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University of Ottawa

Ottawa, Canada

University of Ottawa Culinary Arts, Gastronomy & Food Service Partial Tuition Opportunity

Diploma / Vocational2 yrsOnlinePartial TuitionTOEFL 80+
Total Grant / Award
50% Tuition Reduction Grant (~$10,000 / yr)
Deadline Date
Feb 2027

Programme & Scholarship Overview

The Culinary Arts, Gastronomy & Food Service award at University of Ottawa provides prestigious financial support for Diploma / Vocational degree seekers in Ottawa, Canada. Eligibility: Asia-Pacific Regional Students.

The University of Ottawa Culinary Arts, Gastronomy & Food Service Partial Tuition Opportunity is hosted at University of Ottawa located in Ottawa, Canada. This program is structured for scholars enrolled in the Diploma / Vocational level pursuing coursework within the Hospitality, Leisure & Sports discipline (focusing on Culinary Arts, Gastronomy & Food Service). Studies are delivered on an online basis with a structured curriculum designed to be completed over 2 yrs.

This award provides a comprehensive financial package valued at 50% Tuition Reduction Grant (~$10,000 / yr) under a Partial Tuition framework, providing direct financial relief covering book allowance. Candidate selection is administered on a Need-Based basis, welcoming applications from Asia-Pacific Regional Students.

Prospective students should hold a minimum cumulative academic standing equivalent to GPA 3.3. Regarding language proficiency standards, applicants are required to provide official verification for TOEFL 80+.

Expense & Living Coverage Included

Book Allowance

Eligibility & Language Requirements

Language TestTOEFL 80+
Standardized Entry TestsNone
Minimum Academic Grade / GPAGPA ≥ 3.3
Application Processing FeePaid Fee

Official Application

Ready to apply? Submit your application directly through the university or foundation portal.

Apply on Official Portal

Key Details Summary

Degree Level
Diploma / Vocational
Discipline
Hospitality, Leisure & Sports
Country
Canada
Duration
2 yrs
Attendance
Online
Need Status
Need-Based