College Diploma - Culinary Arts

The first year of the program focuses on a sound knowledge of kitchen fundamentals and core culinary theory, including making stock and preparing meats, poultry, seafood, cold foods and desserts. These practical courses are complemented by training in nutrition, sanitation, trade math and personal and professional management.

The second year emphasizes culinary finesse for students aspiring to become chefs and kitchen leaders and introduces the principles of gastronomy and culinary management. Courses include international cuisine and culture, contemporary cuisine, menu management and purchasing management.