International Culinary Management Takes You Around the World Through Food
Posted by Jason White on Wednesday, April 16, 2014
Under: College Education
In order to replicate dishes from around the world in an authentic way
you must be well versed in ingredients, techniques and procedures. Such
specialization is well suited to the cruise ship industry and
all-inclusive resorts, both of which offer many types of diverse
cuisines as part of the dining experience. Additionally, international
culinary management professionals may launch careers in hotels,
restaurants, schools, hospitals, country clubs and camps.
However, before you can be considered an expert in the area, you must
attend a post-secondary International Culinary Management program such
as the one offered at Centennial College. The goal of this offering is
to bring an international perspective to traditional culinary
management. This approach not only teaches students aspects of
international cuisines but also culinary techniques, sanitation
practices, and administration strategies for managing diversity in the
workplace through exposure to the unique relationship between cuisine,
culture and religion. The education students obtain can be applied in
Canada and/or globally.
To enhance students' experiences, the program uses state-of-the-art
facilities. These facilities are found at the institution's largest
location, Progress Campus, which houses all of the School of
Hospitality's programs. Students have the advantage of attending courses
in The Culinary Arts Centre — a building that recently underwent a
$3.5-million renovation. Centennial College worked with employers and
members of its program advisory committees to ensure the Culinary Arts
Centre's concept, design and equipment meets the current and future
needs of a rapidly changing industry. In addition to traditional stoves,
grills and deep fryers, students have access to combi ovens, a wok
line, a Tandoori oven, a brick-lined pizza oven, a smoker, baker's ovens
and magnetic induction cookers. Additionally, they may gain experience
in Horizons, a “living-learning” restaurant lab, where they hone their
culinary and service skills.
Each Culinary Management course
in the offering employs theoretical instruction that is backed by
practical application. For example, among specific courses are: Cuisine
and Culture – Theory (focuses on how food shapes societies and cultural
practices. Students learn about the actual preparation, consumption, and
customs of food from different parts of the world.
A research project on a specific cuisine and culture is an integral part
of this course); Sustainable Food System Practices (addresses
everything from composting, recycling and energy-conservation programs
to sourcing locally grown, organic ingredients. Students are encouraged
to develop and integrate sustainable practices for the hospitality,
baking and culinary programs offered at the college); and Bakeshop
Principles and Practices (students learn fundamental ingredients,
techniques and procedures used in the bakeshop, including: measurements
and formulas and understanding the functions of baking ingredients as
well as products such as cook's desserts, yeast dough, quick breads,
pastry dough and a variety of cakes, pies and flan). Students also study
the cuisines of Europe, the Mediterranean, the Middle Easy, Southern
Asia, the Americas and South-East Asia.
In : College Education
Tags: culinary management program culinary management course