OVERVIEW
Culinary Arts students participate in a paid co-op work placement, gaining industry work experience and additional apprentice hours.
The Culinary Arts Program is designed to provide learners with opportunities to develop the knowledge, skills, and attitudes necessary to function effectively as culinary professionals and leaders in the culinary field with an increased understanding of Indigenous culture and traditions related to food.
Level 1
Under the direction and supervision of a culinary professional, graduates will be empowered to perform all kitchen activities such as preparing and presenting vegetables, soups, sauces, meat, fish, and poultry; cold kitchen items; desserts, baking and pastry; basic menu planning and costing; as well as knowledge of safety, sanitation, and food storage.
Upon completion of the program, graduates are prepared to work in a variety of vocational environments such as restaurants, cafeterias, hotels, resorts, food trucks, hospitals, cruise ships, educational institutions, catering companies, as well as a wide range of other establishments.
Level 2
NVIT’s program introduces apprentices to Indigenous culture through traditional food gathering and preparation. Indigenous knowledge and traditional practices are weaved throughout the program and will ensure occupational knowledge related to the provincial and federal codes, statutes, and standards.
Learners will also gain valuable knowledge that will empower apprentices to become leaders in the field with an increased understanding of Indigenous culture and traditions related to food.
