Culinary Management
Program Code: CULX (Full-Time) Length of Program: One-Year (12 Months) Awarded Upon Completion: Ontario College Diploma
Term 1 CLN-1181 Safety and Sanitation CLN-1194 Applied Culinary Techniques CLN-1091 Basic Baking Concepts CLN-1143 Bakeshop Applications CLN-1603 Food Fundamentals and Principles CLN-1304 Cafe Creations CLN-1283 Restaurant Career Management CLN-2402 Successful Foodservice Operation GED-XXX3 General Education Elective Term 2 CLN-2613 Elements of Nutrition CLN-2374 Nutritional Menu Modifications CLN-2194 Bistro 2.0 CLN-2343 Management by Menu CLN-2504 Field Placement CLN-3304 Geographical Gastronomy GED-XXX3 General Education Elective Term 3 CLN-2214 Garde Manger/Charcuterie Practical CLN-3203 Sustainable Agriculture CLN-3124 Chef's Table MKT-1103 Social Media Marketing CLN-3402 Science of Food and Beverage CLN-3504 Advanced Baking and Cake Design GED-XXX3 General Education Elective

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 prioritizes experiential learning in all terms. Students enhance their skills and abilities in restaurant operations for Café, Bistro and Fine Dining in Lambton College's student-run enterprise, Capstones. Related curriculum provided in 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. Field placements provide opportunities to network with community partners in varying food services outlets that provide students a real life working experience. 

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.

Admission Requirements

O.S.S.D. or equivalent with:

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.

Tuition Fees

Please Note: These fees apply to the 2022-2023 academic year and are subject to change. Fees do not include books (unless specifically noted), supplies or living costs.

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