Last updated on 2026-05-18
Program overview
The Culinary Skills International program is tailored to equip students with essential skills and knowledge for a successful career in the culinary industry. This program emphasizes the development of fundamental culinary skills alongside basic business acumen. Students will engage in a blend of classroom theory and hands-on lab practice, ensuring a comprehensive learning experience. Throughout the program, participants will also earn certifications in key areas such as Food Handler Level 1, Workplace Hazardous Materials Information System (WHMIS), First Aid, and Fire Safety. The program culminates in a cooperative work placement, providing valuable industry experience.
Program structure
The Culinary Skills International program is structured to provide a well-rounded education in culinary arts over a period of one year. The program includes:
- A combination of classroom-based theory and lab-based practice.
- Three terms of study, with the first two focusing on culinary skills development and theory classes.
- A 4-month paid co-op work placement in the culinary industry during the third term.
- Opportunities for credit transfer to related programs such as the Culinary Arts Diploma Program and Hospitality and Tourism Management at RRC Polytech.
This structure ensures that students not only learn the necessary culinary techniques but also gain practical experience in a real-world setting, enhancing their employability upon graduation.
Featured Experiences
The Culinary Skills International program offers several unique features that enhance the learning experience:
- Paid Co-op Work Placement: Students participate in a 4-month paid co-op, gaining hands-on experience in the culinary field.
- Certification Opportunities: Students will earn certifications in Food Handler Level 1, WHMIS, First Aid, and Fire Safety.
- Combination of Theory and Practice: The program integrates classroom learning with practical lab sessions, ensuring a comprehensive understanding of culinary skills.
- Credit Transfer Opportunities: Students can transfer credits to further their education in related programs at RRC Polytech and the University of Manitoba.
Career Options
Graduates of the Culinary Skills International program can pursue a variety of career paths in the culinary industry. Here are some potential job options:
- Line Cook: Responsible for preparing and cooking food in a restaurant setting, ensuring quality and presentation standards are met.
- Pastry Chef: Specializes in creating desserts, pastries, and baked goods, often working in bakeries or high-end restaurants.
- Catering Manager: Oversees catering operations, including menu planning, food preparation, and event coordination.
- Food Service Supervisor: Manages staff and operations in food service establishments, ensuring compliance with health and safety regulations.
- Restaurant Manager: Responsible for the overall management of a restaurant, including staff management, customer service, and financial performance.
These roles highlight the diverse opportunities available to graduates, allowing them to find a niche that suits their skills and interests in the culinary field.
DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.
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