Culinary ManagementCentennial College
About this program
Culinary Management (1861)
In the Culinary Management program, you'll 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.
With a focus on using local Ontario food products and learning about seasonal cooking, this college diploma program will teach you the necessary skills and knowledge to create exquisite menus and dishes inspired by global food trends and flavours.
You'll 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, will ensure that when you graduate from this Culinary Management program, you'll find exciting career opportunities in the fast-paced, ever-changing industry. This field will take you anywhere you want to go. All you need is hard work, drive and passion.
- Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status (19 years or older)
- English Grade 12 C or U, or equivalent (minimum grade required) or take the Centennial College English Skills Assessment for Admission
- English Language Proficiency
For more information about admission requirements, please visit our university website.
Does this course require proof of English proficiency?
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- College Communication 1
- Principles of Nutrition
- Cook's Desserts
- Theory of Food
- Culinary Skills
- General Education Elective
- Introduction to Computers (Online)
- Food Safety, Smart Serve, First Aid
- Math for Hospitality
- College Communication 2
- Catering Culinary Operations
- Cuisine and Culture
- Kitchen Management I
- Culinary Skills II
- Restaurant Culinary Operations
- Food and Tourism Elective
- Principles of Food, Beverage and Labour Cost Control
- International Cuisine
- Sustainable Food Systems
- Food Studies Career Preparation
- Food Entrepreneurship
- Local and Sustainable Cuisine
- Global Citizenship: From Social Analysis to Social Action
- Beverage, Bar and Dining Room
- Introduction to Hospitality Accounting
- Kitchen Management II
- Work Integrated Learning: Culinary
- General Education Elective
Scholarships & funding
Several scholarship options are available. Please check the university website for more information.
Canadian Student Tuition fee is $ 2,721.00 (2 Semesters)
International Student Tuition fee is $14,502.50 (2 Semesters)
Program Vocational Learning Outcomes
Program Vocational Learning Outcomes describe what graduates of the program have demonstrated they can do with the knowledge and skills they have achieved during their studies. The outcomes are closely tied to the needs of the workplace. Through assessment (e.g., assignments and tests), students verify their ability to reliably perform these outcomes before graduating.
- Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic and advanced food and bake science to food preparation to create the desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.
- Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
- Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- Apply knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
- Select and use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
- Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
- Contribute to the development of marketing strategies that promote the successful operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
- Sous Chef
- Kitchen Manager
- Catering Manager
- Food Entrepreneur
Message the school
About this institute
Welcome to Centennial College
Centennial College is Ontario’s first public college with five campuses in Toronto, Canada. Centennial offers high quality Canadian Education that is hands on and employment focused. Programs at Centennial promote experiential learning with laboratory instruction, co-op education and industry placements. Centennial...
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