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Y O U R F U T U R E S T A R T S H E R E

Culinary Youth Team Canada

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D Y O U R F U T U R E S T A R T S H E R E

The Culinary Institute of Canada Applied Degree in

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Culinary Operations
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The Culinary Institute of Canada, located at Holland College’s

Tourism and Culinary Centre, has been training aspiring chefs since
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The Culinary Institute of Canada (CIC) is regarded by many to be

1983 and is regarded by many as the premiere culinary school in the premier culinary school in Canada. The addition of the
Canada. Students are drawn from around the world to the
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Applied Degree in Culinary Operations to the school’s offerings

Institute, where they have the opportunity to enjoy the unique
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further reinforces the CIC’s commitment to provide high quality,

cultural experience of Prince Edward Island and Atlantic Canada relevant training for students and for individuals working in the
while at the same time developing the necessary skills to launch a
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industry who want to further enhance their skills in order to assume

successful culinary career.
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leadership roles.
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The Culinary Institute of Canada is a training facility for Culinary An applied degree program prepares students for specific
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Arts, Pastry Arts, and Hotel Restaurant Management students, as occupational fields. The degree is based on industry demand and
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well as students in the Applied Degree in Culinary Operations focuses on applied learning with well-defined competencies.
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program. The students, under the guidance of world class chef Applied degrees require students to participate in field placements,
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instructors, prepare and serve meals of the highest quality in the and are subject to stringent monitoring and review by an external
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kitchens of the Lucy Maud Dining Room, an exclusive operational panel on a continual basis.
restaurant, and the Montgomery Cafeteria which offers banquet
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facilities. The programs offered at the culinary institute have been The Applied Degree in Culinary Operations focuses on the
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developed in consultation with the tourism and hospitality industry application and integration of skills developed in consultation with
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throughout Canada, North America, and the world. Curriculum is The Culinary Institute of Canada national advisory committee. The
developed in accordance with existing industry standards, and is committee is comprised of culinary entrepreneurs, research and
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taught by dedicated instructors in industry-related environments. development managers, resort and restaurant operators, consultants,
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project managers, policy development professionals, nutritionists,

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Culinary students continue to compete very successfully both educational experts and chefs. The Culinary Institute of Canada
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nationally and internationally, further reinforcing the institute’s works with the committee to identify emerging trends and
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outstanding international reputation. Students from The Culinary developments within the culinary industry.
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Institute of Canada represented the country as Culinary Youth Team

Canada at the World Culinary Olympics in 2004 and 2008, each time Traditional foodservice roles are blending with roles in other sectors
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coming home with gold and silver medals. Our students and of the industry. Research shows that the expectations placed upon
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graduates are making names for themselves all over the world! foodservice professionals in the changing workplace require new,
highly specialized skills for those who desire to move to high-level
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Our instructors are ranked among the best in the country, positions. Strategy Management, Foodservice Economics, Human
and they’ve got the awards to prove it! Resource Management, Foodservice Research and Development,
• Chef Instructor Hans Anderegg - 2009 National Chef of the Year Technology, Marketing, Facilities Design, Project Management, Crisis
• Research Chef Allan Williams - 2010 Atlantic Chef of the Year

