FAQ

Do I need to wear a uniform?
Yes, we have to follow the food sanitation code.

How do I get my uniform/supplies and toolkit? Is the cost extra?
The uniform, footwear and supplies/toolkit are included in the tuition fee, and provided to each student at the start of the program.

How is the program structured?
Students who start in January complete the 2-year diploma in 16 months by studying in four continuous semesters from January to April with no summer break. Students who start in September follow the traditional structure: two semesters, summer break, followed by two semesters.

What will my class schedule be like?
Classes are scheduled throughout the week, with some classes taking place on evenings and weekends. Note: The Winter intake consists of four semesters starting in January and running until April, with no summer break.

How do the semesters work?

Fall Intake (September start): Fall Level 1/Winter Level 02/Summer Break/Fall Level 3/Winter Level 4
Winter Intake (January start): Winter Level 01/Spring Level 02/Fall Level 3/Winter Level 4

Is there a field placement?
Yes, students gain industry contacts and professional experience in the baking industry through two mandatory 60 hour field placements (one in Level 2 and the other in Level 4).

Do I get to taste the products?
Yes, the chef instructor will provide products for sampling.

Do I work by myself during practical classes?
You will collaborate with your peers in teams for each class, except during weeks with individual evaluations.

Do I need to buy a computer?
Your learning experience is enhanced through the use of online and mobile technologies in and out of the classroom, allowing you to work with course materials and participate in collaborative learning environments. You will require a PC laptop with the specifications found here.