The Culinary Arts and Food Service Management Diploma focuses on practical skill development and is delivered primarily in VCC kitchens and food service outlets. Students spend a minimum of one month in each of the teaching kitchens and service outlets where instructional activities include demonstration, hands-on practice, and group discussion. Culinary, management, and nutritional theory is taught in a classroom setting and uses a combination of lectures, class discussions, and independent study to promote the development of professional practice in the food industry.

The program is delivered in fully operational industrial kitchens, food service outlets, and classroom settings. Classroom instruction is designed for students to develop theoretical knowledge and the technical skills required for success in the food service industry.

The program design is based on a learning-centered learning-centred and experiential approach whereby students learn through experience in authentic work settings. Active student learning and participation are emphasized to promote the development of knowledge, skills, and attitudes required for success in the food service industry. Professional skills, such as teamwork, critical thinking, self-reflection, self-reflection, and communication, are also emphasized throughout the program.

Theoretical assignments, and project submissions occur on Moodle, the online learning management system. Students are expected to have access to a computer and the internet for assignments, quizzes, online activities, and project submissions.