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.