This two-year diploma program is designed to train commercial cooks with an emphasis on advanced culinary skills, managerial training, and hands-on experience. Cooking has become an art, food preparation is more specialized, and the industry is demanding; therefore, candidates must be prepared to work long hours, be in good health, and be physically fit.

The program is divided into four levels. Students study food preparation, baking techniques, the control of food costs, computer applications, sanitation and safety procedures, nutrition and menu planning, management applications, and communication skills. In the last two levels, students focus on haute cuisine and kitchen management skills.