In the Culinary Arts Diploma program, students are immersed in an environment that emulates a true, modern professional kitchen. Students hone their cooking mastery as they focus on learning to deliver the popular international flavours and techniques today’s consumers – and employers – want and expect. Students are surrounded and inspired by their talented, creatively driven peers.

Students gain the knowledge, creativity and ethical values necessary to thrive in the evolving culinary, restaurant and catering professions. Experienced industry professionals share their knowledge and up-to-date technical acumen with students through a robust curriculum that relies heavily on participation in projects that are practical and technical in scope.

Graduates Learn • Knife skills and the specifics of ingredient functions, weights and measures, mise en place, timelines, plate presentation and teamwork. • Fundamental concepts and skills in basic baking and pastry. • To prepare, taste, serve, and evaluate modern, classical, international, Asian and North American regional cuisine. • Learn the business aspects of culinary arts throughout the four-quarter program.

Graduates go onto build careers in the culinary world, working as prep cooks, line cooks and first cooks. Alumni work in restaurants such as the Vancouver Club, Fairmont Hotel, Four Seasons Hotel and Blue Water Café.

NOTE: This program is not Post Graduation Work Permit (PGWP) eligible.