK 228T - Dining Room 2
                                         landed the job that suits them best they need only work the remaining apprentice                      HOSP 133 - Beverage Theory
                                         hours needed to qualify for their Red Seal which is recognized world wide. Also                       HOSP 205 - Hospitality Financial Management
                                         students will be learning important management information regarding the hospitality                  HOSP 282 - Human Resource Management
                                         and food service industry. This will ready them for management positions in kitchens                  ENGL 115 - University Writing and Research
                                         as they progress through their careers.                                                               COOK 221 - Preparation for Co-operative Placement 2
                                                                                                                                               COOK 222 - Co-operative Education Placement 2
Vancouver Community
College
Program Name                     Campus
Asian Culinary Arts - Cook       Vancouver
Training - Chinese Cuisine




Baking and Pastry Arts (Baker)   Vancouver
Apprentice




Baking and Pastry Arts (ESL)     Vancouver
Baking and Pastry Arts -        Vancouver
Advanced Baking




Baking and Pastry Arts - High   Vancouver
School Plus




Baking and Pastry Arts -        Vancouver
Patisserie




Baking and Pastry Arts -        Vancouver
Upgrading
Baking and Pastry Arts          Vancouver




Baking and Pastry Management Vancouver




Cooking ESL                     Vancouver




Culinary Arts Cook Apprentice   Vancouver
Culinary Arts - Aboriginal   Vancouver
Specialty




Hospitality Management -     Vancouver
Bachelor's Degree




Hospitality Management -     Vancouver
Diploma




ISG Wine Fundamentals        Vancouver
Certificate Level I




ISG Wine Fundamentals        Vancouver
Certificate Level 2




Sommelier Diploma Program    Vancouver
Location: Namimo, Powell River and Cowichan, BC

Description                                                                      Length  Certification Level
Although the emphasis of this program is on Cantonese food, specialized work on 6 months Certificate
Mandarin, Szechuan, Dim Sum and barbecue cooking is covered. Practical and
theoretical training is conducted in a fully equipped commercial kitchen, which
operates in conjunction with a fully operational cafeteria open to the public.
Students wishing to upgrade their present training are welcomed into the program
at any level, if space is available.

Please note: this is a bilingual program, taught in both English and Cantonese




Apprentice training for a baker is divided into three levels, typically taken over     3 four-  VCC Transcript
three years. Level 1 covers basic doughs, cakes and pastries. Level 2 involves         week
advanced breads, puff pastries, specialty cakes and pies. Level 3 completes the        training
training with chocolate work and advanced sweets and pastries. Students train in       sessions
classrooms and baking labs in VCC's facility at the Downtown campus in                 over a 3
Vancouver. Instruction is provided through lectures to introduce theory, and           year
demonstrations to illustrate practical application of the theory. Students then have   period
ample opportunity in the baking labs to apply their skills and to demonstrate their
knowledge. The college supplies baking tools and uniforms while the apprentice is
a student at VCC. However, students are encouraged to bring their own tools.
Students must pay a one month laundry fee.



This program is designed to prepare graduates for entry-level positions in the    1 year        Certificate
baking industry. Students learn sanitation and hygiene, the use and basic
maintenance of bakery machines, the ability to scale accurately and make basic
mixes to a consistent standard. This program is team taught by Baking and Pastry
Arts and an ESL instructor. English as a Second Language instruction develops
vocabulary particular to the trade which is reinforced in the classroom. Students
must successfully complete each level before progressing to the next level. Upon
completion students can enrol in both of the Advanced options.
The Baking and Pastry Arts - Advanced Baking program is designed to meet an          10       Certificate
industry demand for people skilled in producing baked goods and display pieces.      months
The program is organized into three basic levels and one specialized level. The
three basic levels include general baking, yeast products and cakes and pastries.
In Level four, students then specialize in pies, cookies, puff doughs, breads and
sweet yeast goods. Students must successfully complete each level before
progressing to the next level.

After ten months of full-time training, graduates are qualified for entry-level
positions in retail bakeries, supermarkets, department stores, hotels, camps and
other food related businesses. Graduates have the knowledge, skills, and attitudes
necessary to carry out their duties in a safe, ethical, and professional manner.


The Baking and Pastry Arts program is designed to meet an industry demand for 11              Certificate
people skilled in producing baked goods and display pieces. The program is        months
organized into three basic levels. The three basic levels include general baking,
yeast products and cakes and pastries. Students must successfully complete each
level before progressing to the next level. Classes are held Monday through
Thursday with a one week break in the summer (there is no spring break) from
1p.m. to 7:15 p.m.


The Baking and Pastry Arts - Patisserie Program is designed to meet an industry      10       Certificate
demand for people skilled in producing baked goods and display pieces. The           months
program is organized in three basic levels and one specialized level. The three
basic levels include general baking, yeast products and cakes and pastries. In
Level four, students then specialize in pastries, cake making and decorating,
chocolates and plated desserts. Students must successfully complete each level
before progressing to the next level.

After ten months of full-time training, graduates are qualified for entry-level
positions in retail bakeries, supermarkets, department stores, hotels, camps and
other food related businesses. Graduates have the knowledge, skills, and attitudes
necessary to carry out their duties in a safe, ethical, and professional manner.




This is designed to upgrade the student who has spent at least one year in the     varies     Statement of completion
baking or cooking industry. Each course deals with the practical methods and
theoretical background of a particular specialty. Bread, pastry, cake and
decorating crafts are covered. For specialty information, refer to the program
content and courses offered in the Baking and Pastry Arts Patisserie or Advanced
Baking program. Courses consist primarily of practical learning in Downtown's
modern baking facilities. Conditions there are similar to those found in industry.
Classroom theory and formal demonstrations prepare students for the program's
practical assignments.
Are you a professional seeking to upgrade your skills in the food industry or are     varies   Statement of completion
you a "weekend gourmet" who admires the pastry world and is serious about
learning the techniques and skills necessary to create professional desserts?
Taught by industry professionals, these hands-on courses will let you reach those
goals.


Building on the basic management skills acquired in the Baking and Pastry Arts      15 weeks Diploma
Certificate, students will acquire skills and knowledge in key disciplines required
for modern management, through a combination of theoretical course work and
hands on experience. This program consists of 15 weeks of full-time classroom
and computer lab activities. This program has been designed to involve the
students in a variety of learning environments and instructional delivery methods.
Throughout the program students will participate in lectures, seminars, small group
discussions, role plays, labs, hotel and restaurant settings, and hotel simulation.




VCC's Culinary Arts program is one of the most highly respected culinary training 10           Certificate
programs in the country, led by experienced chefs who routinely win medals in        months
regional, national and international competitions. The Culinary Arts faculty have a
very close relationship with the local hotel and restaurant industry and are held in
high regard by their industry colleagues. They are current, involved and aware of
the most recent trends, styles and techniques. As well, many of our students win in
major competitions, both locally and abroad.

The Cooking ESL Program is designed for second language speakers who wish to
obtain the Vancouver Community College Certificate. The program is ten months
long. Students receive practical training in Professional Cooking Levels 1and 2.
Also included is ESL training in communication skills for the hospitality industry
including technical vocabulary. This program is team taught by a Culinary Arts and
ESL instructor. Upon completion students can enroll in Level 3.




                                                                                      3 four-  VCC Transcript
                                                                                      week
Apprentice training is divided into three levels, typically taken over three years.   training
Level 1 covers the basics of soup and stock preparation; meat, seafood and            sessions
poultry cooking; egg and breakfast cookery; cold kitchen; and desserts. Level 2       over a 3
advances the apprentice's skills in both the cold and hot kitchens. Level 3           year
completes the training by requiring students to demonstrate strong, independent       period
cooking skills that include the elements of presentation and design.

Students train in classrooms and kitchens in VCC's facility at the Downtown
campus. A major portion of classroom time is devoted to theory. Instruction is
provided through lectures and demonstrations to illustrate practical application of
the theory. Students in Levels 2 and 3 spend an additional 50 - 60 hours on
independent study and homework assignments. The college supplies a uniform
while the apprentice is a student at VCC. Students must supply their own kitchen
tools.
The Culinary Arts-Aboriginal Specialty is designed to meet the need in the             12        Certificate
hospitality industry for qualified cooks with a clear understanding of Aboriginal      months
cuisine. After twelve months of full-time training, graduates will be able to obtain
employment in hotel kitchens, restaurants, aircraft flight kitchens, trains, cruise
ships, camps, and institutional kitchens. The graduates will also be recognized by
industry for their particular skills and knowledge in Aboriginal cuisine.


Available to students who have completed a hospitality management                      2 years   Bachelor Degree
diploma; provides studies combining theoretical training with industry-
specific applications. Graduates find employment as supervisors and
managers in the hospitality industry.



Provides a well-rounded curriculum geared to providing students with initial 2 years             Diploma
employment skills and the potential for future management growth.
Focuses on food and beverage, accommodation, human resources,
marketing and business skills.



