Culinary Management

Program Overview

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 (CFF), 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.

Creativity

Culinary

Field-to-Fork

Admission Requirements

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

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Intakes and Availability

Date	Domestic Availability	International Availability
January 2020	Waitlisted	Closed
September 2020	Open	Open
January 2021	Open

Tuition

Year one domestic: $2,848 (CDN)
Year one international: $13,448 (CDN)

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Semester 1 Courses

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Career Options

What you could be:

Baker
Butcher
Cook
Corporate chef
Executive chef
Kitchen manager
Pastry, personal or restaurant chef
Restaurant manager
Self-employed entrepreneur
Sous chef

View all Career Options

Program Details

The Culinary Management program is offered at the W. Galen Weston Centre for Food (CFF), 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:

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

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.

In The News

Admission Requirements

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

Courses

Semester 1

Semester 2

Semester 3

Semester 4

Courses and course descriptions are subject to change.

Costs

YEAR ONE FEES	Domestic	International
Tuition	$2,848	$13,448
Compulsory Ancillary	$1,337	$1,812
Program Incidental	$1,197	$1,197
Total Fees:	$5,382	$16,457

Please note: fees are based on the 2019-2020 academic year and do not include textbooks. For more information please see Other fees to consider.

Career Options

What you could be:

Baker
Butcher
Cook
Corporate chef
Executive chef
Kitchen manager
Pastry, personal or restaurant chef
Restaurant manager
Self-employed entrepreneur
Sous chef

Where you could work:

Banquet hall
Catering company
College/university
Golf course
Hotel
Resort
Restaurant

Experiential Learning

field placement

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.

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 our Gold Medal student award, where each year a graduating student is selected for additional training in Italy.

Capstone project

All learning experiences come together in the fourth semester with a unique capstone project. Last year students prepared a cook book.

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

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: