In the Superior Cuisine Certificate program students will be able to master classic and contemporary cuisine skills and add their own signature style.
In the Superior Cuisine program students will learn about the current evolution of French cuisine. Full menus, demonstrated by the chefs, are inspired by trends from today's top kitchens. Some recipes are original; others are contemporary interpretations of the classics students already know. The ingredients are richer and more refined: students will be working with foie gras, truffles and lobster. Now well-versed in French culinary skills, students are encouraged in Superior Cuisine to be more creative in both taste and presentation.
This course is designed for individuals who want to be employed as an assistant chef or commis chef in hospitality/catering operation. The course has been developed in accordance with the National Occupational skills and industry standards. This course will develop the skills, attitude and knowledge associated with the Intermediate culinary French cuisine techniques and to acquire the related values to work as a professional in either the commercial, industrial or retail catering industry, commercial kitchens, hotels and restaurants.
| Level | Diploma |
| Discipline | Hospitality and Tourism |
| Duration | 3 months |
| Intakes | Jan, Sep |
| Application Fees | CAD 500 |
| Tuition Fees | CAD 11550 |
| Campus | Main |
| Language proficiency (minimum) | |
| IELTS | 4.5 |
|---|---|
| TOEFL | 54 |
| PTE | Not Required / Waiver |
| Duolingo | Not Required / Waiver |
| Exam proficiency (minimum) | |
| SAT | Not Required / Waiver |
|---|---|
| ACT | Not Required / Waiver |
| GRE | Not Required / Waiver |
| GMAT | Not Required / Waiver |
Minimum GPA - 50%
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