Culinary Business Operations Certificate

Admission Requirements

Option 1

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  C in English 10 or equivalent
    
• C in Math 10 or equivalent
    
• Or successful completion of FSK 030  if the above requirements are not met.
• High school graduation is preferred provided the applicant meets or exceeds the stated prerequisites.
• Successful completion of FoodSafe Level 1 (Access to FoodSafe Level One Online: http://www.foodsafe.ca/courses/level-1.html)

Or Option 2

• Successful North Island College Culinary Arts program assessment. For more information, check the Culinary Arts Assessment Study Information.
• Successful completion of FoodSafe Level 1 (Access to FoodSafe Level One Online: http://www.foodsafe.ca/courses/level-1.html)

Course Requirements

• PCA - 101 Occupational Skills & Industry Standards Essentials
• PCA - 102 Short Order
• PCA - 103 Soup and Sauce Essentials
• PCA - 104 Vegetables, Starches, and Fruits
• PCA - 105 Protein Cookery Essentials
• PCA - 106 Fundamentals of Baked Goods and Desserts
• PCA - 107 The Lab
• PCA - 108 The Café
• PCA - 109 The Bistro
• PCA - 201 Occupational Skills and Industry Standards Intermediate
• PCA - 202 Fine Dining Apps & Hors D’Oeuvres
• PCA - 203 Specialty Soups and Sauces
• PCA - 204 Vegetables, Starches, and Fresh Pasta
• PCA - 205 Protein Cookery Intermediate
• PCA - 206 Fine Dining Desserts and Breads
• PCA - 207 Regional Products and Procurements
• PCA - 208 Front of House and Technology
• PCA - 209 The Restaurant
• PCA - 120 Culinary Internship

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  In this program, students may participate in field trips to industry specific locations. 

  The above courses meet the requirements of Professional Cook Levels 1 & 2

   

Completion Requirements

• To pass the program you are required to attain a minimum of C (Letter Grade Scale 2) in each course and pass PCA 120  
• No more than 50% of the course credits can come from other institutions.

Completion of the Professional Cook courses meet the requirements for Professional Cook Level 1 and Level 2.