Grand Diploma Culinary and Baking & Pastry 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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Grand Diploma Culinary and Baking & Pastry Arts Program

One Year, Grand Diploma Program: Culinary Arts and Baking & Pastry Arts

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

1,680 hours

Our most popular program, the Grand Diploma, encompasses intensive training in both Culinary and Baking & Pastry Arts for a truly comprehensive education. Working in small class sizes, your educational journey begins with learning the fundamentals under the guidance of highly qualified, expert chef-instructors in state-of-the-art professional kitchens.

Through practice and repetition, you will master contemporary cuisine and pastry styles founded on classical techniques and complemented by modern trends and styles. Graduates of the Grand Diploma program achieve a solid foundation to launch rewarding careers in the rapidly rising culinary and hospitality industries.

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 an in-depth knowledge of hospitality operations beyond the kitchen doors ensuring well-rounded education.

Domestic Students
Tuition: $39,800
Application Fee: $150
Text Books: $950
Course Materials: $1,600
Other: $100

International Students
Tuition: $52,600
Application Fee: $550
Text Books: $950
Course Materials: $1,600
Other: $100

Program Overview

This program will cover all topics in both six-month Culinary Arts and Baking & Pastry Arts programs.

  • Introduction to Professional Kitchens
  • Food Safe & Serve It Right
  • Farm to Table, Sustainability & Zero Waste
  • Mastering Knife Skills
  • Stocks, Soups & Sauces
  • Moist & Dry Heat Cooking Methods
  • Poultry, Lamb, Beef & Pork Butchery
  • Charcuterie
  • Fish & Shellfish
  • Legumes, Grains & Starches
  • Mother Sauces & Derivatives
  • Pasta Making
  • Egg Cookery
  • Cheese Tasting
  • Vegetables – Preparation & Cooking Methods
  • Culinary Food Trends
  • Global Cuisines
  • Sensory & Palate Training
  • Fermentation Techniques
  • Coffee & Tea Education
  • Introduction to Wine & Food Pairings
  • Pastry Foundations
  • Ingredient Functions
  • The Science of Baking
  • Baker’s Math
  • Quick Breads
  • Fundamentals of Breadmaking
  • Principles of Artisan Breads
  • Sauces, Coulis & Compotes
  • Cremes, Flans & Custards
  • Croissant, Danish & Puff Pastry
  • Cookies
  • Classical French Pastries & Desserts
  • Frozen Desserts
  • Baked Cakes & Sponges
  • Modern & Classic Cakes
  • Mousse Cakes
  • Pies & Tarts
  • Choux Pastry - Eclairs & Profiteroles
  • Chocolate
  • Confections
  • Plated Desserts
  • Nutrition & Special Diets (GF, Vegan, etc.)
  • Plant-Based Foods & Desserts
  • Molecular Gastronomy
  • Catering Development & Preparation
  • Food & Beverage Operation Management
  • Menu Engineering & Food Costing
  • Industry Networking
  • Food Photography & Styling
  • Portfolio & Resume Workshops
  • Interviewing Skills
  • Entrepreneurship

Our Programs

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

Culinary Arts 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.

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Baking & Pastry Arts Program

Our Pastry & Baking Arts program combines classic techniques and modern trends to have you ready in six months for the many creative career paths available to you with a professional diploma.

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Grand Diploma + Industry CO-OP Program

Our Grand Diploma + CO+OP is designed for students who would like to build a paid, one-year working co-op position into their Grand Diploma program and is available for local or international students.

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