Professional Chef Diploma

Learn First Hand What it Takes to Become a Professional Chef

The title Chef encompasses so many different things.  While it almost certainly means you can cook and amazing it, a Chef is also a leader, a manager and a creative force of knowledge, technique and skill. Our Professional Chef Diploma Program is designed to teach you what you’ll need to know, from knife skills to managing the business side of your kitchen, so you can take the first steps in your career to achieve your culinary goals.  Please Note: this program is only offered to students who meet the program requirements and have successfully passed our mid-term evaluations.

  • 1160 Instructional Hours, Full-Time Diploma Program
  • 54 Weeks or approximately 12 Months
  • Average Instruction Hours Per Week: 21.48
  • Total Breaks: 13 Weeks | Total Duration: 67 Weeks
  • Intakes: Jan, Mar & Sept
  • Maximum Student to Chef Instructor ratio: 12:1
  • Lifetime Skills Refresher & Employment  Assistance

Professional Chef Program Overview

Our professional chef diploma program teaches you the technical, financial, managerial and creative skills required to begin on your path to becoming a professional Chef.  While completing a diploma program won’t mean walking out of Culinary School and into a high-profile job; through training, theory, practical classes, project and exposure to real life work experiences, you’ll be well on your way when you leave our campus.

Our Professional Chef Diploma Program spans three terms, including the topics listed below.  The first two terms of the program are based on a modular learning system, which allows students to learn in a building block style approach.  Each topic you learn will build on the next, giving you a step by step understanding of each new section of the program.  Each module will be comprised of  5 hours per day; 2 of which will be theory presented in the classroom and 3 of which are hands-on in our student kitchen.

During the third term of your program, you’ll take the skills you’ve learned and truly flourish as Chef.  The final term is about learning how to take your technical skills and combine them with leadership, creativity, and a good business sense so that you can not only cook something amazing, but you can manage a kitchen and everything that comes with it.

Each of our programs also include career development, resume writing and portfolio development, along with job search assistance and any necessary certifications to get you started on your career path sooner.  Our Professional Chef Diploma Program  includes: a Basic Food Safety Certification Test, as well as WHIMIS and Smart Serve Certifications.

Term One & Two

  • Culinary Essentials
  • Knife Skills & Kitchen Organization
  • Soups, Sauces & Stock
  • Vegetable & Starch
  • Salads & Dressings
  • Breakfast & Dairy Preparation
  • Sandwiches & Hors D’oeuvres
  • Meat & Game Cookery
  • Poultry & Game Bird Cookery
  • Fish & Shellfish Cookery
  • Bakeshop
  • Certification Included: Food Safety Training Certification

Term Three

  • Menu Development
  • Food Purchasing & Cost Controls
  • Advanced Cookery
  • Wine & Food Pairing
  • Beverage Service
  • Food & Culture
  • Restaurant Operations
  • Culinary Skills Presentation
  • Live Venue Restaurant Cookery
  • WHIMIS Certification
  • Smart Serve Certification

Tuition Costs

Below you’ll find our tuition rates.  Our rates are the same for both international and domestic students.  If you’d like to view our tuition information on the government website, you can view it by visiting the Service Ontario Website.  If you’d like more information about our tuition, or would like to view a comparison chart, click here for our full tuition information.

Program Weeks Hours Tuition Compulsory Fees
Culinary Arts Diploma 23 360 $6,550 $1,270
Culinary Management Diploma 23 360 $6,550 $985
Professional Chef 54 1160 $13,950 $2,815
Sous Chef 37 675 $7,950 $1,550

 

Compulsory fees include: Book fees, Expandable Supplies and Equipment.

Application

Program Requirements: All students must possess a high school diploma (Grade 12 or GED 12) or status as a mature student (18 years of age or older) by the start date of your program.

The application process consists of two parts. The first step is an informal interview, which will be conducted during your tour of the campus.  This allows us to get to know you, your education and work history and give us a chance to define your culinary goals.  This process helps us to recommend the best program to help you meet your goals, sooner.

If you choose to apply to our campus, you’ll be asked to complete the next step, which is an Admissions Assessment.  This short survey helps us understand more about you, your learning style and any special requirements or accommodations you’ll need. Please Note: During this process, we may need to request additional information to help us evaluate academic success.  All requested information must be provided upon request.

Registration & Acceptance

You must meet the all requirements (interview, admissions assessment and educational minimums) for formal acceptance. Upon the successful completion of these steps, you will be required to complete an admissions contract and agreement.

The final step to enroll in our culinary programs is to provide a registration fee.  An application fee of $500 will be required to reserve a seat in your selected program. This fee is payable by cheque, cash or credit card.  Please Note:  No fee is required for second career applicant.