Culinary Management
Start an exciting career that could take you across the globe. Work in a world-class resort or on a cruise ship, or go into business for yourself - the possibilities are limitless. You will be trained by highly skilled professors and chefs de cuisine, and will gain the culinary skills and management techniques necessary to make you highly sought-after in your field. Modern culinary skills and techniques will be practiced in a real-world setting including liquid nitrogen applications, buffet work, pastry arts and restaurant food production; you will even learn the elegant art of ice carving.
Career Opportunities
| What You Learn
Study Abroad: Take part in an international exchange and spend one semester overseas! |
Program Prerequisites
OSSD or equivalent, Grade 12 Compulsory English (ENG4C or ENG4U)
Attire Requirements
UNIFORMS AND KNIVES ARE MANDATORY IN ALL LAB CLASSES
The items to be purchased by the individual as well as the uniform and knife packages are required for the first day of classes.
It is strongly recommended that your uniform and knife packages be purchased before July 31 to avoid delays in shipping and to ensure you have the required items available your first day of classes.
Canadian Hospitality Foundation and Ontario Hostelry Institute Scholarships
For information regarding these two scholarship opportunities, please visit the following links:
Canadian Hospitality Foundation
Semester One - Fall 2013 (14 wks):
DFM123 Healthy Living, Healthy Eating
CUL103 Fundamentals of Food Preparation
CUL114 Applied Culinary Skills
CUL116 Products Standards and Market Form
CUL130 Baking for Cooks
CUL150 Sanitation and Safety
GENEDGeneral Education Elective - Online
Semester Two - Winter 2014 (14 wks):
CMM125 College Communication I
CUL132 Introduction to Food Service (7 wks)
CUL160 Pastry Arts
CUL182 Kitchen Operations + Food and Beverage
CUL190 Restaurant Food Production (7 wks)
HRM100 Wines
HRM105 Student Success for Hospitality
MTH149 Mathematics
Semester Three - Fall 2014 (10 wks):
CUL215 Applied A La Carte Cooking
CUL253 Contemporary Cuisine Theory
HRM218 Food, Beverage and Labour Cost Control
HRM222 Menu Design
HRM225 Hospitality Marketing
GENEDGeneral Education Elective - Online
Semester Four - Winter 2014 (14 wks):
ACC245Management Accounting I
CUL230 Buffet/Quantity Cooking
CUL242 International Contemporary Cuisine (1 night/wk)
CUL245 Garde Manger/Culinary Display
CUL290 Cultural Culinary Lifestyle
HRM251 Hospitality Project
HRM260 Facilities Design, Development and Equipment Selection
HRM275 Human Relations/Supervisory Development
GENEDGeneral Education Elective - Online
*Work placement - total hrs calculated as # of credits x standard 14 week semester
Every attempt is made to ensure the accuracy of information provided on our website. The College reserves the right to modify any course, program, curriculum, fee, timetable, or campus location at any time.
Students are introduced to employers through their student success course and compete for paid summer employment.
Examples of prior placements include:
- Fairmont Hotels
- Windermere Hotel
- Best Western Hotels
- Holiday Inn
- Deerhurst Resort
- Marriott Canada/USA
- Club Link Hotel
- GB Catering
- Landed Loon Catering















