Apply Here
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CANADIAN RESIDENTS
PROGRAM
One Year Culinary & Pastry/Bread
START DATE
January 11th, 2021
May 3,th, 2021
September 6th, 2021
January 2022
TUITION
CDN $23,900.00
ADDITIONAL FEES
- Application Fees: CDN $100
- Uniform: CDN $448
- Food Safe: CDN $100
- Textbooks (Optional):
CDN $45/$65 - Toolkit (Optional):
CDN $970 (Culinary and Pastry)
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US RESIDENTS
PROGRAM
One Year Culinary & Pastry/Bread
START DATE
January 11th, 2021
May 3,th, 2021
September 6th, 2021
January 2022
TUITION
CDN $23,900.00
ADDITIONAL FEES
- Application Fees: CDN $150
- Uniform: CDN $448
- Food Safe: CDN $100
- Textbooks (Optional):
CDN $45/$65 - Toolkit (Optional):
CDN $970 (Culinary and Pastry)
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INTERNATIONAL STUDENTS
PROGRAM
One Year Culinary & Pastry/Bread
START DATE
January 11th, 2021
May 3,th, 2021
September 6th, 2021
January 2022
TUITION
CDN $27,900.00
ADDITIONAL FEES
- Application Fees: CDN $150
- Uniform: CDN $448
- Food Safe: CDN $100
- Textbooks (Optional):
CDN $45/$65 - Toolkit (Optional):
CDN $970 (Culinary and Pastry
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?
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?
Culinary Intense, 15 week full-time professional program focusing on techniques, ingredients, global cuisines, creativity, modern thinking, and mindful values. Pastry Intense, 15 week full-time professional program focusing on precision, science, artistry, classic preparations, and modern interpretations.Other Professional Programs