The Professional Cook + Business Management Certificate Bundle offers students the opportunity to first completion the Professional Cook Certificate offered by College of the Rockies, and, upon completion, students are enrolled in the Business Management Certificate, enabling them to learn both a practical trade, cooking, and a business background for this interested in potential restaurant ownership/management.
The Professional Cook program gives students an opportunity to gain the knowledge and skills needed to work in a supervised culinary environment and will help students develop practical and essential skills related to the culinary industry. In this program, students learn about basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. Students learn to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. Practical instruction includes soups, sauces, meat and fish cookery, vegetables, pastry, cold kitchen, meat processing and breakfast cookery.
The Business Management certificate is awarded on successful completion of the first year coursework in the accounting, management, marketing, or Aboriginal Financial Management diploma programs. The Business Management program focuses on sustainable business practices – those that have minimal negative impact on the global or local environment, community or economy – while also preparing students for the fast-paced, competitive business world.
Level | Undergraduate Certificate |
Discipline | Professional Studies |
Duration | 24 months |
Intakes | Jan, Sep |
Application Fees | CAD 100 |
Tuition Fees | CAD 12480 |
Campus | Main |
Language proficiency (minimum) | |
IELTS | 6 |
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TOEFL | 80 |
PTE | 56 |
Duolingo | 110 |
Exam proficiency (minimum) | |
SAT | Not Required / Waiver |
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ACT | Not Required / Waiver |
GRE | Not Required / Waiver |
GMAT | Not Required / Waiver |
Minimum GPA - 50.0%
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