Professional Programs

Our professional programs are designed to give you a solid practical & theoretical platform to enter the work force with confidence.  Our hands-on courses are intensive & challenging, and successful completion will give you the insight needed to apply yourself towards your long-term culinary & pastry goals, be it as a chef, restaurateur, pastry chef, baker, food stylist or caterer.

We have three terms per year, with start dates in January, April and September.  The 15-week, full-time Professional Culinary and the Professional Pastry & Bread Making courses may be taken independently or as part of the One Year Professional Culinary & Pastry/Bread program (which also includes an Industry Practicum).

 Please click on the links above for more information about each of our programs.

Catering
Students from both the Professional Culinary and Professional Pastry/Bread programs will be provided with opportunities to be part of a catering team.

Because of it's unpredictability (different location, cooking equipment...) catering can only be taught to a certain degree; ideally it must be experienced on location. Catering allows you to broaden your view on what can be achieved away from your comfort zone.  It involves the art of planning (quantities of food to purchase, equipment needed, amount of time and staff to prep, transportation) as well as the art of organization (room set-up, schedules, staffing).  Excellent communication skills are a must between servers, bartenders and host/hostess.  And most importantly, the art of improvisation (odd location, dealing with adversity such as late rental deliveries, no show staff, or a crashing tray of crème brullee). Finally the rewards of being part of a team that pulled of a well orchestrated event must be felt to be appreciated.

These events typically range from wedding receptions and dinners, theme buffet dinners or cocktail receptions for up to 1000 guests.

Are you game for the "Catering Ride"?