Sous Chef Diploma
  • 675 Hours, Full-Time Diploma Program
  • 37 Weeks or approximately 9 Months
  • (4 – 5 days per week / 20 – 25 hours each)
  • Intakes: Jan, Mar & Sept (AM & PM schedules)
  • Maximum Student to Chef Instructor ratio: 12:1
  • 80% hands-on
  • Lifetime Skills Refresher & Employment  Assistance

About Our Sous Chef Diploma Program

Are You Looking to Land a Sous Chef Position?

Like the Professional Chef Diploma, just because you can cook the most delicious and beautiful dish won’t mean you will get hired in a successful restaurant. To function long term in a restaurant kitchen, you must possess a strong understanding of the disciplines and requirements your Chef will be expecting of you. You must be able to interpret his/her instructions and complete them to detail. You will be responsible for the proper receiving and storage of perishable goods, and ensuring you meet and exceed all regulatory responsibilities. And yes you must be able to cook and prepare delicious and beautiful dishes too.

Where to start?

Our Sous Chef Diploma Program will prepare you to begin working as a Cook or Sous Chef. But you had better be ready to start from the bottom, because it will be up to you through hard work and dedication to be able to prove you are the next one in line for the promotion. Our approach to learning will expose you through theory, practical classes and real life situations to what being a Sous Chef is all about.

In this culinary diploma program, you will move through two terms of learning. These two terms are instructed through a  modular approach, with each skills building on the last. Each module is approximately 40 – 50 hours , exploring one topic at a time. Each topic combines 1 – 2 days of introductory topic theory and 5- 6 days of practical learning in the kitchen followed by 1 day of topic review and assessment. In each of these modules you must be able to demonstrate sound knowledge and techniques learned.

Our 9-Month program, gives you the foundation you need, while being a short enough program that you can get out in the job market faster than you would with a professional chef diploma program.

Our Sous Chef Diploma Program Covers These Culinary Essentials:

Term One

  • Culinary Essentials
  • Knife Skills & Kitchen Organization
  • Soups, Sauces & Stock
  • Vegetable & Starch
  • Salads & Dressings
  • Breakfast & Dairy Preparation
  • Sandwiches & Hors D’oeuvres

Term Two

  • Meat & Game Cookery
  • Poultry & Game Bird Cookery
  • Fish & Shellfish Cookery
  • Bakeshop & Breads
  • Cakes & Desserts

Our Approach

All of our programs uses a modular approach. This means you’ll learn one topic at a time with each module being approximately 40 – 50 hours each. Each topic combines 1 – 2 days of introductory topic theory and 5 – 6 days of practical learning in the kitchen followed by 1 day of topic review and assessment. In all modules you must be able to demonstrate sound knowledge and techniques learned.This process allows you to learn the basics and then apply them and build on them. This method accommodates a variety of learning styles (from hands-on learners to bookworms) and gives you a ton of useful and practical experience.

Practical Components

You’ll spend a lot of time in the kitchen and the production kitchen, learning the in’s and out’s of being a Restaurant Professional. Also included in your sous chef diploma program is a work experience component, which lets you utilize the skills you’ve learned in a real life environment.

Certifications

To enhance your resume and your skill sets, our Sous Chef Diploma program also includes Basic Food Safety Certification. This gives you the knowledge and training to uphold hospitality standards in a professional kitchen.

Culinary School Programs