Description
The first year of the Culinary Arts diploma program is designed to prepare students to work in the culinary industry by providing courses aimed at developing fundamental skills and knowledge; including basic business skills. Courses will be presented through a combination of classroom based theory and lab based practice. Students will also obtain certifications in Food Handler Level 1, Workplace Hazardous Materials Information System (WHMIS), First Aid, and Fire Safety.
The second year of the program will build on your culinary foundation through advanced and specialty theory and practice. Courses presented are a combination of classroom theory and lab based practice. Among other courses, students will serve and prepare Canadian regional cuisine in Jane’s fine dining restaurant and will obtain Smart Choices certification.
This program has been recognized by the Canadian Forces. Visit http://www.forces.gc.ca/en/education-training.page for recognition information.
DOCUMENT SUBMISSION
Upload Through Your Future Student Account
If you do not have a Future Student Account or require assistance, please contact our Student Service Centre at 204-632-2327.
Internationally Educated Applicants - visit www.rrc.ca/credentials for credential assessment information.
However, if you apply within 6 weeks of the program start date, admission requirements are due within 5 days of applying.
If you have a food allergy, review our accommodation of food allergies information before applying.
Regular Admission Requirements
Mature Student Admission Requirements
If you are 19 years of age or older and have been out of high school for a minimum of one year at time of application, and you do not meet the regular admission requirements, you may apply under the Mature Student admission requirements.
| English Language Assessment | Minimum Required Levels | |||
|---|---|---|---|---|
| L - Listening, S - Speaking, R - Reading, W - Writing | L | S | R | W |
| AEPUCE
(Academic English Program of University and College Entrance )
Requirement: Submission of a parchment (certificate) indicating successful completion of the AEPUCE program, including language levels achieved if available. | 8 | 8 | 8 | 7 |
| CAEL and CAEL Online (Canadian Academic English Language) | 60 | 60 | 60 | 60 |
| CLB (LINC)
(Canadian Language Benchmark - Language Instruction for Newcomers to Canada)
Canadian Citizens: LINC programs are not available. | 8 | 8 | 8 | 7 |
| Duolingo
(Duolingo English Test)
* MINIMUM OVERAL SCORE OF 115 REQUIRED. There are no minimum required levels for L,S,R,W. Only Duolingo English Test scores that have been verified through the Duolingo English Test Portal will be accepted. | 0* | 0* | 0* | 0* |
| IELTS - Academic
(International English Language Testing System)
Please Note: 3 year expiry date for Nursing Program Applicants | 6.5 | 6.5 | 6.5 | 6.0 |
| LSI (Language Studies International) | 6.5 | 6.5 | 6.5 | 6.5 |
| PTE - Academic Online Assessment (Pearson Test of English) | 58 | 58 | 58 | 50 |
| Password Skills
(An in person English Language Assessment hosted by RRC Polytech)
This in-person, computer-based test is composed of four test modules: reading, writing, listening and speaking. The test takes 3 hours and 5 minutes to complete and is conducted in two parts. The first part assesses reading, listening, and writing, and the second part assesses speaking in a separate room.
Password Skills costs $139 to take through RRC Polytech.
Password Skills is hosted by the RRC Polytech Testing and Assessment Centre: E440, Manitou a bi Bii Daziigae building, on the fourth floor.
If you wish to do Password Skills remotely (not in-person), Password Skills Plus can be taken online. RRC Polytech does not offer Password Skills Plus, but we do accept the results for entry into program.
| 6.5 | 6.5 | 6.5 | 6.0 |
| Password Skills Plus (Password Skills Plus is an online assessment that can be taken instead of Password Skills. ) | 6.5 | 6.5 | 6.5 | 6.0 |
| TOEFL-iBT
(Test of English as a Foreign Language - internet Based Test)
To meet the needs of students who are unable to take the TOEFL iBT® test at a test center due to public health concerns, ETS is temporarily offering the TOEFL iBT Special Home Edition test in selected areas. | 20 | 20 | 19 | 21 |
This program is suitable for those looking to attain a high performance career in the culinary industry. The program combines theory and practice to develop well-rounded culinary skills and knowledge. In addition to courses aimed at developing and advancing culinary skills, students will take courses to develop skills in basic business, and restaurant management. Previous culinary experience is an asset.
