Ready to slice, dice, sauté and bake? If you think that tastes offal, try this, it is fowl…..know the difference? Students who attend the Culinary Arts program at ATC will have the opportunity to create recipes, prepare meals for various functions, and go on a four-week work term in the food service industry.
The program is a level 1 accredited apprenticeship program with the Province of Manitoba which will expose students to all introductory aspects in the kitchen:
- Menu Planning.
- Food Costing.
- Baking and Pastry.
- Vegetable, Fungi and Starches.
- Garde Manger (cold kitchen).
- Beef, Poultry and Fish Fabrication.
- Stocks, Sauces and Soups.
- Basic Cooking Principles.
- Breakfast Cookery.
Students who attend the ten month Culinary Arts program will learn in a kitchen environment that mirrors the food service industry. Upon graduation, students find employment at golf clubs, hospitals, hotels, resorts and fine dining restaurants.
Prerequisites and Beneficial Skills
- High school students have completed Grade 10.
- Post-secondary students have completed Grade 12.
- Applicants not meeting the entrance requirements may be accepted as mature
students. Skills assessment may be required.
- Creative aptitude.
- Ability to meet deadlines and work in a fast-paced environment.
- Enjoy working as part of a team.
- Professional attitude and respect for kitchen cultures.
ATC will award certificates to students who successfully complete
requirements of this eight-credit program while maintaining an overall average
of 60%. Students must complete all required hours.
The Culinary Arts program at ATC is accredited by Apprenticeship Manitoba
under the trade of Cook. To receive credit for Level 1
in-school Technical Training and a time credit of 1350 hours students must:
- successfully complete the Culinary Arts program at ATC
- maintain an accumulative average of 70% or better in the trade subjects
- gain employment and register as an apprentice within two years of
A student applying for apprenticeship may be eligible to receive time credit
for previous work experience in the food industry. A time credit request must be
made by the employer on behalf of the apprentice prior to registering the
application with Apprenticeship Manitoba.
Articulation Agreement with Red River College (RRC)
RRC recognizes (as documented on the RRC website) that graduates of high
school vocational programs are eligible for advanced standing credit in the
Culinary Arts program. Therefore, students who have graduated from the Culinary
Arts program at ATC are eligible to qualify for advanced standing in the
Culinary Arts program at RRC(at the discretion of RRC).
Overview and fees
$20 (nil for high school students)
NO COST (high school students)
$2300 per semester, $4600 full program
$25 per semester
|Credits||Part 1 - 4 credits, Part 2 - 4 credits|
$45 Department of Health Food Safe Certification. $90 purchase of
|Work Experience||Yes - 4 weeks|
|Program Intakes||September and February|
Tuition is subject to change and is assessed at time of