Whether building on an existing career in hospitality or enhancing your    24 hours Certificate
enjoyment of wines, this is designed for the novice wine enthusiast. Learn
about basic aspects of sensory evaluation that are frequently overlooked
when drinking wine and different components of wine appearance, aroma,
and flavour. Gain a basic understanding of the major grapes used for
making wine and their discerning characteristics and explore fortified and
sparkling wines. You will taste wines from around the world and above all
have fun! (24 hours) $550

                                                                                       48 hours Certificate
Building on WFC1, learn about all elements involved in the wine business
including viticulture, vinification, and regional appellation laws. Begin to
develop your blind tasting skills by studying old and new world wine regions
as well as sparkling, fortified wines and ales. Enhance your service skills,
food and wine pairing techniques, and proper storage practices. Advance
your understanding of wine and wine making to prepare you for the
Sommelier Diploma Program. Prerequisite: successful completion of ISG
Wine Fundamentals Certificate Level 1. (48 hours) $900

Enter this industry informed and sought after! This six-month program                  184 hours Diploma
meets once a week. As a defining benchmark for wine knowledge within
the hospitality industry, the International Sommelier Guild supports the
professional development of members including a referral program for
career opportunities and sponsorship of tastings and events. Upon
successful completion of this diploma program, you are designated as a
leader, with professional mobility in the wine industry.
Required Courses                     Prerequisites
Term 1                               applicants should be 18
Cooking Methods (Basic)              years of age or older or a
Health, Hygiene and Safety           graduate of a secondary
Introduction to Chinese Cookery,     school.
Utensils and Equipment
Preparation of Meat, Poultry,
Seafood & Vegetables (Basic)
Soups and Sauces (Basic)
Use of the Wok
Term 2
Barbecue Cooking Cooking Methods
(Advanced)
Dim Sum
Term 1                             Students must be
Baking and Pastry Apprentice Level registered with the Industry
1                                  Training Authority (ITA)
                                   and have received an
Term 2
                                   Apprentice Identification
Baking and Pastry Apprentice Level
                                   number and a Trade
2
                                   Worker Identification
Term 3                             number (TWID).
Baking and Pastry Apprentice Level
3




Term 1                               applicants should be 18
Bakery Merchandising                 years of age or older or a
Bread Doughs                         graduate of a secondary
Cake Decorating                      school. Applicants must
Cake Making
                                     have completed Grade 10
Cookies and Squares
                                     in their own country, Proof
English Language Skills
French Pastries                      of completion of VCC
Laminated Yeast Doughs               Lower Intermediate
Puff Doughs                          English
Quick Breads
Sweet Yeast Goods
Various Pies

Term 2
Course Name
Advanced Cake Decorating
Advanced Cake Making
Advanced French Pastries
Chocolates
Plated Desserts
Wedding Cakes
Work Experience
Term 1                         applicants should be 18
Bakery Merchandising           years of age or older or a
Bread Doughs                   graduate of a secondary
Cake Decorating                school. Applicants must
Cake Making
                               have completed Grade 10
Cookies and Squares
                               in their own country,
French Pastries
Laminated Yeast Doughs         Intermediate English, BC
Puff Doughs                    Food Safe Certificate
Quick Breads                   Level 1
Sweet Yeast Goods
Various Pies

Term 2
Advanced Bread
Advanced Cookies and Squares
Bakery Merchandising           applicants should be 18
Bread Doughs                   years of age or older or a
Cake Decorating                graduate of a secondary
                               school. Applicants must
Cake Making
                               have completed Grade 10
Cookies and Squares
                               in their own country,
French Pastries                Intermediate English, BC
Laminated Yeast Doughs         Food Safe Certificate
Puff Doughs                    Level 1
Term 1                         applicants should be 18
Bakery Merchandising           years of age or older or a
Bread Doughs                   graduate of a secondary
Cake Decorating                school. Applicants must
Cake Making
                               have completed Grade 10
Cookies and Squares
                               in their own country,
French Pastries
Laminated Yeast Doughs         Intermediate English, BC
Puff Doughs                    Food Safe Certificate
Quick Breads                   Level 1
Sweet Yeast Goods
Various Pies

Term 2
Advanced Cake Decorating
Advanced Cake Making
Advanced French Pastries
Chocolates
Plated Desserts
Wedding Cakes
Work Experience


                                                            Graduates of this program with an overall average of 3.0 GPA may be e
Term 1                         One year baking and/or
Bakery Merchandising           cooking industry
Bread Doughs                   experience, interview
Cake Decorating
Cake Making
Cookies and Squares
French Pastries
Laminated Yeast Doughs
Puff Doughs
Quick Breads
Sweet Yeast Goods
Various Pies

Term 2
Cake Making & Decorating 2           applicants should be 18
Cake Making And Decorating           years of age or older or a
Chocolate Tempering & Making         graduate of a secondary
Croissant & Danish                   school.
Easter Breads
Mousse Cakes
Sugar Craft And Display




Term 1                               applicants should be 18
Baking and Desserts 1                years of age or older or a
Basic Food Service Skills            graduate of a secondary
Cold Kitchen 1                       school. Applicants must
Cold Kitchen 2
                                     have completed Grade 10
Egg and Breakfast Cooking
                                     in their own country, Proof
Elementary Kitchen Management
and Health Care                      of completion of VCC
English Language Skills              Lower Intermediate
Safety, Sanitation and Equipment     English
Stocks, Sauces and Soups 2
Term 2
Baking and Desserts 2
Cooking Practicum 1 - Introductory
Cooking Practicum 2 - Advanced
Meat and Poultry Cooking 1
Meat, Poultry and Seafood Cutting
Meat, Poultry, Seafood Cooking
Seafood Cooking 1
Stocks, Sauces and Soups 1
Vegetable and Starch Cooking
Term 1                               Students must be
Culinary Arts Apprentice Level 1     registered with the Industry
Term 2                               Training Authority (ITA)
Culinary Arts Apprentice Level 2     and have received an
Term 3
                                     Apprentice Identification
Culinary Arts Apprentice Level 3
                                     number and a Trade
                                     Worker Identification
                                     number (TWID).
Term 1                              Grade 10 education or
Course Name Course Code Credits     acceptable equivalent
Aboriginal Meat & Poultry Cooking
CULI 1251 N/A                       2) Food Safe Certificate
Aboriginal Seafood Cooking CULI
                                    Level 1
1252 N/A
Aboriginal Vegetable & Starch
Cooking CULI 1250 N/A               3) Aboriginal ancestry
Baking and Desserts 1 3657 2.0
Course Name Course Code Credits     Successful completion of
Advanced Sales Skills &
                                    the Hospitality
Management HOSP 3111 3.0
                                    Management Diploma with
Facilities Management HOSP 3130
3.0                                 an overall average of B
Labour Relations Management
HOSP 3112 3.0
Macroeconomics HOSP 3107 3.0
Term 1                              applicants should be 18
Course Name Course Code Credits     years of age or older or a
Accommodations 1 HOSP 1106 3.0      graduate of a secondary
Business Mathematics HOSP 1107      school, Grade 12
3.0
                                    graduation, GED or
Communications HOSP 1101 3.0
                                    equivalent including
Food Production Principles HOSP
1104 3.0                            English 12 with a C or
not published                       better, Resume
                                    not published




not published                       not published




not published                       not published
erage of 3.0 GPA may be eligible for advanced standing credit to the Bachelor of Commerce, Hospitality and Tourism Management degree p
m Management degree program at Ryerson University.
NAIT
Program Name    Campus
Culinary Arts   Edmonton




Baking          Edmonton
Hospitality Management   Edmonton




Retail Meat Cutting      Edmonton




Cook                     Edmonton
Nutrition and Food Service   Edmonton
Management
Location: Edmonton, AB
Description                                                                              Length    Certification Level
NAIT’s School of Hospitality and Culinary Arts has been providing skilled                2 years   Diploma
graduates to the hospitality industry for over 40 years. The school trains over 500
students per year in various hospitality-related programs.

The Culinary Arts program is recognized as the cornerstone of NAIT's School of
Hospitality and Culinary Arts, providing outstanding training to aspiring culinarians.
Comprehensive, up-to-date curriculum, well-equipped labs and superior learning
experiences enhance NAIT's internationally recognized reputation for culinary
excellence. Ongoing industry partnerships and strong community support ensure
curriculum content remains current and relevant. Exceptional teaching faculty
provide industry-based experience in a student-centred learning environment.

The recent creation of the Hokanson Centre for Culinary Arts positions students to
access hands-on learning experience and exposure to cutting-edge technology in
unparalleled state-of-the-art kitchen labs.




The program is offered by the NAIT School of Hospitality and Culinary Arts and is                  Certificate
showcased online at www.nait.ca/schoolofhospitality.
Students in the Baking program receive training in the art and science of bread,
cake and pastry making, as well as the many aspects of cake decorating.

A major portion of the instruction takes place in a fully equipped bakery training
lab. Classroom instruction involves subjects such as baking theory, business
concepts, emergency first aid, communication skills, sanitation knowledge,
nutrition, safety and equipment, and trade calculations.

The Baking program also includes a four-week professional experience. The
students may choose from a variety of bake shops, pastry shops and hotels to
work at and gain valuable practical experience.
The Hospitality Management program is a two-year course of study which provides 2 years      Diploma
students with the skill sets and abilities required to work in the hospitality industry.     Note: Students choosing to
The program focuses on service skills for food and beverage, catering and front-             exit after the first year will
desk operations with specific courses in hospitality law. The program is also built          receive a Hospitality
around traditional business subjects such as business communications,                        Management Certificate
accounting and organizational behaviour. Courses are delivered through lab and               from NAIT.
lecture formats beginning with supervisory skill development and progressing
toward more complex management functions.
The Hospitality Management curriculum has been designed following National
Tourism Learning System guidelines to allow transferability between other
Canadian colleges offering similar programs.



The Meat Industry in Canada presents numerous challenging employment               20 weeks Certificate
opportunities. The varied nature of this industry demands that personnel have a
basic understanding of meatcutting concepts including:
merchandising
cutting yields
purchasing
sausage making
value added meats
The curriculum is designed for students to develop a thorough appreciation for
shop sanitation and personal hygiene standards. Students learn the practical
aspects of proper care and safety procedures of tools and equipment. Instruction
emphasizes a high standard of occupational competency and workmanship.

The program's content includes the concepts of total quality management that
specifically includes:

quality awareness
customer focus
back to Apprenticeship Programs                                                     3 periods Apprenticeship Cook
Home > Programs & Courses > Cook CookOverview                                      of 8 week
NAIT provides Apprenticeship training that develops skill and competencies         training
leading to the attainment of Journeyman Cook Certification. Training consists of   sessions
three, 8 week in class technical training periods augmented with 1680 hours of on
the job training. Graduates of Apprentice Cook training are able to responsibly do
all work tasks expected of a Journeyman Cook. Graduates will be able to
supervise, train, and coach Apprentices, know the required sanitation standards
and regulations in order to produce wholesome food; demonstrate a thorough
knowledge of meat cutting, grading and classifications of meat, fish, and poultry;
be familiar with trade and menu terminology, basic food and menu costing and
portion control; safely and competently use hand and power tools commonly used
in the trade and produce pastries and desserts common to the food service
industry.
The Nutrition and Foodservice Management Program at NAIT provides the             2 years   Diploma
education and training that is necessary to prepare graduates for the
responsibilities of a Foodservice Manager. The two-year diploma program,
nationally accredited by the Canadian Society of Nutrition Management combines
a study of theory with a one-semester Field Placement. Areas of study include
food and beverage service, menu planning, purchasing, marketing, human
resource management, financial management and nutrition. The Field Placement
enables students to apply the skills and knowledge learned in the classroom to an
actual work setting.