To be successful in the program, you should enjoy cooking, working with your hands, and have good manual dexterity.
You must be in good physical condition as you will be on your feet most of the day. Working in a commercial kitchen is very demanding, often involving long hours, shift work, and working under pressure. The ability to work in a team is essential.
For information on the Accommodation of Food Allergies for Culinary, Baking and Hospitality students, please click here.
| Location | Start Date | Apply Link |
|---|---|---|
| Paterson GlobalFoods Ins. | Jan 06, 2025 | Apply Now |
Students may apply for financial assistance through the Manitoba Student Aid program. For general information on applying please call 204-945-6321 or 1-800-204-1685, or visit their website at www.manitobastudentaid.ca, which also includes an online application. For detailed information, please visit one of the RRC Polytech Student Service Centres or call 204-632-2327. Applicants requiring financial assistance should complete their student loan applications well in advance of the class start date.
Red River College Polytechnic is a participating institution in the HigherEdPoints program. Through this program, students are able to convert Aeroplan® Miles and TD Points into funds to help cover their tuition. Family members and friends can also contribute to a student’s education by converting their loyalty points - anyone can donate their points to an individual student.
Visit the HigherEdPoints website for more information about the program and/or to set up an account to convert your points.
There are two intakes for this program: September and January.
If you start the program in September, you will complete your final academic courses in Term 5 and your final co-op work term in Term 6.
If you start the program in January, you will complete your final co-op work term in Term 5 and your final academic courses in Term 6.
In both intakes, you achieve accreditation for Level 1 and 2 Apprentice Cook when you complete the program.
The ability to communicate effectively with people in your own organization, as well as with clients and the public, while using a variety of technologies, is highly valued in today’s workforce. You will represent your organization, and your organization's success will depend on you.
This communication course is designed to develop students' basic understanding of the principles of communication, with an emphasis on practical applications in business situations. Students will prepare and use written and oral communication effectively and efficiently. Since precision, clarity, and accuracy are essential to effective business communication, this course will emphasize style, content, and strategy. By reading assigned material, participating in discussions, honing their writing skills, completing assignments, and making oral presentations, students will develop sound business communication skills.
This course applies the basic principles of personal nutrition and health in the food service industry. Analyzing dietary trends, planning nutritional menus and modifying recipes to meet dietary requirements are important skills in the foodservice industry. Students will research nutrition trends and analyze food labels and food guides to plan and modify menus for the production of nutritionally balanced meals for customers. Students will modify, prepare and assess recipes for special dietary or nutritional needs in a food production lab. Students will be assessed using tests, written assignments, oral presentations and an applied cooking project
The purpose of this course is to provide students with the basic food knowledge and skills to prepare cold food items. Students will apply basic knife skills, and apply safety and sanitation procedures appropriate to the preparation of foods in a Garde Manger kitchen. Students will apply basic skills through the mise en place and the preparation of salad dressing, basic salads, sandwiches and hors d’oeuvres. Students will also study and identify the application of basic garnishing and presentation techniques.
Baking and pastry proficiencies are important in developing a comprehensive skill set for Culinary Professionals. This course focuses on developing an understanding of essential pastry production methods. Concepts related to ingredient function and characteristics, baking and pastry equipment, and basic baking principles will be covered. Students will become proficient in the production of basic baked products such as yeast-raised goods, quick breads, cookies, pastries, cakes, custards, sauces and basic desserts through theory and practical application. Daily practical evaluations, projects, and final practical exam are used to facilitate learning and assess student progress.
This course is to provide students with the basic foundation on which to build a fundamental knowledge of hot food preparation. While working in a hot preparations kitchen, students will further develop knife skills by learning fundamental cuts and techniques while applying those basic skills safely and effectively. Students learn the basic skills and food knowledge used in the hot kitchen through the mise en place and the preparation of stocks, sauces, thickening agents, vegetables, starches and protein cookery. Through theoretical and lab work, students will also learn to apply appropriate basic cooking methods to hot foods in both classical and modern applications.
