This program is designed by professional Chefs for individuals looking to enter the Culinary world as cooks and ultimately become Chefs themselves. We will prepare graduates to work successfully in the foodservice industry
DurationThis diploma program is an intensive 300-hour exploration and application of classic culinary techniques. With two-thirds of the program spent in the kitchen under the supervision of experienced Red Seal certified Chef instructors, students develop the real-world hands-on skills necessary for culinary success.
This program is designed by professional Chefs for individuals looking to enter the Culinary world as cooks and ultimately become Chefs themselves. We will prepare graduates to work successfully in the foodservice industry.
Program Highlights:
To exemplify and promote the development of excellence in culinary arts training. We are committed to improving the industry by training highly skilled and educated Chefs with a commitment to professionalism, advanced technical culinary skills, innovation, critical thinking, accountability, and leadership.
We are founded on the simple principle that great cooking and culinary arts educated must be complete, practical, rewarding and most of all employable.
Our uncompromising dedication to exceptional culinary arts education and training gives Top Toques, Institute of Culinary Excellence its International reputation.
Our learning environments and training programs are built for your success.
Under the expert guidance of skilled instructors, you'll explore diverse cuisines, master essential techniques, and create delectable dishes from scratch.
Imagine a career where you spend your day creating edible works of art! If you have a love of food , are creative and like to work as part of a team, then a career as a professional cook a great choice for you !
You will learn top culinary skills from the best in the food service industry! All instructors are Red Seal Chefs, which is a universally recognized and highly prestigious certification.
The number of cooking sessions and the frequency of classes is based on participant needs and volunteer availability during the intake process and planning session
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