Here’s a quick crash course in some top specialty colleges that can pave the way to a successful career.
Fiorio Beauty Academy
Located in Toronto, the Fiorio Beauty Academy allows students to learn directly from hairstylist icon Maurice Fiorio. Because class sizes are capped at 20, students are able to take advantage of one-on-one training with instructors. This personalized system is of the utmost importance to the Academy’s goals, explains Abigail St. Pierre, the events and marketing co-ordinator.
“We’re investing in the students,” she says. “That’s why we want to take our time with them. We train them in hopes to hire them afterwards.”
And hire them they do. Many of the graduates — roughly 80-85 per cent says St. Pierre — end up working at a Fiorio salon (which have been voted the best salons in Canada by Fashion Magazine for 2010).
- PHOTOS: A look back at Queen performing in the 1970s and 1980s 22 Pictures
- All of these celebrities have had their nudes leaked 35 Pictures
The program blends classroom time with in-salon experience at the Academy’s location. In fact, because of the name and skill level of students, even the Academy has loyal customers who keep coming back. The quality is high, and the expectations are higher.
“We don’t want you going out there and working in some corner salon charging $12 for a haircut,” says instructor Robert Sousa. “Our students charge $27 and are expected to be charging more as a graduate.”
For more information see fiorio.com or call 416-968-9996.
Le Cordon Bleu Culinary Arts Institute
Located in Ottawa, this college offers a 100-year tradition in French cuisine. The Grande Diplome’ Professionel program is a 10-month course that takes students from basic skills such as knife selection, preparing and selecting the right foods, to advanced skills like preparing their own dishes.
“Before you become a star chef you have to have the right tools and know how to use them correctly,” says Chef Philippe Guiet of Le Cordon Bleu.
As the creator of the course curriculum, Guiet conducts a balancing act to teach students age-old cooking traditions with new, modern and evolving cuisine. He says by teaching the French chef’s philosophy, students acquire an understanding and knowledge that they can apply to any form of cuisine.
For more information, see lcbottawa.com/home/en.