Behind those tantalizing Instagram photos of food is a chef who creates edible works of art on a daily basis. Become that chef with world-class culinary training in the Culinary Arts program. With exceptional instruction and plenty of hands-on opportunities, our Culinary Arts grads have a perfect record of landing that important first job.
As well-planned as a gourmet meal, our Culinary Arts program starts you off with restaurant production methods before moving onto sweet and savoury techniques. For the main course, we’ll serve up a paid industry placement. And to finish it all off, you’ll be immersed in dining-room cuisine in our on-campus Garden Court Restaurant.Apply Now Grab and Go Information
Lethbridge College graduates are employed throughout Canada and abroad in a variety of culinary opportunities including fine restaurants, hotels, cruise ships, catering companies, flight kitchens, hospitals, care facilities, and convention centres. Opportunities also exist to own and operate your own restaurant or branch out into marketing and product development.
Recent graduates have found employment in the following roles:
- Banquet chef
- Banquet cook
- Business owner
- Chef de partie
- Food sales representative
- Line cook
- Prep cook
- Sous chef
Visit ALIS website for more career information.
Nearly 100 per cent of culinary grads land that important first job
spent in a paid industry work placement
in Alberta who regularly offer paid employment to our culinary students
September and January
Credential / Accreditation
Visit the Program Application Status page for more details.
View the program availability for the upcoming intakes.
New students are accepted into the Culinary Arts program for the Fall (September) and Winter (January) terms.
General Admissions Requirements
All applicants must meet the general admission requirements for Lethbridge College programs, as indicated in the Admission section of this calendar.
Applicants to this program do not require a high school diploma; however, they must satisfy the following specific course requirements (or equivalencies):
- Grade 10 English
- Grade 10 Math
All students in the Culinary Arts program must follow the sanitation, hygiene and safety practices standard to the industry and present themselves in the following condition whenever entering any of the food service labs: Students must be clean shaven (moustaches are acceptable), hair must be clean and controlled. Students wear a white uniform, chef hat, apron, and approved footwear.
It is strongly recommended that applicants update or complete a personal medical profile and their immunization records prior to entry into the program and employment.
Applicants may be asked to complete a follow-up medical at the discretion of the College Health Centre.
Students can expect to cut and prepare products such as beef, pork, lamb, shellfish, fish, fowl, etc. Once dishes are prepared, students may be required to taste them.
Students may also be exposed to allergens such as soy, eggs, nuts, gluten, etc.
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The Culinary Arts program is delivered on campus but may have some blended and hyflex components.
This program includes both face-to-face/on-campus and online delivery in both synchronous (learning occurs in real-time on a set schedule) and asynchronous (learning does not occur at the same time or same place) formats.
This program is offered both on-campus and online; lectures and hands-on training opportunities are delivered through video conference, allowing students the option to attend classes in-person or remotely.
This program is delivered in a face-to-face format on the main Lethbridge College campus. Lectures, labs and hands-on training opportunities will all take place on campus in Lethbridge.
|CLA-1100||Kitchen Fundamentals and Safety||6|
|CLA-1101||Integrated Food Services||6|
|CLA-1102||Meat Preparation and Saucier I||6|
|CLA-1103||Bakeshop Production I||6|
|CLA-1104||Event Planning, Management & Nutrition||3|
|CLA-1105||Integrated Lunch Service||6|
|CLA-1106||Meat Preparation & Saucier II||6|
|CLA-1107||Bakeshop Production II||6|
|CLA-2200||Industry Work Placement||1.5|
|CLA-2201||Advanced Management Skills||3|
|CLA-2202||Integrated Dinner Service||6|
|CLA-2203||Meat Cutting and Cooking||6|
|CLA-2204||Bakeshop Production III||6|
Tuition and Fees
Costs for supplies may vary considerably depending on what students already have or where they purchased their supplies; cost provided is on the moderately high end.
Students will be charged a medical/dental benefit fee unless they opt out by demonstrating alternative coverage prior to the end of the first week of class.
“[Lethbridge College] brings students in from all over the world; it’s a great program, has great instructors and is just a great place to be.”
“One of the great things in the Culinary program is the amazing tools you get to play with – everything from bandsaws and chainsaws to fine delicate tools for creating edible flowers and carving fruit. It’s always a nice change when you get to put your French knife down and work with something out of the ordinary.”
“At the end of the day, everyone needs to learn how to work clean, be organized and have a skill set. When I was a student at Lethbridge College, I learned the nuts and bolts of how a kitchen works, how to keep it clean and organized, how to fillet a fish and chop an onion. And every single day I use those skills.”
With just one online application, you can apply for all the Lethbridge College awards and scholarships for which you qualify, including these featured scholarships: