The new diploma programs combine NIC’s Industry Training Authority-approved Professional Cook levels with business classes and co-op opportunities to further strengthen students’ skills.
The new one-year Culinary Business Operations diploma includes Pro Cook Levels 1 & 2 culinary training, front of house, business skills and co-op opportunities. The new advanced diploma includes Pro Cook Level 3, business, financial, marketing and leadership skills. Both programs include applied skills training at NIC’s Café and Bistro settings and workplace experience opportunities for students to connect with employers.
“These new diplomas reflect the demand from students and industry for students to enter the workforce with an NIC credential and ITA training,” said Cheryl O’Connell, dean of trades and technical programming at NIC.
The new offerings also include co-op work terms, so students will be able to make employer connections while in their program.
“The addition of business training and the co-op work experience will set students up for success as they move into managing a kitchen or if they want to open their own business,” said Chef Xavier Bauby, NIC culinary instructor who helped develop the curriculum for the new programs. “A passion for food makes a great chef, a strong knowledge of business makes a great restaurateur.”
Bauby hopes the new programs will encourage even more students to look at cooking as a career.
“Culinary arts as a profession and career is exciting and can literally take you around the world,” he said. “There’s a huge demand for well-trained chefs. The only limit is your imagination and the effort you are willing to give.”
The new programs will start in September at the Campbell River campus.
To learn more about NIC’s culinary offerings, or to apply, visit www.nic.bc.ca/culinary.
