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Program Information

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Culinary Management

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DIPLOMA

  • School of Natural Resources & Industrial Trades
  • Duration: Two Years

Applicants who have either a certificate, diploma, post/advanced diploma or degree in the area of Cooking, plus a minimum of 320 hours of work experience, may apply directly to year 2 (Semester 5). Applications closed to International Applicants.

 APPLY NOW 

LOCATION/DELIVERY MODES & DATES
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Delivery Legend:
C
On Campus
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On Campus: All courses in this program will be delivered onsite at a CNA campus or at an approved location. Some courses may have online elements.
 | 
B
Blended
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Blended: Some courses, or parts of courses, in this program will be delivered onsite at a CNA campus or at an approved location, while other courses, or parts of courses, will be delivered online or virtually to students at another location.
 | 
OA
Online - Asynchronous
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Online - Asynchronous: Delivered fully online with no scheduled classes, and allows students to learn on their own schedule, in a flexible environment, within a certain time frame.
 | 
OS
Online - Synchronous
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Online Synchronous: Delivered fully online with live, scheduled videoconference classes. The instructor and the students in the course engage with the course content and each other at the same time, from different locations.
Prince Philip Drive - On Campus delivery - September 2025

  • Overview
  • Admission Requirements
  • Courses
  • Tuition & Fees

Overview

Show me more about...PROGRAM HIGHLIGHTS | DID YOU KNOW? | OUTCOMES

LOCATION/DELIVERY MODES & START DATES
Show Legend Definitions
Hide
Delivery Legend:
C
On Campus
close
On Campus: All courses in this program will be delivered onsite at a CNA campus or at an approved location. Some courses may have online elements.
 | 
B
Blended
close
Blended: Some courses, or parts of courses, in this program will be delivered onsite at a CNA campus or at an approved location, while other courses, or parts of courses, will be delivered online or virtually to students at another location.
 | 
OA
Online - Asynchronous
close
Online - Asynchronous: Delivered fully online with no scheduled classes, and allows students to learn on their own schedule, in a flexible environment, within a certain time frame.
 | 
OS
Online - Synchronous
close
Online Synchronous: Delivered fully online with live, scheduled videoconference classes. The instructor and the students in the course engage with the course content and each other at the same time, from different locations.
Prince Philip Drive - On Campus delivery - September 2025

Serving up excellence.

As an international melting pot of language, culture and foods, Canada is one of the most exciting places in the world to explore cuisines. Diverse ethnic, traditional and fusion foods offer stimulating experiences to thrill the palate. 

Growing trends are advancing modern cuisine, authentic and exotic pub hubs, nutritional aspects of food, and the local sourcing of ingredients. The world of specialized and locally prepared food is exploding in popularity. 

What an exciting time to be in culinary management! Our own province is riding the peak of this movement, as renowned food critics and chefs come to taste for themselves the unique fare our restaurants have to offer. The success of these restaurants and this industry have firmly placed Newfoundland and Labrador on the map for high value-added culinary production. 

CNA culinary graduates have fed this growing industry with high-quality and accredited professionals for decades. Now, we’re complementing the main course with business related skills to navigate challenges encountered in the culinary world. Professionalism, human resources management, and business management are some examples of skillsets developed to improve success in the kitchen. Because success depends on team work, efficient cost controls, and creativity to maximize the use of food culinary experts are now expected to utilize a broader range of skills.  

With new and innovative food preparation techniques, cooks are incorporating food science in their kitchens and experimenting with modernist cuisine. With us, you will be exposed to new technologies in cooking equipment that includes automated computerized ovens, blast chillers, immersion circulators, thermal mixers and smart kitchens. This program addresses the increased emphasis on using local and fresh foods and explores trends such as farm-to-fork, international cuisine, sustainable sourcing, artisanal baking, charcuterie and preserving products through traditional processes.

You’ll gain an understanding of local sourcing, including how food is produced, and the challenges associated with obtaining food while promoting conservation and sustainability. This program includes training in food and beverage pairing, advanced baking, sugar work, butchering, catering and event planning, among other vital components of this field. You will also gain knowledge in health-focused areas such as dietary requirements, allergies and intolerances, and effectively demonstrate creative ways to mitigate the impact of these constraints on production.

