Culinary Arts

CampusStart DateTuition/Fees
St. AndrewsApril 2025 (Blended Delivery) – Offered every other year / Application opens Spring 2024 Domestic | International
MonctonSeptember 2023 (Blended Delivery) Domestic | International

Program Overview

Beautiful food is a delight for the senses, where vibrant colours, incredible aromas, and outstanding flavours come together on the plate. Culinary artists are the professional cooks and chefs who elevate our eating experiences.  Our love for food starts with production and continues to the plate and palate. Culinary artists explore local food resources, digging clams, smoking salmon, and working with local farmers to source fresh, seasonal flavours for our culinary creations. Culinary professionals are highly sought-after in every country, meaning that culinary artists can work and travel anywhere in the world.

In our Culinary Arts program, industry professionals will teach you cooking techniques to experiment with exciting ingredients and flavours. You’ll learn the science of food preparation and the art of creating and presenting new concepts and ideas on the plate. You’ll graduate with more than 900 hours of hands-on culinary training in food preparation and professional kitchen operation, including a Work-Integrated Learning Experience at an approved location. Students who have completed the Culinary Arts certificate program may be able to continue for another year to receive the Culinary Arts Management diploma.

If you have a true passion for food and a creative flair, enroll today in our Culinary Arts program and pursue a career where every day gives you the opportunity to serve someone the best thing they’ve ever tasted.


The requirements for this certificate program may be achieved within one academic year of full-time study.

Admission Requirements

    Profile A

  • High School Diploma or Adult High School Diploma or GED Diploma of High School Equivalency or Essential Skills Achievement Pathway: Post-Secondary Entry High School Diploma

    NB Francophone High School Math Equivalencies
    International Student Admission Equivalencies

    Career Possibilities

    The global culinary scene is vibrant and growing. A culinary arts career is a social and cultural experience where you can bring communities together through food while innovating global culinary traditions. Our graduates find opportunities here in New Brunswick and around the world. You could work as a cook, chef, or baker at hotels and resorts, restaurants, cruise ships, catering, hospitality supply companies, hospitals, other institutions, convention centres, and many other culinary-related businesses.
    From professional sauciers to dessert chefs, graduates have a unique opportunity to develop their culinary career that aligns with the types of food and cooking they love most. Over time, culinary arts graduates can progress to managing busy kitchens and culinary teams.

    Find career possibilities related to this program in Career Coach.

    Specific Considerations

    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.

    Technology Requirements
    NBCC is a connected learning environment. All programs require a minimum specification, including access to the internet and a laptop. Your computer should meet your program technology requirements to ensure the software required for your program operates effectively. Free wifi is provided on all campuses.

    Areas of Study

    • Sanitation and Safety
    • Cooking Techniques
    • Food Preparation and Presentation
    • Bakery and Pastry
    • Wine and Spirits
    • Culinary Management Techniques
    • Menu Planning and Analysis
    • Garde-manger
    • Entremetier
    • Soups, Stocks and Sauces
    • Interpersonal and Business Communications
    • Technology Related Resources
    • Business Operations
    • Applied Workplace Experience

    Program Courses

    Course curriculum for this program is still under development. Once the courses have been finalized, they will be posted here. Courses are subject to change.

    NOC Codes

    6322 - Cooks
    6332 - Bakers
    6711 - Food counter attendants, kitchen helpers and related support occupations

    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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