Culinary Arts Program

Small class sizes, hands-on training, globally experienced chef instructors along with like minded classes are the ingredients for your extraordinary culinary experience.
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Culinary Arts Program

6 Month, Full-Time Culinary Arts Diploma Program

5 days per week / 7 hours per day: on-site and online

840 hours

Immerse yourself in our intensive Culinary Arts training program. In six months, you’ll gain mastery of the skills, theory and techniques needed to be competitive for range career paths in the fast-moving food industry.

Your culinary program begins with culinary terminology, knife skills and proper equipment usage. This is quickly followed by flavorful stocks, the art of the saucier, meats, poultry, fish, shellfish, vegetables, plant-based cuisine along with a focus on pastry and bread making. With the knowledgeable guidance of your chef instructor, you will deepen your appreciation for an incredible variety of tastes, textures and flavors and will learn how to layer them together to achieve that perfectly balanced dish.

In this program, students also study Food & Beverage Operations Management which covers effective menu planning, inventory control, costing and various food operations. Students will be given with an in-depth knowledge of hospitality operations beyond the kitchen doors ensuring well-rounded education.

Domestic Applicants
Tuition: $20,800
Application Fee: $150
Text Books: $600
Course Materials: $1,250
Other: $100

International Applicants
Tuition: $25,800
Application Fee: $550
Text Books: $600
Course Materials: $1,250
Other: $100

Program Overview

  • Introduction to Professional Kitchens
  • Farm to Table, Sustainability & Zero Waste
  • Food Safe, Serve It Right & FBOM Certification
  • Food Trends
  • Knife Skills
  • Stocks, Soups & Sauces
  • Moist & Dry Heat Cooking Methods
  • Poultry, Lamb, Beef & Pork Butchery
  • Sensory & Palate Training
  • Fermentation Techniques
  • Charcuterie
  • Fish & Shellfish
  • Legumes, Grains & Starches
  • Sauces
  • Coffee & Tea Education
  • Artisanal Pasta Making
  • Egg Cookery
  • Cheese Tasting
  • Vegetables – Preparation & Cooking Methods
  • Catering Guidance & Prep
  • Plant-Based Foods
  • Molecular Gastronomy
  • Menu Engineering & Food Costing
  • International Cuisine Exploration
  • Industry Networking
  • Nutrition & Special Diets (GF, Vegan)
  • Fundamentals of Bread & Sandwiches
  • Pastry Foundations
  • Plating & Presentation Techniques
  • Food Photography & Styling
  • Portfolio & Resume Workshops
  • Interviewing Skills
  • Entrepreneurship

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Next intakes:  2 JAN | 1 APR | 2 JUL | 23 SEP

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