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  • Culinary Management

Culinary Management

Ministry-approved title: Culinary Management

Scholarships Available


Credential
Ontario College Diploma
Location
Whitby
OCAS Code
CMGT
Next Intake
September 2025
View all intakes
Faculty
Faculty of Hospitality and Horticultural Science (HHS)
Length
Four semesters
Laptop
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Delivery
In person Learn more.
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Program Overview

Master the art of food and flavour in our Culinary Management program! We place a  significant focus on lab/kitchen time in smaller class sizes that allow our expert faculty to engage closely with students. Hands-on exposure to various forms of cuisines encourages students to develop a broad range of techniques, products and culinary skills, such as:

  • preparation and discovery of locally grown food
  • ethnic, classical and contemporary cuisine
  • artisan meat cutting and cured meat production
  • cheese making
  • baking and pastry arts
  • canning and preserving foods
  • large quantity food production and service styles
  • hospitality and business skills
  • strategies for planning, building, promoting and running a food business.

Intakes and Availability

Date Domestic Availability International Availability
September 2025OpenOpenApply now
January 2026OpenClosedApply now
ProgramHighlights
  • DC Experience
  • Success Stories
  • Resources
  • DC Experience
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  • Resources
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Durham College 2025 Program Guide
2025 Program Guide Read Now
Other Resources
  • Attend a DC Information Webinar
  • Financial Aid Information

Admission Requirements

  • Ontario Secondary School Diploma (OSSD) or Mature Student Status
    AND
  • Grade 12 English (C or U)

Are you missing admission requirements? We are here to help.

Durham College (DC) offers pre-admission assessment testing to mature domestic applicants to meet admission requirements in English and/or math. Domestic applicants that are 19 years of age or older as of the start date of their program, and who do not have the required program credit(s) i.e., Grade 12 English and/or Grade 12 math are eligible to take an admissions assessment test.

Learn more about how to book Pre-Admission Assessment Testing here.

DC also offers Academic Upgrading. Courses are FREE and designed to help you meet the admissions requirements for this program. Available to individuals 18+, these courses are offered on-campus at DC. Boost your qualifications with:

  • Grade 12 Math (MAP4C equivalent)
  • Grade 12 English (ENG4C equivalent)
  • Grade 11 Biology (SBI3C equivalent)
  • Grade 12 Chemistry (SCH4C equivalent)

Learn more about Academic Upgrading and connect with our team to get started.


Tuition

  • Year one domestic: $2,848 (CAD)
  • Year one international: $15,434 (CAD)

View full costs


Semester 1 Courses

  • Communications for Business 1 (COMM 2204)
  • Computers for Hospitality (COMP 1210)
  • Culinary Theory I (CULI 1200)
  • Culinary and Baking Techniques (CULI 1201)
  • Food Safety and Sanitation (FOOD 1200)
  • Field Placement Workshop - CSK (FWKW 2000)
  • Introduction to Global Cuisine (GLOB 1202)
  • Culinary Nutrition (NUTR 2200)
  • Professional Development Strategies I (PDST 1200)

View all courses


Career Options

What you could be:

  • Kitchen Manager 
  • Chef 
  • Sous Chef 
  • Pastry Chef 
  • Cook 
  • Baker 
  • Butcher 
  • Food Sales Representative 
  • Culinary or Baking Entrepreneur 

View all career options

Connect with us

I AM A CANADIAN APPLICANT

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Fill out the form to get more information on your program of interest, upcoming events, and how to become a Durham College student. By submitting your information below, you consent to Durham College contacting you via email and/or SMS with a minimum of 4 messages per month. You may withdraw consent at any time.

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I HAVE ALREADY APPLIED

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I AM AN INTERNATIONAL APPLICANT

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Live Chat
905.721.2000 ext. 7697

I HAVE ALREADY APPLIED

Please contact the international office.

Program Details

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 and classrooms; Bistro ’67, a full-service, Feast On ® teaching restaurant; and an urban farm classroom just steps from the labs. 

Students 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, they will become equipped with the skills and industry knowledge required to succeed. 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: 

    • Applying cost control techniques to food-service operations
    • Effective marketing to promote the successful operation of a hospitality business
    • Developing ongoing personal and professional strategies and plans to enhance culinary leadership and management skills

    In addition, students 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 labs and classrooms will help them to develop essential skills related to à la carte cuisine, large quantity production,  desserts, baking, ethnic cuisine, contemporary cooking and more. 

    Students have the opportunity to participate in many extracurricular activities, competitions, college and community events, such as Skills Ontario, Harvest Dinner and Queen’s Park College Day, that encourage them to showcase their culinary skills outside of the classroom.  

    Program Learning Outcomes

    1. Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
    2. Apply basic and advanced food and bake science to food preparation to create a desired end product.
    3. Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
    4. Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
    5. Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
    6. Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
    7. Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
    8. Select and use technology, including contemporary kitchen equipment, for food production and promotion.
    9. Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
    10. Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
    11. Contribute to the development of marketing strategies that promote the successful operation of a food service business.
    12. Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

    Admission Requirements

    • Ontario Secondary School Diploma (OSSD) or Mature Student Status
      AND
    • Grade 12 English (C or U)

    Are you missing admission requirements? We are here to help.

