烹饪艺术文凭课程（国际同类课程）旨在为学生做好准备，使其成为酒店厨房，饭店，餐饮公司，机场飞行厨房，火车，游轮，营地和公共机构厨房中的第三名厨师。烹饪艺术国际文凭课程为期17个月（含休息），相当于两年的全日制学习。成功完成国际烹饪艺术文凭课程后，毕业生将能够：1.将烹饪技巧和理论知识应用到商业招待环境中的各种菜肴和饮料的制备，展示和服务中。2.根据产品规格和标准评估产品在产量，风味，质地和整体外观方面的一致性和准确性。3.规划，设计和编写可反映营养和特定饮食需求的烹饪机构的菜单。4.在准备，处理和储存食品
Learn the skills and techniques of professional commercial cooking from Canada's top chefs in a fully equipped industrial kitchen. Upon successful completion of this program, graduates will be able to: Apply cookery skills and theoretical knowledge to the preparation, presentation, and service of a range of dishes and beverages for the culinary, hospitality, and food service industries. Evaluate products, including raw and prepared products, for consistency and accuracy in yield, flavor, texture, and overall appearance according to product specifications and standards. Apply principles of human nutrition to develop balanced and nutritious menus and adapt menus, and products to specific dietary needs. Apply the principles of efficient food service systems tailored to the needs of various institutional settings. Adhere to industry health, safety, sanitation, and employment standards in the preparation, handling, and storage of food and equipment. Adapt the knowledge, skills and attitudes necessary for success and sustainable professional practice in the food service industry. Reflect on performance and practice to identify and develop advanced professional skills needed to further advance in the culinary, hospitality, and food service industries.