About the Program
The Summer program is a 16-week intensive which teaches students the basics of classical western cookery and pastry in five hands-on classes per week.
Cookery and pastry classes are coupled with theory classes focused on expanding student learning in subjects related to the culinary and hospitality fields including: sanitation, communications, writing, food costing, food history, nutrition, wine and kitchen management.
The program will run from June 4th, 2018 – September 21st, 2018 and successful students will graduate from the program with a Cook: Basic – Level 1 Diploma.
Domestic students who successfully complete this program are eligible to attend the Level 2 program as Apprentices, which begins in October 2018.
See our courses page for an overview of the program.
This program is approved as a vocational program under the Private Career Colleges Act, 2005
*Students are responsible for purchasing their own kitchen tools (such as knives), uniforms and an iPad for course manuals. Cost will vary depending on student choices.