Professional Practicum
The 12 Week Practicum Program then exposes the student the skills and aptitudes needed to progress in the culinary industry.  A young culinarian’s first entry in the industry is usually anticipated with much anxiety.  Since there is no substitute for the experiences you will receive in the industry, the Practicum Program is devised as a controlled transition from school into the “battle field”.  Your school Chefs and the Practicum industry Chef work in conjunction to create a tailored plan to re-enforce learned skills in all stations and continue your culinary evolution in the right direction.  In order to qualify for the Practicum Program, you must first pass both the Professional Culinary and Professional Pastry/Bread Diploma Programs and have demonstrated employable attributes throughout the course.  The Practicum also establishes the beginning of your resume and very often an immediate potential employer.   See Ambassadors for a list of places we have sent our students for a practicum, or get in contact to ex-students who have performed a Practicum. 

Lastly, the advantage of the One Year Diploma Program is that it has you in contact with your instructors, also your placement officers and thus your most important network, for a longer period of time.  Evidence shows that our students entering the industry after a One Year Program are better equipped to move faster and more confidently to their next goal.  We at least advise you to discuss with one of the Academy’s instructors your options.