The use of modern technology is essential to
operating in the hospitality industry. By the end of this course, students will be
able to use Microsoft productivity software efficiently and effectively. Using
a teacher-led, practical approach, students will work through a variety of tutorials
and exercises that will enable them to develop, demonstrate, and apply
introductory and intermediate competencies using Microsoft Word, PowerPoint,
and Excel.
This course applies the fundamental practices and procedures used at all levels in the foodservice industry and in preparation for working in the kitchen labs. Practicing food safety and sanitation, following safe working procedures and accurately reading, converting and measuring recipes and ingredients are critical skills used in foodservice. Students will analyze food safety and sanitation case studies and write a report on critical practices and procedures. Students will identify professional kitchen tools and equipment and explain basic safety procedures when using hand tools or equipment and working in a professional kitchen. Students will use basic math skills to convert recipe yields and measurements.
As food service operations have begun to place a greater emphasis on local products
and specialty cuts, meat-cutting techniques are becoming increasingly important as a skill. Through
theoretical and practical application, students will learn to safely and
efficiently butcher meat, poultry, fish and seafood, and fabricate market ready
portions. Practicing daily in a lab, students will also learn to manage trim
and secondary products to maintain cost effective, profitable meat cutting
practices while following government specified safe food handling procedures.
Students will be evaluated through practical daily work, practical testing and
knowledge tests.
Food and beverage operations are one of the only businesses that handle the purchasing of raw, often perishable products, and then produce finished goods for sale. Effective inventory management practices are critical in maintaining profitability.
Through this course, students will develop an extensive knowledge of the characteristics of food and nonfood products used in a commercial food service operation. Through individual and group based projects, students will explore different methods used in the purchasing of products. Students will use and create documents used in the purchasing, receiving, storing and issuing of products. Methods used to reduce waste and maintain profitability in food service operations will be explored, in addition to fundamental cost control concepts such as food cost calculations, inventory turnover rates and inventory valuation. Participation in in-class discussions will expose students to ethical considerations related to purchasing.
Leadership skills, teamwork and customer service based attitudes are major components for a successful career in the culinary industry. Focusing on the external customer, students should acquire the ability to provide quality customer service. Students should be able to demonstrate professionalism, both independently and as a team member, in order to foster a positive work environment. Theoretical study will evaluate the impact of positive leadership skills required for a culinary career. Through personal assessment, case studies and role play exercises customer service, teamwork and leadership skills will be applied.
Short order cooking is the foundation to the work flow and organizational structure of any restaurant. Students will learn the basic skills used in the short order kitchen through the mise en place and preparation of breakfast, beverages, dairy products, soup and hot sandwiches. Working in a kitchen brigade, students will be expected to work safely while demonstrating teamwork, leadership and professionalism. Students will also develop methods of seasoning, flavour building and presentation skills through the practical application of basic short order techniques. Theoretical study will include the study of breakfast cookery; uses of eggs, and dairy products.
Understanding the functionality and details of the front of house is crucial to managing the back of the house. Food service establishments require knowledgeable and well trained staff to ensure guest satisfaction and sustainability. By the end of this course students will learn the basic serving principles of a fine dining restaurant including wine service, tableside flambé and customer service skills. Theoretical study is conducted through class discussions, terminology testing, demonstrations and a service evaluation of a restaurant.
Well-trained Restaurant Service staff are essential to the profitability and guest satisfaction of any food and beverage outlet. Applying Restaurant Service skills, using both French and American Service techniques, students will serve customers dinner in a fine dining restaurant. Students will build upon the necessary skills learned for effective communication, safety and sanitation procedures and the use of a Point of Sale system. Application of additional practical skills will include tableside flambé service, wine service, customer service skills and professional conduct. Menu testing and daily practical performance will be evaluated.
To become a well-rounded culinary professional, developing a comprehensive skill set includes advanced baking and pastry proficiencies. Working in a patisserie lab, you will prepare advanced pastries, cakes and breads, and practice tempering chocolate. Students will think critically to combine ingredients and components to create desserts suitable for a fine dining menu. Evaluation will be based on daily practical work, theoretical tests, research assignments and practical exams.
