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Information for Exchange Students

Tourism & Culinary Programs

The Tourism Management and Culinary Arts programs are only open to students from NSCC's partner institutions who have received Government of Canada Scholarships for the Emerging Leaders in the Americas Program (ELAP) Scholarship, the Canada-CARICOM Leadership Scholarship or Canada-ASEAN Scholarships and Educational Exchanges for Development (SEED).


The Tourism Management and Culinary Arts programs (within the NSCC School of Business) are offered at the Akerley Campus in Halifax-Dartmouth, Nova Scotia, on the Atlantic coast of Canada. Halifax is a student city with five universities and three campuses of NSCC. The Akerley Campus is well known for its Culinary Arts and Tourism Management program, the campus boasts a full-service cafeteria, fine-dining restaurant and cafe. The Campus is also home to a state-of-the-art Transportation Centre, and recently added Welding and Metal Fabrication Annex. A bright student lounge and cafeteria make things comfortable, while a lively Student Association keeps things hopping with events throughout the year.


Tourism Hospitality (1 year certificate)

This exploratory one-year program prepares you for a career in tourism and hospitality. Enhance your interests and passion for travel and service by gaining experience, skills and knowledge in:

  • Accommodations
  • Adventure Tourism
  • Regional and international tourism
  • Customer service
  • Food & Beverage operations
  • Travel and tourism trends
  • Tourism services

You'll also put your skills into practice with a five-week job placement locally or even around the world.


Culinary Skills (1 year certificate)

Learn the key skills you need to launch a culinary career. This one-year Culinary Skills certificate prepares you for work as an apprentice commercial cook and gives you a pathway to becoming a professional chef.

Develop a passion for food and an appreciation for current culinary concepts and nutrition including:

  • Basic cooking principles
  • Food preparation
  • Food culture and tradition
  • International cooking techniques
  • Farm-to-table food sourcing
  • Food cost control
  • Culinary history
  • Recipe management

You spend most of your time in the campus restaurant where you put the theories you learn to test in a real, commercial kitchen.