Advanced Diploma in Culinary Arts and Restaurant Ownership
Course Overview
This advanced diploma is designed for aspiring restaurateurs, providing the comprehensive culinary and business expertise needed to launch and manage a successful venture. You will master everything from foundational cooking to advanced techniques while gaining critical insights into the operational, financial, and legal aspects of the industry.
Key Program Highlights
- Progressive curriculum from basic culinary skills to advanced food techniques and presentation
- Holistic industry exposure covering international cuisine, baking, management, and accounting
- Hands-on practical training in a fully operational, student-run 40-seat restaurant
- Rotation through both front-of-house and back-of-house roles for a complete ownership perspective
- Focus on crafting modern and regional North American cuisine within a dynamic culinary environment
Course Overview
This advanced diploma is designed for aspiring restaurateurs, providing the comprehensive culinary and business expertise needed to launch and manage a successful venture. You will master everything from foundational cooking to advanced techniques while gaining critical insights into the operational, financial, and legal aspects of the industry.
Key Program Highlights
- Progressive curriculum from basic culinary skills to advanced food techniques and presentation
- Holistic industry exposure covering international cuisine, baking, management, and accounting
- Hands-on practical training in a fully operational, student-run 40-seat restaurant
- Rotation through both front-of-house and back-of-house roles for a complete ownership perspective
- Focus on crafting modern and regional North American cuisine within a dynamic culinary environment
Requirements
Modules
- Introduction to Hospitality and Tourism
- Nutrition
- Management, Supervision, and Career Development
- Sustainability and Dimensions of the Hospitality Industry
- Employee Health and Workplace Safety
- Lodging Operations
- Marketing for the Hospitality Industry
- Menu Development and Design
- Hospitality Technology Systems
- Sustainable Food Purchasing & Controlling Costs
- Hospitality and Human Resources Management
- Leadership and Organizational Development
- Food and Beverage Operations
- Financial Management
- Banquets and Events Management
- A la Carte Service
- Practicum
- Capstone
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