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One Year Culinary & Pastry/Bread

Take More Steps to Secure Your Vision

1 Year Professional Program = Professional Culinary + Professional Pastry + 480 Hour Industry Co-op

The One Year Culinary & Pastry/Bread combines both the Culinary and Pastry Professional Programs as well as a 480-hour Industry Co-op.  It is intended for those who seek a more comprehensive education, with a wider range of skills and discipline. It also opens up more possibilities to which direction is your true calling.

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See what our students are saying

Apply Here

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    CANADIAN STUDENTS

    PROGRAM

    Professional Culinary Diploma Program

    START DATE

    January 10th, 2022
    May 2nd, 2022
    September 5th, 2022
    8:30am to 3:30pm (approx.)

    TUITION

    CDN $25,900.00

    ADDITIONAL FEES

    • Application Fees: CDN $100
    • Uniform: CDN $448
    • Food Safe: CDN $115
    • Toolkit: CDN $970

    (students can either buy their toolkit from the school or furnish it themselves)

    Apply

    Have questions? Ask us here.

  •  

    US STUDENTS

    PROGRAM

    Professional Culinary Diploma Program

    START DATE

    January 10th, 2022
    May 2nd, 2022
    September 5th, 2022
    8:30am to 3:30pm (approx.)

    TUITION

    CDN $25,900.00

    ADDITIONAL FEES

    • Application Fees: CDN $150
    • Uniform: CDN $448
    • Food Safe: CDN $115
    • Toolkit: CDN $970

    (students can either buy their toolkit from the school or furnish it themselves)

    Apply

    Have questions? Ask us here.

  •  

    INTERNATIONAL STUDENTS

    PROGRAM

    Professional Culinary Diploma Program

    START DATE

    January 10th, 2022
    May 2nd, 2022
    September 5th, 2022
    8:30am to 3:30pm (approx.)

    TUITION

    CDN $29,900.00

    ADDITIONAL FEES

    • Application Fees: CDN $150
    • Uniform: CDN $448
    • Food Safe: CDN $115
    • Toolkit: CDN $970

    (students can either buy their toolkit from the school or furnish it themselves)

    Apply

    Have questions? Ask us here.

Clicking one of the APPLY buttons above will take you to a PDF which can be filled out and submitted to info@nwcav.com

This program has been approved by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training

Frequently Asked Questions

What percentage of students do the One Year Culinary & Pastry/Bread?

What are the advantages of doing the One Year Culinary & Pastry/Bread?

How is the co-op chosen or set up?

Is the co-op paid?

Is the co-op compulsory?

Which program do I start with first?

Are there breaks in-between programs?

Are you a professionally designated institution?

Can you help me with my student visa application?

Other Professional Programs

  • Culinary

    Intense, 15 week full-time professional program focusing on techniques, ingredients, global cuisines, creativity, modern thinking, and mindful values.

    Learn More

  • Pastry

    Intense, 15 week full-time professional program focusing on precision, science, artistry, classic preparations, and modern interpretations.

    Learn More

Such a great school! Amazing instructors and great curriculums. Absolutely no regrets taking the one year program.

Kimmee L.

If food is your true passion and you are sitting miserable behind an office desk right now pretending to be interested in what you are doing, this is for you. I encourage you to take one moment and glance at the Northwest Culinary Academy website. The professional programs offered there are a non-conventional rounded approach to food and cooking. Forget your notion of out-dated cooking schools and military kitchen systems. At Northwest, and in addition to acquiring a slaying culinary skill set, you are learning about farming, balance in food, plating design, creative thinking, grace under pressure. One of the best decisions of my life.

Shathel H.

I’m Philip from the Philippines and I took the 1-Year Diploma in Culinary & Pastry Program in 2008-09. I decided to apply to Northwest, after looking at a few other schools, because I was most impressed by the chef-instructor’s hands-on approach to interviewing students which conveyed to me the school meant serious business. I knew I needed a serious school to equip me with the right tools in the shortest time, as I already have a bachelor’s in management & a few years in banking/finance. The chef-instructors were really topnotch and the curriculum intense. There is no downtime in the classroom-kitchen as students weave seamlessly from lecture to kitchen prep. For anyone thinking of doing what I did, there’s no better school.

Phillip L.

After more than 20 years working in and around kitchens, in order to advance my career I decided to complete my formal culinary education and obtain a Red Seal designation. Being middle aged with many commitments and very little time for education I would not have been able to attend a full 2 year or more program. I reviewed all options open to me, considering schools from Vancouver to Toronto in search of the best program and school to fit my goals, at the same time aware that I was “resume building” and that the right school, with the right reputation, was as important as the program content and focus. I would like to take this opportunity to thank those involved in changing my life. Attending Northwest Culinary Academy of Vancouver was one of the best decisions I have ever made in my 44 years.

Richard K.

NWCAV Graduates