The Pastry, Baking and Chocolate Intensive Summer Program teaches about the evolution of Catalan pastry: traditional vs. modern. Introduction to the Chocolate World includes the Tempering technique, flat chocolate design, chocolate bonbon, chocolate molds, and artistic design. Different types of bread, puff pastry, and viennoiserie (Ensaïmada, Coques i Tortells, Croissant, Brioix...), and Catalan Hors d'oeuvre.

Learn the art of French and Italian pastry creation with French and Italian Pastry Arts Diploma, a fully immersive course taught across two countries. Designed for pastry lovers, this unique program offers: 8 weeks of hands-on, personalized trainings 1 month internship in France or Italy (optional) a prestigious joint-diploma from two internationally recognized institutions

Our 3-year academic program - Gastronomy and Catering EUHT StPOL by EUHT StPOL - will allow you to be an expert in culinary arts and gastronomy. + Professional visits to hotels, restaurants, wineries, research centers, among others!

Molecular Cuisine, Fire and Low Temperatures. Discover the art of advanced cooking and awaken your culinary genius in the Advanced Culinary Techniques postgrade that will take you beyond gastronomic limits. Take your culinary career to the next level by mastering avant-garde culinary techniques and technology.

The Culinary Arts program is ideal for students planning a professional career in the culinary industry or considering a career change. During this three-month course, students gain a comprehensive understanding of cooking methods and techniques used in the French and Italian cuisines, and a deeper understanding of the hospitality industry and tourism standards, food hygiene, restaurant management, wines, beer production, and kitchen ecology. The course is hands-on, and students spend 80% of class time in the kitchen preparing a la carte dishes. At the end of the program, students can choose to intern in successful restaurants or hotels.

Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods in a variety of restaurants and other food services establishments.

The Associate of Applied Science Degree program in Culinary Arts with an emphasis in Korean Cuisine is a 92-unit program defined by curriculum with courses of rigorous culinary training, food business management, and study of social and scientific aspects of food. This program focuses on providing hands-on experience of Korean culinary practices along with a profound understanding of the nature of Korean food and ingredients.

Our distinctive program extends your understanding of international gastronomy. Far beyond the confines of local perspectives. The Master in World Food Studies course encompasses wise-ranging content such as global food cultures, food systems sustainability, and gastro-diplomacy strategies in the food world. It uniquely prepares you for roles within international organizations, cultural mediation, and sustainable rural and urban development policies.

In Catering & Cooking become a caterer and learn essential cooking skills. This course provides an opportunity to interact with and learn from very successful, highly qualified, and experienced professionals and master chefs. It also allows you to enter a profession that will continue to prosper for as long as society demands food.

Top professionals in the culinary arts do more than just cook. They manage restaurants, cater special events, offer personal chef services, and more. For many, however, the ultimate goal is to own their own restaurant – to create a place that reflects their culinary passions and lets them share their style and personal panache with the world.

The Portage College Culinary Arts Diploma provides you with all the specialized knowledge and professional skills needed for the ever-changing and equally exciting food service industry. Your instructors are certified Red Seal Chefs who are passionate about food. They are just as eager to teach you the fundamentals of regional and international foods as well as how to work in a fully functional commercial kitchen adhering to the strict standards of preparing, handling, and serving food.

The program prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other foodservice businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts, such as: knife skills, food production, presentation, menu development, portion control, cost control, menu planning, and nutrition.

Mastering the art of French pastry requires rigor and precision but also an ability to develop and renew an offer. Boutique, decorative, and event products will be addressed during our new program, to provide participants with new inspirations and techniques from high-level pastry chefs.

If you want to take your love of cooking to the next level, a career in culinary arts might be right for you. You’ll learn how to prepare soups, meats, vegetables, and desserts as well as sauces, side dishes, and salads. You’ll learn what it takes to coordinate and direct the work of kitchen staff – everything from menu planning and buying supplies to final presentation. In addition, you may manage budgets and coordinate food preparation with service. Whether you want to work at a local café or own your own fine dining establishment, this program (offered in a standard or accelerated format) will give you the foundation you need.

Being a top chef goes beyond loving food. It’s about appreciating the soil and sunshine, how food is grown and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the career of which you’ve been dreaming, start learning a Certificate in Culinary Skills now in Loyalist’s on-campus gourmet restaurant, Resto 213.