Apply Here
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CANADIAN RESIDENTS
PROGRAM
Professional Culinary Diploma ProgramSTART DATE
January 7th, 2019
September 2rd, 2019TUITION
CDN $11,450.00
Tuition Increase as of
May 30, 2019: $12,450ADDITIONAL FEES
- Toolkit (Optional):
CDN $925.00 - Application Fees: CDN $100
- Text Book: CDN $45/CDN $65
- Food Safe: CDN $100
- Uniform: CDN $448
- Toolkit (Optional):
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US RESIDENTS
PROGRAM
Professional Culinary Diploma ProgramSTART DATE
January 7th, 2019
September 2rd, 2019TUITION
CDN $11,450.00
Tuition Increase as of
May 30, 2019: $12,450ADDITIONAL FEES
- Toolkit (Optional):
CDN $925.00 - Application Fees: CDN $150
- Text Book: CDN $45/CDN $65
- Food Safe: CDN $100
- Uniform: CDN $448
- Toolkit (Optional):
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INTERNATIONAL STUDENTS
PROGRAM
Professional Culinary Diploma ProgramSTART DATE
January 7th, 2019
September 2rd, 2019TUITION
CDN $13,450.00
Tuition Increase as of
May 30, 2019: $14,450ADDITIONAL FEES
- Toolkit (Optional):
CDN $925.00 - Application Fees: CDN $150
- Text Book: CDN $45/CDN $65
- Food Safe: CDN $100
- Uniform: CDN $448
- Toolkit (Optional):
Clicking one of the APPLY buttons above will take you to a PDF which can be filled out and submitted to info@nwcav.com
Curriculum
What is covered, How, and Why.In this course we will cover an extensive array of techniques and work with incredible amount of ingredients. Some of what we will cover includes:
- Garde Manger (knife skills, salads, canapes)
- Stocks & Soups
- Vegetables
- Sandwiches + Fundamental Breads
- Grains and Starches
- Sauces
- Eggs and Poultry
- Fish and Crustaceans
- Meat Butchery
- Italy & Spain
- Middle East, India, and Asian influences
- Fundamental pastry, doughs and sauces
- Plant-based cooking
- Nurtional principles of balanced cooking and eating
- Farm-to-Table
Our curriculum covers the essential techniques required to transform ingredients responsibly, professionally, and creatively with the tools of the kitchen. And it also adjusts every semester to reflect changing food sensibilities, values, and artistry.But a curriculum is like a script – vital as its content may be, its context and delivery will tell the bigger story. And while we are the authors of our curriculum, we allow our students to participate in how it’s told. Many of our days are multi-themed, requiring the hands and mind to multi-task various learning opportunities. Welcome to a profession of infinite interpretations. Every basic skill, technique, dish, and theme written in our curriculum and performed in our kitchens answers the following:
- Why is this topic, technique, or dish being covered? What does it teach? How does it relate to other content in the curriculum and current industry trends?
- What is the science, history, and artistry behind it?
- How many different ways can it be made? And how does it best serve a certain type of kitchen business model? Why does one chef-instructor prefer method A and another method B? What are the pros and cons? How does this relate to a professional kitchen?
- How can the student put their own spin on this? And what can the class learn from the variations?
A Typical Day
- Instructors come in about 90 minutes before class starts to set up the day’s objectives.
- We start on time, right on the dot. Each day focuses on a specific theme with specific objectives.
- The objectives are typically covered through three to four dishes (we refer to them as compositions rather than strict recipes). We demo and cover theory at the same time (we have no classrooms lined with desks) then students (paired in 2’s) flow into the kitchen and execute the dish. They then come back to the demo/dining area to taste and get feedback. We flow the same way through the next two dishes.
- Yes, there is cleaning, lots of prep, note-taking, team communication, dancing within one’s station, questions and answers – all the necessary hands-on and thinking tasks that make great cooking work. Students change partners weekly. There are some preparations which are performed individually, but otherwise teaming up allows us to cover more content in a day.
Not so typical days
We end many weeks with a Menu Development Day where the students can exercise their creative skills applying the learned objectives of the week. They have freedom to play with a wide range of ingredients and plating styles, so long as the technique is never compromised.
Final Practical
This is perhaps the most intensive and comprehensive practical exam of any school. It covers 2 weeks of planning and experimentation, starts with an individual menu development and eventually evolves to a team effort to create a 12-course tasting menu to an audience over two evenings. Students describe this as a highlight of their course, even grads remember the experience as a key stepping stone. In many ways, we built the curriculum backwards, starting with an ambitious apex and setting the students up from day one to achieve beyond their expectations. And it works! Our colleagues invited to these finals are often in awe of the students’ achievements.
Frequently
Asked Questions
What requirements are expected of me?
