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?
About half of our students.
What are the advantages of doing the One Year Culinary & Pastry/Bread?
The obvious is that it exposes the learner to both the savoury and pastry world, two disciplines which demands their own set of technical, creative, and interdisciplinary skills. The program also keeps you in close contact with your instructors as your key support group as you grow and develop, from first day of class to your last day of the co-op. Oh, and the co-op is free. You don’t pay tuition to work in our restaurant. Instead we work with you to find the perfect fit.
How is the co-op chosen or set up?
We set up after-class and weekend industry work observations while students are in the professional programs in various industry kitchens. This helps students scout the establishments best suited for them. We then liaise a relationship between the student and industry chef and the expectations of the co-op.
Is the co-op paid?
Yes. Our co-op (but how much depends on where you work – but we guarantee that you will receive at minimum a $500 completion bonus). We have set up the co-op to replace the internal restaurant experience given by a school where you pay tuition to generate revenues for the institution. We believe a real industry experience in established kitchens surrounded by cooks and chefs with greater experience offers much more learning for your money and time. It also establishes your resumé and a bonafide network.
Is the co-op compulsory?
No. Some students are hired while in school and are content to move on with their industry learning on their own accord. However, we do encourage the co-op as it offers a greater learning stepping stone into the industry.
Which program do I start with first?
We usually begin all 1 Year Programs with the Culinary Program, depending on available spaces. May enrolment begins with Pastry. The Culinary and Pastry Programs are very different, so there are no real advantages/disadvantages starting with one or the other.
Are there breaks in-between programs?
Yes. There is a three-week break at Christmas, a one-week break in the spring, and one month break prior to labour day.
Are you a professionally designated institution?
Northwest Culinary Academy of Vancouver is a designated institution, certified by the Private Training Institutions Branch.
Other Professional Programs
Intense, 15 week full-time professional program focusing on techniques, ingredients, global cuisines, creativity, modern thinking, and mindful values.
Intense, 15 week full-time professional program focusing on precision, science, artistry, classic preparations, and modern interpretations.
Such a great school! Amazing instructors and great curriculums. Absolutely no regrets taking the one year program.
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.
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.
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.