Culinary Management Courses With Global Outlook
Let’s take a look at the most essential component that makes up this Culinary Management program.
- Officially known as Culinary Management – International, students must have at minimum an Ontario Secondary School Diploma (OSSD) or equivalent, or have mature student status (19 years or older); and possess the English Grade 12 C or U, or equivalent (minimum grade required) or can take an English Skills Assessment for Admission test to apply.
- The offering takes just two years to complete.
- Culinary Management courses are focused on ensuring the knowledge, skills and attitudes necessary to carry out culinary management duties in a safe and professional manner.
- The skills learned in the Culinary Management program equip students for careers with restaurants, hospitals, country clubs, hotels, cruise lines, resorts, schools and camps.
- One advantage that Centennial College Culinary Management program students enjoy is that they study from Progress Campus, a location that houses many hospitality facilities.
- Among the facilities from which Culinary Management program students can benefit is a restaurant that allows them gain experience in the kitchen as well as state of the art baking labs.
- Graduates are well versed in culinary techniques, sanitation practices and management strategies.
- Graduates of this Culinary Management program become comfortable with managing diversity in the workplace through exposure to the unique relationship between cuisine, culture, and religion; obtain a sound culinary foundation and specialization in ethnic and international cuisine; gain an international perspective to a traditional culinary management program; become well versed in culinary techniques, sanitation practices and management strategies while supported by knowledge of international cuisine that can then be applied in Canada or their country of origin.
- Centennial College’s Culinary Management courses give students pathways and products to allow 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.
- The Culinary Management program offers 23 specific courses, among which are: Numeracy and Computers for Culinarians, Bakeshop Principles and Practices, Principles and Practices for Culinarians, Cuisine and Culture – Theory, Profit Concepts, Cuisine of Southern Asia, Mediterranean and Middle Eastern Cuisine, Cuisine and Culture (Theory), Substantial Food System Practices.
- Each of the Culinary Management courses combines practical and theoretical instruction.
- In the final semester of this Culinary Management program, students enjoy field experience, which provides them with hands-on exposure to the culinary industry.
- During their Culinary Management field placement, students have an opportunity to 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.