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

Executive chef
Private chef
Catering chef
Food and beverage manager
Chef de cuisine
Sous chef
Chef consultant

What You Learn

À la carte cooking
International cuisine
Wines
Menu design/Culinary display
Buffet/Quantity cooking
Facilities design and equipment selection
Baking and pastry arts
Restaurant food production

Study Abroad: Take part in an international exchange and spend one semester overseas!

Admission Requirements:

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.

Find Out More »

Canadian Hospitality Foundation and Ontario Hostelry Institute Scholarships

For information regarding these two scholarship opportunities, please visit the following links:

Canadian Hospitality Foundation

Ontario Hostelry Institute

Curriculum:

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.

Additional Credentials :

Diploma to Degree

Holland College

Ryerson University

Royal Roads University

See full transfer guide

Summer Employment:

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

Field placement title override:

Summer Employment

Courses title override:

Additional Credentials

What Our Students Say

“What I liked most about my program was the hands-on approach to learning all of our essential skills. Since graduation, I've met and worked with people from several different colleges, and the amount of lab time I had to develop my skills was easily double that of any other college. We learned by doing, not by watching. There is no substitute for putting the tool in your hand and learning. There are many things I loved about the Culinary program at Canadore, but the hands-on approach is what sets Canadore apart.”

Andrew Armitage
Culinary Management Graduate

“I can say without hesitation that Canadore is by far one of the best, if not the best, anywhere in the country. The program was thorough, and the staff actually cared about the students. They gave me all the basic skills to walk into a kitchen and succeed. The state-of-the-art kitchens and program prepared me for the reality of the industry.

I am glad I attended Culinary at Canadore. I look up to and respect each and every one of its staff and graduating students. I considered it a privilege to have been taught by some of the best! They set me up for success!”

Ken Bowie
Culinary Management Graduate
Kitchen Sous Chef/Banquet Chef, Sawridge Inn and Conference Centre, Fort McMurray, AB

“What did I like most about the program? The teachers. Every one was from the culinary industry, and was very passionate about teaching new students. What did I like most about Canadore? The kitchen facilities that were available, with top-of-the-line equipment for us to learn on!

I thoroughly enjoyed my experience at Canadore, and strongly encourage other students wanting to pursue a culinary career to go there.”

Rebecca Landman
Culinary Management Graduate

“At Canadore I had the opportunity to learn under accomplished chefs with global culinary experience. Their enthusiasm shaped and encouraged many eager minds to explore beyond boundaries and dare to experiment with food, technique and culinary borders. Canadore College may be small in terms of students yet the quality of education received made the place larger than life!”

Steven Angelo Furgiuele
Culinary Management Graduate

“I loved the fact that we had a diversity of professors to learn from and a support staff that was always available to help a student succeed. As well, the program prepared me for the work place with up-to-date equipment and information.”

Aline Guy
Culinary Management Graduate

“There were great size classes where the hands-on lab allowed for all students to participate and perform all tasks. It was a stepping stone in propelling a great career so far. I’ve worked for CP Hotels, Fairmont Hotels, and now The Ritz-Carlton at over four properties (celebrating 9 years). I’m currently the Executive Chef/Director of Food and Beverage.”

Jon A. Farace
Culinary Management Graduate
Executive Assistant Manager, Culinary / Food and Beverage, The Ritz-Carlton, Charlotte, NC

“The Culinary Management Program gave me the opportunity to connect with different chefs and travel across Canada to cook. Only two years after graduating, I am now responsible for a staff of 15, manage a kitchen, and develop menus that feed over 1000 people a week. I get to run a busy dining room menu, plated dinner banquets, and 500-person buffets. Canadore taught me everything that I needed to fully manage all of the things that I am responsible for today.”

Emily Hess
Culinary Management Graduate

Got questions?

For further information contact

Derek Lawday
Professor
705.474.7600 ext. 5537
derek.lawday@canadorecollege.ca

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