Prepare for entry to mid-level positions in the culinary industry. This diploma blends ITA professional cook levels 1 & 2, front of house and business skills. Practice in NIC’s fully-equipped commercial kitchens. You’ll also gain workplace experience and connect with employers through co-op opportunities. You can also continue your training with NIC's Culinary Business Operations Advanced diploma.

The Culinary Business Operations Certificate combines theory and practice to prepare you for entry and mid-level positions in the culinary industry. The program is available to students who chose to pursue an apprenticeship and complete their Red Seal and prepares students to continue their training through NIC’s Culinary Business Operations Diploma. Students will have the opportunity to register as an apprentice while completing the required technical training and work-based training hours to achieve their Red Seal.

The program includes 18 credit courses, totaling 51.5 credits, 1275 hours of theory and lab and 430 hours of co-op.

Skills and knowledge developed through the program include:

• Culinary, food and beverage industry occupational skills and standards
• Professional cook short order preparation and service
• Professional cook soup and sauce specialties
• Professional cook vegetables, starches, and fruits
• Professional cook protein cookery
• Professional cook baked goods
• Professional cook desserts and artisan breads
• Regional products and procurement
• Front of house and technology
• Customer service and industry engagement
• The Restaurant - service and operations
• The Bistro - service and operations
• Applied computer and mathematics skills for industry
• Equipment set-up, safety, operation and maintenance
• Business communications
• Essential work-place skills
• Career planning