Program overview
2 years
Full time
Diploma / certificate
Scholarships available

Start dates
Windsor (Ontario, Canada)
September 2023

Windsor (Ontario, Canada)
September 2024

Windsor (Ontario, Canada)
September 2025

About this program

Culinary Management

If working in a team environment dedicated to culinary excellence and customer service is your passion then Culinary Management will prepare you for this career path. Students learn basic cooking fundamentals, baking skills and gain a practical knowledge of food safety and sanitation. Students will also gain experience in a wide range of advanced cooking skills and techniques as well as basic knowledge of viticulture (the art of pairing wine and food). Students must be good at multi-tasking and have the ability to work quickly, while paying attention to detail. These positions are physically demanding and require people to stand for long hours.

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.

Other regions (English proficiency test required)

  • High school diploma/graduation certificate and transcript or equivalent in original language and English translation.
  • English proficiency requirement:
  • TOEFL iBT 78 with no band lower than 20, or PBT score of 550, or CBT score of 213 / IELTS 6.0 with no band lower than 5.5, Duolingo score of 100.

For more information about admission requirements, please visit the college website.

Does this course require proof of English proficiency?

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Program content

Semester 1

  • Computer Studies for M.L.T.
  • Culinary Skills & Techniques I
  • Baking and Pastry Arts I
  • Introduction to Safe Food Handling, (Theory)
  • Introduction to Safe Food Handling, (Practical)
  • Culinary Calculations
  • Understanding Hospitality
  • Internship I
  • Hospitality Services I

Semester 2

  • Culinary Practices I
  • Baking and Pastry Arts II
  • Understanding Nutrition
  • Kitchen Operations
  • Hospitality Services I
  • Internship I

Semester 3

  • Culinary Skills & Techniques II
  • Baking and Pastry Arts III
  • Cuisine and Culture
  • Kitchen Management II
  • Internship II
  • Special Diets

Semester 4

  • Culinary Practices II
  • Wines, Spirits & Foods
  • Trends in Industry
  • Advanced Culinary Techniques
  • Internship III
  • Food, Politics and Choices

Scholarships & funding

For more information about scholarships, please visit the institute website


  • Total Tuition Fee for Domestic Students: $5,500.62
  • Total Tuition Fee for International Students: $16,858.76


The graduate has reliably demonstrated the ability to:

  1. Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  2. Apply basic and advanced food and bake science to food preparation to create a desired end product.
  3. 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.
  4. 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.
  5. 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.
  6. Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
  7. 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.
  8. Select and use technology, including contemporary kitchen equipment, for food production and promotion.
  9. 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.
  10. 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.
  11. Contribute to the development of marketing strategies that promote the successful operation of a food service business.
  12. Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

Career paths

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.

About this institute

St. Clair College of Applied Arts & Technology

St. Clair College is the place to start your journey in pursuit of your career and lifelong learning. It's where you will learn new things, expand your mind, create lasting friendships, experience college life, and most importantly, get the skills...

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Contact info

St. Clair College of Applied Arts & Technology

St. Clair College of Applied Arts & Technology
2000 Talbot Rd West
N9A 6S4 Windsor


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