International Culinary Management Offers Transferable Skills
Posted by Jason White on Tuesday, July 15, 2014
Under: College Education
Just as the business world no longer has borders, neither does culinary
management. Diners are inspired by food from all over the world - not
only in their own kitchens but also when they head to restaurants. We
are constantly seeing openings of new restaurants featuring the cuisines
of exotic places such as Thailand, Pakistan, Jamaica, Morocco,
Ethiopia, and so many others. To properly manage these restaurants,
professionals must have knowledge of the unique relationship between
cuisine, culture and religion as well as ethnic and international
cuisine.
At Centennial College, students can, in just two years of attending the Culinary Management program
known as Culinary Management - International, obtain the perspective
needed to begin careers either in Ontario, across Canada or globally.
That's because they gain skills that are transferable across the world
of culinary arts.
The program presents a number of courses that not only offer students a
base in management but also looks at specific cuisines with which
students need to be familiar in order to succeed in the industry. As
such, students learn about sanitation, safety and hygiene; principles
and practices of nutrition; bakeshop principles and practices; food
theory; numeracy and computers; food, beverage and labour cost controls;
sustainable food system practices and much more. Meanwhile, the
specific cuisines covered in this program include: Europe, Southern
Asia, the Americas, and the Mediterranean and Middle East. Each of these
classes teaches students the necessary skills, techniques and elements
of several cuisines of the particular area being highlighted.
They are introduced to methods of cooking applications, tools, utensils,
common ingredients, seasonings, flavour builders and combinations in a
lab setting. Additionally, each of these courses looks at how food
shapes societies and cultural practices as well as the actual
preparation, consumption, and customs of food from the area. A research
project on a specific cuisine and culture is an integral part of these
courses.
Centennial College's Progress Campus is equipped with labs and
facilities that enhance students' experiences. For example, those in
this offering complete each Culinary Management course out of either a
computer lab that boasts the latest software needed to help them
understand their future field or the Culinary Arts Centre, which boasts a
wide range of up-to-date equipment that allows students to master the
world's cuisines using combitherm ovens, a tandoor oven, a wok line, a
brick lined pizza oven, a smoker, baker's ovens, induction cookers, a
chocolate tempering machine, as well as traditional stoves, grills, deep
fryers, and salamanders.
As with many other programs at this college, this undertaking includes
an on-the-job element. During the final semester students experience
hands-on exposure to the culinary industry as they observe, learn and
work with experienced personnel in a real-life environment, while
supporting the application and further development of their practical
and theoretical skills. Meanwhile, to further enhance this aspect they
process and analyze the practical experiences gained on their field
placement while creating a platform for the sharing of these experiences
with their classmates in a class called Field Placement Review.
In : College Education
Tags: culinary management program culinary management course