1) The written mid-term exam is administered approximately six week into the session, and is made up of multiple choice, true/false and matching questions.

2) The performance evaluation mark is an on-going evaluation based on the student’s performance during every practical or workshop class.

3) The final exam is a practical exam where the student is given a dish to prepare in a certain amount of time. The final exam dish is judged on the following criteria: technique, organization, taste and presentation. The students is asked to memorize a recipe, and the student will have 30 minutes to write out the recipe. The student must obtain at least a score of 50% to pass the exam.

• The Cuisine program runs approximately 18 hours per week

• The Pastry program runs approximately 12 hours per week

• The Le Grand Diplôme program runs approximately 30 hours per week

• The Le Grand Diplôme Professionnel program runs approximately 30 - 40 hours per week
Students’ class times are generally split between Demonstrations and Practicals. At the Intermediate and Superior level, students will have a few workshops scheduled to assist them in gaining more practical, hands-on training. Le Grand Diplome Professionnel students also gain real life work experience by participating in an 11 week practicum, important certifications and culinary theory and knowledge in a classroom-style setting.

Students who wish to obtain such a status must be willing to:
• Provide supporting documentation of “Prior Learning”

• Meet for an Interview

• Prepare for an oral and written exam

• Participate in a practical exam

For further inquiries about how you may be considered for 'Prior Learning', please contact us.

We offer all of our programs in each session. The only exception is our Intensive Course program that only runs once a year, in October.