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.
The Cook: Basic Level 1 program is a prerequisite to the Level 2 Cookery program. Successful domestic students may be eligible to apply for the Level 2 Cookery program as an Apprentice. The Level 2 Cookery program runs October to March each year.
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.