COURSE CURRICULUM

The Culinary Management diploma program is structured across four levels, combining practical culinary skills with essential management knowledge. In Level 1, students take foundational courses such as Food Preparation 1 and Restaurant Production 1, alongside Bake Practical 1 and Bake Theory, which introduce them to fundamental baking skills. Career Preparation and Reason & Writing 1 for Tourism/Hospitality develop professional and communication abilities, while Basic Culinary Knowledge provides an essential culinary overview. Co-operative Education Employment Prep prepares students for workplace readiness. Moving into Level 2, students build on these foundations by taking advanced Food Preparation 2 and Garde Manger, focusing on cold kitchen skills, alongside Purchasing & Menu Planning, and Nutrition-Intro to understand food sourcing and health considerations. General Education electives and courses like Cultural Anthropology and Communication for Tourism & Hospitality broaden students’ understanding of diverse cultures and effective communication in hospitality settings. Level 3 introduces Culinary Entrepreneurship, preparing students for the business side of the culinary world, while Food Facility Design and Numbers for Hospitality cover kitchen layout and financial literacy. The curriculum also includes specialized courses such as Artisanal Cuisine and Wines, expanding both creative skills and beverage knowledge. In the final Level 4, students focus on advanced culinary knowledge and contemporary cuisine, enhancing their cooking techniques and innovative menu planning. Management Techniques equip them with leadership and operational skills essential for running food service operations. The Chef’s Table course provides hands-on experience in a professional restaurant setting, complemented by Beers, Spirits History & Culture, which deepens understanding of beverage pairings and service. Overall, this program prepares graduates for diverse culinary careers with a strong blend of practical skills, management insight, and industry readiness.