Culinary Management
Culinary Header
  • Program Length:
  • Two Year - Ontario College Diploma
  • Starts:
  • September

Program Vocational Learning Outcomes

ADMISSION REQUIREMENTS
OSSD with the majority of courses at the College (C), University (U), University/College (M) or Open (O) level qualify for admission to this program.

Mature students - See Admission Procedures for details.

PROGRAM OVERVIEW
Students learn all basic cooking fundamentals, baking skills and gain a practical knowledge of food safety and sanitation. They will also possess practical experience in a wide range of advanced cooking skills and techniques as well as basic knowledge of viticulture, and the art of matching wine and food. Graduates will be able to gain entry into wide variety of cooking, catering and other food and beverage positions.

This program will appeal to students who have a love of cooking. They must be good at multi-tasking and have the ability to work quickly, while still paying attention to detail. These positions are physically demanding and require you to stand for long hours.

PROGRAM HIGHLIGHTS
  • NEW! Renovated Teaching Restaurant
  • Several Certified Chef de Cuisine on staff
  • All teachers are certified journeypersons
  • Good student-teacher ratio in lab
  • On campus restaurant and kitchen facilities
  • Curriculum is modeled after the Ministry standards and guidelines for cook apprentice
EMPLOYMENT OPPORTUNITIES
There are very good job opportunities for graduates of the Culinary Management program in a wide variety of establishments including restaurants, clubs, dining and convention centres, resorts, and institutions such as hospitals, long term care facilities and cafeterias. The typical entry level position is prep cook with the potential for advancement.

APPRENTICESHIP OPPORTUNITIES
Apprenticeship may be available - please inquire with your local Ministry of Education and Training Apprenticeship Branch at (519) 973-1441.

ADDITIONAL INFORMATION

YOUR INVESTMENT
The standard tuition and compulsory fees for the current academic year:

2016-2017 Tuition Fees

For programs with Experiential Learning (Work Placement/Internship): Costs for accommodation, if needed, travel and related expenses is at the student's own expense. It is recommended for most programs, that students have access to a laptop or desktop computer while away from home during experiential learning periods.

Textbooks and other materials are in addition to Tuition Fees. Textbook prices may be found through the Bookstore website.

Please be aware that tuition and compulsory fees are subject to adjustment each year. The College reserves the right to change, amend or alter fees as necessary without notice or prejudice.

DIPLOMA REQUIREMENTS


Code
Credit
Course Name
Semester 1
MIC101
1
Intro to Wordprocessing Software
MIC103
1
Intro to Spreadsheeting Software
FSA176
5
Culinary Skills & Techniques I
FSA178
5
Baking & Pastry Arts I
FSA129
1
Food Safety
FSA143
1
Introduction to Safe Food Handling
SSC188G
3
Food Politics and Choices
FSA175
6

Internship I
OR
FSA196
5
Hospitality Services I

Semester 2
FSA223
5
Culinary Practices I
FSA278
5
Baking & Pastry Arts II
FSA146
1
Understanding Nutrition
FSA168
1
Understanding Hospitality
FSA217
3
Kitchen Management I
ELEC1030
3
General Education Elective
FSA196
5

Hospitality Services
OR
FSA175
6
Internship I

Code
Credit
Course Name
Semester 3
FSA276
5
Culinary Skills & Techniques II
FSA378
5
Baking & Pastry Arts III
HOS108G
3
Cuisine and Culture
FSA330
2
Kitchen Operations
FSA275
6
Internship II
FSA327
2
Special Diets





Semester 4
FSA403
5
Culinary Practices II
FSA417
4
Kitchen Management II
FSA315
4
Wines, Spirits and Food
FSA418
3
Trends In Industry
FSA340
5
Advanced Culinary Techniques
FSA475
6
Internship II