Program Information

• Aligns with the requirements of the Atlantic Apprenticeship Curriculum Standard (AACS), and National Occupational Analysis (NOA) under the guidance of the Immigration, Population Growth and Skills (IPGS).
• Gives you the option to pursue apprenticeship through additional work experience and completion of advanced blocks of training. 
• Trains cooks with advanced and specialized skills, facilitating movement to other positions such as kitchen managers, executive chefs, banquet managers, food service administrators and coordinators, general managers, owners, or food editors. 
• Prepares you for work in the hospitality and tourism sector – restaurants, hotels, resorts, catering establishments, country clubs and cruise ships, as well as for remote camps, offshore and seniors complexes.
• Examines cooking holistically; specific areas of study include butchery, botany, chemistry and thermodynamics, visual presentation, food safety, human nutrition and international history. 

• Following a record year in 2021, the Canadian food and beverage (F&B) industry is expected to grow by more than 11% by the end of 2025.
• According to the Government of Newfoundland and Labrador, tourism has grown to contribute over $1 billion to the provincial economy, with the F&B services industry accounting for 54% of all jobs in tourism. 
• The rising demand for organic, natural and fresh foods among consumers due to rising health awareness is the major factor expected to enhance the demand for the F&B market.
• Cooking stimulates all five senses with the interaction of placement, colours, scents and flavours, making it a remarkable form of art.
• The F&B industry is one of the most essential components of several economies across the world – the 2020 global food and beverage market size was estimated to be $7 trillion.

1. Demonstrate safety and sanitation practices in the culinary industry.
2. Exhibit advanced skills and knowledge required to perform culinary techniques.
3. Apply the related knowledge and skill in culinary subjects which complement and support the practical training.
4. Execute professional behaviors to become successful in the culinary industry.
5. Perform ethical and sustainable food preparation practices.
6. Employ new, local, and international techniques in the art of cooking.
7. Apply managerial techniques to navigate business and human resources challenges in the culinary industry.

Mandatory Fees

• Application Fee - $100.00 per program (non-refundable) | Application Page
  Applicants must pay a non-refundable fee for each application to the College.
• The following fees are due during confirmation of acceptance to each program at the college:
  • Confirmation Fee - $103.00 per program annually (non-refundable)
    Student must pay a non-refundable fee on confirmation of acceptance to each program at the College. The fee covers registration and student association fees and is paid annually for the duration of the program.
  • Deposit fee - First semester tuition of which $1500 is non-refundable
• Academic Audit Fee (once per program) - $50.00
• Technology Fee (per semester) - $79.00

Full-Time Student Fees

Certificate & Diploma Programs:

Regular Term (15-weeks)
Natural Resources & Industrial Trades (per semester) - $4,462.00

Exceptions:

• Heavy Equipment Operator (per semester) - $5,058.00
• Commercial Driver (per semester) - $5,058.00
• Heavy Equipment Operator (per week) - $337.00
• Commercial Driver (per week) - $337.00
• All other Trade programs (per week) - $298.00

Intersession (up to 7-weeks)
Natural Resources & Industrial Trades (per semester) - $2,232.00

Exceptions:

• Heavy Equipment Operator (per week) - $337.00
• Commercial Driver (per week) - $337.00
• All other Trade programs (per week) - $298.00

Part-Time Student Fees

Certificate & Diploma Programs:

Tuition Fee (per course) - $1,046.00

Exceptions:

• Heavy Equipment Operator (per week) - $337.00
• Commercial Driver (per week) - $337.00
• All other Trade programs (per week) - $298.00

Estimated Program Costs for International Students (2024-2025) 

Application fee:
If applying online, the application fee must be paid via credit card when completing and submitting your application to College of the North Atlantic.

For all other tuition payments:
College of the North Atlantic has partnered with PayMyTuition for international tuition payments. All tuition payments, unless otherwise noted, can be paid via PayMyTuition. With PayMyTuition, you can pay your tuition payments from any bank, in any country in any currency at better than bank exchange rates. PayMyTuition is fast, simple, and cost effective.
Please note that you can only use PayMyTuition once you have being assigned a CNA student number.

Regulations Governing Payment of Materials & Fees

1. All student fees must be paid by the date specified in each term.  The dates are listed in the Academic Dates. Students receiving Student Aid must present their notification of Student Aid form on the first day of classes. These students are permitted to have fees outstanding until receipt of the Student Aid, at which time these students must pay their accounts in full.
2. Students who have not paid all fees within the time limits given in these regulations may have their registration cancelled by the College.
3. Students with outstanding accounts will be ineligible for a subsequent term, will not be awarded a diploma or certificate, access to register, and will not be issued a certificate of standing (transcript), grade report, or access to on-line grades until the outstanding account has been paid in full. It is the student’s responsibility to address outstanding balances and to work with their respective campus student services office on inquiries related to their account balance.
4. Should the College cancel a program, all tuition and fees paid will be refunded.
5. Out of sequence students registering or withdrawing within a term will pay a prorated tuition and equipment and materials fee per week.
6. Students taking courses above their normal term load (requires application to extend normal course load per semester) will pay tuition for each additional course taken.
7. Senior Citizens, 60 years and older, are required to pay 50% of the confirmation fee and tuition.
8. Students wishing to audit a course will pay 50% of the tuition and 100% of the technology fees (if applicable).