The Field Placement may take place in a variety of food service operations such
as cafeterias, restaurant chains, fast food outlets, and healthcare institutions. The
availability of a Field Placement depends upon industry participation and an
interview selection process. Students may need to relocate.
Required Courses                                            Prerequisites
Semester 1                                                  Minimum, Grade 10
COC101 Professional Cook Theory I 40 2.5
Through lectures and demonstrations, students will
formulate basic cooking and industry knowledge. Topics
include trade calculations, job marketing skills, basic
cost control and the introduction of industry trends and
styles. [hide detail]
COC131 Soup, Vegetables and Starch Cookery 115
7.0
Students apply the fundamentals of stock making and
vegetable preparation to produce a variety of soups,
sauces, vegetables and starch items. [hide detail]
COC132 Range 115 7.0
Students will acquire the fundamental concepts, skills
and techniques involved in roasting, boiling, stewing,
braising, poaching, sauteeing, and panfrying of meats,
poultry and seafood. [hide detail]
COC133 Short Order 115 7.0
This course emphasizes the skills necessary in
preparing breakfast and luncheon menus through the
Semester 1                                                  The minimum prerequisite is
COB100 Baking Theory 80 5.0                                 completion of Alberta-level
These courses involve the study of raw materials and        Grade 10 including Grade 10
methods used in the production of a wide variety of         English and Math. Applicants
baked goods. Many related subject areas are studied in      should have a reasonable
order to enhance the understanding of baking                aptitude for math, as it is
procedures and products. [hide detail]                      required in weighing
COB101 Practical Baking 320 20.0                            ingredients and in formula
These courses are designed to allow students practical      calculations and costing.
hands-on experience in order to develop the knowledge,      Reasonable reading and
techniques and skills necessary to produce a wide           writing skills will also help the
variety of baked goods. Working from simple basics to       baking student in the practical
more complex advanced techniques, students will             shop, the classroom setting
develop needed skills as they proceed. Products such as     and the industry.
buttercream cakes, Artisian breads, cinnamon buns, fruit
pies and many delightful pastries are practiced in the
baking lab. [hide detail]
COB103 Trade Calculations/Management 32 2.0
In these courses, emphasis is placed upon business
mathematics, costing of recipes, as well as profit and
loss calculation and all other bakery trade calculations.
[hide detail]
COB104 Baking Safety and Equipment 16 1.0
This course covers the safe operation and general
maintenance of bakery equipment. WHMIS, fire safety,
HACCP and preventative maintenance are also covered.
[hide detail]
NFM101 Nutrition 16 1.0
Students will study the role of nutrients in providing
Semester 1
                                                             The equivalent of Alberta
HOS114 Food and Beverage Service 64 4.0
                                                             Grade 11 English and Math
Today, servers need to be trained in the technical skills
                                                             with a minimum 50% average
of serving customers if employee satisfaction,
                                                             in each
performance and the success of the restaurant are to be
enhanced. This section provides the hands on customer
service portion of the food and beverage program. In
addition to food and beverage service students learn
point of sale systems. This course provides a
combination of theoretical and practical situations, which
enable the student to acquire a basic knowledge of
dining room service from opening to closing. Students
can expect to participate in lunch dining. [hide detail]
HOS115 Rooms Division Theory 64 4.0
Semester 1 will offer the student the theory behind
This course
RMC101 Meatcutting Practical Laboratory 408 25.5           Grade 10 or its equivalent
This course includes the care and safe operation of
power meatcutting equipment; methods used to sharpen
knives; types of stones, steels and their uses; proper
use of boning knives and steak knives; methods used for
identifying meat items. The course offers practical
application in the following: Breaking beef fronts and
hinds, veal sides, pork sides and lamb carcasses into
primal, subprimal and retail cuts. Preparing various types
of meat items for retail sales in selfservice counters.
Preparing pork cuts for curing and smoking . Preparing
variety meats and specialty cuts of beef, pork and lamb.
Wrapping and packaging meat for freezer and retail sale
counters. Packaging poultry and fish for retail sales
counters. Meat merchandising, management and
customer service, pricing of items, and ordering of
supplies. [hide detail]
RMC102 Meat Theory 20 1.5
This course includes the fundamentals of theoretical
                                                           Requirements for certification
                                                           are developed and reviewed
                                                           by the Alberta Apprenticeship
                                                           and Industry Training Board.
Semester 1                                                  Math 20 Pure or Applied (20
COMM121 Business Communications 64 4.0                      or 23)
This course introduces students to the complexity of the
communication process, beginning with a look at things      English 30-1 or 30-2 (30 or
that can go wrong and then focusing on strategies to        33)
increase the probability of successful communication.
Students apply these strategies in a number of letter,      Biology 20 or 30 or any other
memo, and e-mail assignments. The course also covers        30 level Science
report preparation, including research methods,
documentation and citation (APA style), and report
structure and design. As well, students will prepare and
deliver oral presentations with accompanying visual aids.
Prerequisite: None [hide detail]
FNM103 Sanitation and Safety 32 2.0
This course introduces students to the characteristics of
microorganizms and the control measures necessary for
the prevention of foodborne illnesses. The applications
of programs for regulating quality and strategies to
ensure a safe work environment are examined. Students
SAIT
Program Name             Campus
Baking and Pastry Arts   Calgary




Hospitality Management   Calgary




Professional Cooking     Calgary




Meat Operations and      Calgary
Management
Nutrition of Healthy Lifestyles   Calgary




Cook                              Calgary




Baker                             Calgary
Location: Calgary, AB
Description                                                                            Length    Certification Level
The Baking and Pastry Arts program provides the fundamentals of baking in the          2 years   Diploma
first year and advanced studies in pastry arts in the second year. Practical courses
where students learn baking and pastry arts skills in a hands-on environment
represent 70 per cent of the program content. Industry experience is not
mandatory; however, it is an asset.
The two year Baking and Pastry Arts program consists of four semesters.
Semesters one and two each include an 80 hour practicum in industry. Faculty
assist students to arrange practica that are appropriate for their individual learning
requirements. Between second and third semester, students are required to
complete a 320 hour Professional Internship.



The Hospitality Management Program has a worldwide reputation of offering             2 years    Diploma
innovative relevant skills to assist our students with finding a career they love, in
the dynamic global industry of hospitality.
Our program is one of the first in Canada to offer all theory courses in a blended
learning environment which will include laptop delivery. This provides our students
with a dynamic learning environment based on leading edge research,
collaboration, and relevant information that the industry demands. Our students
are also trained in the use of leading hospitality software training including Opera
Property Management Software (the most popular system for leading hotel
companies in the world), Micros Point of Sale food and beverage software (one of
the most prominent worldwide), and the Open Table reservation system. As part of
our dynamic live classroom training, courses in Food & Beverage Service and
Food Production Management take place in the evening over a six week period
with attendance required for all classes
The Hospitality Management program helps our students to obtain a rewarding
and dynamic career, with the support of an advisory board consisting of
representatives from the top companies in hospitality in Alberta, and strong for 2 years
The Professional Cooking program is designed to satisfy the growing demand                       Diploma
creative and innovative people in the hospitality industry.

The program consists of three semesters. The first and second semesters are
taken in succession, followed by a 16-week internship and then the third semester.
The program includes a mandatory eight-week internship which is taken through
the semester break.




The Meat Operations and Management program provides students with the                 20 week Certificate
comprehensive theoretical and practical knowledge of meat handling, processing,       program,
sanitation and management skills required for entry into Alberta’s rapidly growing    includes
retail meat cutting trade.                                                            practical/
                                                                                      shop
Students receive extensive hands on training in the preparation of beef, pork,        experienc
poultry, and fish in accordance to the retail meat industry’s standards.              e
Demonstrations will be used to introduce students to the preparation of veal and
lamb. The Meat Operations and Management program is 16 weeks in length with
an additional 4 week practicum
Proper nutrition is central to a positive and healthy lifestyle. This program     10       Certificate
complements the skills of a broad range of professionals currently working in     months
health and wellness, culinary and fitness. This program trains students to become
knowledgeable and skilled educators in nutritional health promotion working with
individuals, groups and communities.

In this 10-month certificate program, students spend approximately 12 hours per
week on campus attending theory-based courses. Nutrition as it relates to human
development & disease and the principles of adult education are covered in the
first semester. More advanced topics on nutrition such as current trends, diet and
health promotion, as well as adult education are taught in the second semester. In
the third semester, sports nutrition and the needs of special populations are
presented and students complete a self-directed community project.

Online elements require that students have a personal computer and access to the
Internet.



Cooks prepare and present a wide variety of foods, Employment opportunities                Apprenticeship
include hotels, restaurants, food service chains, catering firms, remote campsites,
institutions, care facilities, hospitals, ships, clubs, eco tourism, travel operations,
food processing operations and resort properties .