Global cuisine is a major influence of today’s modern cuisine. While executing a global menu in a marché-style cafeteria, students will apply modern and classical global cooking methods, including basic fermentation techniques, to prepare, plate and present menu items and buffets. Through theoretical study, students will research and learn about global cuisine and the effect it has on the food service industry. Students will identify and fabricate shellfish while participating as part of a kitchen brigade. Evaluations include daily practical performance, practical testing, research project and presentations and terminology testing.
The menu is the most critical document influencing decisions made in kitchen design. Equipment purchases and layout choices must reflect the size and style of the menu to ensure production efficiency even in the busiest service periods. It is important that chefs are able to contribute to the kitchen design and layout process. Through group work and individual projects, students will develop an introductory understanding of the people and procedures involved in the designing and construction of a new commercial kitchen. Students will learn to create flow and scale diagrams, organize purchase lists for restaurant start up equipment and small wares, and apply concepts of efficiency, human engineering, and sustainability to develop their own kitchen design. Students will analyze existing commercial kitchens and propose realistic changes that might improve functionality.
As the menu is the key revenue generator in food services
operations, a strategically developed menu will contribute substantially to profitability. Students will apply knowledge of demographic research, food trends, menu
types, and menu layout in creating menus to meet the needs of specific establishments and
their clients. Students will use accurate menu descriptions and culinary terminology to create
effective menu content. Class participation will include theoretical learning, class
activities, and group and individual assignments which will facilitate using standard recipe
writing, menu costing strategies, and menu engineering analysis to determine profitability.
It is important for the culinary professional to continuously improve their cooking skills. While executing an a la carte lunch service in an upscale restaurant, students will apply modern and classical French cooking methods, including basic sous vide cooking, to prepare and plate menu items. Through theoretical study, students will learn about the different regions of Canada, the food that is produced seasonally in each, and the effect this has on the hospitality industry. Students will identify and fabricate fresh and salt water fish while participating as part of a kitchen brigade.
Charcuterie items are a staple in the culinary world and trends show a resurgence in the need for these skills. This course is to provide fundamental knowledge of the process, procedures and techniques of making a variety of Charcuterie items. Applying the basic skills of cooking, students will work with a variety of tools and equipment to produce items while working efficiently and safely in a practical lab. Students will identify, prepare, cook and evaluate a variety of pates, terrines, sausages, galantines, roulades, variety meats, game meats, smoked products, aspics and reductions. Methodologies include independent reflection and study, theoretical study and practical application in a lab setting.
To become a well-rounded chef one must apply basic cooking fundamentals with modern techniques. Focusing on skill refinement and advancement from prior learning experiences in the program, you will be participating in a classic kitchen brigade executing an a la carte menu for dinner in a fine dining restaurant. Study and practice of past and current culinary trends will be delivered through the preparation and final plating of the menu items. Theoretical and practical study includes modern cooking techniques and the identification and the composition of wild game. Evaluation will be based on daily practical work, assignments as well as a black box final cooking examination.
The Co-op prep class prepares students for success in the Co-op work placements in years one and two. By the end of this course students will prepare for, and participate in, a job search and interviews. Students will research and gather information on potential job positions, and will understand how to set and measure learning goals for their Co-op placement. Students will be able to identify the steps they need to achieve in order to successfully complete Cooperative Work Placement 1 and 2. Students will be able to describe how to create a portfolio.
Smart Choices focuses on current laws, safety requirements and responsible strategies when serving or selling liquor. Smart Choices also includes problem gambling awareness information. Responsible service training has been a requirement for restaurants, lounges and other liquor services licensees for over two decades, it is a new requirement for retailers, including beer vendors, liquor vendors, specialty wine stores, Liquor Marts and duty-free stores.
