Graduates from this program will have the skills and credentials to win challenging and progressive positions in the hospitality and food service industry. This program is designed to prepare students for the position of sous chef or kitchen manager. It is also a strong foundation for people planning to open and operate their own business. In this program students receive internationally recognized hospitality training courses, combined with hands-on culinary management experience at one of the Dubrulle satellite locations. These experiential learning situations may be in the world-renowned Whistler ski resort, the gourmet grocery and retail business, or a fine dining hotel establishment.
Students report on a monthly basis to the managerial level.
Also covered in this program is applied kitchen operations and planning which complements the structured daily lecture sessions. Conducted in both practical settings and in classrooms, students in this program are able to utilize a blend of valuable theory from instructional modules and the practical aspects of hands-on management. Some credits earned in this program and other Dubrulle programs may be credited toward a Bachelor of Science degree in Business Management or Business Administration. The position is sometimes paid, depending on job availability, host and employment status. Students 'indenture' in one or more locations under the supervision of the Institute and return to Dubrulle for lectures one day per week or evenings.