    Durham College (DC) offers pre-admission assessment testing to mature domestic applicants to meet admission requirements in English and/or math. Domestic applicants that are 19 years of age or older as of the start date of their program, and who do not have the required program credit(s) i.e., Grade 12 English and/or Grade 12 math are eligible to take an admissions assessment test.

    Learn more about how to book Pre-Admission Assessment Testing here.

    DC also offers Academic Upgrading. Courses are FREE and designed to help you meet the admissions requirements for this program. Available to individuals 18+, these courses are offered on-campus at DC. Boost your qualifications with:

    • Grade 12 Math (MAP4C equivalent)
    • Grade 12 English (ENG4C equivalent)
    • Grade 11 Biology (SBI3C equivalent)
    • Grade 12 Chemistry (SCH4C equivalent)

    Learn more about Academic Upgrading and connect with our team to get started.

    Courses

    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 MyDC.

    Semester 1

    • Communications for Business 1 (COMM 2204)
    • Computers for Hospitality (COMP 1210)
    • Culinary Theory I (CULI 1200)
    • Culinary and Baking Techniques (CULI 1201)
    • Food Safety and Sanitation (FOOD 1200)
    • Field Placement Workshop - CSK (FWKW 2000)
    • Introduction to Global Cuisine (GLOB 1202)
    • Culinary Nutrition (NUTR 2200)
    • Professional Development Strategies I (PDST 1200)

    Semester 2

    • Cuisine A La Carte (CUIS 2201)
    • Culinary Theory II (CULI 2201)
    • Food Service Operations (FOOP 2200)
    • Field Placement - CSK (FWK 2201)
    • General Education Elective (GNED 0000)
    • Menu Planning (MENU 2200)
    • Principles Of Kitchen Management (PKM 2200)

    Semester 3

    • Advanced Baking & Pastry Techniques (ABAK 3200)
    • Advanced Culinary Techniques I (CULI 2200)
    • Culinary Theory III (CULI 3201)
    • General Education Elective (GNED 0000)
    • Marketing and Social Media (MKTG 4213)
    • Professional Development Strategies II (PDST 2200)
    • Retail and Quantity Food Production (RETL 3201)

    Semester 4

    • Capstone Workshop (CAPR 4201)
    • Capstone Project Practical (CAPR 4202)
    • Advanced Culinary Techniques II (CULI 4201)
    • Food and Beverage Pairing (FOOD 4201)
    • General Education Elective (GNED 0000)
    • Restaurant Management Theory (MGMT 4202)

    Courses, course descriptions and delivery formats are subject to change.

    Course delivery

    In person

    Students will come to campus to complete in-person learning requirements. Detailed schedules, with course-specific delivery information, will be available after registration. Courses, course descriptions and delivery formats are subject to change.

    In person:
    Course is delivered in person, on campus within a classroom, lab, shop or studio.
    Hybrid:
    Part of the course is delivered online, remotely, and part is in-person on campus within a classroom, lab, shop or studio.
    Online:
    Fully remote course delivery.

    Costs

    Scholarships Available

    A $20,000 DoorDash #BlackFoodEnergy Culinary Scholarship is available to self-identifying Black students
    enrolled in the Culinary Management program beginning September 2024.

    Applications close October 15, 2024.

    Learn more and apply online today.

    Career Options

    What you could be:

    • Kitchen Manager 
    • Chef 
    • Sous Chef 
    • Pastry Chef 
    • Cook 
    • Baker 
    • Butcher 
    • Food Sales Representative 
    • Culinary or Baking Entrepreneur 

    Where you could work:

    •  Banquet hall 
    •  Bakery 
    •  Butcher Shop 
    •  Catering company 
    •  College/university 
    •  Golf course 
    •  Hotel 
    •  Resort 
    •  Restaurant 
    •  Retirement residence 

    Experiential Learning

    field placement

    Your learning experience is complemented by a first-year field placement opportunity in the culinary industry. Students work at restaurants, hotels, long-term care homes, banquet halls, golf course facilities and more, applying their skills from the classroom on the job.

    Conferences, competitions and international travel

    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 Faculty-Led Classroom Abroad (FLCA) initiative through international travel opportunities. These include travel to Peru or Italy for a week-long ‘Gastronomy’ tour, learning about cuisines in local culinary schools.

    Capstone project

    All learning experiences come together in the fourth semester with a unique capstone project. Working in small teams, students create, develop, test and produce their own unique recipes, which are then photographed and compiled in a program cookbook, created by a DC Graphic Design student.

    On-campus activities

    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. 

    Program Transfer, Degree Completion and Additional Credentials

    If you would like to continue your education after completing your event planner training, you may be eligible to apply your academic credits towards further study through Durham College partnerships with Canadian and international colleges and universities.

    Looking for more pathway opportunities or to transfer to Durham College? Click here for more information.

    Tech Requirements

    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.

    Processor: i3
    RAM: 4GB
    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
    Internet connection

    Questions regarding technology recommendations can be directed to the IT Service Desk  or the school office.

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      Durham College is situated on the traditional lands of the First Peoples of the Mississaugas of Scugog Island First Nation. These lands are covered under the Williams Treaties and rest within the traditional territory of the Anishinaabeg. We offer our gratitude to the Indigenous Peoples who care for and, through the treaty process, share the lands on which we live, learn, teach and prosper today.

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