Culinary Management


Program Information

Turn a passion into an exciting career with the Culinary Management diploma from Lambton College. Learn from journeyperson chefs with years of experience in a variety of food service operations.

This 12-month fast-track program prepares students for the dynamic and growing food industry as a chef or culinary manager. Students will experience all facets of the food industry where food trends and dining culture are constantly evolving. Program curriculum reflects the demanding knowledge and skills required of a successful chef who must constantly adapt to all industry standards regardless of the enterprise.

Faculty are committed to sharing with students the importance of sustainable practices as it applies to purchasing and preparing local foods. New courses on applied nutrition, geographical gastronomy and the science of food and beverage reflect changing consumer tastes.

The program emphasizes the importance of operating a fiscally responsible food business through the application of business principles and costing and control practices. Technology and mobile applications are integrated into business operations with emphasis on the development of marketing and promotional strategies.

Practical application classes are held in small lab sections that allow students to challenge themselves. The supportive learning environment provides more one-on-one discussion and allows flexibility adapting curriculum to the needs of the student. Students develop essential strategies for continuous personal and professional learning and are held to standards that are among the highest in culinary education while developing industry-related skills.

The program prepares students to challenge the in-class portion of the Assistant Cook and Cook Apprentice designations. These are important initial steps towards your pursuit of the Provincial Trade of Cook Certificate of Qualification (Red Seal).

Opportunities for students to earn while they learn exist where students are given authentic culinary exposure to hone their skills and enhance their understanding of the operations of the culinary industry while within the program.

Device Requirements

This program requires an iPad.

See full device requirements.

Admission Requirements

O.S.S.D. or equivalent with:
Grade 12 English C or U

Mature applicants must be at least 19 years of age by the start of classes, be out of secondary school for at least one year and usually do not have a high school diploma. Mature applicant assessment for this program is available in the Counselling Department in the subject of English. The assessment(s) will demonstrate proficiency in required admission subjects. For more information please contact the Counselling Department at ext. 3412. Academic admission requirements can be obtained through Academic Upgrading and Pre-Programs at Lambton College.

Employment Opportunities

The professional focus and high standards of the Culinary Management program have served graduates well when it comes time to begin their careers. Program graduates may perform effectively as members of food and beverage service teams. They are prepared for employment opportunities in a range of settings including: restaurants, bakeries, hotels, spas, motels, resorts, cruise ships, hospitals, industrial kitchens, long-term care institutions, and catering companies. Some graduates will find fulfillment in entrepreneurial opportunities.

Educational Pathways

Transfer to Programs outside of Ontario

Institute of Technology Tralee - Ireland
Bachelor of Arts in Culinary Arts


Cook Apprenticeship

Students complete course work in this program that enables them to challenge Levels 1 and 2 of the in-school portion of the Cook Apprenticeship. Once they have secured an apprenticeship, completed the practical hours and passed the Certificate of Qualification exam, they qualify as a Journey Person Cook in the province of Ontario.

Train-Can Certifications

Students are also awarded Responsible Beverage Service, SmartServe Ontario, and Safe Food Handlers certifications by a nationally recognized facility called Train-Can. All certifications must be earned in the first term of the Culinary Management program. A pass of 80% is required for the SmartServe Ontario standardized test and a pass of 70% is required for Safe Food Handlers county-proctored test.

Students who currently possess any of these credentials and can validate them, will be exempt from any of these tests/exams.

Business & International Education
519-542-7751 ext 2433


Program Information

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