Managing people resources is a challenging daily task for the Chef and outlet managers in food service organizations. By the end of this course, students will be able to design and apply processes and procedures for the recruitment, selection, training, discipline and management of staff in a hospitality or tourism operation. Building on the analysis and application of the Manitoba Employment Standards, Union Certification process and the Manitoba Human Rights Code in case studies, students will then apply theory to design documents and interview questions to be used in a job interview simulation at the end of the course.
When you graduate from the Culinary Arts program, you will also earn credit for both levels 1 and 2 in the Apprentice Cook program.
This course covers initial assessments, airway management, breathing, shock, poisons, how to call for emergency and medical assistance, secondary assessments, wounds, HeartSaver, CPR, and medical emergencies. Upon completion, students will receive an Emergency First Aid certificate from St. John Ambulance.
Students will learn to handle fire emergencies through exploring the ABC's of fires, different types of extinguishers, and getting hands-on experience with a fire extinguisher. The training will involve a combination of hands-on work and practical theory using a computer-based training package.
Students will spend a minimum of 400 hours in a paid culinary industry-specific work placement. This provides them with an opportunity to apply, reinforce, and enhance the knowledge, skills, and attitudes they have acquired in their first year courses at Red River College in a real-life, professional setting. Performance is monitored and evaluated by the employer, the student, and the Hospitality Department.
Students will spend a minimum of 400 hours in a paid culinary industry-specific work placement. This provides students with an opportunity to apply, reinforce, and enhance the knowledge, skills, and attitudes that they have acquired throughout their two years at Red River College in a real-life, professional setting. Students are strongly encouraged to select a different placement from the one they held in Cooperative Education 1. Performance is monitored and evaluated by the employer, the student, and the Hospitality Department.
Co-operative education integrates classroom theory with related on-the-job-training by alternating terms of academic study and employment.
This programs blends classroom study, practical training in our kitchens, and off-campus work experience in the kitchen of a hotel, restaurant, or private club. You spend two semesters in the workforce and are paid an hourly rate. For one of these work placements, you can choose to select an employer outside Manitoba.
You will be required to purchase a laptop computer and related software for use throughout the program.
The use of laptop computers is an integral part of this program. It will enhance your learning and competitiveness in the job market. This universal-access approach to learning is a shared one between students and the College. Laptop and software specifications will be provided to you by the College after you are accepted into the program to ensure the laptop complies with the program requirements.
Do not purchase a laptop until you have been accepted and registered in the program. Laptop Requirements
The College will also provide a detailed list of required software, network access, and help desk support if you require assistance. You will have on-campus access to e-mail, College networks, and the Internet.
Off-campus access to the Internet is the responsibility of the student.
Please refer to https://www.rrc.ca/future-students/computer-requirements/ for further information on Computer Requirements for Students.
Some of the courses offered in Culinary Arts are identical to those offered in the College's Hospitality and Tourism Management program. Culinary Arts Students wishing to continue their education in that program are eligible for credit in common courses successfully completed.
Credit toward programs at other post-secondary institutions
Ryerson University
For more information, contact the Ryerson University Admissions department.
University of Manitoba
For more information, contact the U of M Faculty of Science (Human Nutritional Sciences).
Accreditation opportunities
Students who successfully complete the program will receive credit for Levels 1 and 2 Apprentice Cook, and have accelerated ability to write the Red Seal Exam after meeting practical hours requirement
Recognition of Prior Learning (RPL) is a process which documents and compares an individual's prior learning gained from prior education, work and life experiences and personal study to the learning outcomes in College courses/programs. For more information, please visit www.rrc.ca/rpl.
Employment opportunities for Culinary Arts graduates are excellent, and students have consistently found employment in the hospitality industry in Manitoba and in other provinces and countries.
Co-operative education placements have played an important role in the success our graduates have experienced in the culinary field. Many of our students return to their former co-op employers on a full-time basis after graduation. A growing number of our co-op employers are graduates of our programs.
Graduates from the program have earned positions including Commis, Chef de partie, Saucier, junior Sous chef, Chefs, and Executive Chef. Other grads have gone on to be restaurant owner/operators.
This program has been recognized by the Canadian Forces. Visit http://www.forces.gc.ca/en/education-training.page for recognition information.