Culinary Arts Grand Diploma

The Culinary Arts Grand Diploma program provides students with comprehensive training in professional cooking, food preparation, and restaurant operations. Through hands-on experience, students master foundational techniques, advanced culinary methods, and menu development while gaining an understanding of food sustainability and cost control. The program emphasizes volume production, a la carte service, fermentation, food preservation, and leadership in kitchen operations. Students develop expertise in plating, ingredient utilization, and team coordination, preparing them for dynamic careers in the culinary and hospitality industry. Additionally, the practicum component allows students to apply their skills in real-world environments, bridging the gap between classroom learning and professional kitchen experience. By incorporating global sustainability initiatives, the program fosters responsible food production, ethical sourcing, and waste reduction practices.

Note: This is a new program currently pending approval by the Registrar of the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills.

Hands-On Training in Industry Kitchens

Our students gain real-world experience in professional-grade culinary kitchens, designed to reflect the pace and standards of modern kitchens. You'll develop your skills using the same tools and techniques found in leading restaurants and hospitality venues.

You’ll also have the opportunity to apply your training in real-life settings through our student-run bistro, where you’ll prepare and serve dishes to the public, gaining invaluable experience in both back-of-house and front-of-house operations.

QUARTER 1

• Foundations of Culinary Level 1: Trade Calculations & Techniques
• Sustainability and Dimensions of the Hospitality Industry
• Employee Health and Workplace Safety
• Foundations of Culinary Level 2: Regional Ingredients and Techniques of Fabrication
• Cultural and International Cuisine

QUARTER 2

• Nutrition
• Sustainable Purchasing and Controlling Costs
• Foundations of Baking Techniques, Theory and Trade Calculations
• Introduction to Hospitality and Tourism
• Menu Development and Design

QUARTER 3

• Foundations of Pastry Techniques and Theory
• Sustainable Nutrition
• Food and Beverage Operations Management
• Production and Line Cooking Fundamentals
• Ferments, Cultures and Preserves

QUARTER 4

• Banquets and Events Management
• A la Carte Service
• Capstone
• Practicum