Northwest Culinary Institute of Vancouver

Discussion in 'Choosing A Culinary School' started by Abrams, Aug 11, 2017 at 9:26 PM.

  1. Abrams

    Abrams

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    Hospitality graduate with 7 years experience in Leading hotels in F&B, and 10 years exp in catering.
    Hi everybody,

    My age is 46 and I hail from India.
    I have basicaly completed a Hotel Management Diploma & an MBA in Hospitality & Service Industry from Switzerland. But I have sidetraked from the hospitalty indusrty for the past 10 years and am working in the Petroleum Company in the Middle East. The job has been financialy satisfying by carrier wise I have lost touch with the hospitalty industry. So I am looking to get back in to the industry and I like Cooking.

    I am planning for a carrier change and researched to join Northwest Culinary Acadamy's 1 year professional Culinary & Pastry Programe. At the completion of this programe I am intenting to get the Red Seal Certification as well. My intention is to stay back and work in canada. Eventually applying for migration.

    Does anyone know more about this institute and the job posibility after the Red Seal Certification in canada? Any advise on the institute or about my carrier plan will be of great help.
     
  2. foodpump

    foodpump

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    Gruezi!

    Nwca is a small school, but has a good reputation, classmates come from all over the world, with alot from the U. S. Instructors are well experienced and very good at what they do. Graduating from NWCA will not earn you the Red Seal, but it will prepare you for it.

    To learn more about the cook's Red Seal for British Columbia, I suggest you search for the I.T.A. (Industry training authority, B.C. chapter). Basically its a 3step process where you write your cook 1 exam, work for a certain length of time, write your cook 2 exam, work for a certain amount of time, and THEN write the cook 3 or red seal exam.

    Me, I did it backup azzwards. As a Canuck, I went to CH, did a "Hunds gewoenliche Kochlehre" ( 3 Jahre, nach den Rekrutenschule....) im Luzern, and THEN went back to Canada.....

    Hope this helps....
     
  3. Abrams

    Abrams

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    Gruezi!

    Thank you for your feedback.
    I will check out the I.T.A site for more info, and Nwca claims that they will prepare us for the Red Seal Certification at the end of the 1 year program. But do you think after that I will be able to get employment in Canada and at what level will I be able to join the Kitchen brigade? Do you think my age will be a problem in getting hired?

    Also is there a culinary institute that you would recommend in any other Canadian province that will be equally effective but less expensive to live? Vancouver is a very nice place but very pricey.
     
    Last edited: Aug 12, 2017 at 1:59 AM
  4. foodpump

    foodpump

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    Employment really isn't a problem, especially in B.C., there are more jobs than cooks. Age isn't a big deal either. Other provinces will be cheaper to live in, but the winters are harsh, temperatures of -30 cel. In January are typical in Alberta, Saskatchewan, and Manitoba. Ontario isn't as cold, but has a lot more snow, and iscalmost as expensive as B.C.
     
  5. Abrams

    Abrams

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  6. Abrams

    Abrams

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    Hi,
    Thank you so much for your advise. Its good to hear from people like you. I get a positive feel.

    I am totally new to Vancouver and do not know where to search for a not so expensive accommodation and not too far from Northwest Culinary Academy. Can you suggest some areas that I should look and what would be the minimum budget?
     
  7. foodpump

    foodpump

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    Minimum? Hard to say, but at least $800/ mth for something less than an hour away. The cities of Burnaby and Coquitlam will be cheaper, but the transport time will be longer. NWCA is located at Main St. and twelfth st., and the nearest Skytrain station is at Main and Terminal--about 1 km away. There are lots of busses that run on Main st. though.
     
  8. Abrams

    Abrams

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    Thank you chef for all the valuable information that you have shared. Hope to keep in touch.
     

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