Creativity, a keen sense of taste and smell, interest in precision work and a good memory for details are key attributes for this career. You will be required to remember and apply cooking methods and adapt them in accordance with available supplies and dietary restrictions. You must be able to work independently and as part of a team, have good organizational skills and have the ability to multi-task to work effectively. Other important abilities include solid mathematical, communication and customer service skills. You need to be versatile enough to assist with any task that needs doing within the kitchen. 

We have seasoned, award-winning instructors who will mentor you in all you need to know about culinary composition and flavor compatibility and building the perfect dishes from scratch.

If you have an appetite for this exciting career, we’re taking orders now!

PROGRAM HIGHLIGHTS
  • 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. 
DID YOU KNOW?
  • 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.
OUTCOMES
Upon successful completion of this program graduates will be able to:
  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.

Admission Requirements


Eligibility for admission requires the applicant to meet one of the following criteria:

1. High School
High School Graduation
2.  Adult Basic Education
Adult Basic Education (Level III) Graduation with General College Profile (or Business Related College Profile or Degree and Technical Profile). It is strongly recommended that courses include the following:
i. Mathematics 1102A, 1102B, 1102C and 2102A, 2102B, 2102C or 3102A, 3102B and 3102C
ii. Science 3101, 3102, 3103
3. Trades Bridging (prior to 2024, students would have completed Comprehensive Arts and Science (CAS) Trades)
Trades Bridging Certificate
4. Mature Student Requirements
Applicants who do not meet the education prerequisites for this program, must be at least 19 years of age at the time of application and out of school for at least one year may be considered on an individual basis under the Mature Student Requirements; for more information regarding the Mature Student Requirements please refer to Procedure AC-102-PR Admission.

Eligibility for direct admission to Year 2 - Semester 5 of the Culinary Management program requires the applicant to meet the following criteria:
 
1. Cook or Culinary graduate:
Applicants must have graduated from a recognized College or University with a certificate, diploma, post/advanced diploma or degree in the area of Cooking.
2. Minimum of 320 hours work experience as a Cook.

International Applicants – English Proficiency

All international applicants must meet the College’s English language proficiency requirements for acceptance into our regular programs; for more information regarding the College’s English language proficiency requirements please refer to AC-102-PR, Admission Procedures, Section 5.2 English Proficiency.

Courses


CODE TITLE  
Level 1 Pre-Employment Hrs
TS1510
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Occupational Health and Safety 6
TS1520
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WHMIS 6
TS1530
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Standard First Aid 14
CK1000 The Professional Cook 15
CK1050 Food Presentation 12
CK1101 Health and Safety 18
CK1107 Personal Hygiene and Kitchen Sanitation 10
CK1115 Kitchen Tools and Equipment 10
CK1120 Weights and Measures 10
CK1126 Basic Cooking Methods and Principles 30
CK1130 Receiving and Storage 10
CK1147 Pulses, Grains and Nuts 18
CK1150 Pastas and Dumplings 10
CK1156 Stocks and Glazes 24
CK1165 Soups 30
CK1177 Principles of Meat Cooking and Handling 30
CK1178 Poultry 60
CK1188 Seafood 30
CK1195 Salad and Salad Dressings 35
CK1204 Sandwiches 20
CK1210 Dairy Products 30
CK1226 Breakfast Cookery and Eggs 30
CK1231 Introduction to Baking 18
CK1237 Bread Products 24
CK1241 Pies, Tarts, Flans and Fillings 30
CK1254 Basic Cakes and Quick Breads 30
CK1256 Cookies 20
CK1290 Fish 30
CK1310 Vegetables and Fungi 30
CK1320 Fruits 12
CK1340 Potatoes 30
CK1350 Sauces 30
CK1450 Beef and Pork 60
OT1230 Workplace Exposure 60
AM1001 Introduction to Skills for Success 9
AM1101 Math Essentials 42
AM1151 Cook Math Fundamentals 42
CM2161 Communication  Essentials 36
SD1761 Workplace Essentials 24
MC1062 Computer Essentials 15
AP1102 Introduction to Apprenticeship 12
 
CODE TITLE  
Semester 4 - Summer Hrs
OJ2335
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Workplace Integration 320
     