Bakers prepare and bake breads, cakes, cookies, pastries, pies and other finished          Apprenticeship
baked goods in retail and wholesale bakeries and dining establishments.
Required Courses                                Prerequisites
Semester 1                                      Pure Math 10 or Applied
BAKE-220 Theory of Baking - Yeast Goods 3.0     Math 10 and English
BAKE-224 Bakery Prod. - Yeast Goods 15.0        Language Arts 10-1 or
BAKE-226 Ingredient Function 3.0                English Language Arts 10-
COMM-209 Business Communications 1.0
                                                2
CPRS-230 Emergency First Aid/Heartsaver 0.5
FSAN-202 Food Safety and Sanitation 1.0
MGMT-229 Trade Practices and Calculations 1.0
PRAC-215 Practicum - Yeast Goods 2.5
SAFE-220 Bakery Safety and Equipment 1.0
Semester 1 Total 28.0

Semester 2
BAKE-250 Theory of Baking - Pastry 3.0
Semester 1                                      Alberta High School
BEVM-210* Wine & Spirits Appreciation 4.0       Diploma or equivalent with
BCPT-244 Computer Applications I 3.0            at least 50% in the
COMM-240 Business Communications I 4.0          following courses or their
FDBS-305* Food and Beverage Service 5.0
                                                equivalents: Applied Math
FDPM-220* Food Production 3.5
                                                30 or Pure Math 20 and
FSAN-225* Food Safety and Nutrition 1.5
HBVR-220* Entrepreneurial Studies 4.0           English Language Arts 30-
Semester 1 Total 25.0                           1 or English Language
                                                Arts 30-2
Semester 2
COMM-290 Business Communications II 3.0
HLAW-205* Hospitality Law 3.0
TOUR-205* Introduction to Tourism 4.0
LODG-250* Yield Management 2.0
LODG-255* Lodging Systems 4.0
MKTG-226 Introduction to Marketing 3.0
Semester 2 Total 19.0
Semester 1                                      A minimum of 35 Alberta
COOK-210 Breakfast Cookery 4.5                  high school credits with at
COOK-215 Vegetables and Pastas 4.5              least 50% in the following
COOK-220 Cold Foods I 4.5                       courses or their
COOK-225 Soups and Stocks 4.5
                                                equivalents: Pure Math 10
COOK-230 Hot Foods I 4.5
                                                or Applied Math 10 and
CPRS-230 Emergency First Aid/Heartsaver 0.5
FSAN-202 Food Safety and Sanitation 1.0         English Language Arts 10-
KMGT-225 Trade Calculations 1.0                 1 or English Language
ORNT-200 Kitchen Orientation 1.0                Arts 10-2 or Humanities
SAFE-200 Kitchen Safety 0.5                     10.
Semester 1 Total 26.5

Semester 2
COMM-209 Business Communications 1.0
COOK-250 Meat Portioning 4.5
CPRS-230 Emergency First Aid/HeartSaver 0.5     A minimum of 35 Alberta
FSAN-202 Food Safety and Sanitation 1.0         high school credits with at
MEAT-200 Practical/Shop 23.0                    least 50% in the following
MEAT-201 Theory of Meat 2.0                     courses or their
MEAT-203 Meat Management 2.0
                                                equivalents: Pure Math 10
PRAC-272 Retail Meat Practicum 5.0
                                                or Applied Math 10 and
                                                English Language Arts 10-
                                                1 or English Language
                                                Arts 10-2 or Humanities
                                                10.
Semester 1 - September 2 � December 19, 2008 Alberta High School
(16 weeks)                                   Diploma or equivalent with
                                                an overall average of at
ADED-200 Adult Education Principles 3.0         least 60% in Pure or
FSAN-255 Food Safety and Sanitation 1.0
                                                Applied Math 20, English
NUTR-205 Human Nutrition 3.0
                                                Language Arts 30-1 or 30-
NUTR-225 Lifecycle Nutrition 2.0
NUTF-252 Nutrition and Disease Prevention 3.0   2, and either Chemistry
Semester 1 Total 12.0                           20, Science 20, Biology 30
                                                or Physics 30.
Semester 2 - January 6 - April 27, 2009 (16
weeks)
ADED-250 Program Planning for Adult Ed 3.0
COMM-264* Communication and Presentation
Skills 2.0
NUTR-215 Nutrition Trends and Controversy 2.0
NUTR-262 Therapeutic Diet Writing 2.0
NUTR-267 Nutrition Assessment/Coaching 2.0
NUTR-268 Health Promotion in Nutrition 2.0
PROJ-240 Experiential Project Preparation 1.0
Semester 2 Total 14.0
College: ITHQ
Program Name                   Campus
Professional Cooking           Montreal




Professional Italian Cooking   Montreal




Cucina Italiana Professional   Montreal
Training
Sommellerie professionnelle   Montreal
Formation supérieure en cuisine Montreal
─ Cuisine actualisée




Professional Pastry Making     Montreal
Professional Restaurant   Montreal
Services




Advanced Culinary Arts    Montreal
Tourism Management            Montreal




International Hotel Management Montreal
Applied Restaurant             Montreal
Management




Integrated DCS/Bachelor's      Montreal
degree in Tourism and Hotel
Management, major in Hotel and
Foodservice Management

Integrated DCS/Bachelor's      Montreal
degree in Tourism and Hotel
Management, major in Tourism

Bachelor’s degree in Tourism   Montreal
and Hotel Management, major in
Hotel and Foodservice
Management

                               Montreal
Certificate in Advanced
Management Training, Hotel
and Foodservice option
Location: Montreal, QC
Description                                                                          Length     Certification Level
This program leads to a Diploma in Vocational Studies (DVS) in Cooking    1.5 years Certificate
as well as an ITHQ Certificate in Professional Cooking, an exclusive ITHQ
Signature Program.


This program has 1,500 course-hours over a year and a half, in addition to 1.5 years Certificate
150 course-hours in Italian language and culture. It enables students to
acquire basic techniques and knowledge of classical and Italian cuisine.

In addition, students learn to observe hygiene rules and occupational
health and safety rules. They also learn how to judiciously use products
and materials at their disposal, thus developing their sense of economy.

The courses are offered mainly in workshop format during the day and
evening and require students to stand most of the time.


Cucina Italiana Professional Training is a new ITHQ Signature program that was       3 terms    Diploma
developed in collaboration with La Scuola Internazionale di Cucina Italiana in       + 14
Alma, Italy.* Based on the ITHQ’s Professional Italian Cooking program, it is        week
complemented by a 14-week training course in Italy.
                                                                                     training
                                                                                     in Italy
Note: The ITHQ also offers a Professional Italian Cooking program with no training
course in Italy (beginning in fall).

* ALMA international Italian cooking school
This program leads to an Attestation of Vocational Advanced Specialization (AVS) 1 term + Certificate
in Sommellerie, as well as an ITHQ Certificate in Sommellerie.                   3 wks in
                                                                                          Europe
The Sommellerie professionnelle ITHQ Signature Program covers the two areas of
the sommelier’s work, i.e. customer service and technical services. The program
ends with a three-week internship in Europe.

Program Requirements
This program has a total of 450 course-hours over one term and ends with a three-
week internship in Europe. It allows students to increase their knowledge of
winemaking, wine conservation, wine appreciation, and the sale and service of
wines and spirits. In addition, students learn to observe the rules of ethics and
hygiene, as well as occupational health and safety rules. They also learn how to
judiciously use products and material at their disposal.

The courses are offered in workshop format during the day and occasionally
during the evening or on the weekend. This program requires regular classroom
attendance and a high level of availability on the part of students. In addition, well-
developed sensory skills, inquisitiveness and research skills are essential.

During the workshops, students must wear the sommelier uniform at all times.
Students are responsible for purchasing this uniform, books and small items
recommended by the ITHQ. Furthermore, conservative dress is required outside
the practical courses. In order to fulfill this requirement, students should be
prepared to spend whatever is necessary.
                                                                              Ministère de l’Éducation, du
                                                                              Loisir et du Sport (MELS)
This program leads to an Attestation of Vocational Advanced Specialization    Attestation of Vocational
                                                                              Specialization (AVS) in
(AVS) in Contemporary cuisine, as well as an ITHQ Certificate in
                                                                              Contemporary Cuisine /
Formation supérieure en cuisine.                                              ITHQ Certificate in
                                                                              Formation supérieure en
The Formation supérieure en cuisine ITHQ Signature Program includes all       cuisine
the courses of the ministère de l’Éducation, du Loisir et du Sport (MELS)
Contemporary Cooking program. It has nearly 1,000 hours of enrichment,
including an internship abroad. This specialization program, which is
exclusive to the ITHQ, is intended for cooking graduates or those who have
taken equivalent training, as well as cooks that have experience in high-
quality food production.

Program Requirements
This ITHQ Signature Program has 1,445 course-hours and covers two
compulsory components:

Contemporary Cuisine: builds on basic cooking knowledge
Formation supérieure en cuisine: acquisition of new practices and
advanced training with experts who are recognized in the field both in
Québec and abroad
During their academic courses, students are taught by a team of expert
teachers, assisted by guest chefs. During the workplace training, they join
a team of renowned Québec chefs. The program ends with a three-month
internship in France on a team of renowned French chefs.

The classes take place during the day and occasionally in the evening or
on the weekend. They are in workshop format and students must stand
most of the time.


This program leads to a Diploma in Vocational Studies (DVS) in Pastry         Certificate
making, as well as an ITHQ Certificate in Pastry making.

Program Requirements
This program has a total of 1,350 course-hours over a year and a half. It
allows students to acquire basic techniques and knowledge of classic and
modern pastry. They also learn how to judiciously use products and
material at their disposal, thus developing their sense of economy.

The courses are offered mainly in workshop format during the morning or
afternoon and require students to stand most of the time. During the
workshops, students must wear the pastry chef uniform at all times.
                                                                                     1 year   Certificate
This program leads to a Diploma in Vocational Studies (DVS) in Restaurant
Services, as well as an ITHQ Certificate in Professional Restaurant services.

This ITHQ Signature restaurant service program has a 190-course-hour
enrichment component in English, introduction to cuisine and advanced training in
sommellerie.


Program Requirements
Offered in a work-study format, this program has a total of 1,150 hours over one
year, including 190 course-hours in English, introduction to cuisine and advanced
training in sommellerie. It enables students to develop their ability to adapt to
various types of service, thus increasing their job mobility. The students acquire
basic restaurant service techniques and knowledge related to traditional and
modern technologies used in the industry.

Throughout this exclusive Signature program, particular emphasis is placed on
developing students’ professional-related knowledge. This program features
numerous workshops that allow students to discover new foods and develop their
gustatory and olfactory skills.


