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Copyright © 2000,
Lethbridge Community College

For information, contact the Webmaster: [email protected]

Last upated:


- one-year certificate
- two-year diploma
- starts in September, January or May


The Culinary Careers Diploma program develops the skills required for gaining employment in hotels, restaurants, private clubs, and resorts in an advanced position. Over the 38 weeks of instruction, the program focuses on the management of kitchens. It is ideally suited for those who seek the ability to supervise, train and motivate others, as well as improve on culinary skills and review current food trends. Culinary Careers Diploma is noted for its competency-based learning format, learning management system (LMS) testing. LMS is a modularized approach to learning and testing which allows for self-pacing in the theory portion. It requires initiative in planning a study schedule, completing requirements in a negotiated time, and in managing time wisely and effectively to meet self-imposed deadlines. Evening work is required. All students are required to prepare for entry for a local or other culinary exhibition.


Fall Block I

Fall Block II

Term Code 20001T 20003T
Fees Due August 4, 1999 Sept. 28, 1999
Lectures Begin Sep. 1, 1999 Oct. 27, 1999
Add/Drop Period Sep. 1-3, 1999 Oct. 27-29, 1999
Last day to Withdraw Oct. 7, 1999 Dec. 1, 1999
Last Day of Lectures Oct. 21, 1999 Dec. 15, 1999
No Classes Sep. 6, Oct. 11 Nov. 11, 1999
Final Exams Oct. 22-25, 1999 Dec. 16-17, 1999

Winter Block I

Winter Block II

Term Code

20005T 20007T
Fees Due Nov. 29, 1999 Jan. 31, 2000
Lectures Begin Jan. 3, 2000 Feb. 28, 2000
Add/Drop Period Jan. 3-5, 2000 Feb. 28-Mar. 1, 2000
Last day to Withdraw Feb. 7, 2000 March 1, 2000
Last Day of Lectures Feb. 18, 2000 April 18, 2000
No Classes Feb. 21, 2000


Final Exams Feb. 22-23, 2000 April 19-20, 2000


New students are accepted into the Culinary Careers Diploma program for the Fall term only.

Academic Requirements
Applicants are required to have successfully completed the LCC Professional Cooking Certificate program or equivalent.

Applicants not having these requirements may qualify for admission if the Applicant has completed a comprehensive written and practical admission exam, requiring a minimum 65% pass mark.

The admission exam is administered to those Applicants who lack a Professional Cooking certificate.

Professional Suitability
The Applicant has related work experience and has completed a personal interview.

Medical Requirements
The Applicant has completed a personal medical profile with updated immunization information prior to entry.

  1. All Applicants to the Culinary Careers Diploma program may be required to complete a follow-up medical examination at the discretion of the College Health Centre.
  2. All students in the Culinary Careers Diploma program must follow 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 will wear white uniform, necktie, chef’s hat and apron and approved footwear.


Studentsı Association
$ 116
Books and Supplies
$ 533

All fees are approximate and are based on a full credit load for each program (the number of credits may depend upon the elective courses selected) and is subject to change. Costs of books and supplies are estimated. Supply costs include only the specialized materials and equipment needed for the program and not basic stationery supplies. The LCC Studentsı Association fees are subject to change. For more detailed information on tuition fee calculation and other fees, students are advised to consult the FEES section of this Calendar.


Students accepted into this program have the opportunity to apply related employment, volunteer, educational or training experiences toward the completion of the program. For information on Prior Learning Assessment, students should contact the Registrarıs Office.


Upon successful completion of all program requirements, students are awarded a Diploma in Culinary Careers.


See above.


None available at this time.


Term I Hours/Week Credits
CHF 209 Cooking of Meat, Fish, and Poultry (3-4) 2
CHF 210 Cutting and Portioning of Meat, Fish and Poultry (3-4) 2

Term II Hours/Week Credits
CHF 242 Control Mechanisms and Recording of Food Items Sold (3-2) 2
CHF 243 Purchasing and Inventory Control (3-2) 1
CHF 244 Food Purchasing Criteria (3-2) 1
CHF 245 Receiving, Storing and Issuing Procedures (3-2) 1

Term III Hours/Week Credits
CHF 214 Dining Room Sanitation Principles (3-3) 2
CHF 215 Dining Room Safety Principles (3-2) 2
CHF 216 Service Preparation (2-4) 1
CHF 250 Buffet Preparation and Services (4-3) 2
CHF 257 Menu Design (6-0) 2

Term IV Hours/Week Credits
CHF 217 Customer Serving (2-4) 1
CHF 246 Calculation of Cost and Selling Price (4-2) 2
CHF 251 Concepts of Personnel Management (6-1) 2
CHF 252 Job Analysis, Description and Specification (5-0) 2
CHF 253 Employee Selection and Recruitment (5-0) 3
CHF 254 Hotel and Restaurant Training (4-1) 3
CHF 255 Employee Evaluation Using Performance Appraisal (4-1) 2
CHF 256 Labour Costs and Cost Control Areas (5-0) 2

Total for All Terms 35 credits





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