Learn More About Culinary Business Operations Diploma

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 Diploma 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 Advanced 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)