Culinary Management - International Program Teaches Global Approach to Dining Out
Posted by Jason White on Tuesday, January 21, 2014
Think about the last time you went out to eat. Chances are you opted for
something out of the ordinary, something a little more exotic. That's
not surprising considering that many diners are looking for
international culinary experiences. Centennial College's International Culinary Management program
option brings a global perspective to traditional culinary management
by teaching students culinary techniques, sanitation practices and
management strategies.
The offering takes two years to complete and during the time students
are in the program, they are based at Progress Campus. This location is
home to cutting edge culinary and baking labs, which enhance learning by
allowing for hands-on application of theory. Additionally, as students —
through exposure to the unique relationship between cuisine culture,
and religion — become comfortable with managing diversity in the
workplace, they have the opportunity to complete a field placement.
Here is a closer look at some of the courses that put students on the
pathway that allows them to achieve success by addressing the need for
cooks and chefs with a diversified portfolio of international cuisines
(as identified by Ontario Job Futures).
Cuisine and Culture (Theory): Students learn how food shapes societies
and cultural practices by covering the actual preparation, consumption,
and food customs from different parts of the world. As a hands-on
component, students complete a research project on a specific cuisine
and culture.
Principles of Food, Beverage & Labour Cost Controls: The role of the
restaurant or food and beverage outlet manager is to manage operations,
the expectations of customers and the employees. This course teaches
students management practices such as: predetermining food, beverage and
labour costs; application of the control process to the primary phases
of restaurant operations (purchasing, receiving, storing, issuing and
production); and menu analysis and engineering. It also explores the
factors affecting labour cost, performance standards, monitoring
performance and taking corrective action.
Restaurant Practicum: Kitchen/Dining Room: Students apply skills they
have learned in an operating kitchen and restaurant. To ensure they are
gaining an all-around experience, students rotate to different sections
of the kitchen, which also allows for understanding of the brigade
system.
Sustainable Food System Practices: With society increasingly becoming
aware of green practices, students learn everything from composting,
recycling and energy-conservation programs to sourcing locally grown,
organic ingredients.
Cuisines of Europe/Mediterranean and Middle Eastern/South Asia/ the
Americas/ South-East Asia: These five courses are offered throughout the
program and teach students about the actual preparation, consumption,
and customs of food from each area of the world. In a lab setting, they
are also introduced to methods of cooking applications, tools, utensils,
common ingredients, seasonings, flavour builders and combinations.
After completing each Culinary Management course, students will have
developed specialty well suited to the cruise ship industry and the
all-inclusive resorts, both of which offer many types of diverse
cuisines as part of the dining experience.
Tags: culinary management program culinary management course