Post-Secondary Program Culinary Management - Programa en Gestión Culinaria

In our Culinary Management program, you will discover that whether creatively designing a restaurant menu or planning culinary events within large hotel operations, working with food to provide world-class culinary experiences for guests is one of the most rewarding careers you can find.

With a focus on working with local food products from Ontario and learning about seasonal cooking, this internationally-focused college diploma program teaches you the necessary skills and knowledge to create exquisite menus and dishes inspired by global food trends and flavours.

Prior to beginning an exciting 14-week placement at our own restaurant and cafe, The Local or with one of the School´s reputable partners, you will work in state of the art culinary labs that include a cafe, restaurant and event centre to hone your skills.

You will also graduate with important industry certifications such as Smart Serve, Safe Food Handlers and CPR, making you job-ready.

The art of cooking, blended with the skill of team leadership and business entrepreneurship, ensures that when you graduate from this Culinary Management program, you will find exciting career opportunities in this fast-paced, ever-changing industry. This career will take you anywhere you want to go. All that is needed is hard work, drive and passion.

English Grade 12 C or U, or equivalent (minimum grade required)

Start Date:Fall, Winter, Summer

Semester 1
Baking and Pastry Arts Skills I
College Communication 1
General Education Elective
Introduction to Computers (Online)
Math for Hospitality
Food Safety, Smart Serve and First Aid
Principles of Nutrition
Culinary Skills
Theory of Food I

Semester 2
College Communication 2
Human Resources
Principles of Food, Beverage and Labour Cost Controls
Principles of Hospitality Management
Cuisine and Culture
Culinary Skills II
Restaurant Culinary Operations
Catering Culinary Operations

Semester 3
Global Citizenship: From Social Analysis to Social Action
Introduction to Hospitality Accounting
Beverage, Bar and Dining Room
Local and Sustainable Cuisine
International Cuisine
Food Entrepreneurship
Food Studies Career Preparation
Sustainable Food System Practices

Semester 4
General Education Elective
Career Capstone and Leadership
Culinary Arts Field Placement

Sous Chef
Chef
Kitchen Manager
Catering Manager
Food Entrepreneur