Culinary Arts Program

Winnipeg Global Education College

Culinary Arts Program

Level One Cook

Post-secondary Certificate


Program Description

This program introduces students to the theory and practice required to be a Level 1 Cook under the Manitoba Apprenticeship system and the Red Seal system. In the program students examine occupational skills which include: the structure and scope of a cook; trade-safety awareness; communication; grade-related documents; tools and equipment; personal hygiene and kitchen sanitation; weights and measures; and cooking principles. Students also complete the Manitoba Trade Safety course. Students then explore specific types of food preparation including: stocks, soups and sauces; produce; pastas, pulses, grains and nuts; meat, poultry and game; fish and seafood; garde-manger; dairy and egg products; and baked goods and desserts.

A unique feature of the program is focus on Asian cooking.  Skills related to the preparation of foundational Asian cooking are woven into the curriculum building on the Level One cooking skills.  Recipes for Japanese, Chinese, and Korean foods are included where appropriate.

If you are passionate about the food industry, bring your brilliant  ideas to our program and challenge your culinary creativity.

Entrance Requirements

Applicants must have :

  • A High School Diploma or equivalent is required.
  • IELTS Academic overall 5.5 ;
  • Or Successful completion of the IELTS Academic Intermediate Program ( as a prerequisite condition) offered by Winnipeg Global Education College.

Text books

The core textbook for the program is:

On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition (7th Edition) (2017) by Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, and Fred Malley, et al.

published by Pearson. The core textbook contains favourite recipes from Canadian chefs as well as addresses the standards expected by the Interprovincial Red Seal program. There is an instructor resource downloadable package (for instructors only), which includes key terms and discussion questions (which could be possible test questions). There are PowerPoint’s that go along with each chapter as well as a bank of questions for each chapter that could be used as assessments or chapter quizzes.

Curriculum Chart

Program Length: One-year Certificate

The program is also based on:

• National Occupational Analysis Cook, 2016 by Red Seal for Employment and Social Development Canada, retrieved from

• Apprenticeship Manitoba Cook Level 1 by the Government of Manitoba, retrieved from

The curriculum charts are an amalgamation of two documents: the National Occupational Analysis Cook 2016 (the Red Seal); and Level 1 Cook from Apprenticeship Canada. The course blocks and the units along with the overview, objectives, and content are taken from the Apprenticeship Canada. The tasks and sub-tasks are outlined from NOA Cook 2016. The asks demonstrate which objectives from the Apprenticeship Canada are fulfilled.

The following courses make up the Culinary Arts Level One Program:

Course Code Course Name Course Hours
Course 100A
Occupational Skills
214 Hours
Course 100B
Stocks, Soups and Sauces
106 Hours
Course 100C
41 Hours
Course 100D
Pastas, Pulses, Grains and Nuts
58 Hours
Course 100E
Meat, Poultry and Game
89 Hours
Course 100F
Fish and Seafood
95 Hours
Course 100G
69 Hours
Course 100H
Dairy and Egg Products
76 Hours
Course 100I
Baked Goods and Desserts
112 Hours
Program Review and Final Exam
40 Hours
Total Program Hours
900 Hours


Within each course there are formative assessments in each unit:

• Unit Quizzes prepared by the instructor using questions pulled from a test bank in the instructor’s resources of the course textbook. The Unit Quizzes assess students on the theory presented in the courses.

• Student Demonstrations of the practical skills as well as practical tasks associated with the objectives in each unit. The Student Demonstrations assess students on the practice presented in the courses.

Students must achieve a minimum of 70% on the total of the Unit Quizzes and Student Demonstrations in order to pass each course.At the end of the program, there is a summative assessment, a Final Exam that covers theory and practice from all of the courses in the program. The Final Exam serves as a practice for the Level 1 cook exam from the provincial government. The Final Exam consists of both theory and practice. A passing mark on the Final Exam is 70%.

Students must pass each course and the Final Exam in order to successfully complete the program.

Work Practicum

No work practicum for the intake before Fall intake in 2020.

175 hours workplace practicum will be increased into  this program from winter intake in 2021.


Fall intake (September 2021)

Spring Intake (May 2022)

Program Update (April,2021)

Here is the update for international students admitted to the 2021Culinary Arts program at Winnipeg Global Education College.

The COVID-19 pandemic has resulted in numerous challenges for our students and staff, but we will keep accepting applications as usual and welcome all potential students from all over the world.

Physical distancing measures and keeping our employees and students safe are at the core of our planning.  Here are a few updates in terms of the Fall 2021 Culinary Arts program.

  1. The program will start as scheduled as long as the number of students reaches the prescribed minimum number of students enrolled.
  1. We tentatively decided to deliver the program virtually through ZOOM. The date for in-person classes to resume will be shared with students until further notice from the provincial government.

Our commitment is to deliver classes in the safest learning environment possible. We will continue to follow guidelines from public health and the government, with our guiding principle being the health and safety of our students, employees and our communities.

We look forward to seeing you in the near future.