Cooking is an art and providing the tools to thrive in the exciting world of the professional kitchen
is what this program is all about. At chef school, you’ll develop your culinary skills while fine-tuning
your stock, soup, baking and braising skills. You’ll also learn about the tourism and restaurant business,
purchasing and menu planning, meat and baking theory.
Courses taught in the Culinary Management diploma program include the fundamentals of
food production, a wide variety of cooking styles and so much more. You’ll learn about dining culture,
the theory and history of mixing drinks as well as the history of wine and how to pair it with food.
You’ll even learn the ins and outs of kitchen management, fine dining and hosting as part of your training.