Program Overview

Program Overview

The Culinary Arts and Design program provides students with practical training and industry-relevant skills to prepare for careers in the culinary field. Students learn foundational cooking techniques, menu planning, baking, and food preparation. The program includes real-world experience through a practicum and is accredited by Apprenticeship Manitoba.

Program Highlights

• Industry-Driven Curriculum: Focuses on all facets of food preparation, including baking, meat and poultry preparation, inventory control, menu planning, and banquet service.
• Hands-On Learning: Provides practical experience by preparing food for MITT’s campus cafeterias under the guidance of experienced chef instructors.
• Career Readiness: Features MITT’s Bridging to Work workshops, equipping students with essential employability and professional skills.
• Apprenticeship Credit: Graduates are recognized by Apprenticeship Manitoba as having achieved Level 1 Cook Apprenticeship status.
• Modern Facilities: Training in professional-grade kitchen environments simulates real-world culinary settings.
• Pathway to Culinary Careers: Prepares students for roles such as line cook, sous chef, or kitchen manager in restaurants, hotels, and catering services.
• Global Skills Development: Emphasizes teamwork, communication, and cultural awareness to prepare students for diverse culinary workplaces.

Career Outcomes

• Line Cook
• Sous Chef
• Pastry Chef
• Catering Manager
• Banquet Chef
• Restaurant Manager
• Personal Chef
• Food Stylist
• Corporate Chef
• Entrepreneur (Restaurant/Catering Owner)

Entry Requirements

• Manitoba high school diploma (or expected completion within 45 days of the program start date), or equivalent, including:
  • Grade 12 Math (40S) with a grade of 50 per cent or higher, or equivalent.
  • Grade 12 English Language Arts (40S) with a grade of 50 per cent or higher, or equivalent.

International Students

• High school diploma (or expected completion within 45 days of the program start date), or equivalent. International applicants must meet the general entrance requirements based on country/curriculum of study. Applicants must also meet the program-specific requirements, including:
  • Senior level Math with a grade of 50 per cent or higher, or equivalent.
  • Senior level First Language Literature with a grade of 50 per cent or higher, or equivalent.
  • All high school grades will be converted to an equivalent Manitoba grade scale.

Additional Requirements

• Demonstrated English language proficiency (if educated outside Canada)

Tuition and Fees

Estimated Program Costs (International)

Tuition | $5,766
Fees | $450
Estimated Textbook Costs | $300
Total Estimated Program Costs | $6,516.00

Costs are estimates and are subject to change. Visit Tuition and Fees and Program Information for more information.

Frequently Asked Questions

What tools and supplies will I need for this program?

Textbooks and Supplies

A complete supply list and textbook information can be found on the Program Information page.

Laptop Requirements

Students must bring a Tier 1 laptop for this program. More information and technical specifications are available on the Laptop and Technical Needs page.

Where does the training take place?

Training is conducted in MITT’s on-campus production kitchen, where students:

• Prepare meals for the campus cafeterias
• Learn under the mentorship of experienced chef instructors
• Gain real-world kitchen experience in a supportive environment

Is there a practicum included?

Yes. The program includes a four-week work practicum at a food service establishment. This provides students with:

• On-the-job training in a real kitchen
• Exposure to industry standards and workflows
• Valuable professional connections and references

What credentials will I graduate with?

• A Certificate in Culinary Arts and Design
• Graduates who meet program requirements may also receive Level 1 Cook Apprenticeship recognition from Apprenticeship Manitoba, which supports future advancement in the culinary trade.

Does the program support career readiness?

Yes. Students participate in Bridging to Work workshops to build:

• Job search and resume skills
• Interview preparation
• Workplace communication and etiquette

Do you offer campus tours for this program?

Yes, we offer campus tours. Explore our Campus Tour options.

Are there financial aid options available for this program?

Yes, financial aid may be available to those who qualify. Explore financial aid options.

Course List

• Cooking Principles (CF-210) — 110 hours This course introduces students to the fundamental theory and practical skills needed for a career in culinary arts. Topics include food safety, sanitation, kitchen tools and equipment, measurement techniques, and basic cooking principles. Students develop knife handling skills, mise en place techniques, and learn to read and follow recipes accurately.
• Garde Manger (CF-220) — 110 hours This course explores the techniques and preparation methods used in garde manger, the cold kitchen. Students learn to create salads, dressings, sandwiches, pâtés, hors d’oeuvres, and other buffet-style dishes while developing advanced knife skills and food presentation techniques.
• Vegetables, Fungi, Starches, and Farinaceous Products (CF-230) — 105 hours This course focuses on the proper selection, storage, handling, and preparation of vegetables, starches, grains, and pasta. Students explore cooking techniques that enhance flavour, texture, and presentation while maintaining nutritional value.
• Stocks, Soups, and Sauces (CF-240) — 105 hours This course provides an in-depth study of stock, soup, and sauce production. Students learn to prepare classic and contemporary stocks, a variety of soups, and essential sauces used in professional kitchens, with a focus on flavour development and consistency.
• Meats, Poultry, Fish, and Seafood (CF-250) — 105 hours This course covers the principles of handling, cutting, storing, and cooking meats, poultry, fish, and seafood. Students learn different cooking methods to enhance flavour and texture while ensuring proper food safety and handling techniques.
• Patisserie and Baking (CF-260) — 105 hours This course introduces students to fundamental baking and pastry techniques. Topics include ingredient functions, mixing methods, and the preparation of quick breads, pastries, cookies, bars, and yeast-based products, emphasizing precision and consistency.
• Breakfast and Dairy (CF-270) — 105 hours This course focuses on breakfast cookery and the handling and preparation of dairy products. Students learn techniques for preparing eggs, pancakes, waffles, and breakfast meats, as well as using dairy products in a variety of applications.
• Menu Planning and Food Costing (CF-280) — 108 hours This course explores menu development, recipe structure, and cost control in commercial kitchens. Students learn to design menus that balance nutrition, customer appeal, and efficiency while managing ingredient costs and kitchen productivity.
• Culinary Arts Work Practicum (CF-320) — 160 hours This practicum provides students with hands-on experience in a professional food service environment. Under the supervision of industry professionals, students apply their culinary skills, refine techniques, and develop essential workplace competencies in a real-world setting.