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Information for Exchange Students

Tourism Management & Culinary Arts 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 or the Canada-CARICOM Leadership Scholarship

 

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 Management

No matter what part of the tourism industry interests you; this program provides a solid foundation of skills and experience that opens doors to a great career with unlimited potential worldwide.

Courses available in the Tourism Management program provide a broader understanding of the diverse career opportunities within the industry. These courses may include International Tourism, where you experience an international destination first-hand; New Ventures, where you gain insight into starting a business; and Sustainable Tourism Development, where you work with local partners to grow tourism products in your area. Throughout the program, your faculty advisors offer guidance on the courses that best prepare you for your career goals.

Throughout the program, you experience a variety of delivery methods, including case studies, simulations, field work, group projects, conferences, seminars and professional industry panels. All courses are reflective of current tourism industry trends and practices and we’re always working to evolve the program based on these activities. We feel strongly that the NSCC has positioned itself as one of the very best hospitality institutions in the country. We have integrated various forms of technology into our classrooms, which have enhanced engagement, enabling faculty to explore dynamic and unconventional approaches in their delivery. Our 21st century methods of assessing and evaluating have proven to motivate students to meet the outcomes in a more engaging manner. The long term success of our students reflects that our methodologies and philosophy create a healthy environment that promotes results driven graduates.

The Academic Chair for your program will assign courses once your transcripts are reviewed. The courses you can take will depend on availability and whether you meet the necessary pre-requisites.

Please note that second year courses do not start until mid-October due to the mandatory co-operative work placement. Because of this, students will be placed in first and second year courses.

For a listing of Tourism Management courses and concentrations, please visit:

http://www.nscc.ca/learning_programs/programs/PlanDescr.aspx?prg=TMAN&pln=TMAN-Y1

 

 

Culinary Arts

The NSCC Culinary program is the largest in Atlantic Canada with 6 Culinary campuses, 20 full time chef faculty and roughly 300 students. The program focuses on the skills necessary to have successful careers in a variety of food and beverage related industries. We train the fundamental techniques of cooking and presentation while developing the management skills of a professional chef. Students participate in a paid work term in between the first and second year, giving them valuable on the job training. Courses include: International Cuisine, Molecular Gastronomy, Classic European Cuisine, Introduction to Cold Cuisine, Modern North American, Wine and Food pairing, Charcuterie, Butchery, and Pastry Arts to name a few.

Each of our six culinary campuses has a fine dining restaurant. The talented team that run the dining rooms include a number of International gold medal winning Culinary Olympians, multiple Certified Chefs de Cuisine, and Certified Sommeliers. Our chef team is recognized in the culinary community as being the best of their craft.

Over the last several years we have worked very closely with industry and educational leaders to continually update our curriculum to reflect current industry practices and innovations. We feel strongly that the NSCC has positioned itself as one of the very best culinary institutions in the country. We have integrated various forms of technology into our kitchens, which have enhanced engagement, enabling faculty to explore dynamic and unconventional approaches in their delivery. Our 21st century methods of assessing and evaluating have proven to motivate students to meet the outcomes in a more engaging manner. The long term success of our students reflects that our methodologies and philosophy create a healthy environment that promotes results driven graduates.

The Academic Chair for your program will assign courses once your transcripts are reviewed. The courses you can take will depend on availability and whether you meet the necessary pre-requisites.

Please note that second year courses do not start until mid-October due to the mandatory co-operative work placement. Because of this, students will be placed in first and second year courses.

For a listing of Culinary Arts courses, please visit:

http://www.nscc.ca/learning_programs/programs/PlanDescr.aspx?prg=CULA&pln=CULINARTS