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Culinary Management Ontario College Diploma

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  • Objectives
    Food service is the fastest growing sector in the hospitality industry. Future employment trends show a significant gap between labour and supply and demand in the industry, particularly in the area of kitchen management. This program is designed to meet some of these needs. To educate students in the management and culinary skills necessary to prepare and present fine foods, instruction is offered in menu planning and food preparation techniques in a modern food facility. Methods of controlling food, beverage and labour costs, the interpretation of financial statements and knowledge of law as it affects the hospitality industry also form an integral part of the program. Management, particularly in the food service industry, requires personal interaction at many different levels, making effective "people skills" essential to the professional culinary manager.
  • Practical experience
    To combine the practical and theoretical training, students will gain experience operating and controlling an on campus dining facility. Field placement in local hotels, institutions and restaurants will further enhance and reinforce the practical, academic and managerial training offered by the program.
  • Academic Title
    Culinary Management Ontario College Diploma
  • Course description
    First Semester
    Course Number / Title     Credits

    BM 109     Culinary Mathematics     3
    CS 021     Communication Fundamentals l *     3
    CU 120     Basic Culinary Skills     5
    CU 125     Basic Food Theory     3
    CU 130     Baking and Pastry Arts I     4
    CU 140     Nutritional Theory/Food Principals      3
    HO 150     Computer Skills Applications     2
    Total    24
     
    Second Semester
    Course Number / Title     Credits

    CS 031     Communication Fundamentals ll *     3
    CU 210     Restaurant Cooking      5
    CU 215     Planning for Profit     3
    CU 220     Butchery and Garde Manger     3
    CU 230     Baking and Pastry Arts II     3
    HO 205     Intro to Dining Room Service     4
    Total    21

    CU 250     Optional Summer Co-op      
     
    Third Semester
    Course Number / Title     Credits

    CU 320     A la Carte Cuisine     5
    CU 325     Exploring International Cuisine     4
    CU 330     Contemporary Cuisine and Trends     4
    CU 335     Menu Planning and Design     3
    GE 080     Foods of the Americas     3
    HO 340     Hospitality Marketing and Sales     3
    Total    22

    HA 328     Field Placement (2 week block)     4
                
    Fourth Semester
    Course Number / Title     Credits

    CU 415     Advanced Culinary Skills     5
    CU 420     Applied Culinary Techniques     3
    CU 430     World of Food and Wine     3
    CU 435     Management Applications for Chefs     3
    HO 402     Hospitality Entrepreneurship Project     3
    General Education Elective     3
    Total    20

    HA 428     Field Placement International (2 week block)     4

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