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Culinary Management Ontario College Diploma

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  • Objectives
    This 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 Title
    Culinary Management Ontario College Diploma
  • Course description
    SEMESTER 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.

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