                                                                                              ITHQ Certificate in
                                                                                              Advanced Culinary Arts




The Advanced Culinary Arts ITHQ Signature Program is a specialization program.
It is intended for cooking graduates or those who have taken equivalent training,
as well as cooks that have experience in high-quality food production.This program
leads to an ITHQ Certificate in Advanced Culinary Arts.

Program Requirements
This ITHQ Signature Program has 1,445 course-hours and covers two compulsory
components:

Building on basic cooking knowledge
Acquisition of new practices and advanced training with experts who are
recognized in the field both in Québec and abroad
During their academic courses, students are taught by a team of expert teachers,
assisted by guest chefs. During the workplace training, they join a team of
renowned Québec chefs. The program ends with a three-month internship in
France on a team of renowned French chefs.

The classes take place during the day and occasionally in the evening or on the
weekend. They are in workshop format and students must stand most of the time.
This three-year full-time program has a group of integrated common-core courses 3 years            Diploma
and covers the basic content of the two specializations, i.e. Hospitality and Tour-
Guiding and Tourist Product Development. It focuses on the acquisition of
managerial skills in order to become effective business service supervisors in the
following sectors: promotion, negotiation and sales; development and
implementation of services, projects or events; and development of a network of
professional contacts.

Offered in Montréal -amid the tourism business- and thoroughly immersed in both
national and international trends in the field, this program is in a work-study format
and allows students to assume an active role within the industry through
involvement with various external partners. The occupational skills that they
subsequently acquire are recognized both in Québec and abroad, thus ensuring
considerable job mobility.

Exclusive to the ITHQ, the Tourism Management program allows students to have
a variety of experiences during their studies within the industry and to develop a
network of professional contacts. It focuses on the acquisition of managerial skills
in order to become effective supervisors in the following business service sectors:
promotion, negotiation and sales; development and implementation of services,
projects or events; operations associated with the accommodation and food
service sectors.



This program leads to a Diploma of College Studies (DCS) in Hotel Management,            3 years   Diploma
as well as an ITHQ Certificate in International Hotel Management.

This new Signature program allows ITHQ students to enroll in an integrated
DCS/Bachelor's degree program in Tourism and Hotel Management, with a
specialization in Hotel Management and Food and Beverage Management, and
thus complete a college-level vocational program and a university-level Bachelor's
degree in this field in five rather than six years.

Program Requirements
This three-year full-time program prepares students to manage the operations of
various hotel sectors, such as customer service and administrative and technical
services, while developing their overall knowledge through general training
courses. They also learn to:

observe the rules of ethics, hygiene and health and occupational safety
judiciously use products and material at their disposal
develop their sense of economy
Students enrolled in ITHQ's International Hotel Management Signature
Programme are required to complete two paid co-op internships as an integral part
of the programme. The objective of the first internship is for students to work in a
customer service setting in an English-language environment, ideally in a hotel in
Canada that's outside Quebec.. For the second co-op, the objective is for students
to experience a new culture and so they're placed in a hotel outside Canada,
primarily in France.
This program is supplemented by different types of internships, both within the
context of regular activities at the Hôtel de l'Institut as well as the end-of-studies
internships within the hotel industry in Québec or abroad. This final internship may
be done in French or English.
This three-year full-time program is offered in a managerial environment and aims 3 years   Diploma
to train students to become managers who are capable of making balanced
decisions. The applied management training is very practical and not limited to the
acquisition of theoretical or conceptual knowledge. It allows students to acquire
training in two areas—management and cooking—and covers content that also
develops the students’ general knowledge. Offered in an entirely transformed
technological environment, this Signature Program is in a work-study format and
enables students to develop their capacity to make effective decisions in the
restaurant management field. The program offered by the ITHQ promotes learning
through various projects and features various management applications to
kitchens, workshops and workplaces, both through practical learning in cooking,
service and food science (food chemistry and sensory evaluation).

More specifically, it enables students to acquire skills in the areas of human
resources management, supplies, kitchen production, cafetaria distribution, as well
as sales and cost control in the commercial and institutional food service industry.
Finally, in order to improve students’ future job prospects, this Signature Program
puts emphasis on proficiency in French and English.




Available only in french                                                                    Degree




Available only in french                                                                    Degree




Available only in french                                                                    Degree




Available only in french                                                                    Degree
Required Courses                           Prerequisites
401-371 Situation face au métier et à la   SSD
formation (The Trade and The Training
Process)

401-382 Hygiène et sécurité /
Salubrité(Hygiene face Safety) et à la
401-371 Situation and au métier            SSD
formation (The Trade and The Training
Process)

401-382 Hygiène et sécurité /
Salubrité(Hygiene and Safety)

401-392 Outillage et équipement (Tools
and Equipment)

401-401 Communication
(Communicating in the Workplace)

401-413 Conception de menus (Menu
Planning)
401-371 Situation face au métier et        SSD or have earned the
à la formation (The Trade and The          required Secondary IV
Training Process)                          credits in the language of
                                           instruction, the second
401-382 Hygiène et sécurité /              language, and
Salubrité(Hygiene and Safety)              mathematics, or have
                                           been granted recognition
401-392 Outillage et équipement            of equivalent learning, as
(Tools and Equipment)                      well as a functional
                                           knowledge of French.
401-401 Communication
(Communicating in the Workplace)
408-791 Connaissances de base en      Candidates must have a
sommellerie (Basic Knowledge of the   Diploma of Vocational
Sommelier’s Work)                     Studies (DVS) in
                                      Restaurant Services or
408-802 Éléments d’oenologie (Aspects
                                      have received training that
of Oenology)
                                      is considered equivalent.
408-811 Principes de la dégustation
(Principles of Wine Appreciation)

408-821 Le vin et la loi (Wine
Regulations)

408-833 L’Europe vinicole (The
European Wine Industry)

408-847 La France vinicole (The French
Wine Industry)

408-851 Les autres pays producteurs
(Other Wine-Producing Countries)

408-861 La cave et le matériel de service
(The Wine Cellar and Serving
Equipment)

408-873 Le service des vins (Wine
Service)

408-884 Les spiritueux (Spirits)

408-896 Stage en milieu de travail
400-312 Évolution de la cuisine (The       a Diploma of Vocational
Evolution of Cooking)                      Studies (DVS) in
                                           Professional Cooking or
400-322 Notions de technologie             have received training that
alimentaire (Concepts in Food Science)
                                           is considered equivalent,
                                           about 900 hours of
400-332 Appareils de nouvelles
technologies (New-Technology               relevant experience in
Equipment)                                 similar jobs or workplace
                                           internships that involve
400-342 Présentation des mets :            high-quality food
recherche de modèles (Food                 production
Presentation: Searching for Models)

400-352 Fruits et légumes exotiques
(Exotic Fruits and Vegetables)

400-363 Charcuterie de cuisine
(Delicatessen Meats)

400-376 Mets à base de produits
régionaux et étrangers (Dishes Made
with Regional and Imported Products)

400-382 Composition de menus (Menu
Planning)

400-392 Desserts à l’assiette
(Restaurant Desserts)

400-408 ATE - Mise en place et service
de menus de cuisine du marché (Work-
Study Program - Market-Fresh Cuisine)

400-414 ATE - Mise en place et service
de menus de cuisine régionale (Work-
Study Program - Regional Cuisine)

CAC-302 Desserts à l’assiette II (Plated
409-301 The Trade and Training (Métiers SSD
et formation)

409-312 Hygiene and Safety (Hygiène,
salubrité et sécurité)

409-324 Using Basic Ingredients
(Traitement de matières premières)

409-338 Preparation of Creams, Filings
and Topping (Confection de crèmes et
de garnitures)

409-344 Preparation of Shortcrust Pastry
(Confection de produits à base de pâte
friable)

409-355 Preparation of Flaky Pastry
Dough Products (Confection de produits
à base de pâte feuilletée)

409-363 Preparation of Petits Fours
Secs (Confection de petits fours secs)

409-374 Pastry Decoration (Décoration
de pièces de pâtisserie)
404-402 Métier et formation (Occupation SSD
and Training)

404-414 Approche client (Customer-
Oriented Approach)

404-423 Mise en Place

404-435 Explication de menus
(Explaining Menus)

404-442 Prise de commandes (Order
Taking)

404-456 Langue seconde (Second
Language)

404-462 Opération de caisse (Cash
Register Operations)

404-476 Suggestion et service des vins
(Wine Service)

404-485 Service des boissons (Beverage
Service)
Baking                                   a Diploma of Vocational
Catering Service                         Studies (DVS) in
Computer Skills                          Professional Cooking or
Concepts in Food Science                 have received training that
Delicatessen Meats                       is considered equivalent,
Dishes Made with Regional and            about 900 hours of
Imported Products                        relevant experience in
Exotic Fruits and Vegetables             similar jobs or workplace
Food Presentation: Searching for         internships that involve
Models                                   high-quality food
French Language and Culture              production
Gala Menus
Gourmet and Undiscovered
Products
Italian Specialities
Managing supplies and controlling
costs
Menu Planning
New-Technology Equipment
Restaurant Desserts I et II
Sommellerie, Cuisine and Fine
Cheeses
Tasting Menus
The Evolution of Cooking
Visits to Artisan Producers
109-103-02 Santé et éducation physique a Secondary School Diploma
(Health and Physical Education)             (SSD)
                                            successfully completed the
109-104-02 Activité physique (Physical      Mathematics 514, or the
Activity)                                   equivalent
                                            met the college admission
109-105-02 Intégration de l’activité        requirements stipulated by the
physique à son mode de vie (Integrating ministère de l'Éducation, du
Physical Activity into a Healthy Lifestyle) Loisir et du Sport (MELS)

310-115-HQ Droit du tourisme (Tourism
Regulations)

340-102-03 L’être humain (Humanities)

340-103-04 Philosophie et rationalité
(Philosophy and Rationality)

360-110-HQ Recherche et méthodologie
(Research and Methodology)

410-110-HQ Entreprise touristique : Les
principes de gestion et d’organisation
(Tourism Companies: Management and
Organization Principles)

410-130-HQ Entreprise touristique : Les
opérations comptables (Tourism
109-103-02 Santé et éducation physique Secondary School Diploma
(Health and Physical Education)         (SSD), Mathematics 426 or
                                        the equivalent
109-104-02 Activité physique (Physical
Activity)

