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Assiniboine’s two-year Culinary Arts diploma program focuses on providing the skills and experiences needed to immediately begin working in rewarding careers in the food industry. 

Areas of specialization vary according to where the cook or chef is employed and the level of education achieved. Entry-level positions as a cook or chef apprentice can be sought after graduation from the two-year Culinary Arts diploma; students are granted apprenticeship credits from their training and experiences in the program toward achieving a Red Seal Chef designation. 

Program Learning Outcomes 

• Graduates are able to provide advanced culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques. 
• Apply food and bake science to food preparation to create a desired end product. 
• Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations. 
• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces and the responsible, efficient use of resources. 
• Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required. 
• Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation. 
• Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry. 
• Use technology, including contemporary kitchen equipment, for food production and promotion. 
• Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills. 
• Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.  
• Contribute to the development of marketing strategies that promote the successful operation of a food service business. 
• Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects.