College Diploma - Culinary Management (B395)

Students learn basic cooking fundamentals, baking skills and gain a practical knowledge of food safety and sanitation. They will also gain experience in a wide range of advanced cooking skills and techniques as well as basic knowledge of viticulture (the art of pairing wine and food). Students must be good at multi-tasking and have the ability to work quickly, while paying attention to detail. These positions are physically demanding and require people to stand for long hours.

Program Highlights:

• Teaching Restaurant – Eatery 101 provides students with amazing real-world experience. • Several Certified Chef de Cuisine on staff. • All teachers are certified journeypersons. • Curriculum is modeled after the Ministry standards and guidelines for cook apprentice.