Culinary Artists affection for food starts with production and continues to the plate and palate. They explore local food resources by working with organic farmers, digging clams, smoking salmon and scouring the forest for wild mushrooms. In our program, industry professionals will teach you cooking techniques to experiment with exciting ingredients and flavours. A career in Culinary Arts is a social and cultural experience. You'll bring communities together through food while innovating global culinary traditions.
You may choose to exit the program at the certificate plan level, or continue on for another year to complete the Culinary Arts Management diploma level of certification.
The requirements for this certificate program may be achieved within one academic year of full-time study.
(NB Francophone High School Math Equivalencies)
Upon graduation, students will have over 900 hours of hands-on culinary training as they develop food preparation and professional kitchen operation skills - including a work term at an approved location. Graduates are trained to work in institutions, cruise ships, catering, hospitality supply companies, hospitals, convention centres, hotels and many other culinary-related businesses.
Find career possibilities related to this program in Career Coach.
6242 - Cooks6332 - Bakers
This year's courses are still under development. Showing 2017's courses for reference.
This introductory course focuses on developing the skills required to produce a variety of baked goods. Students learn to make bakery products which include but are not limited to breads, rolls and pastries. They must adhere to stringent safety and sanitation standards in the operation of equipment and the production of baked goods.
Students build on existing skills enabling them to do advanced sugar, pastries and chocolate work.Prerequisites:
Students are introduced to the world of cooking by learning basic skills and techniques required for functioning in a kitchen.
Garde-Manger is the heart of the artistic part of food production relating to the cold kitchen. The student will be introduced to the skills to perform basic recipes and procedures in the Garde Manger.
This course provides an opportunity to learn how to combine the skills that have been developed in the prerequisite courses to create the dishes using specialized recipes during different meal periods.Prerequisites:
This is an elective capstone course designed to review all food preparation theory covered by the New Brunswick Apprenticeship Occupation and Certification(NBAOC) examination. All components in Block I Cook are reviewed in preparation for the HTO: Culinary Arts students to challenge the NBAOC exam should they wish to do so.
This introductory course explores relationships between theory and practice in food, beverage and catering ventures. Students will, through applied skills, gain an understanding of issues in ethnic and cultural food practice, trends in food, catering and service operations, as well as general food preparation and service.
Students spend a period of time working in an industry setting where they apply their learning in a real-world context. Students are required to document this experience on a daily basis in a reflective journal. This journal is shared with the student’s faculty facilitator.
Students participate in an industry operation where they apply and assess their learning. The student is required to document this experience on a daily basis in a reflective journal and compare their experiences to those encountered during Work Experience I. This journal is shared with the student’s faculty facilitator.
In this course students build (and present) a framework for a business and the plan they propose for executing the business concept. Students work in teams to create an entrepreneurial venture using the hospitality and tourism skills they have acquired. They are provided a small budget to work with and use the proceeds to benefit the community. The course ties their skills to service learning and community leadership.
This course introduces the learner to the concept of producing quality food products while maintaining the budget performance requirements of a successful kitchen.
This course is delivered on a seminar basis over a day and a half or can be taken on-line. This external certification allows the graduate to serve alcohol anywhere in Canada. The focus is on serving alcoholic beverages responsibly and within the confines of the Liquor License Act of NB.
The goal of this course is for participants to develop a clear understanding as to how the quality of customer service can "make or break" a business. It is imperative that members of the hospitality community recognize their role in impacting and creating quality customer service (both internal and external). Participants examine methods for providing excellent service so that customers not only return but recommend the establishment.
Students carry out kitchen management practices including sourcing, scheduling, food costing, inventory control, and menu development.Prerequisites:
The learners in this course will be introduced to all areas of health and safety required in the hotel and restaurant business as outlined by national standards.
This course provides an introduction to the meaning of community service. Students learn how community service can enhance a student’s educational experience, personal growth, employability, and civic responsibility. Students participate in one day of volunteering to enhance their understanding of civic responsibility and to help the New Brunswick Community College realize its vision of transforming lives and communities.
In this course, students focus on applying communication skills in reading, writing, speaking, document use, and critical thinking to make occupation-specific communication effective and efficient while developing computer-related skills necessary to be successful in college and on the job.
In this course, students focus on acquiring job search skills to gain a work-term placement as well as employment while also, developing interpersonal communication skills needed to grow their career.
A safe and healthy workplace is the responsibility of the employer and the employee. This course introduces students to the importance of working safely and addresses how employers and employees can control the hazards and risks associated with the workplace. Students will also learn about the roles and responsibilities of key stakeholders including WorkSafeNB, the employer and the employee in ensuring workplaces are safe.
NFSTP is a comprehensive review of food safety issues and safe food handling practices, including:• Food Safety Hazards (Parts I and II)• Facilities and Equipment Design• Control of Hazards Following the Flow of Food• Sanitation and Pest Control• Employee and Visitor Issues
The program includes a period of practical work experience at an approved restaurant, hotel, or resort that provides industry perspective of an operational and productive kitchen operation. The program stays on the cutting edge of industry trends by participating in culinary events. In the past students have participated in the 2010 Olympics, the Tourism Industry Association of Canada annual conference, Fundy Food Festival, Indulge, and the State of the Province Premier's Address, to name a few.
Disclaimer: This web copy provides guidance to prospective students, applicants, current students, faculty and staff. Although advice is readily available on request, the responsibility for program selection ultimately rests with the student. Programs, admission requirements and other related information is subject to change.
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