Culinary Management


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Program Goals

Students will learn all basic cooking fundamentals, baking skills and gain practical knowledge of food safety, sanitation, nutrition and menu modification. They will also possess practical experience in a wide range of advanced cooking skills and techniques. They will apply those new abilities into separate dining room experiences: a la carte and table d’hôte. Table d’hôte incorporates greater management focus in areas of marketing, promoting and cost analysis. Graduates will be able to gain entry into a wide variety of cooking, catering and other food and beverage positions.

This program will appeal to students who have a love of cooking. They must be good at multi-tasking and have the ability to work quickly, while still paying attention to detail.

Program Highlights

  • All faculty are journeyman certified chefs
  • Learning enterprise, kitchen facilities
  • Great student-teacher ratio
  • Curriculum designed to the learner
  • Student run dining room (3 semesters)
  • Curriculum is above ministry standards and guidelines for Cook Apprenticeship
  • Partnership opportunities with local events, farmers, purveyors and industry related businesses
  • Field Placement

Employment Statistics

Current employment stats project jobs in the cook/chef trade to be consistently on the rise until 2020. With more baby boomers starting to think about retirement and fewer young people predicted to enter the work force over the next decade, Canada’s restaurant industry will continue to face a chronic shortage of workers to fill in the gaps according to Statistics Canada.

Business & International Education
519-542-7751 ext 2433


Program Information

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