The full-time, 39-week Culinary Arts certificate program at the University of the Fraser Valley sets up students for success in the culinary world. Students will gain the in-class training necessary to work in any kitchen, combined with hands-on experience working at the school’s Rivers’ Dining Room under the supervision of professional chefs. The program will cover topics such as safety and sanitation, knife-handling skills, use and care of equipment, cooking methods, banquet planning, à la carte dining, basic service skills, and menu planning and costing.