109-105-02 Intégration de l’activité
physique à son mode de vie (Integrating
Physical Activity into a Healthy Lifestyle)

310-704-HQ Droit du travail (Labour Law)

340-102-03 L’être humain (Humanities)

340-103-04 Philosophie et rationalité
(Philosophy and Rationality)

340-VNA-03 Éthique (Ethics)

350-703-HQ Communication en équipe
de travail (Team Communication )

350-707-HQ Coordination et mobilisation
d’une équipe de travail (Team Building
and Team Coordination)

350-712-HQ Cultures et identité :
Préparation au stage international
(Cultures and Identify: Preparing for
International Internships)

430-428-HQ Sommellerie appliquée
(Applied Sommellerie)

430-432-HQ Supervision du service de
restaurant (Restaurant Service
Supervision)

430-433-HQ Distribution : service de
109-103-02 Santé et éducation physique Secondary School Diploma
(Health and Physical Education)        (SSD), Mathematics 426 or
                                       the equivalent
109-104-02 Activité physique (Physical
Activity)

109-105-02 Intégration de l’activité
physique à son mode de vie (Integrating
Physical Activity into a Healthy Lifestyle)

310-073-HQ Législation en restauration
(Food Service Legislation)

340-102-03 L’être humain (Humanities)

340-103-04 Philosophie et rationalité
(Philosophy and Rationality)

340-VNA-03 Éthique (Ethics)

350-447-HQ Mobilisation des équipes de
travail (Preparing Work Equipment)

410-497-HQ Comptabilité en restauration
Holland College
Program Name      Campus
Culinary Arts     Charlottetown




Pastry Arts       Charlottetown
Hotel & Restaurant            Charlottetown
Management




Tourism & Travel Management   Charlottetown
Applied Degree in Culinary   Charlottetown
Operations
Location: Charlottetown, PE
Description                                                                            Length    Certification Level
The Culinary Arts program provides students with the practical skills and              2 years   Diploma
knowledge they require to enter the culinary profession as well-trained cooks.
Designed to assist aspiring cooks to master the essentials, the program also
allows experienced cooks to enhance their skills and expand their repertoire.

Emphasis is placed on teaching the commercial cook advanced culinary skills and
providing managerial training while covering all aspects of food preparation,
presentation and service at international standards.

The program includes food preparation and presentation skills from elementary to
advanced methods with particular emphasis on practical application following
relevant theory. In fact, 70% of the program is hands-on and production-based
enabling our interns or graduates to be very comfortable and effective upon entry
into a new kitchen environment.



The Culinary Institute's Pastry Arts program prepares students to enter the pastry     1 year    Certificate
profession as well-trained pastry cooks. Designed to assist aspiring cooks and
pastry cooks master the essentials, the program also allows individuals who have
experience in the industry the opportunity to enhance their skills.

Whether rolling dough, piping decorations, pulling sugar or preparing and finishing
desserts, the pastry student is taught the basics ranging from classical to
contemporary preparations. Emphasis is placed on teaching advanced pastry
skills and providing managerial training while covering all aspects of pastry
preparations, presentation and service at international standards. With hands-on
experience emphasized throughout the program, students spend approximately
three quarters of their training time performing practical work in food preparation.
The skills and knowledge acquired in the Pastry Arts program helps graduates to
advance their careers at an accelerated pace.
                                                                                        2 years   Diploma
The tourism and hospitality industry is the world's largest industry and offers
unrivalled opportunities for an exciting and rewarding career. The Hotel and
Restaurant Management program responds to this challenge with a
comprehensive blend of practical and theoretical courses driven by industry. The
program's performance-based training is increasingly recognized as vital to
promoting the standards of excellence required in today's business world.
Graduates of Hotel and Restaurant Management will have a broad base of
management and technical skills which enable them to immediately be productive
in the workplace.

Special emphasis will be placed on preparing students for the trends in
globalization which will be prevalent in tomorrow's tourism and hospitality industry.
Hotel and Restaurant students will acquire the competencies they need to be
industry leaders in the competitive hotel and restaurant business environment.

Hotel and Restaurant Management students have the opportunity to gain practical
experience in the on-campus Lucy Maud Dining Room as well as numerous
industry related activities scheduled during the school year. The program prides
itself on interacting with industry and building a network which promotes career
preparation and development.

Apply NowThere are two areas of concentration in the Hotel and Restaurant
Management program:

Hotel and Resort Operations
Restaurant Operations

Tourism and hospitality is the fastest growing industry in the world. The Tourism 2 years         Diploma
and Culinary Centre has designed programs to respond to this demand with highly-
trained graduates who have a global perspective. With two areas of concentration,
Travel Services and Tourism Operations or Events Management, the Tourism and
Travel Management program is positioned to address key sector growth with a
broad mix of practical and theoretical courses.

With the increased globalization of travel, students will advance beyond the
Canadian tourism product to recognize and understand the various tourism and
travel venues and opportunities around the world. Students will be trained in the
latest technologies, learn the current tourism trends, and be exposed to a wide
range of career opportunities in the industry.

Students will select their area of concentration in the second semester and be
further able to take specialty courses in that sector of the industry which is most
interesting to them. All students are assisted in locating a required internship
placement between the first and second year.

There are two areas of study in the Tourism and Travel Management program:

Travel Services and Tourism Operations
Events Management
The Culinary Institute of Canada is regarded by many to be the premier culinary       2 years   Applied Degree
school in Canada. The addition of the Applied Degree in Culinary Operations to
the school's offerings further reinforces the CIC's commitment to providing high
quality, relevant training for students and for individuals working in the industry
who want to further enhance their skills in order to assume leadership roles.

An applied degree program prepares students for specific occupational fields. The
degree is based on industry demand and focuses on applied learning with well-
defined competencies. Applied degrees require students to participate in field
placements, and are subject to stringent monitoring and review by an external
panel on a continual basis.
Required Courses                                     Prerequisites
Take the following course(s), minimum grade: Pass    Grade 12 or equivalent with
Culinary Industry Certifications                     credits at or above the general
Hours: 45                                            level
Culinary Arts Internship                             Ability to perform physically
Hours: 640                                           challenging tasks
                                                     Resumé including work and
Take the following course(s), minimum grade: 60%     volunteer experience with
Information Technology                               applicable dates, membership
Hours: 45                                            in groups, associations or
Entremetier                                          athletics, awards and
Hours: 45                                            distinctions, and any other
Cold Cuisine I                                       information about yourself
Hours: 45                                            relevant to the program.
Stocks, Soups and Sauces
Hours: 45
Breakfast Cookery
Hours: 15
Meat and Seafood Identification and Fabrication
Hours: 45
Take the following course(s), minimum grade: Pass     Grade 12 or equivalent
Culinary Industry Certifications                      with credits at or above the
Hours: 45                                             general level
Take the following course(s), minimum grade: 60%
Hours: 45
Professional Skills, Tools, Equipment and Ingredients
Hours: 45
Foundations of Dough Preparation
Hours: 45
European and Artisan Breads
Hours: 45
Batters, Cake Batters and Meringues
Hours: 45
Classical and Contemporary Creams and Custards
Hours: 45
Mousses, Gelatin Based Desserts and Fillings
Hours: 45
Domestic and International Selections of Hot and
Frozen Desserts
Take the following course(s), minimum grade: Pass   Grade 12 or equivalent
Industry Certifications                             with credits at or above the
Internship                                          general level
.Hours: 500
Take the following course(s), minimum grade: 60%
Introduction to Tourism and Hospitality
Hours: 30
Business Communications
Hours: 45
Introduction to Marketing
Hours: 30
Human Resource Management
Hours: 30
Financial Accounting
Hours: 45
Information Technology
Hours: 45
Math for Food Service and Lodging
Hours: 45
Bar and Beverage Operations
Hours: 45
Food Service Operations
Hours: 45
Professional Food and Beverage Service
Hours: 45
Organizational Behaviour
Hours: 45
Introduction to Rooms Division
Hours: 45
Entrepreneurship
Hours: 45
Tourism Industry Certifications
Internship
Hours: 500
Business Communications
Introduction to Marketing
Hours: 30
Human Resource Management
Hours: 30
Information Technology
Hours: 45
Introduction to the Travel Industry
Hours: 45
Destinations: Part I
Hours: 45
Destinations: Part II
Hours: 45
Tourism Sales and Service
Hours: 45
Tour Conducting
Hours: 45
Travel Transportation
Hours: 45
Leisure Travel
Hours: 45
Introduction to Event Coordination
Take the following course(s), minimum grade: Pass Proof of successful
Applied Degree in Culinary Operations Internship  completion of the Culinary
Hours: 640                                        Institute of Canada's two-
                                                  year Culinary Arts Diploma
Take the following course(s), minimum grade: 60%
                                                  program or a recognized
Food Safety Policy Development and Implementation
                                                  diploma from another
Hours: 45
Systems for Foodservice Operations                institution; and
Hours: 45                                         Documentation of 1280
Strategies in Food and Beverage Research          hours of culinary service,
Hours: 45                                         which may include any
Management of a Diverse Workforce                 internship, practicum, co-
Hours: 45                                         op or work experience
Foodservice Product Development                   hours.
Hours: 45
Foodservice Workplace Health and Safety Strategies
Integration
Thompson Rivers University
                             Campus
Culinary Arts                Kamloops




Retail Meat Processing Program Kamloops




Tourism Management           Kamloops
Resort and Hotel        Kamloops
Management




Events and Convention   Kamloops
Management




Tourism Management      Kamloops
Diploma
Location: Kamploops
Description                                                                              Length   Certification Level
This program, which includes 13 months hands-on training at TRU, actually takes          16       Diploma
16 months to complete. That’s because there is a 4 month summer break (May to            months
August) during which you have an opportunity to gain formalized work experience
and earn money to support your education or to participate in a Practicum.

You will succeed in the Culinary Arts program if you are alert, quick-thinking and
able to work under pressure. It also helps if you are artistic in the sense that you
can arrange and present the food you have prepared in an attractive and satisfying
manner.

