ObjectivesThis program will prepare you to become a qualified cook, chef or kitchen manager through hands-on training in fundamental food preparation, presentation and management. Contemporary advanced culinary skills and techniques will be practiced during buffet work, pastry arts and restaurant food production. Under the coaching and guidance of culinary award-winning chefs de cuisine and experienced hospitality professors, you will gain valuable hands-on experience in our $2.5 million Hospitality and Tourism Centre, which houses state-of-the-art classrooms, experimental and production kitchens and a dining room facility.
Academic titleCulinary Management Ontario College Diploma
Course descriptionSEMESTER ONE:
CMM 126 College Communication I with Word Processing
CUL 103 Fundamentals of Food Preparation
CUL 113 Applied Culinary Skills
CUL 113 Applied Culinary Skills
CUL 116 Products Standards and Market Form
CUL 130 Baking for Cooks
CUL 150 Sanitation and Safety
HRM 105 Student Success for Hospitality I
HRM 118 Food and Beverage Management
SEMESTER TWO:
ACC 170 Introduction to Accounting
CUL 132 Introduction to Food Service
CUL 160 Pastry Arts
CUL 181 Kitchen Management
CUL 190 Restaurant Food Production
DFM 123 Healthy Living, Healthy Eating
HRM 100 Wines
HRM 106 Student Success for Hospitality II
LAW 130 Law and Security
MTH 149 Mathematics
SEMESTER THREE:
BCL 121 Spreadsheet Applications - MS Excel
CUL 215 Applied A La Carte Cooking
CUL 253 Contemporary Cuisine Theory
HRM 218 Food, Beverage and Labour Cost Control
HRM 222 Menu Design
HRM 225 Hospitality Marketing
HRM 240 Hospitality Industry Report I
SEMESTER FOUR:
ACC 245 Management Accounting I
CMM 180 Business Correspondence
CUL 230 Buffet/Quantity Cooking
CUL 242 International Contemporary Cuisine
CUL 245 Garde Manger/Culinary Display
CUL 290 Cultural Culinary Lifestyle
HRM 251 Hospitality Project
HRM 260 Facilities Design, Development and Equipment Selection
HRM 275 Human Relations/Supervisory Development
GRADUATE OR ADVANCE TO
CULINARY ADMINISTRATION
To proceed to the third year of Culinary Administration, you must successfully complete all courses in the first two years with a “B” average. Exception to this may be allowed subject to a review process.