Our professional chef diploma program teaches you the technical, financial, managerial and creative skills required to begin on your path to becoming a professional Chef.
About the course
Our Professional Chef Diploma Program spans three terms, including the topics listed below. The first two terms of the program are based on a modular learning system, which allows students to learn in a building block style approach. Each topic you learn will build on the next, giving you a step by step understanding of each new section of the program. Each module will be comprised of 5 hours per day; 2 of which will be theory presented in the classroom and 3 of which are hands-on in our student kitchen.
During the third term of your program, you’ll take the skills you’ve learned and truly flourish as Chef. The final term is about learning how to take your technical skills and combine them with leadership, creativity, and a good business sense so that you can not only cook something amazing, but you can manage a kitchen and everything that comes with it.
Each of our programs also include career development, resume writing and portfolio development, along with job search assistance and any necessary certifications to get you started on your career path sooner. Our Professional Chef Diploma Program includes: a Basic Food Safety Certification Test, as well as WHIMIS and Smart Serve Certifications.
Additional Information
1160 Instructional Hours, Full-Time Diploma Program
54 Weeks or approximately 12 Months
Average Instruction Hours Per Week: 21.48
Total Breaks: 13 Weeks | Total Duration: 67 Weeks
Intakes: Jan, Mar & Sept
Maximum Student to Chef Instructor ratio: 12:1
Lifetime Skills Refresher & Employment Assistance
Our Program
Culinary Arts Diploma
Professional Chef Diploma
Sous Chef Diploma
Culinary Management Diploma
Grab an apron, pick a station and enjoy a hands-on, guided food creation process with instructions from a BFK Red Seal Chef. They’ll take the lead while you co-create delicious meals with your team, family or friends.
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
Cook Basic is an intensive 300-hour training program focused on the theory and practice of cooking. Our program was designed with the help of professional chefs to prepare you to work in the hospitality industry.
Dive into foundational techniques and core cooking methods in this introductory course taught by leading chef educators.
During this full-time two year program, you will be trained in all aspects of the culinary trade including foundational cooking techniques, garde manger, introduction to global cuisines, patisserie and culinary management which includes courses such as hospitality mindset, teams and cultures
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