Jan 29, 2023  
2021-2022 Academic Calendar 
2021-2022 Academic Calendar [ARCHIVED CATALOG]

Learn More About Culinary Business Operations Diploma

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


  • 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)