Courses | Culinary Arts | Assiniboine Community College
  • School of Business, Agriculture & Environment - MICA


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Courses And Costs

To graduate with a Culinary Arts diploma, students must successfully complete 135 credits. 

Costs listed below are for domestic students. International students should refer to our 'Estimated Fees for International Students' sheet on the International Students Costs webpage.

 *Costs are approximate and may change. 


  • Year 1

    • Course ID Title Credits/CEUs Study

    • Legend: D - Distance Education, P - PLAR, E - Elective

    Tuition and other related fees: $5220
    Textbooks, tools, supplies and extracurricular costs: $1650

  • Year 2

    • Course ID Title Credits/CEUs Study

    • Legend: D - Distance Education, P - PLAR, E - Elective

      COMP-0198 Computer Applications 3 credit(s)
      Prerequisite: COMP-0020 Word Processing Skills Students gain practical skills in utilizing software to assist in food service management. Specifically, students learn how to use computerized programs to create prep, line and plating specifications, manage inventory and track food costs, and link the management of these components to the overall financial health of the food service operation. Students also hone their online portfolio to showcase their employability skills.

      COOK-0063 Cuisine and Trends 6 credit(s)
      In this course students explore the flavours and recipes of international cuisine, as well as trends in cooking.

      COOK-0088 Culinary Applications 2 6 credit(s)
      Prerequisite: COOK-0081 Culinary Applications 1 This course includes special projects and functions that allow the student to transfer what they have learned to practical application and to exercise critical thinking. The learner rotates through several stations as a chef de partie to develop skills, techniques and knowledge in the area of food service management and cost control.

      COOK-0061 Foodservice Management 6 credit(s)
      Students learn the concepts of effective foodservice employee management. Topics include hiring practices, orientation and training, supervision, performance evaluation, discipline and dismissal and multicultural management.

      COOK-0058 Garde Manger 2 6 credit(s)
      Prerequisite: COOK-0005 Garde Manger 1 Students learn to plan, design, prepare, and present advanced level platters, buffets, displays, sculptures and showpieces. This course prepares the student for the 'Special Culinary Projects' course.

      PEDV-0145 Job Skills Development 3 credit(s) D P
      In this course students learn how to promote themselves more effectively to get the job they want. Students develop the skills and strategies needed to successfully market their skills so they can compete effectively in the job market. Emphasis is placed on understanding the job search process, preparing a résumé and cover letter that will sell the student, interview skills and business etiquette.

      COOK-0097 Level 2 Final Practical Cook 0 credit(s)
      This the practical exam for Level 2 Cook for the Apprenticeship and Trades Qualification Board of Manitoba.

      COOK-0099 Level 2 Final Theory Cook 0 credit(s)
      This is the theory exam for Level 2 Cook for the Apprenticeship and Trades Qualification Board of Manitoba.

      COOK-0089 Meats and Poultry 2 6 credit(s)
      Prerequisite: COOK-0010 Meats and Poultry 1 This course expands on the skills and techniques previously developed and it introduces advanced techniques and procedures. Topics include understanding cuts of meat, classifications and wild meats.

      COOK-0065 Nutritional Cooking 3 credit(s)
      This course focuses on the most common nutritional requests: reduced fat, reduced salt, reduced sugar, reduced calories, more complex carbohydrates and protein from sources other than red meat. Dietary guidelines, good allergies and institutional cooking are also included.

      COOK-0067 Patisserie 2 6 credit(s)
      Prerequisite: COOK-0074 Patisserie 1 This course examines the procedures for making breads and other yeast products, cakes, icings, pies, frozen desserts and related items. Students develop skills in the preparation of yeast products, quick breads, choux paste, cookies and puff pastry.

      COOK-0090 Patisserie 3 6 credit(s)
      Prerequisite: COOK-0067 Patisserie 2 This course focuses on advanced fermented and yeast-raised products, advanced cake decorating and dessert plating techniques, chocolate creations and classical pastries and tortes including creams, custards, puddings, frozen desserts and sauces.

      COOK-0091 Seafood Cookery 6 credit(s)
      Students work with a large variety of fish and seafood products to learn proper handling, preparation and cooking. This course includes filleting and determining quality and freshness of both fresh and frozen products.

      COOK-0112 Special Culinary Projects 9 credit(s)
      Students select, plan, design and create their own special project. Possibilities include culinary competition showpieces, food sculptures, wedding cakes and hot food competition entry.

      COOK-0092 Stocks, Soups and Sauces 2 3 credit(s)
      Prerequisites: COOK-0174 Stocks, Soups and Sauces 1 This course covers advanced areas of stocks, thickening agents, soups and sauces.

      COOK-0093 Vegetables/Fruits/Starches 2 3 credit(s)
      Prerequisite: COOK-0087 Vegetables/Fruits/Starches 1 This course provides students with advanced knowledge of preparing and cooking vegetables, fruits, starches and farinaceous products.

    Tuition and other related fees: $5150
    Textbooks, tools, supplies and extracurricular costs: $350

Fast Facts

Duration/Start 2 years/September

Credential Diploma

Credits 135.00

Optional Exit Yes

Optional Exit Credits 66

Co-op Work Placement No

Distance Delivery No

International Students Yes

Study Options
On Campus



Special Events at MICA

Incredible culinary events are held annual at the college's North Hill Campus from September through April each year, including Harvest on the Hill and Grey Owl.

View all Events