Culinary Arts Level 1
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About the Program
Poaching, roasting, braising, and frying: Do these words stimulate more than just make your mouth water? Do they get you wondering how Chefs prepare delicious meals or balance the workload of a busy kitchen? The Culinary Arts – Level 1 certificate program at LCV is ideal for anyone wishing to explore the career options available to them in the world of culinary arts.
Opportunities
Cutting-edge facilities & equipment
Training covers a diverse range of topics, from kitchen operation and nutrition to knife skills and hygiene. Rigorous hands-on kitchen work aims to familiarize students with cooking techniques, preparation, ingredients, cooking theories, and presentation. Our Chef instructors combine classical principles and modern techniques and trends in the classroom and kitchen portions of the program. Over two quarters, students prepare, taste, serve, and evaluate a wide range of dishes to provide them with insight into the scope of the culinary world.
Admissions Criteria
Domestic applicants generally require:
• Proof of Secondary Graduation or equivalent,
• Government photo ID.
Some programs have additional admissions requirements. All submitted applications are reviewed. Learn more about admissions criteria for domestic applicants.
International applicants generally require:
• Proof of Secondary Graduation or equivalent in English (official translations),
• Photocopy of valid Passport,
• Proof of English language proficiency,
• Photocopy of valid Study Permit.
Some programs have additional admissions requirements. All submitted applications are reviewed. Learn more about admissions criteria for international applicants.
List of Courses
QUARTER 1
- Foundations of Culinary Level 1 Techniques and Trade Calculations
- Sustainability and Dimensions of the Hospitality Industry
- Employee Health and Workplace Safety
QUARTER 2
- Foundations of Culinary Level 2 Regional Ingredients and Techniques of Fabrication
- Cultural and International Cuisine
- Nutrition
- Sustainable Purchasing and Controlling Costs
*Actual course order subject to change
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