About this program
Culinary Management
Touch, taste, feel the difference! Students develop job-ready skills integral to success as culinary professionals in multiple sectors of the food service industry. They acquire knowledge and proficiency to work in the world’s best kitchens, in a learning environment enriched through exposure to chefs and industry leaders. Students focus on professionalism, culinary and business skills, safety and sanitation, nutrition, and product knowledge and identification. They participate in entrepreneurial experiences and can access pathways to future learning. Through a capstone activity, students hone their expertise to showcase their culinary and professional leadership skills. Through this program, students complete the in-school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.
Admission requirements
OSSD or equivalent with
- Grade 12 English (C or U)
Mature students, non-secondary school applicants (19 years or older), and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED, and equivalency testing.
Applicants who have taken courses from a recognized and accredited post-secondary institution and/or have relevant life/learning experience may also be considered for admission.
For more information about admission requirements, please visit the college website.
Does this course require proof of English proficiency?
The TOEFL iBT® test is accepted by 11,500 universities and higher education institutions in over 160 countries. Book your test today!
Learn moreProgram content
Semester 1
- Basic Cooking Techniques
- Basic Foodservice Cooking
- Basic Baking and Pastry Skills
- Basic Kitchen Management and the Professional Chef
- Basic Food Theory and Product Knowledge
- Basic Food Service Safety and Certification
Semester 2
- Advanced Cooking Techniques
- Advanced Foodservice Cooking
- Advanced Baking and Pastry Skills
- Advanced Kitchen Management and the Profitable Chef
- Advanced Food Theory and Product Knowledge
Semester 3
- Developing Regional Cuisine
- Practical Butchery
- Garde Manger
- Menu and Facility Design
- Principles of Management
Semester 4
- Wine, Beer and Spirits
- Patisserie
- Cook by Design
- Showcasing Regional Cuisine
Tuition
Tuition fee: $17,737.67 CAD
Qualification
Credential: Ontario College Diploma, Co-op
Program Learning Outcomes
The graduate has reliably demonstrated the ability to:
- 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 a 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 work spaces, 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;
- employ entrepreneurial strategies to identify and respond to new opportunities;
- apply knowledge related to the pairing of food and beverage used for menu planning and design.
Career paths
Graduates may find work as executive chefs, directors of culinary services, product development chefs, food stylists, food artisans, food entrepreneurs, personal chefs, chef educators, food service vendors, caterers, corporate chefs, food and beverage directors, marine cooks, and nutrition chefs all working locally, provincially, nationally and internationally.
Message the school
About this institute
Georgian College
Established in 1967, Georgian College (Canada) is a public college with 125+ market-driven programs offered to over 13,000 full time students including about 4,500 international students from 60 countries. Its 100-acre flagship campus, located in Barrie, is just an hour...
Contact info
Georgian College Applied Arts and Technology
Want to know more about Culinary Management? Fill out the following form and we'll pass your details on to a representative from the school, who will respond to your enquiry.
Be the first to write a review!