The Portage College Culinary Arts Diploma provides you with all the specialized knowledge and professional skills needed for the ever-changing and equally exciting food service industry.
Your instructors are certified Red Seal Chefs who are passionate about food. They are just as eager to teach you the fundamentals of regional and international foods as well as how to work in a fully functional commercial kitchen adhering to the strict standards of preparing, handling, and serving food.
Courses include Kitchen introduction, Baking and Pastries, Stocks, Soups & Sauces, and Kitchen Management - All in the professional commercial kitchens in the Hospitality Training Centre.
All our students receive National Food Safety Training, WHMIS training, and First Aid Training.
After the first year, students have the option to write first and second-period apprenticeship in cook exams. Students graduating from the program will be able to write the third period apprenticeship cook exams.