… arguably, the country’s hottest cooking

school, nestled in Charlottetown’s waterfront …
MacLean's, Canada's Weekly Newsmagazine
Management, Service Management, Consulting
and Policy Development are all emerging areas in
which foodservice professionals have the
opportunity to participate. The Applied Degree
in Culinary Operations includes an industry-
partnered research placement. Students have the
opportunity to develop and pursue many research
interests through exciting interactive courses
with support from The Culinary Institute of
Canada’s internationally acclaimed faculty.
The applied degree program enables the chef or
cook who wishes to make the most of these new
opportunities to maximize their potential quickly
in a rapidly changing industry.
Students may enter the program upon
completion of their Culinary Arts diploma at
The Culinary Institute of Canada or another
recognized institution along with a minimum of
1,280 documented service hours or they may
enter the program directly from the workplace,
providing they can attest to five years experience
in the culinary industry, at least one of which
must be at the supervisory level.
Program Facts
Start Date: October
Length: 2 years
Location: Tourism and Culinary Centre
Credential Issued: Applied Degree in Culinary Operations
All students are required to complete a 16-week
internship between their first and second year of
training and a Directed Foodservice Study.
During the Directed Foodservice Study, the
student independently completes a foodservice-
related project with guidance from The Culinary
Institute of Canada faculty and an industry
partner.
Graduate Opportunities
The Applied Degree in Culinary Operations enables
graduates to pursue careers in the following areas:
• Food styling for television and print media
• Research and development
• Foodservice purchasing
• Managing sous chef or executive chef
• Food and beverage management
• Institutional operations management
• New food product development
• Healthcare foodservices management
• Restaurant operator or entrepreneur
• Foodservice facilities design, labour
negotiation, consulting and management
• Foodservice systems specialist
• Chef education
If you have any questions or require additional
information, please contact:
Megan Mullally Elaine Black
E-mail: mmullally@hollandcollege.com E-mail: eblack@hollandcollege.com
Tel: (902) 894-6805
Culinary Arts
The Culinary Arts program provides students with
the practical skills and knowledge they require to
enter the culinary profession as well-trained cooks.
Designed to assist aspiring cooks to master the
essentials, the program also allows experienced
cooks to enhance their skills and expand their
repertoire. Emphasis is placed on teaching the
commercial cook advanced culinary skills and
providing managerial training while covering all
aspects of food preparation, presentation and
service at international standards.
The program includes food preparation and
presentation skills from elementary to advanced
methods with particular emphasis on practical
application following relevant theory. In fact,
70 per cent of the program is hands-on and
production-based, enabling our interns and
graduates to be very comfortable and effective
upon entry into a new kitchen environment. The
managerial content of the program enables
graduates to venture into such diversified areas
of food and beverage control, and purchasing and
receiving. The skills and knowledge gained in the
program enable Culinary Arts graduates to advance
their careers at an accelerated pace.
All students are required to complete a 16-week
mandatory term of paid internship in a work
environment related to their field of study. The
placement occurs between the end of the first year
and the beginning of second year. An internship Culinary Institute of Canada Chef
placement officer and program instructors work to Instructor Hans Anderegg, named
ensure students are prepared for potential summer 2009 National Chef of the Year by
employment; however it is ultimately the the Canadian Culinary Federation
responsibility of the student to obtain their
placement.
• Proud home to Culinary Youth Team
Program Facts Canada 2004 and 2008, Gold and
Start Dates: September and March Silver medal winners at the World
Length: 2 years Culinary Olympics in Germany
Location: Tourism and Culinary Centre
Credential Issued: Diploma, Culinary Arts
• 2007 World Junior Culinary Grand
Prix Champions
Graduate Opportunities
Graduates should have the skills, attitudes and
behaviours to effectively work in the preparation • Students and graduates compete
of food and beverage production. Areas of in national and international
employment may include: competitions – and win!
• Restaurants • Hospitals
• Hotels • Catering companies
• Motels • Related areas of food service
• Resorts industry Home to Canada’s
• Cafeterias Smartest Kitchen
If you have any questions concerning the
Combining Culinary Arts
Culinary Arts program, contact:
with the Science of Food
to Create Superior Food Products
Tel: (902) 894-6805
Hotel and Restaurant Management
The tourism and hospitality industry offers unrivalled opportunities
for exciting and rewarding careers. The Hotel and Restaurant
Management program offers a comprehensive blend of practical and
theoretical courses driven by industry. The program’s performance-
based training is increasingly recognized as vital to promoting the
standards of excellence required in today’s business world. Graduates
of Hotel and Restaurant Management will have a broad base of
management and technical skills that will enable them to immediately
be productive in the workplace.

Special emphasis will be placed on preparing students for the trends

in globalization, which will be prevalent in tomorrow’s tourism and
hospitality industry. Hotel and Restaurant students will acquire the
competencies they need to be industry leaders in the competitive hotel
and restaurant business environment.

Hotel and Restaurant Management students have the opportunity to

gain practical experience in the on-campus Lucy Maud Dining Room,
as well as in numerous industry related activities scheduled during the
school year. The program prides itself on interacting with industry and
building a network that promotes career preparation and
development.

There are two areas of concentration in the Hotel and Restaurant

Management program:
• Hotel and Resort Operations
• Restaurant Operations

Program Facts
Start Date: September
Length: 2 years
Location: Tourism and Culinary Centre
Credential Issued: Diploma, Hotel and Restaurant Management

Educational Study Tour

Second year students are required to participate in an educational
study tour experience. Such tours are generally planned to an
international destination.

Internship
All students are required to complete a mandatory term of paid
internship in a work environment related to their field of study. The
placement is a minimum of 500 hours occurring between the end of the
first year and the beginning of second year. The internship placement
officer and program instructors work to ensure students are prepared
for potential summer employment; however it is the ultimate
responsibility of the student to obtain their placement.

Graduate Opportunities
• Hotels, motels, and country inns • Administration
• Resort operations • Housekeeping
• Restaurants • Food and beverage
• Pubs, lounges, and night clubs • Sales and marketing
• Catering operations • Convention and conference
• Front office and guest services services
If you have any questions concerning the Hotel and Restaurant
Management program, contact:
Gary Torraville
gtorraville@hollandcollege.com Tel: (902) 894-6812

