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830 Powers Street, Winnipeg, MB, R2V 4E7| Phone: (204) 586-8061| Fax: (204) 589-2504
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Seven Oaks School Division
Community Begins Here
Jan 15, 2021
School Day 1
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Culinary/Hospitality Services

Culinary

‚Äč‚Äč‚Äč‚Äč
‚ÄčDuration ‚ÄčIntake Dates ‚ÄčWork Practicum ‚ÄčPotential Credentials ‚ÄčRequirements
‚Äč1 year
(10 months of study)
‚Äč‚ÄčSeptember
‚Äč24-34 weeks

‚ÄčFood Handler certificate

Manitoba Best

‚ÄčGrade 11 Math and English

Grade 12 prerequisites

‚Äč‚ÄčHospitality

‚Äč
‚Äč‚Äč‚Äč
‚ÄčDuration ‚ÄčIntake Dates ‚ÄčWork Practicum ‚ÄčPotential Credentials ‚ÄčRequirements
‚Äč1 year
(10 months of study)
‚Äč‚ÄčSeptember
‚Äč24-34 weeks‚ÄčManitoba Best
Smart Choices
Emerit certification

‚ÄčGrade 11 Math and English

Grade 12 prerequisites

‚Äč‚Äč‚ÄčThe Culinary Services program introduces the student to the career opportunities available to them in the Food Services and Hospitality industries.  Career options include employment in hotels, restaurants, clubs and healthcare facilities as a cook, chef, baker or dietary aide.


Hospitality Services is the start of your career in the hospitality industries whether your passion is in food service, hospitality or tourism.


‚ÄčAs with all Seven Oaks CVE programs, we provide technical training through in-class theory and work experience so you can learn by doing and through on-the-job training.


Culinary Requirements:

  • Completion of Grade 11 core courses
  • Participation in an interview
  • Completion of a CVE application including references or referrals
  • Presentation of a certified transcript of marks

Hospitality Requirements:

  • Completion of Grade 11 core courses
  • Strong interest in pursuing a career in the hospitality field
  • Participation in an interview
  • Completion of a CVE application including references or referrals
  • Presentation of a certified transcript of marks
  • Provision of standard uniform - black pants, black comfortable shoes, white dress shirt

Individuals who have completed Grade 12 are an adult learner or reside outside the division are encouraged to submit an application.‚Äč

The 34 week course is a combination of in-class theory and on-the-job training and can be broken down as follows:

  • Weeks 1-4: In-class theory
  • Weeks 5-34: 1 day/week in class, 4 days/week on-site

Culinary Learning Includes:

  • The basics of food services and hospitality 
  • Preparation and presentation of fruits and vegetables
  • The science of soups, stocks and sauces
  • The art of Gard‚Äče Manger
  • The principles of meat and poultry
  • Creating baking and desserts
  • The use of standardized recipes and the Principles of Kitchen Management

Upon course completion earn up to 10 high school credits and work towards Emerit Line Cook Certification.

Students may be eligible to challenge the Level 1 Apprenticeship in the trade of cook, and can be registered with the Manitoba Education Tourism Council for certification.

Hospitality Provincially Approved Vocational Credits Include: 

  • ‚Äč‚ÄčCustomer Service
  • Tourism
  • Food Preparation
  • Dining Room Service
  • Beverage Service
  • Housekeeping Skills
  • Management
  • Applied Dining Room Service
  • Applied Food Preparation

Upon course completion earn up to 10 high school credits and gain exposure to the hospitality industry to make choices regarding further courses at the post-secondary level including:

  • Culinary Arts
  • Hotel and Restaurant Administration
  • Tourism
You will be registered with the Manitoba Tourism Education Council for national Emerit Certification‚Äč and will be equipped to work in a variety of settings.

** A registration fee may apply. **‚Äč