Culinary Business Operations Certificate

The Culinary Business Operations Certificate combines theory and practice to prepare you for entry and mid-level positions in the culinary industry. The program is available to students who chose to pursue an apprenticeship and complete their Red Seal and prepares students to continue their training through NIC’s Culinary Business Operations Diploma. Students will have the opportunity to register as an apprentice while completing the required technical training and work-based training hours to achieve their Red Seal.

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Tuition and Costs

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Admission Requirements

Option 1

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

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Course Requirements

PCA - 101 Occup Skills & Ind Stndrs Essentials 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 - 110 Culinary Co-Op Education Work Term
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
EMP - 100 Co-operative Education Pre-Employment Seminar
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 110 .
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.