First and foremost, we look for smart, diligent learners. The majority of our students have post-secondary education and a penchant for learning and research, are intellectually disciplined to come to class mentally ready, take good notes, and tune in to the theory. But post-secondary education is not a requirement. Being a mature, focused, and keen learner certainly is.
Secondly, we look for a solid work ethic – this is a demanding field. We expect you to be self-disciplined and focused for long periods of time. We take attendance seriously (please read application) …just as our industry colleagues do. Missing a day in a professional kitchen puts your team at a distinct disadvantage. It’s no different here.
And perhaps just as important, we look for mature, considerate human beings. Everyone is different, coming from various backgrounds and experience levels, and not every day will be a perfect day. We foster the virtues of patience and mindful communication, something this industry can use more of. We’re not a “Yes Chef!” kind of school, but instead take a higher road when it comes to dealing with complex human interactions and its challenges.
Do I need industry experience?
No, we are a school after all, not a restaurant. And it’s not as if you were born yesterday and are new at the concept of food and cooking. We can do a lot with the your obvious passion for food, but we do expect you to fully understand and appreciate the intensity and work ethic of this profession. If you do have industry experience, great, yet we expect you to clean the slate and learn with a completely open mind. Often we’ve had to work harder with students who were convinced they knew better.
What can I expect from my instructors?
Foremost, we are committed to the most important part of your education: our attention and support. Our low student-teacher ratio affords that. Being owners as well, it affords going the extra mile, and this is what separates us from any school model.
We talk to you as an adult and peer, never down to you, to best support you through eventual mistakes. Some chef-instructors emphasize the “chef” in their title and the “realities” of their industry experience. We emphasize the “instructor” in ours and the reality of your education. This is about you!
Finally, Northwest is a student-driven school. We elicit your feedback and use the information to stay ahead of the curve. It’s a practice many smart chefs are adopting in their industry kitchens to maximize intellectual and creative output. It’s also what smart businesses – and especially schools – do.
What are some interesting stats about Northwest and its student body?
Average student age = 26.5
% of females/males: 55/45 (historically)
% of international students = 25%
% of students with post-secondary education = 75%
% of career changers = 65%
% of curriculum that changes term to term: 10%
% of attrition: 4% historically (usually due to personal reasons)
% of students who successfully graduate: 95%
% who find work in the industry: never heard of a student who could not find work.
% who still work in the industry years after graduation: too difficult to determine, but this is a legitimate question, as this is an industry that provides opportunity but does not do a great job sustaining its own people. Which is why we encourage our students to take an entrepreneurial approach to their career, and this has proven to be effective in encouraging our grads to take advantage of their first few years in the industry and always plan for “owning” your craft one day. The other thing to consider is how to define “the industry”. We have had students who works as farmers, in education, health and nutrition, in wineries, bed and breakfasts, and run their own successful food photography/social media businesses. To us, the industry of food is changing – even though it may not fit under a “traditional” model.
Do you teach business management principles?
Yes, we formally teach the fundamental math of a food business, and throughout the course we do creative exercises which address the parts and mechanisms of smart business sustainability. Moreover, we showcase the school itself as a solid and forward-thinking business model, from inception to evolution, often referring to our in-house business practices. We formally discuss how to plan and execute your business idea one day, bringing to your attention things books don’t talk about, like mechanical engineers, city hall codes, social media, and what connections to make before signing a lease. As owners, we make such information more transparent and digestible, and make ourselves available at any point to discuss your ideas. Many of our successful grads with their own businesses have done just that.
Why is your program shorter than most professional culinary schools?
Firstly, our kitchen design allows us to get more performed in a day than most schools, and we put more instructor bodies on the floor to achieve this. Second, we put our students to work on Day 1 and treat them as high-functioning mature adults – not “kids” – who can absorb and achieve an intensive pace. The reality is that this profession IS intensive, requiring the ability to absorb, adjust, and integrate quickly. In other words, we reflect this intensity, which is why focus, attendance, and commitment to your education is vital to your success moving forward.
Is the program ITA approved for Red Seal Level I
Yes. Culinary students qualify for Level I of their Red Seal after completing a practical and theory exam. The exams are written and practical performed at our school AFTER graduation at an assigned date.And we can then sponsor our grads for their hours in the industry (anywhere in the world) towards their Level II & III.
Why don’t you have a restaurant?
Where do your ingredients come from and what value systems do you subscribe to?
What styles of cuisines will I be learning?
Do you cover wine?
What are some areas you cover which are not typically covered by most schools?
Can I work while going to school?
Where is the best area to live in Vancouver?
Are you a professionally designated institution?
Other Professional Programs
Pastry
Intense, 15 week full-time professional program focusing on precision, science, artistry, classic preparations, and modern interpretations.
One Year
Includes both the professional culinary and pastry programs, plus a 480 hour industry practicum. For those seeking a broader set of skills and honing them with real industry experience with our guidance.