It opens the door to the adventures of French cuisine. From day one, you begin to master the basic skills: from how to hold a knife properly, to how to peel vegetables or how to truss a chicken.

Building on the basics you have learnt in the beginners course or at home, the Intermediate Cooking Course will cover everything you ever wanted to know about the topics covered.

Ph.D. in Culinary Management is an important field, which can give you more information related to some techniques that can further enhance skills, as well as knowledge. A ph.D. in Culinary Management is something, the majority of chefs adhere to while cooking.

This course is ideal for anyone wishing to be introduced to spirits world. It is suitable for any students who are already in spirits or any other hospitality industry like bar work, mixology that requires good level of product knowledge.

The Basics of French Pastry has been created for people willing to train or reinvent themselves in Pastry, for those who want to learn from the basics in 6 weeks.

Most new liquor licence applicants are required to complete Licensees' First Step (New Entrant Training), a Full day course. Liquor Licence applicants who have not completed the RSA course will be required to attend the RSA course as well as the Licensees' First Step training.

Our culinary arts program has a mission to prepare you to be successful in the highly competitive world of foodservice management.

The Associate of Applied Science Degree in Culinary Arts program considerably increases the opportunity for you to begin your own business whether it is a restaurant or catering.

Earn a TRU Culinary Arts Certificate 1 in two semesters of study! The Cook 2 certificate is an additional semester of training. In three semesters you can learn all the skills covering Professional Cook certifications from SkilledTradesBC.