About half of our students.

The obvious is that it exposes the learner to both the savoury and pastry world, two disciplines which demands their own set of technical, creative, and interdisciplinary skills. The program also keeps you in close contact with your instructors as your key support group as you grow and develop, from first day of class to your last day of the co-op. Oh, and the co-op is free. You don’t pay tuition to work in the industry – even though we remain in contact throughout your 480 hours.

We set up after-class and weekend industry work observations while students are in the professional programs in various industry kitchens. This helps students scout the establishments best suited for them. We then liaise a relationship between the student and industry chef and the expectations of the co-op.

Yes, but how much depends on where you work. But that said, we guarantee that you will receive at minimum a $500 completion bonus. We have set up the co-op to replace the internal restaurant experience given by some schools where you pay tuition to generate revenues for the institution. We believe a real industry experience in established kitchens surrounded by cooks and chefs with greater experience offers much more learning for your money and time. It also establishes your resumé and a bonafide network.

No. Some students are hired while in school and are content to move on with their industry learning on their own accord. However, we do encourage the co-op as it offers a greater learning stepping-stone into the industry. But in order to receive a One-Year Diploma rather that two 15-Week Diplomas, you must complete the Co-op.

We usually begin all 1-Year Programs with the Culinary Program, depending on available spaces. However, May enrolment begins with Pastry as we do not have a Professional Culinary program in the Spring term.

Yes. There is a three-week break at Christmas, a one-week break in the spring, and one month break prior to the September term.

Please visit the following organizations regarding scholarships: Les Dames D’Escoffier British Columbia Chapter is an organization of women leaders in food, beverage, and hospitality whose mission is education, scholarship, and philanthropy. Northwest donates to a scholarship offered by LesDames and the society also administers other scholarships that Northwest students are eligible for. British Columbia Hospitality Foundation  has a strong scholarship program. “Since 2009 it has awarded 322 scholarships to future leaders in the hospitality industry amounting to over $394,000.” British Columbia Chef’s Table Society - “The Chefs’ Table Society of British Columbia is a province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals.” They support the development of today’s cooks through a scholarship program. If you are looking for Financial Aid, please visit Student Aid BC or the student assistance program of your province or country.

Northwest Culinary Academy of Vancouver is a designated institution, certified by the Private Training Institutions Branch.

No. We are not certified immigration consultants. And, as a result, it is illegal for us to offer advice on accessing a student visa and/or working while you are in Canada. Should you require information we HIGHLY recommend consulting an immigration consultant or contacting Immigration, Refugee, and Citizenship Canada.

No, our programs do not qualify students to receive a post graduate work permit upon graduation.

IELTS score of 5.5 or higher, 2 years of full time post secondary education in English, graduation from a Language school in Canada or English certificate from a third party regulator