Prepare for mid-level positions in the culinary industry. This diploma blends professional cook level 3 with business, financial, marketing and leadership skills. Gain work experience in the vibrant campus-based Café and Bistro settings and connect with employers through co-op opportunities.

The Culinary Business Operations Diploma involves a blend of theory, professional culinary events, online learning, field trips and applied learning in NIC’s teaching kitchen and vibrant campus-based Café and Bistro. The program is available to students who chose to pursue an apprenticeship and/or are seeking formal education in professional culinary education while gaining fundamental business competencies. Students will have the opportunity to complete the required technical training and work-based training hours to achieve their Red Seal.

Skills and knowledge developed through the program include:

• Occupational Skills and Industry Standards
• Short Order Preparation and Service
• Soup and Sauce Specialties
• Vegetables, Starches, and Fruits
• Baked Goods
• Protein cookery preparation, storage and cookery
• Presentation platters
• Pates, terrines and charcuterie
• Fine Dining Desserts and Artisan Bread
• Front of House and Technology
• Menu planning and cost management
• Human resources and leadership
• Regional products and procurement
• Restaurant service and operations (Café and Bistro)
• Financial accounting fundamentals
• Administrative principles
• Entrepreneurship and small business management
• Marketing principles and practices
• Computer applications for business