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Culinary Management

Program at a glance

Program code: 
020203
Accreditation: 
Ontario College Diploma
Length of study: 
2 years
Study options: 
Full-time
Campus location: 
College Drive

Start an exciting career that could take you across the globe. Work in a world-class resort or on a cruise ship, or go into business for yourself -- the possibilities are limitless. You will be trained by highly skilled professors and chefs de cuisine, and will gain the culinary skills necessary to make you highly sought-after in your field. Modern culinary skills and techniques will be practiced through buffet work, pastry arts and restaurant food production; you will even learn the elegant art of ice carving.

Jump-start your career following graduation with secure, paid summer job experience that could lead to full-time employment.

Admission Requirements: 

Program Prerequisites

OSSD or equivalent, Grade 12 Compulsory English (ENG4C or ENG4U)

 

Attire Requirements

UNIFORMS AND KNIVES ARE MANDATORY IN ALL LAB CLASSES

The items to be purchased by the individual as well as the uniform and knife packages are required for the first day of classes.

It is strongly recommended that your uniform and knife packages be purchased before July 31stto avoid delays in shipping and to ensure you have the required items available your first day of classes.

Find Out More »

 

What You Will Learn: 
  • À la carte cooking
  • International cuisine
  • Wines
  • Menu design/culinary display
  • Buffet/quantity cooking
  • Facilities design and equipment selection
  • Baking and pastry arts
  • Food/beverage/kitchen management
Curriculum: 

Semester One:

DFM123 Healthy Living, Healthy Eating

CUL103 Fundamentals of Food Preparation

CUL114 Applied Culinary Skills

CUL116 Products Standards and Market Form

CUL130 Baking for Cooks

CUL150 Sanitation and Safety

HRM105 Student Success for Hospitality I

Semester Two:

CMM125 College Communication I

CUL132 Introduction to Food Service

CUL160 Pastry Arts

CUL182 Kitchen Operations + Food and Bev

CUL190 Restaurant Food Production

HRM100 Wines

HRM106 Student Success for Hospitality II

MTH149 Mathematics

Semester Three:

CUL215 Applied A La Carte Cooking

CUL253 Contemporary Cuisine Theory

HRM218 Food, Beverage and Labour Cost Control

HRM222 Menu Design

HRM225 Hospitality Marketing

HRM240 Hospitality Industry Report I

Semester Four:

ACC245 Management Accounting I

CMM230 Writing and Speaking to Persuade

CUL230 Buffet/Quantity Cooking

CUL242 International Contemporary Cuisine

CUL245 Garde Manger/Culinary Display

CUL290 Cultural Culinary Lifestyle

HRM251 Hospitality Project

HRM260 Facilities Design, Development and Equipment Selection

HRM275 Human Relations/Supervisory Development

Career opportunities: 
  • Executive chef
  • Private chef
  • Catering chef
  • Food and beverage manager
  • Chef de cuisine
  • Sous chef
  • Chef consultant
Scholarships: 

Canadian Hospitality Foundation and Ontario Hostelry Institute Scholarships

For information regarding these two scholarship opportunities, please visit the following links:

Canadian Hospitality Foundation

Ontario Hostelry Institute

Field placement: 

This program includes a summer field placement.

Examples of prior placements include:

  • Fairmont Hotels
  • Windermere Hotel
  • Best Western Hotels
  • Holiday Inn
  • Deerhurst Resort
  • Marriott Canada/USA
  • Club Link Hotel
  • GB Catering
  • Landed Loon Catering
Attendance policy title override: 
What You Will Learn
Courses title override: 
Scholarships