- > Programs and Courses
- > High School
- > Culinary Arts
Culinary Arts
Area of study
High School
Credential
Certificate
Program Length
2 Years | Part time
Program Overview
The MITT Culinary Arts and Design program provides students with the practical skills and knowledge to succeed in an exciting career in the culinary industry. As an accredited apprenticeship program, this program offers hands-on experience in all facets of food preparation and production including basic food service, baking, meat and poultry preparation, banquet and buffet service, inventory control, and menu planning. This career path is ideal for individuals who are creative, love teamwork, have physical stamina and an ability to thrive under pressure, and are passionate about food.
Students completing the Culinary Arts program are recognized by Entrepreneurship, Training and Trade, Apprenticeship Branch as having achieved Level 1 Cook Apprenticeship status.
Core Information
Program Highlights
- Industry-Driven Curriculum: Focuses on all facets of food preparation.
- Hands-On Learning: Practical experience in a modern kitchen setting, utilizing industry-standard tools and equipment under the guidance of experienced chef instructors.
- Apprenticeship Credit: Opportunity to earn credit toward Apprenticeship Manitoba Level 1 upon meeting specific criteria.
- Modern Facilities: Training in professional-grade kitchen environments simulates real-world culinary settings.
- Global Skills Development: Emphasizes teamwork, communication, and cultural awareness to prepare students for diverse culinary workplaces.
Entry Requirements
Applicants should be currently enrolled in or have successfully completed credits or the equivalent standing from a Canadian school in:
- Grade 10 Math (20S)
- Grade 10 English Language Arts (20F)
Frequently Asked Questions
Any high school student in Manitoba who wants hands-on training in a skilled trade.
To attend MITT High School, you must have successfully completed Grades 9 and 10 English Language Arts, Mathematics, Physical/Health Education, Science, and Social Studies.
Textbooks and Supplies
A complete supply list and textbook information can be found on the Program Information page.
Laptop Requirements
Students are required to have access to a Tier 1 laptop for this program. More information and technical specifications are available on the Laptop and Technical Needs page.
MITT High School is tuition-free! You may need to purchase supplies for your technical training.
MITT High School students earn a Senior Years Technology Diploma and an MITT Certificate.
You can receive credit for Apprenticeship Manitoba in-school technical training and hours towards the Apprenticeship Manitoba program by:
- Completing your skilled trade program with an accumulated average of 70 per cent or better
- Gaining employment
- Registering as an apprentice within two years of graduation
Give yourselfa head start
MITT High School helps you build skills, earn credits, and move forward in your education or career with confidence.
Culinary Arts
All Courses
Cooking Principles (CF-210) — 110 hours
This course introduces students to the fundamental theory and practical skills needed for a career in culinary arts. Topics include food safety, sanitation, kitchen tools and equipment, measurement techniques, and basic cooking principles. Students develop knife handling skills, mise en place techniques, and learn to read and follow recipes accurately.Garde Manger (CF-220) — 110 hours
This course explores the techniques and preparation methods used in garde manger, the cold kitchen. Students learn to create salads, dressings, sandwiches, pâtés, hors d’oeuvres, and other buffet-style dishes while developing advanced knife skills and food presentation techniques.Vegetables, Fungi, Starches, and Farinaceous Products (CF-230) — 105 hours
This course focuses on the proper selection, storage, handling, and preparation of vegetables, starches, grains, and pasta. Students explore cooking techniques that enhance flavour, texture, and presentation while maintaining nutritional value.Stocks, Soups, and Sauces (CF-240) — 105 hours
This course provides an in-depth study of stock, soup, and sauce production. Students learn to prepare classic and contemporary stocks, a variety of soups, and essential sauces used in professional kitchens, with a focus on flavour development and consistency.Meats, Poultry, Fish, and Seafood (CF-250) — 105 hours
This course covers the principles of handling, cutting, storing, and cooking meats, poultry, fish, and seafood. Students learn different cooking methods to enhance flavour and texture while ensuring proper food safety and handling techniques.Patisserie and Baking (CF-260) — 105 hours
This course introduces students to fundamental baking and pastry techniques. Topics include ingredient functions, mixing methods, and the preparation of quick breads, pastries, cookies, bars, and yeast-based products, emphasizing precision and consistency.Breakfast and Dairy (CF-270) — 105 hours
This course focuses on breakfast cookery and the handling and preparation of dairy products. Students learn techniques for preparing eggs, pancakes, waffles, and breakfast meats, as well as using dairy products in a variety of applications.Menu Planning and Food Costing (CF-280) — 108 hours
This course explores menu development, recipe structure, and cost control in commercial kitchens. Students learn to design menus that balance nutrition, customer appeal, and efficiency while managing ingredient costs and kitchen productivity.Applied Food Prep (AM-115) — 110 hours
Work Practicum: The student will be placed at a food service establishment determined by availability, student capabilities and/or preference, where they will practice their skills and expand their knowledge. This course offers students the opportunity to practice and refine technical and employability skills relevant to the industry and to further their career training.