You will learn your trade in our excellent facilities and learn quantity cooking, plus
international quality food preparation in our public dining room. The program is
organized in three levels.



The program is nine months of full-time training. Its main goal is to provide the      9 months Certificate
knowledge and skills students require to enter employment as meat cutters in
custom cutting, sausage and curing operations, and in supermarkets and
megamarkets with their own manufacturing facilities. To achieve this goal of
employability, the program places special importance on productivity training and
on the business factors of the meat cutting industry. As part of the students'
preparation for the industry, the program also consists of specialized training in the
accuracy of cutting, knife handling, portion control, merchandising and the
utilization of all products. Safety, sanitation, punctuality and personal appearance
are stressed throughout the program.

To maintain the relevance of the program to provincial and local industry needs
and standards, it is supported by an Advisory Committee with broad representation
from the meat cutting industry.



The BTM is a 4 year degree that provides a solid foundation for the management 4 years            BA
of tourism businesses. Students have a choice of 3 majors: Adventure Studies,
Entrepreneurship, and Management. These majors and corresponding minors are
described in more detail under Majors and Minors. The courses provide a blend of
theory and practice. Assignments introduce students to current management
issues with local, regional, national and international tourism businesses and
organizations. These assignments are designed to give students the skill and
confidence to develop their own tourism businesses and fill the growing need for
managers in the tourism industry. There are increasing numbers of international
students in the program, and a growing number of international opportunities for
meeting degree requirements. The program works closely with the TRU Study
Abroad Office and is actively engaged in developing partnerships with universities
worldwide. The program caters to students entering first year, and to students
transferring from other programs across Canada. It is common for students to
enter the BTM in year 3 after completing a 2-year tourism or business-related
diploma.
This two-year diploma program is designed to provide the theory and practical         2 years   Diploma
skills essential to begin a career in Resort and Hotel Management.

Courses in this diploma provide instruction in Hotel Operations, Food and
Beverage Management and hospitality administration. By use of lecture, fieldwork,
case studies and practical applications, students will gain insight into management
and operations in this dynamic field. In addition to hospitality related courses,
students will gain experience in computer applications, accounting, finance, cost
control, marketing and business communications. Graduates will have a well-
rounded exposure to the industry that will increase their employability.


Some industry experts consider the special event and group business to be 2 years               Diploma
the fastest growing segment of the Canadian tourism industry. This
program is designed to provide a practical overview of the function, skills
and knowledge required to successfully plan, organize, manage, promote,
and evaluate a festival, convention, trade show, or special event. Event
planning is a very detail-oriented business. As a result, this program will
appeal to individuals who have a high regard for details and the creative
ability to manage special events and conventions from inception to fruition.



Students enrolled in the Bachelor of Tourism Management who wish to exit 2 years                Diploma
the program upon completion of year 2 can obtain a TRU Tourism
Management Diploma.
Required Courses                                           Prerequisites
TCook 1 J Safety and Sanitation                            B.C. grade 10 (or equivalent)
1 J Safety, Sanitation and Equipment                       is a minimum and grade 12 is
J-2 Use Safety Practices for the Kitchen                   preferred.
J-3 Describe Applications of the Workers’                  Successful completion of
Compensation Act in the Workplace                          Food Safe certificate.
J-4 Extinguish Small Fires
J-5 Describe Kitchen Equipment, Hand Tools and
Their Maintenance
J-6 Describe Food Service Industry Occupations
Cook 1 H Basic Food Service and Kitchen
Management
H-1 Describe Basic Cooking Principles
H-2 Receive and Store Food
H-3 Weigh and Measure Food
H-4 Convert Recipes
Cook 1 K Health Care/Cook-Chill
K-1 Describe Nutritional Requirements
For the first four months, you rotate through seven
Meat 101 Safety and Sanitation                             successful post-secondary
Equipment and tool safety                                  pre-test
Sanitation practices and participation                     instructor interview
Personal hygiene                                           student/referee
Refrigeration basics
                                                           recommendation
Attendance and punctuality
                                                           requirements
Theory and exam
Meat 102 Beef and Veal Carcass Processing                  referee data to instructor
Preparation procedures and productivity training for:      a minimum of grade 10,
                                                           although grade 12 is
Beef                                                       strongly recommended
Veal                                                       a strong physical build
Variety meats                                              good manual dexterity
Packaging of meats                                         a strong, positive attitude
C.F.I.A. product names
Grading and inspection
Attendance and punctuality
Sanitation participation
Product recognition
Year 1 and 2
Lower Level Requirements (60 credits)
CPGA (Cumulative Grade Point Average) = 2.0 or
greater

undefined

English (6 credits)
ENGL 181-Business, Professional and Academic
Composition and
ENGL 192-Professional Presentation/Communication
or
ENGL 110-Compostion and ENGL 111-Introduction to
Prose Fiction
 ENGL 181

ENGL 192

Mathematics (3 credits)
MATH 110-Finite Mathematics with Applications
(students with C+ or better in Principles of Math 12 are
exempt from this requirement but must make up 3
Fall Semester
Course
Course Title
Cr

ENGL 181
Business, Professional and Academic Composition
 3

HMGT 111
Catering and Service Management
 3

Year One
Fall Semester
Course
Course Title
Cr

ENGL 181
Business, Professional and Academic Composition
 3

MATH 110
 Finite Math with Applications I
 3
English (6 credits)
ENGL 181-Business, Professional and Academic
Composition and
ENGL 192-Professional Presentation/Communication
or
ENGL 110-Compostion and ENGL 111-Introduction to
Prose Fiction
 ENGL 181
College of New Caledonia
Program                      Campus
Cooks Assistant              Fort St. James
                             and Mackenzie




Culinary Arts                Burns Lake,
                             Fort St. James
                             and Prince
                             George




Hospitality Administration   Prince George
Hospitality Operations   Prince George
Location: Prince George, Forst St. James and Burns Lake
Description                                                                            Length    Certification Level
Interested in working in a commercial kitchen? Jumpstart your career with this         7 weeks   Certificate
hands-on program. You’ll gain the practical skills needed to work in restaurants,
hospitals, resorts, hotels, and industrial camps.

This program teaches you to assist a chef in preparing a wide variety of foods, and
will enable you to put together a daily meal displaying the skills and techniques
learned throughout the course.

As well, you’ll gain

FoodSafe certification
Job search skills
Effective communication skills
Teamwork skills
Conflict resolution skills
Time management skills

Cook up your dream career! Fast-paced and rewarding, a career in Culinary Arts         10        Certificate
lets you express your creativity. You’ll find jobs at hotels, exotic resorts, cruise   months
ships and local restaurants. You might even own your own restaurant one day.
Why choose CNC?
Program has been running since 1984.
Graduates are currently working worldwide in places such as Portugal,
Switzerland, Florida, and New York City, in hotels, restaurants, private clubs,
cruise ships, resorts, and more.
Graduates can enter into formal apprenticeships.
Features a two-week practicum at a hotel or restaurant.
Prince George: Hands-on experience in CNC’s cafeteria and on-site gourmet
restaurant, Kodiaks.
Burns Lake and Fort St. James: Hands-on experience catering within the
community and providing meals for CNC staff and students.




Prepare for a management position in the world’s largest and fastest-growing           2 years   Diploma
industry! With the 2010 Olympics on the horizon, tourism and hospitality are more
important than ever in British Columbia. As a hospitality professional, you’ll qualify
for a host of interesting jobs worldwide.

 Why choose CNC?
Experienced instructors: Our instructors have a combined total of more than 35
years of industry experience in Blackcomb-Whistler, the Keg, the Grand Okanagan
Lakefront Resort, and more.
Internships: After your first year, you can apply for an internship with Disney
World, Grand Hyatt Denver Colorado, Jasper Park Lodge, and more.
Hands-on experience: Work as a team with CNC Culinary Arts students in
Kodiaks, CNC’s on-site gourmet restaurant.
Provides certification in BC FoodSafe and Serving It Right.
Transfers to bachelor’s degree programs at UVic, UNBC, the University of Guelph,
the University of Calgary, TRU, Royal Roads, the University of New Brunswick, the
University of Lethbridge, and Ryerson University.
Tourism is the world’s largest and fastest-growing industry. And with the 2010     1 year   Certificate
Olympics on the horizon, tourism and hospitality are more important than ever in
British Columbia. As a hospitality professional, you’ll qualify for a host of
interesting jobs worldwide.

This program suits those looking for entry-level jobs in tourism or the food and
beverage sector. You’ll also receive certification in BC FoodSafe and Serving It
Right.

Why choose CNC?
Experienced instructors: Our instructors have a combined total of more than 35
years of industry experience in Blackcomb-Whistler, the Keg, the Grand Okanagan
Required Courses                                          Prerequisites
Topics include                                            19 years of age or older

Safety and sanitary regulations                           • Proficient in English and
Understanding recipe instructions                         math (recommended
Grocery and supply orders                                 minimum of Grade 10 or
Care and use of commercial cooking equipment              equivalent)
Preparation work for breakfast, lunch, dinner, and
dessert                                                   • Prepared to participate in a
Basic knife skills                                        physically rigorous
Cooking techniques                                        environment that requires long
An understanding of different meat cuts, fruits, and      working hours.
vegetables
                                                          • Physically fit




Each of the program’s three levels (outlined below)       1. Successful completion of at
provides theory, lab work, and practical experience.      least one of the following:
You must pass each level before proceeding to the
next.                                                Grade 10
                                                     ABE/CCP Intermediate
Level 1: Basic (COOK 151)                            Certificate
                                                     GED
This level teaches the fundamentals of               Mature student status (contact
                                                     CNC Counselling and
Basic food preparation                               Advising)
Sanitation                                           2. Documents certifying a
Portion control                                      current TB screening and
Waste prevention                                     health examination. You must
Recipe conversion and weights                        submit these before the
Using a positive professional manner towards guests, program starts, on official
employers, and fellow workers                        College forms (supplied with
Level 2: Advanced (COOK 152)                         acceptance).

