Culinary Careers - Cost Estimate

Start/End Dates: 
Aug 26 2013 - Apr 24 2014
or: 
Jan 6 2014 - Apr 24 2014
Diploma (Culinary)
Year 1 (General): 
CanadianInternational*
Tuition$4,108$12,324
Fees
Student Association$181$181
Technology$572$572
Athletics$104$104
Labs/Fieldstrips$240$240
Health*$258$258
Total Fees$1,355$1,355
Books$482$482
Supplies$518$518
Year 1 Total$6,463$15,049
Based on [ 36 ] credits.
Year 2 (General): 
CanadianInternational*
Tuition$2,370$7,512
Fees
Student Association$105$105
Technology$390$390
Athletics$60$60
Labs/Fieldtrips$240$240
Health*$129$129
Total Fees$924$924
Books$301$301
Supplies$99$99
Year 2 Total$3,694$8,647
Based on [ 28.5 ] credits.
Year 1 (Term 1 only): 
CanadianInternational*
Tuition$2,054$6,167
Fees
Student Association$91$91
Technology$338$338
Athletics$52$52
Labs/Fieldtrips$240$240
Health Plan*$129$129
Total Fees$850$850
Books$241$241
Supplies$259$259
Year 1 Total$3,404$7,696
Based on [ 19.5 ] credits.
Year 1 (Term 2 only): 
CanadianInternational*
Tuition$2,054$6,162
Fees
Student Association$91$91
Technology$338$338
Athletics$52$52
Labs/Fieldtrips$240$240
Health Plan*$129$129
Total Fees$850$850
Books$241$241
Supplies$259$259
Year 1 Total$3,404$7,696
Based on [ 16.5 ] credits.
Program Notes: 
• Culinary Careers Dates: Start dates for first term students are either September 4 '13 or January 6, '14. Work placement (referred to here as the 3rd term) runs from May to late August for students who have completed either term 1 or 2. Those who have completed only term 1 by the summer take term "2" in the fall, those who have completed both terms 1 and 2 return for term "4" Sep 4 '13 or January 6 '14. Uniform Damage Deposit is $150.
General Notes: 
* International students pay a differential tuition fee but all other costs are the same as those charged Canadian students.
* Students who can demonstrate alternate medical/dental coverage may opt out at the Student Association Office by the deadline. Note that once opted out, action is required in order to opt back in if so desired.
• Tuition and fees shown above are based on students completing 100% of the curriculum as set out in the Official Calendar and are payable by semester.
• Costs for supplies may vary considerably depending on what students already have or where they purchased their supplies; cost provided is on the moderately high end.
• A minimum of 9 credits in each 4 month semester constitutes full time status (60% or more).
• Full-time status is required for student loan funding, athletics (ACAC) participation and most college scholarships/awards.
• Students with a disability documented with Accessibility Services that qualifies them for a reduced course load are considered full-time with 8 credits/regular term.
Back to program overview: 
Culinary Careers