6 Month, Full-time Diploma Program (5 days per week / 7+ hours per day)

•     Quarterly intakes (AM and PM schedules)
•     Maximum Student to Chef Instructor ratio:   12:1
•     917 hours; 90% hands-on
•     Lifetime Employment Placement Assistance

Project Topics:

•     Food Safe Certification
•     History & Science
•     Weights, Measures, Scaling & Conversions
•     Basic, Artisan & Ethnic Bread Making
•     Practical Baking Techniques
•     Pastry Dough, Sauces & Fillings
•     Cream, Custards & Icing
•     Frozen Desserts
•     Pies, Fruit Flans & Tarts
•     Souffles
•     Specialty Cakes, Gateaux & Torte
•     Marzipan
•     Chocolate & Sugar Work
•     Seasonal Events & Product
•     Nutrition & Dietary Sensitivities
•     Plating & Presentation Styles
•     Food & Beverage Operations Management
•     Foundation Level Wine Certification (WSET)