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Hospitality
Diploma of Culinary Arts
Diploma of Culinary Arts

Diploma of Culinary Arts

  • ID:RRC010004
  • Level:2-Year Undergraduate Diploma
  • Duration:
  • Intake:

Fees (CAD)

* Books and Supplies

Estimated Total/program:
Apply
60
Accept letter
100
Visa
20
Fly
1

Admission Requirements

Entry requirements

  • Submit proof of graduation from or enrolment in Grade 12, including one credit in each of the following:
    • Grade 12 English
    • Grade 12 Math

English requirements

  • AEPUCE (Academic English Program of University and College Entrance ), 8, 8, 7, 7
  • CAEL (Canadian Academic English Language), 60, 60, 60, 60
  • CLB (LINC) (Canadian Language Benchmark - Language Instruction for Newcomers to Canada)
  • Canadian Citizens: LINC programs are not available., 8, 8, 7, 7
  • CanTEST (Canadian Test of English for Scholars and Trainees)
  • RRC Institutional or Official CanTEST accepted EXCEPT for the Medical Laboratory Sciences (MLS) program. The MLS program requires the Official CanTEST (the RRC Institutional CanTEST will not be accepted)., 4.5, 4.5, 4.5, 3.5
  • Duolingo Online Assessment (English Assessment)
  • Required minimum overall score is 115.
  • Due to closures related to COVID-19, RRC is temporarily allowing applicants to provide duolingo English test results to meet RRC's English language requirements., 115, 115, 115, 115
  • IELTS - Academic (International English Language Testing System), 6.5, 6.5, 6.0, 6.0
  • LSI (Language Studies International), 6.5, 6.5, 6.0, 6.0
  • PTE - Academic Online Assessment (Pearson Test of English), 58, 58, 50, 50
  • TOEFL-iBT (Test of English as a Foreign Language - internet Based Test)
  • To meet the needs of students who are unable to take the TOEFL iBT® test at a test center due to public health concerns, ETS is temporarily offering the TOEFL iBT Special Home Edition test in selected areas., 20, 20, 18, 21

Course Information

The first year of the Culinary Arts diploma program is designed to prepare students to work in the culinary industry by providing courses aimed at developing fundamental skills and knowledge; including basic business skills. Courses will be presented through a combination of classroom based theory and lab based practice. Students will also obtain certifications in Food Handler Level 1, Workplace Hazardous Materials Information System (WHMIS), First Aid, and Fire Safety. 

The second year of the program will build on your culinary foundation through advanced and specialty theory and practice. Courses presented are a combination of classroom theory and lab based practice. Among other courses, students will serve and prepare Canadian regional cuisine in Jane’s fine dining restaurant and will obtain Smart Choices certification.

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Year 1

  • Term 1Credit Hours

  • COMM-1008Communication

  • CULI-1003Garde Manger

  • CULI-1005Patisserie 1

  • CULI-1011Culinary Computer Applications

  • CULI-1014Introduction to Culinary Arts

  • SAFE-1028WHMIS

  • SEMR-9067Certified Food Handler Training Program Level 1

  • SEMR-9080Emergency First Aid

  • SEMR-9197Fire Safety

  • Term 2Credit Hours

  • CULI-1002Nutrition for Culinary Professionals

  • CULI-1008Basic Food Preparation

  • CULI-1017Inventory Management

  • CULI-1019Leadership in Culinary Organizations

  • CULI-1021Short Order Cooking

  • HOSP-1017Cooperative Education Preparation

  • Term 3Credit Hours

  • WRKE-1016Co-operative Education 1

Year 2

  • Term 4Credit Hours

  • CULI-1015Meatcutting

  • CULI-2012Global Cuisine and Buffets

  • CULI-2016Menu Development

  • CULI-2017Canadian Regional Cuisine

  • Term 5Credit Hours

  • WRKE-2017Co-operative Education 2

  • Term 6Credit Hours

  • CULI-2006Restaurant Service Theory

  • CULI-2007Restaurant Service

  • CULI-2009Patisserie 2

  • CULI-2015Kitchen Layout & Design

  • CULI-3001Charcuterie

  • CULI-3002Advanced Culinary Skills

  • HOSP-1034Smart Choices

  • MGMT-2013Human Resource Management

  • SEMR-9010AC-066 Accreditation for Level 1 and 2 App Cook

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Pre Courses

The Intensive English for International Students (IEIS) is a full-time program designed to develop communicative language skills for those studying, living and working in Canada.

  • Gain English-language skills through a variety of educational and cultural exercises.
  • Improve your language proficiency.
  • When you’ve completed the program, join one of Red River College’s Academic Programs.
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Pathway Courses

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Career Opportunity

Career Opportunity

Employment opportunities for Culinary Arts graduates are excellent, and students have consistently found employment in the hospitality industry in Manitoba and in other provinces and countries.

Co-operative education placements have played an important role in the success our graduates have experienced in the culinary field. Many of our students return to their former co-op employers on a full-time basis after graduation. A growing number of our co-op employers are graduates of our programs.

Graduates from the program have earned positions including Commis, Chef de partie, Saucier, junior Sous chef, Chefs, and Executive Chef. Other grads have gone on to be restaurant owner/operators.

Ability to settle

Overseas Student Health Cover

$730 CAD/year (International Health Insurance), $255 CAD/year (Extended Health and Dental)

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