Learn More About Culinary Business Operations Diploma

The Culinary Business Operations Diploma involves a blend of theory, professional culinary events, online learning, field trips and applied learning in NIC’s teaching kitchen and vibrant campus-based Café and Bistro. The program is available to students who chose to pursue an apprenticeship and/or are seeking formal education in professional culinary education while gaining fundamental business competencies. Students will have the opportunity to complete the required technical training and work-based training hours to achieve their Red Seal.

Skills and knowledge developed through the program include:

• Occupational Skills and Industry Standards
• Short Order Preparation and Service
• Soup and Sauce Specialties
• Vegetables, Starches, and Fruits
• Baked Goods
• Protein cookery preparation, storage and cookery
• Presentation platters
• Pates, terrines and charcuterie
• Fine Dining Desserts and Artisan Bread
• Front of House and Technology
• Menu planning and cost management
• Human resources and leadership
• Regional products and procurement
• Restaurant service and operations (Café and Bistro)
• Financial accounting fundamentals
• Administrative principles
• Entrepreneurship and small business management
• Marketing principles and practices
• Computer applications for business

Transfer and Pathways 

Graduates of NIC’s Culinary Business Operations Certificate or Professional Cook Level 2 are eligible to enter Year 2 of the Institute of Technology, Tralee Higher Certificate in Arts in Culinary.

On successful completion of the Higher Certificate, a student may progress to Year 3 of the Bachelor of Arts in Culinary Arts.

Graduates of NIC’s Culinary Business Operations Diploma or Professional Cook Level 3 are eligible to enter Year 3 of the Bachelor of Business Arts in Culinary Arts at IT Tralee.

Supply List

Mandatory

• four 2” three-ring binders
• paper, pens, pencils, highlighter
• metric conversion calculator, Sharp EL-520WBBK recommend
• texts for the program (available at the NIC Bookstore)

Note: The following supplies are also mandatory but do not purchase until after the first day of class upon consultation with the instructor:

• french knife - 10”
• boning knife - 6”
• paring knife - 3” or 4”
• bread knife
• carving knife
• steel - 14”
• vegetable peeler (floater type)
• parisienne scoop
• instant read thermometer
• citrus zester
• carrying case
• digital timer.
• digital scale
• pastry scraper
• WCB-approved footwear - non-slip soles, closed toe shoes
• uniform: chef jacket, black and white check pants, four-way or bib apron (minimum three sets of each)
• black pill box hat
• bar wipes (12)