Culinary Arts
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About the Program
Explore globally- and locally-diverse ways of cooking. Get culinary training focused on sustainability, food security, and authenticity. Gain real-world experience and practical kitchen and restaurant management experience. Get ready to turn the heat up on your culinary career.
Opportunities
Cutting-edge facilities & equipment
Get hands-on, personalized education in industry-grade, state-of the-art kitchen labs.
Admissions Criteria
Domestic applicants generally require:
Proof of secondary school graduation or equivalent
Copy of government-issued photo ID
International applicants generally require:
Proof of secondary school graduation (with official English translations)
Copy of a valid Passport
Proof of English proficiency
List of Courses
QUARTER 1
- Foundations of Culinary Level 1 Techniques and Trade Calculations
- Sustainability and Dimensions of the Hospitality Industry
- Employee Health and Workplace Safety
QUARTER 2
- Foundations of Culinary Level 2 Regional Ingredients and Techniques of Fabrication
- Cultural and International Cuisine
- Nutrition
- Sustainable Purchasing and Controlling Costs
QUARTER 3
- Production and Line Cooking Fundamentals
- Ferments, Cultures and Preserves
- Menu Development and Design
QUARTER 4
- A la Carte Service
- Food and Beverage Operations
- Practicum
*Actual course order subject to change
Tuition & Aid
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- Subtract available resources from estimated cost,
So that you can get money matters out of the way and focus on your dream career!
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