Culinary Management

2 years Ontario College Diploma

Learn the art of ice carving


Upcoming Intake: Fall 2022, College Drive – North Bay

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 and management techniques necessary to make you highly sought-after in your field. Modern culinary skills and techniques will be practiced in a real-world setting, including liquid nitrogen applications, buffet work, pastry arts and restaurant food production; you will even learn the elegant art of ice carving.

Your Future Career

  • Executive chef
  • Private chef
  • Catering chef
  • Food and beverage manager
  • Chef de cuisine
  • Sous chef
  • Chef consultant

What You Learn

  • A la carte cooking
  • International cuisine
  • Wines
  • Menu design/culinary display
  • Buffet/quantity cooking
  • Facilities design and equipment selection
  • Baking and pastry arts
  • Restaurant food production

Study Abroad: Study in Ireland at the Limerick Institute of Technology as part of an exchange or graduate pathway.

OSSD or equivalent, ENG4C or ENG4U

If English is not your first language you must provide proof of English competency.

View current English Language Proficiency Requirements.

Academic Upgrading

Semester 1

CUL 103 Fundamentals of Food Preparation
CUL 114 Applied Culinary Skills
CUL 116 Products Standards & Market Form
CUL 123 Healthy Living, Healthy Eating
CUL 130 Baking for Cooks
CUL 150 Sanitation & Safety
CMM 125 College Communication I

Semester 2

GENED General Education Elective - Online (CM Sem 2)
CUL 118 Cost Control I
CUL 132 Introduction to Food Service - 7 weeks
CUL 160 Pastry Arts
CUL 182 Kitchen Operations + Food & Bev
CUL 190 Restaurant Food Production - 7 weeks
HRM 100 Wines

Semester 3

CUL 215 Applied A La Carte Cooking
CUL 218 Cost Control II
CUL 253 Contemporary Cuisine Theory
CUL 271 Applied Computing - Hospitality
CUL 290 Cultural Culinary Lifestyle
HRM 222 Menu Design
HRM 225 Hospitality Marketing
GENED General Education Elective - Online (CM Sem 3)

Semester 4

PSY 100 Foundations of Psychology I
CUL 230 Buffet/Quantity Cooking
CUL 242 International Contemporary Cuisine ( 1 night/wk)
CUL 245 Garde Manger/Culinary Display
CUL 247 Business Development
CUL 249 Foundation of Food and Wine Pairing

Ancillary fees have been reviewed as a result of COVID-19 and alternative service and program delivery plans. For current ancillary fees details please see

2021-2022 2 years Ontario College Diploma

College Drive Campus – Domestic
Year Tuition Ancillary Fees Material Fee Trip Fee Total
1 $2720.24 $908 $500 $200 $4328.24
2 $2720.24 $758 - $300 $3778.24

2021-2022 2 years Ontario College Diploma

College Drive Campus – International
Year Tuition Ancillary Fees Material Fee Trip Fee Total
1 $13179.52 $1488 $500 $200 $15367.52
2 $13179.52 $1338 - $300 $14817.52

Check out the Campus Bookstore to not only purchase your textbooks but also view your book list before the semester starts. 

Knife Kit

The Knife kits can be purchased through
Trans Canada Store and Restaurant Supply
1183 Fisher Street
North Bay, Ontario, P1B 2G8
705.474.5726 or 1.800.461.1668 

The content and quality of the tools included in the kit have been carefully selected by the chefs to assist in the successful completion of the program and are items that you will use throughout your career. All items are required. The cost of the kit is $499.58 + $64.95 HST = $564.53.

Culinary Uniform

The Culinary Uniform cost is included in your ancillary funds.

Place your order online with Stitch Row - by July 1st with your sizing.

Uniform kits will be delivered and distributed to the college on the first day of classes. Hemming will be available for an additional cost of $10 per pair of pants.


Non slip black leather, shoes are a requirement for working in the labs. Non slip shoes can be found at various locations, some of which include: Walmart, Mark’s Work Wear house and online at Shoes for Crews. Please remember you are on your feet for many hours, make sure the shoes are comfortable.

Canadore College will implement Bring Your Own Device (BYOD) in Fall 2020 to enhance students’ learning experience in and out of the classroom and to ensure student flexibility in learning. To learn more about BYOD and to find out what is required for your program, please visit

Ontario College Diploma along with Smart Serve, WHIMIS and Food Safety Training.

Learning outcomes represent culminating demonstrations of learning and achievement. In addition, learning outcomes are interrelated and cannot be viewed in isolation of one another. As such, they should be viewed as a comprehensive whole. They describe performances that demonstrate that significant integrated learning by graduates of the program has been achieved.

View Program Vocational Learning Outcomes

View course outlines