Grand Diploma + Industry CO-OP Program

Our Grand Diploma + CO+OP is designed for students who would like to build a paid, one-year working co-op position into their Grand Diploma program and is available for local or international students.
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Next intake dates

2 JUL | 23 SEP | 6 JAN | 7 APR

Details
Program overview
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Grand Diploma + Industry CO-OP Program

1 Year, Full-Time Grand Diploma Program

5 days per week / 7 hours per day: on-site & online

1,680 hours + 1 year paid Industry CO-OP
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Our Grand Diploma + CO-OP is specifically designed with our international students in mind and combines our popular Grand Diploma with a one year paid co-op position in industry. Student Services and your chef instructor will work closely with you to place you in a CO-OP position that is most suited to your strengths and interests. This is your passport to the professional food scene.

Canadian Residents

Tuition: $39,800

Application Fee: $150
Text Books: $950
Course Materials: $1,600
Other: $100

International Students

Tuition: $52,600

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Application Fee: $550
Text Books: $950
Course Materials: $1,600
Other: $100

Program Overview

This program will cover all topics in both six-month Culinary Arts and Baking & Pastry Arts programs.

  • Introduction to Professional Kitchens
  • Food Safe Certification
  • Mastering Knife Skills
  • Stocks, Soups & Sauces
  • Moist & Dry Heat Cooking Methods
  • Poultry, Lamb, Beef & Pork Butchery
  • Charcuterie
  • Fish & Shellfish
  • Legumes, Grains & Starches
  • Mother Sauces & Derivatives
  • Pasta Making
  • Egg Cookery
  • Cheese Tasting
  • Vegetables – Preparation & Cooking Methods
  • Culinary Food Trends
  • Global Cuisines
  • Sensory & Palate Training
  • Fermentation Techniques
  • Introduction to Wine & Food Pairings
  • Pastry Foundations
  • Ingredient Functions
  • The Science of Baking
  • Baker’s Math
  • Quick Breads
  • Fundamentals of Breadmaking
  • Principles of Artisan Breads
  • Sauces, Coulis & Compotes
  • Cremes, Flans & Custards
  • Croissant, Danish & Puff Pastry
  • Cookies
  • Classical French Pastries & Desserts
  • Frozen Desserts
  • Baked Cakes & Sponges
  • Modern & Classic Cakes
  • Mousse Cakes
  • Pies & Tarts
  • Choux Pastry - Eclairs & Profiteroles
  • Chocolate
  • Confections
  • Plated Desserts
  • Nutrition & Special Diets (GF, Vegan, etc.)
  • Plant-Based Foods & Desserts
  • Food & Beverage Operation Management
  • Menu Engineering & Food Costing
  • Industry Networking
  • Food Photography & Styling
  • Portfolio & Resume Workshops
  • Interviewing Skills
  • Entrepreneurship

Program Overview

HOSP 100 - Food Safety
HOSP 110 - Managing Service in Food and Beverage Operations
HOSP 120 – Management of Food and Beverage Operations
HOSP 130 – Hospitality Sales and Marketing
HOSP 140 – Hotel and Restaurant Accounting
HOSP 150 – Creating Business Plans
HOSP 210 – Supervision in the Hospitality Industry
HOSP 220 – Managing Beverage Operations/WSET
HOSP 240 – Planning and Control for Food and Beverage Operations
HOSP 250 – Restaurant Entrepreneurship

Our Programs

Next intakes: 2 JUL | 23 SEP | 6 JAN | 7 APR

1 YEAR

Grand Diploma Culinary and Baking & Pastry Arts Program

Our most popular program, the Grand Diploma, encompasses intensive training in both culinary and baking and pastry arts for a truly comprehensive education

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6 MONTH

Culinary Arts Program

In six months, you’ll gain mastery of the skills, theory and techniques needed to be competitive for range career paths in the fast-moving food industry.

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6 MONTH

Baking & Pastry Arts Program

Our Pastry & Baking Arts program combines classic techniques and modern trends to have you ready in six months for the many creative career paths available to you with a professional diploma.

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6 MONTHS

Hospitality in Food and Beverage

Learn and apply the professional business practices used in the F&B Industry. Unlock the key strategies to successful business management and operations with a Hospitality in Food & Beverage diploma

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