COURSE CURRICULUM

The Culinary Diploma program at VIU is structured over two years, combining comprehensive culinary training with essential hospitality management courses. In Year 1, students complete the Professional Cook 1 and 2 levels, totaling 36 credits. This includes core practical and theoretical courses such as Orientation and Evaluation, Breakfast and Meat Cutting, Garde-Manger, Stocks and Soups, A la Carte cooking, and Pastries and Desserts. The first year also includes a 10-week Work Experience course that provides hands-on industry training, preparing students for real-world culinary environments. In Year 2, students complete 30 credits focusing on advanced culinary and hospitality management skills. Courses cover Dining Room operations, Advanced Pastry, Food Service Management, Financial Control Systems, Principles of Services Marketing and Management, Leadership Skills, and Human Resource Management. Additionally, students complete University Writing and Research to enhance communication skills vital for the industry. This balanced curriculum ensures graduates develop both technical culinary expertise and management abilities, equipping them for leadership roles in various food service settings. The program’s combination of practical experience, advanced techniques, and management knowledge prepares students for successful careers in the culinary and hospitality sectors.