Learn More About Culinary Business Operations Certificate

The Culinary Business Operations Certificate combines theory and practice to prepare you for entry and mid-level positions in the culinary industry. The program is available to students who chose to pursue an apprenticeship and complete their Red Seal and prepares students to continue their training through NIC’s Culinary Business Operations Diploma. Students will have the opportunity to register as an apprentice while completing the required technical training and work-based training hours to achieve their Red Seal.

The program includes 18 credit courses, totaling 51.5 credits, 1275 hours of theory and lab and 430 hours of co-op.

Skills and knowledge developed through the program include:

• Culinary, food and beverage industry occupational skills and standards
• Professional cook short order preparation and service
• Professional cook soup and sauce specialties
• Professional cook vegetables, starches, and fruits
• Professional cook protein cookery
• Professional cook baked goods
• Professional cook desserts and artisan breads
• Regional products and procurement
• Front of house and technology
• Customer service and industry engagement
• The Restaurant - service and operations
• The Bistro - service and operations
• Applied computer and mathematics skills for industry
• Equipment set-up, safety, operation and maintenance
• Business communications
• Essential work-place skills
• Career planning

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)