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Today’s culinary industry demands that you enter the field with a high level of confidence in the following fundamental skills. It also expects you to adapt to the intense pace and pressure of its kitchens. The essence of our Professional Culinary Diploma Program is its intensity. It is intended to acclimate you to the pace and challenges of “real” industry kitchens while you learn and perform all the essential skills. It will get you ready to perform the following skills:
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Professionalism and hygiene |
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Vegetable preparation and cooking methods |
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Terminology |
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Starch, grain and legume preparation and cooking methods |
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Knife skills |
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Poultry butchery and cooking methods |
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Stocks and Soups |
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Fish filleting, portioning, and cooking methods |
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Mother Sauces |
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Game and red meats, preparations and cooking methods |
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Multitasking & Organization |
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Mise en Place |
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Whole pork butchery |
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Introduction to modernist techniques |
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Introduction to holistic cooking |
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Middle Eastern Cuisine |
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Introduction to wines |
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Our curriculum ensures these skills are performed and evaluated several times throughout the term.
Plus, you will learn the hands-on skills of these important assets:
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Modern Sauces |
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Classic and nouvelle French Cuisine |
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Bread Making |
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Charcuterie work: Sausages, Pates, Terrines, Ballotines |
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Basic Pastry Work: Custard, Dough, Cakes, Shortbreads |
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Menu Creation |
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Italian Cuisine |
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Recipe writing and food costing |
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Asian Cuisine |
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Interpersonal Chef’s Skills |
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Nutrition |
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Food Science, History, Ethics |
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Vegetarian Cuisine |
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Catering Skills |
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This program can be taken independently or as part of the One Year Diploma program.
For more information see Course Outline
All Professional classes begin every year in January, April & September. Please note the class schedule respects Canadian statutory holidays
Monday – Friday 8:30 – 4:00
Maximum class size 26
Teacher/Student Ratio: 1-13 |
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