Semester 5 - Fall Hrs
CA2120
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Butchery I 45
CA2125
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Meat and Poultry I 90
CA2130
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Seafood I 45
CA2135
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Charcuterie I 30
CA2140
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International Cuisine I 45
CA2145
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Saucier I 30
CA2150
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Pastry Arts I 60
CA2160
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Nutrition for Culinary 45
CA2170
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TrainCan BASICS.fst 15
     
Semester 6 - Winter Hrs
CA2230
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Butchery II 60
CA2235
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Meat and Poultry II 90
CA2240
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Seafood II 45
CA2245
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Charcuterie II 30
CA2250
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Saucier II 30
CA2255
close
Pastry Arts II 60
CA2260
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Cost Control 30
CA2155
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Menu Planning 30
CA2265
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Cuisine of Canada 45
     
Semester 7 - Spring Hrs
CA2310
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International Cuisine II 45
CA2315
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Garde Manger 45
CA2325
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Food and Beverage Pairing 30
CA2330
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Holistic Assessment 30
CA2340
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Culinary Business Management 30

Tuition & Fees


Canadian Students

The confirmation fee is due within two weeks of receipt of your Letter of Acceptance. It is required in order to hold your seat in the program.

Base Fees

Mandatory Fees

  • Application Fee - $30.00 per program (non-refundable) | Application Page
    Application fees must be paid for each application to the College.
    Application fees are only refundable if the program does not go ahead, and the applicant does not want to transfer the application to another program.
  • 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.
  • Academic Audit Fee (once per program) - $50.00
  • Technology Fee (per semester) - $83.00
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Full-Time Student Fees

Certificate & Diploma Programs:

Regular Term (15-weeks)
Trades programs (per week) - $88.00

Intersession (up to 7-weeks)
Trades programs (per week) - $88.00
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Part-Time Student Fees

Certificate & Diploma Programs:

Trades programs (per 30 hours) - $88.00

Regulations

Regulations Governing Payment of Fees & Charges

  1. All student fees must be paid by the date specified in each term.  The dates are listed in the Academic Calendar on page. 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 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).

 

International Students

A fee, which is applied toward program tuition and compulsory fees and includes a deposit fee, is due within two weeks of receipt of your Letter of Acceptance.

Base Fees

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 within two (2) weeks of date of Letter of of acceptance to each program at the college:
    • Confirmation Fee - $103.00 per program annually (non-refundable)
      Student must pay this 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.
    • First Semester Tuition- which includes the $1500 Deposit Fee
      Deposit fee - $1500 non-refundable, non-transferable fee.
  • Academic Audit Fee (once per program) - $50.00
  • Technology Fee (per semester) - $83.00
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Full-Time Student Fees

Certificate & Diploma Programs:

Regular Term (15-weeks)
Natural Resources & Industrial Trades (per semester) - $4,685.00
Exceptions:
  • Heavy Equipment Operator (per semester) - $5,311.00
  • Commercial Driver (per semester) - $5,311.00
  • Heavy Equipment Operator (per week) - $354.00
  • Commercial Driver (per week) - $354.00
  • All other Trade programs (per week) - $313.00


Intersession (up to 7-weeks)
Natural Resources & Industrial Trades (per semester) - $2,344.00
Exceptions:
  • Heavy Equipment Operator (per week) - $354.00
  • Commercial Driver (per week) - $354.00
  • All other Trade programs (per week) - $313.00
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Part-Time Student Fees

Certificate & Diploma Programs:

Tuition Fee (per course) - $1,046.00
Exceptions:
  • Heavy Equipment Operator (per week) - $354.00
  • Commercial Driver (per week) - $354.00
  • All other Trade programs (per week) - $313.00

Estimated Program Costs

The document below is meant to highlight estimated program costs for the intake of 2024-2025. The estimates apply only to International Student. All costs shown are subject to change without notice.

Estimated Program Costs for International Students (2024-2025) 


Making Payments

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.
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Regulations

Regulations Governing Payment of Fees & Charges

  1. All student fees must be paid by the date specified in each term.  The dates are listed in the Academic Calendar on page. 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 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).



 APPLY NOW 
College of the North Atlantic reserves the right to cancel or alter the delivery date and location of any program offering and delivery method, and will do so in a timely manner in order to minimize the impact on applicants.
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