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Culinary Skills Indigenous
Overview
  • One-year certificate
  • September entry date
  • Notre Dame Campus, Winnipeg
  • 4 month paid co-op work placement
  • Credit transfer opportunities:
        - Culinary Arts Diploma Program (RRC, Paterson Global Foods)
        - Hospitality and Tourism Management program (RRC, Paterson Global Foods)
        - University of Manitoba
  • International applicants please visit Academic Program, Dates and Fees for a listing of programs for international students, current availability and online applications instructions

Description
The Culinary Skills Indigenous program is designed to prepare you 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. You will also obtain certifications in Food Handler Level 1, Workplace Hazardous Materials Information System (WHMIS), First Aid, and Fire Safety. The first two terms will consist of a combination of lab-based culinary skills development and theory classes. The third term will be spent working in a cooperative work placement in the culinary industry. Students are paid by the industry partner during the co-op term.

Red River College endeavours to provide the most current version of all program and course information on this website. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.