April 2021 - DC is committed to providing students with a high-quality academic experience. During the provincial emergency and stay-at-home order, in-person learning activities and campus operations may be impacted. For a full list of what is open or operating virtually, please visit our COVID-19 spring semester page.Learn more about courses and services being offered remotely. COVID-19 Pre-entry Screening Questionnaire Report if you are unwell
Check out the 2021-22Program Guide
Master the art of food and flavour in our Culinary Management program. You will explore locally grown food, experiment with ethnic and contemporary cuisine, and develop your skills in the culinary arts, while learning valuable management skills that will take your career to the next level. Significant focus is placed on lab/kitchen time, encouraging students to develop their techniques and products, much of which they are able to take home and enjoy. Graduates are sought after by a broad range of employers because of their unique skills, which include artisan meat cutting, cheese production, baking, canning and preserving.
The Culinary Management program is offered at the W. Galen Weston Centre for Food (WC), which is guided by a field-to-fork philosophy and sustainable business practices in all activities. This incredible learning centre provides access to a demonstration theatre; state-of-the-art labs, classrooms and meeting spaces; Bistro ’67, a full-service, green-certified teaching restaurant; and growing fields just steps from the labs.
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Year one domestic: $2,848 (CAD) Year one international: $13,448 (CAD)
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To help students succeed in programs with remote learning requirements, Durham College’s IT Services department has identified minimum technology recommendations. While these are not program requirements, these suggestions will help ensure students have the right tools to support a quality remote learning experience.
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The Culinary Management program is offered at the W. Galen Weston Centre for Food (WC), which is guided by a field-to-fork philosophy in all activities. This incredible learning centre provides access to a demonstration theatre; state-of-the-art labs, classrooms and meeting spaces; Bistro ’67, a full-service, green-certified teaching restaurant; and growing fields just steps from the labs.
You will learn to provide accomplished culinary planning, preparation and presentation for a variety of food-service environments. With a strong emphasis on skill development, theory, service and managerial training, you will become equipped with the skills and industry knowledge required to succeed. This program will foster ongoing personal growth and learning in the areas of self-management, interpersonal skills, professional ability and industry awareness.
In addition, you will gain knowledge about the diverse needs of today’s diners and consumers and focus on locally grown and produced foods. Hands-on experience in culinary, pastry and restaurant demonstration labs and classrooms will help you to develop essential skills related to a la carte cuisine, pastry, desserts and baking, ethnic cuisine, contemporary cooking and more.
The Culinary Management program will foster ongoing personal growth and learning in the areas of self management, interpersonal skills, professional ability and industry awareness including:
Students in this program will benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant operated by staff and students.
The courses listed below are for incoming students. If you are a current student, please refer to your program of study for the year you began your program. Your program of study can be found on MyCampus.
Courses and course descriptions are subject to change. Please note that as a result of COVID-19 the 2020-21 program of study may be modified to accommodate program delivery changes. Students should refer to their timetable for the most up-to-date course information.
Your learning experience is complemented by a field placement opportunity in the culinary industry. Students work at restaurants, hotels, long-term care homes, banquet and golf course facilities and more, applying their skills from the classroom on the job.
Students have the opportunity to advance their skills and learning through local, provincial and national skills competitions. These learning-intensive events see them prepare a range of dishes on fixed timelines and with specific guidelines and expectations. In addition, there are international travel opportunities including our Gold Medal student award, where each year a graduating student is selected for additional training in Italy.
All learning experiences come together in the fourth semester with a unique capstone project. Students create their own unique recipes, which are professionally photographed and then compiled in a program cook book.
From student-focused special events, to employment in Bistro ’67, to special projects, there are countless opportunities for students to further their learning beyond the labs.
Graduates may be eligible to apply their academic credits towards further study through Durham College and partner Canadian and international colleges and universities. These include:
For more information, please visit our pathways page.
To help students have the best remote learning experience possible, Durham College’s IT Services department has identified technology recommendations for each program based on course needs and software requirements. While not required, students may want to consider these suggestions if they are purchasing a computer or laptop for the upcoming academic year.
Storage: 256GB SSD
Operating System: Microsoft Windows 10 Professional or Education x64 SP1
Internet Browser: Internet Explorer 11 or Google Chrome (newest version) or Firefox (newest version)
Network Adapter: 802.11ac 2.4/5 GHz wireless adapter
Camera: Webcam/built-in camera
Questions regarding technology recommendations can be directed to the IT Service Desk or the school office.
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T: 905.721.2000 ext. 7697
Many of the photos on this website were taken prior to the COVID-19 pandemic.