School of Culinary Arts

Culinary Management

2 years Ontario College Diploma

Start an exciting career that could take you across the globe.

Overview

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: Take part in an international exchange and spend one semester overseas!

OSSD or equivalent, ENG4C or ENG4U

If English is not your first language you must either provide proof of English competency or take the Test of English as a Foreign Language (TOEFL) or International English Language Testing System (IELTS). You must have a minimum overall band score of 5.5 on IELTS, or a minimum TOEFL score of 550 (paper based) or 213 (computer scored) or 80 IBT (internet based) to be admitted to a postsecondary program at the college. SPP in India requires a minimum of IELTS 6.0

Academic Upgrading

Semester 1

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

Semester 2

GENED General Education Elective - Online
CUL 118 Cost Control I
CUL 132 Introduction to Food Service (7 wks)
CUL 160 Pastry Arts
CUL 182 Kitchen Operations + Food and Beverage
CUL 190 Restaurants Food Production (7 wks)
HRM 100 Wines (Level 2)

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

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

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

Pathway to Canadore College Programs

  • Advertising and Marketing Communications – 1 year to complete
  • Recreation and Leisure Services – 1 year to complete
  • Recreation Therapy – 1 year to complete
  • Strength and Sport Conditioning – 1 year to complete

Looking to continue your studies with another post-secondary institution in Ontario?

Looking to continue your studies with another post-secondary institution in Canada?

Looking to continue your studies with another post-secondary institution Internationally?


Please contact the Pathways Officer if you have additional questions regarding the credit transfer process:

Micheline Demers – Pathways Officer
705.474.7600 ext 5139
Micheline.Demers@canadorecollege.ca