Students will acquire the knowledge to be fully operational in different kitchens following the standards of first-class culinary operations. Students will have a deep understanding of how management of a kitchen is conducted and which tools are used by industry professionals to do so.

Students graduating from the program will have the capacity to successfully work independently in the kitchen and be well-equipped to enter the industry and reach a supervisory position in a short period of time.

The learning methodology for the diploma includes a blend of knowledge-based learning and skill-based learning. Delivery of knowledge will be facilitated through the use of blended learning using digital content disseminated via a learning management system (LMS). Students will be required to prepare for class by engaging with the digital learning before going to class. The foundational knowledge that has been acquired via the digital material will then be reinforced in class time via active learning activities organized by a facilitator. Guided practical sessions under the supervision of a hotel professional in a mock-up kitchen and restaurant environment, mock-up front-office, housekeeping and laundry environment will facilitate the acquisition of competencies. Processes and standards of operations will also be distributed digitally so that students will have constant access to those standards for review and learning.