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Diploma in Culinary Management

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  • Objectives
    This two-year diploma program is designed to train commercial cooks, with an emphasis on advanced culinary skills and managerial training. Cooking has become an art and food preparation is more specialized than ever before. The industry is demanding; therefore, candidates should be in good health and physically fit. In order to acquaint students with the working conditions they can expect after graduation, some practical classes may be held during the evenings or weekends in the College's Restaurant International. Career opportunities are varied, interesting and satisfying. The program is divided into four levels. In addition to techniques of food preparation, students study baking techniques, the control of food costs, computer applications, sanitation and safety procedures, nutrition and menu planning, management applications, and communication skills. A strong emphasis is placed on hands-on experience. In Levels 03 and 04, emphasis is placed on haute cuisine and kitchen management skills.
  • Academic Title
    Diploma in Culinary Management
  • Course description

    Level 1


    ENL1813H Communications I

    FOD2110 Food Theory I

    FOD2111 Food Demonstration I

    FOD2117 Quantity Food Production

    FOD2119 Introduction to Baking and Pastry

    TOU2206 Dimensions of Tourism

    Level 2


    ENL1823H Communications II

    FOD2120 Food Theory II

    FOD2126 Food Demonstration II

    FOD2129 Nutrition and Food Preparation

    FOD2196 Food Practical I

    Level 3


    DAT2232 Food Service Information System

    FOD2186 Food Practical II

    FOD2237 Chefs of the Region

    HOS2236 Food and Beverage Management

    Core: select in alternate terms


    FOD2243 Plated Desserts

    HOS2238 Restaurant Service

    Choose one from equivalencies:


    GED0354 General Education Elective

    Level 4


    FOD2133 International Cuisine

    FOD2246 Food Practical III

    HOS2131 Menu Planning

    HOS2256 Management Applications for Chefs

    Core: select in alternate terms


    FOD2243 Plated Desserts

    HOS2238 Restaurant Service

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