On-the-Job Training
On-the-job training is a work term that gives students an opportunity
to experience real day-to-day operations in their specialty areas,
allowing them to implement the skills acquired during the program.
On-the-job training gives students the opportunity to interact with,
and learn from, staff members of the companies in which they are
placed. Students must complete on-the-job training to be eligible
for graduation.
Pastry Arts
The Culinary Institute of Canada has been training aspiring chefs since
1983 and is regarded by many as the premiere Culinary School in
Canada. Its graduates can be found working all over the world.
The Culinary Institute’s Pastry Arts program prepares students to enter
the pastry profession as well-trained pastry cooks. Aspiring cooks and
pastry cooks master the essentials in this program, while individuals
who have experience in the industry enhance their skills.
Whether rolling dough, piping decorations, pulling sugar or preparing
and finishing desserts, the pastry student is taught the basics
ranging from classical to contemporary preparations. Emphasis is placed
on teaching advanced pastry skills and providing managerial training
while covering all aspects of pastry preparations, presentation and
service at international standards. With hands-on experience
emphasized throughout the program, students spend approximately
three quarters of their training time performing practical work in food
preparation. The skills and knowledge acquired in the Pastry Arts
program helps graduates to advance their careers at an accelerated pace.
Program Facts
Start Date: September
Length: 9 months
Location: Tourism and Culinary Centre
Credential Issued: Certificate, Pastry Arts
Graduate Opportunities
Graduates should have the skills, attitudes and behaviours to effectively
work in the preparation of pastry products. Areas of employment may
include:
• Pastry shops
• Bakery shops
• Hotels
• Motels
• Restaurants
• Resorts
• Schools
• Hospitals
• Related areas of food service industry
• Self-employment
If you have any questions concerning the Pastry Arts program,
contact:
Elaine Black
E-mail: eblack@hollandcollege.com
Tel: (902) 894-6805
Degree Pathways
Graduates of the Applied Degree in Culinary Operations, Culinary Arts,
and Hotel and Restaurant Management programs can take advantage
of further educational opportunities through our degree pathways
agreements with other institutions. If you’re interested in pursuing
your studies somewhere else, Holland College has agreements in place
with more than 100 universities and colleges across Canada, the U.S.,
and overseas. Please check the website for more details.

“I truly enjoyed my time at The Culinary Institute of
Canada. The program sped up my learning curve
significantly and once I entered the workforce it
allowed me to advance much faster than my peers.
The program at The Culinary Institute of Canada does
not overload students with unnecessary information,
long hours of theory, and little kitchen time like other
courses I have seen. As students, you receive an
exceptional hands-on approach to learning. The finely tuned curriculum,
delivered by the many talented chefs and teachers, allows for students who
are internally motivated and have patience to be successful.”
Chef Alexander Porter, graduate of Holland College’s
Culinary Institute of Canada and Executive Chef
of the Renaissance Boulder Suites at Flatiron
“The Applied Degree in Culinary Operations will continue
to solidify The Culinary Institute of Canada’s educational
prominence while serving the rapidly evolving needs of
the foodservice and hospitality industries.”
Chef Michael Smith, Award-winning cookbook author,
newspaper columnist, and host of three television
series; Member of the CIC National Advisory
Committee; and Member of the Holland College
Foundation Board of Directors
Y O U R F U T U R E S T A R T S H E R E
College Foundation Program
This program offers students the opportunity to explore
careers, to enhance and build on essential skills, and to
prepare themselves for further post-secondary pursuits. In
addition to the eight core courses in the College Foundation
program, students will have the opportunity to select two
elective courses in various fields of study. Electives may be
selected from academic upgrading, university, or other
Holland College programs. Completed electives that meet
Holland College program requirements will be transferrable to
that specific program as transfer credits.
College Foundation electives can be taken from the
following programs:
• Business Administration
• Business Information Systems Development
• Computer Information Systems
• Culinary Arts
• Dental Assisting
• Early Childhood Care and Education
• Hotel and Restaurant Management
• Journalism
• Medical Support Services
• Primary Care Paramedicine
• Practical Nursing
• Retail Business Management
• Sport and Leisure Management
The program is designed for students who may:
• Be unsure of career interests
• Need specific experiences to ensure career choice is right
for them
• Not possess the necessary qualifications for their career
choice
• Require higher marks in core subjects
• Benefit from a preparatory year for building skills and
experiences and participating in a college environment
• Need more experience in Canadian post-secondary
education
• Have been out of school for some time
2010 09 30
Program Facts
Start Date: September
Length: 9 months
Location: Prince of Wales Campus
ISO 9001: 2008 certified
Credential Issued: Certificate, College Foundation
For more information, contact:
Admissions Toll Free: 1-800-446-5265
Holland College Tel: (902) 629-4217
140 Weymouth Street E-mail: info@hollandcollege.com
Charlottetown, PE C1A 4Z1 www.hollandcollege.com
Although this information has been prepared with care, Holland College accepts no responsibility for actions caused by
misinformation. This document is published for information purposes and outlines the intentions of Holland College in as
timely a fashion as possible. Holland College reserves the right to revise or cancel programs or courses, revise policies
and procedures, change instructors and alter fees and charges as Holland College deems necessary without notice.