Building on the skills you acquired in Level 1, Level 2
covers more advanced skills in food preparation,
Year One                                                  Successful completion
Semester 1 September to December Semester 2               of one of the following:
January to April
MKT 152 Marketing I ENGL 195 Effective
                                                          Grade 12 (with English
Communications I                                          12, Communications 12,
HOSP 150 Introduction to Tourism HOSP 190 Work            or Technical and
Experience                                                Professional
HOSP 160 Food and Beverage Service HOSP 170
                                                          Communications 12) or
Accommodations
CIS 152 Introduction to Computing Systems HOSP            ABE/CCP Advanced
165 Beverage Operations                                   Certificate or
MGT 154 Applied Human Relations HOSP 168 Food             GED Certificate.
and Beverage Cost Control                                 Successful completion
 HOSP 280 Hospitality Law
                                                          of one of the following:
Year Two
Semester 3 September to December Semester 4               Principles of Math 11 or
January to April                                          Applications of Math 11
ECON 102 Canadian Macroeconomics Issues MGT               or Math 044 or Math
254 Applied Group Dynamics (Organizational                045.
Behaviour)
ENGL 196 Effective Communications II HOSP 253
                                                          Applicants are strongly
                                                          recommended to have
Semester 1 September to December Semester 2      Programs vary according
January to April                                 to a student’s interests and
MKT 152 Marketing I ENGL 195 Effective           requirements and are
Communications I                                 planned on an individual
HOSP 150 Introduction to Tourism HOSP 190 Work
                                                 basis in consultation with
Experience
                                                 the Counselling and
HOSP 160 Food and Beverage Service HOSP 170
Accommodations                                   Advising Centre and the
CIS 152 Introduction to Computing Systems HOSP   Dean of Business. A
165 Beverage Operations                          student may start his/her
MGT 154 Applied Human Relations HOSP 168 Food    program at any time, as
and Beverage Cost Control                        agreed upon between the
 HOSP 280 Hospitality Law                        student and a CNC
University of Manitoba
Program                       Campus
Bachelor of Science in        Fort Garry
Agriculture




Bachelor of Science in        Fort Garry
Agribusiness




Bachelor of Science in Food   Fort Garry
Science




Bachelor of Science in        Fort Garry
Agroecology
Agriculture Diploma   Fort Garry
Location: Fort Garry
Description                                                                              Length    Certification Level
If you are fascinated by science and would like to turn your interest into a career      4 years   BA
that will directly affect world food production, this is the degree for you! There are a
number of exciting employment opportunities awaiting graduates in sales,
research, advisory and regulatory positions, as well as international development.
You will specialize in one of three distinct areas:

Plant Biotechnology
Agronomy
Animal Systems

Agriculture and agri-food are big business in Canada. Economics, financing and          4 years BA
credit, business management, business law, marketing, policy analysis and
accounting each play a vital role in the success of agribusiness. Graduates have
found work as bankers, researchers, managers, sales representatives and
management consultants at financial institutions, private companies or
government agencies – while others have successfully applied their knowledge
and experience to on-the-farm management.

If you like the idea of applying a business or economics perspective to an industry
involved in world food production, you’re looking in the right place. Choose one of
three options:

Agribusiness
International Agribusiness
Agricultural Economics


Grocery shelves are lined with the foods Canadians research, develop and                4 years    BA
produce – from canned pasta, frozen fries and hamburgers, to granola bars,
yogurt and luncheon meat.
With an education in Food Science, you’re on your way to a future in product
development, toxicology, packaging, processing, food safety, regulation or
marketing.



Environmental issues have never been so important. The 6 o’clock news and the           4 years    BA
morning headlines report on the latest developments – whether it’s rising fuel
costs, endangered wildlife, weather disasters or global warming. Because the
environment has a huge impact on the agri-food industry, there are opportunities
in areas such as developing environmentally-friendly weed, insect or disease
controls, educating and assisting farmers in land and soil conservation and
protecting Canada’s wildlife and water supply.

Agroecology is for those with a passion for our planet, including management and
conservation of the environment and our natural and agricultural resources.
Students learn the biological and physical components of ecosystems, and how
we can achieve economically-sustainable agricultural production while conserving
Whether you want to operate a farm or work on the business end of          2 years   Diploma
agriculture, this two-year Diploma in Agriculture examines many aspects of
the agri-food industry.

The program focuses on providing students with both practical and
academic experiences. Graduates have found jobs in marketing and
financial services, livestock crop supplying, crop management or
agricultural merchandising. In addition, many grads have gone on to
manage farms.

You will study a wide range of subjects in the field of agriculture, from
resource management to the financial end of operations. Students will also
enhance their communication and leadership skills.

Each of the four programs will end in a major management planning
project or financial analysis project that relates directly to the student’s
personal interests.

To accommodate students with farming obligations, the program extends
over two academic sessions; beginning in mid-September and ending in
early April.
Required Courses                                 Prerequisites
Plant Biotechnology offers students an           not published
opportunity to master biological principles that
determine plant development, utilization quality
and their interactions with disease, insect and
weed pests. Subjects include plant structure and
function, genetics, ecology, biochemistry,
principles of plant improvement and general
microbiology with additional options in crop
physiology, pest management, horticulture,
Agribusiness genetics and soil fertility.
plant molecularcovers the principles involved
                                               not published
in managing an agricultural or food-
processing business, with the opportunity to
specialize in management or international
business. Either specialization will develop
a working knowledge of business
organization, financial management,
marketing, human resource management
and strategic operational planning, as well
as an understanding of agricultural
production, processing and distribution. The
international agribusiness specialization will
introduce students to a second language,
culture and history of another country.

Courses will include management sciences
Students will look at the physical, chemical
                                              not published
and biological characteristics of food during
all phases of manufacturing and
processing, starting with raw materials and
ending with distribution to consumers.
Studies will involve seeking improvements
to the processing, handling and
preservation of food.
Agroecology is the study of the               not published
management and conservation of the
environment and our natural and
agricultural resources. Students learn the
biological and physical components of
ecosystems, and how we can achieve
economically-sustainable agricultural
production while conserving resources and
maintaining ecosystem integrity.

Courses taken by Agroecology majors
not published
College of the North Atlantic
Program                         Campus
Hospitality anmd Tourism        Stephenville
Management                      and St.
                                John's, NL
Location: Bay St. George, NL
Description                                                       Length    Certification Level
Tourism is a dynamic part of our economy. The global              2 years   Diploma
hospitality tourism industry is the world’s largest industry
and, in Canada, the hospitality tourism industry is
growing at a steady pace. There is ongoing demand
for qualified staff to manage growing and increasingly
sophisticated hospitality/tourism operations. If you are
a “people oriented” individual with a desire to work in a
fast-paced environment, then this is the program for you.
This program prepares students for careers in hospitality
tourism by focusing on the skills, competencies, and
attitudes necessary to meet the needs of this industry.
The program combines practical, theoretical and experiential
learning through the classroom, work terms, and
the opportunity to train in College of the North Atlantic’s
dining facilities.
The first year of the program focuses on the core skills
and characteristics of the hospitality tourism industry.
Students may exit after one year with a Certificate in
Hospitality Services.
Year two provides for specialization with strong emphasis
on supervisory and management skills. In addition,
students will complete a six-week work term that will
provide valuable work experience and knowledge of
what is required to manage a hospitality tourism establishment.
The curriculum is designed to meet the standards
established by the Canadian Tourism Human Resource
Council and the provincial hospitality tourism industry.
Graduates of this program may find work in a wide
variety of hospitality tourism organizations. Alternatively,
employment may be possible with government and
non-government agencies or associations dedicated to
hospitality and tourism. Graduates may also decide to
take the entrepreneurial route and start their own businesses.
Required Courses                                         Prerequisites
Semester 1 C r Le La                                     Comprehensive Arts and
CM1450 Writing Fundamentals                              Science Certificate (College
for the Workplace 3 3 0                                  Transition program),
HS1130 Dining Room Operations 5 3 5                      ORA
HS1340 Bar & Beverage Operations 3 2 2                   Provincial High School
MC1220 Productivity Tools I 2 1 2                        Graduation Certification with a
TR1600 NL Tourism Destinations 4 4 0                     60% average in nine level
TR1610 Introduction to Tourism & Hospitality 4 4 0       3000 credits or equivalent,
TR1660 NL Interpretation 4 4 0                           OR
Semester 2 C r Le La                                     Grade XI Public Examination
CM1200 Oral Communications 3 3 0                         pass with a 60% average or
CM2100 Workplace Correspondence 3 3 0                    equivalent,
HM1650 Professional Certifications for the               OR
Tourism Industry 4 4 0                                   Adult Basic Education (Level
HR2400 Professional Development 2 2 1                    III) Graduation indicating
HS1720 Rooms Division Systems 6 6 0                      completion of the general or
MC1221 Productivity Tools II 2 1 3                       academic stream with an
MR1270 Customer Service in the                           average pass mark of 60%,
Hospitality Industry 3 3 0                               OR
Semester 3 (Intersession) C r Le La                      Adult Basic Education (Level
OJ1480 Work Term 6 wks                                   III) Graduation with
NOTE: Students may qualify for a Certificate in          General College Profile (or
Hospitality Services, if exiting at the end of Year I.   Business-Related College
Semester 4 C r Le La                                     Profile or Degree and
AC1120 Computerized Bookkeeping I 4 3 2                  Technical Profile) with an
HM2140 Food & Beverage Management 3 3 0                  average
HM2210 Hospitality Marketing 3 3 0                       pass mark of 60%,
HM2250 Hospitality Supervision 3 3 0                     OR
HM2420 Hospitality Facilities Management 4 4 0           Persons 19 years of age or
HS1520 Hospitality Sales 4 4 0                           older who do not meet the
Elective 3-4 3-4 0                                       educational prerequisite for
Semester 5 C r Le La                                     this program may be
EP1100 Entrepreneurial Studies 4 3 2                     considered
HM2500 Hospitality Events Management 6 6 0               on an individual basis under
HN1200 Human Resource Management 4 4 0                   the Mature Student
HS1540 Emerging Trends in the Hospitality                Clause.

				
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