This two-year diploma program is designed to train commercial cooks, with an emphasis on advanced culinary skills and managerial training. Cooking has become an art and food preparation is more specialized than ever before. The industry is demanding; therefore, candidates should be in good health and physically fit. In order to acquaint students with the working conditions they can expect after graduation, some practical classes may be held during the evenings or weekends in the College's Restaurant International. Career opportunities are varied, interesting and satisfying. The program is divided into four levels. In addition to techniques of food preparation, students study baking techniques, the control of food costs, computer applications, sanitation and safety procedures, nutrition and menu planning, management applications, and communication skills. A strong emphasis is placed on hands-on experience. In Levels 03 and 04, emphasis is placed on haute cuisine and kitchen management skills.