Culinary Arts and Design
Credential:
Certificate
Tuition fee:
8650.00/Semester (CAD)
Is highly competitive:
No
Length:
1 Year
Category:
Hospitality Management
Level:
Undergraduate
Type:
Regular
Instruction language:
English
Application Fee:
190.00 CAD
Campuses:
Henlow Campus
Intake and availability
Intake
Status
Program overview
Classroom theory and demonstrations are routinely practiced in the production kitchen as Culinary Arts and Design students prepare food for MITT’s three campus cafeterias under the guidance of veteran chef instructors. These hands-on skills are further reinforced during end-of-school-year work practicum. Effective customer service, as well as employability and essential skills acquired through MITT’s Work Skills Series workshops, ensure graduates are well-rounded in all facets of food preparation and production.
Who it is for
Individuals who thrive under pressure, work well as part of a team, are creative and detail-oriented, and have a passion for food and learning new cooking techniques and skills. Keen senses of taste and smell, and stamina are assets
Academic requirements
Entrance requirements
High school diploma (or expected completion within 45 days of the program start date), or equivalent. International applicants must meet the general entrance requirements [PDF] 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.
If educated outside of Canada, applicants must also have demonstrated English Language Proficiency.
Before the start of this program, international students will be required to complete Introduction to College and Work, a preparatory program designed to help transition students successfully to the cultural, technical, and work expectations of Canadian post-secondary and workplace environments. Please see the Introduction to College and Work program page for more information.