COURSE CURRICULUM

The Culinary Management program at Humber offers a comprehensive four-semester curriculum designed to develop both practical culinary skills and essential management knowledge. In the first semester, students build a solid foundation through courses in basic hospitality math, garde manger, baking and pastry arts, contemporary culinary techniques, food safety, and college-level writing skills. The second semester expands on culinary theory and practice, covering nutrition, butchery, advanced culinary concepts, culinary profit planning, large quantity cooking, and seafood preparation, along with a general elective. Semester three focuses on advanced baking and pastry arts, menu planning, garde manger, charcuterie, practical restaurant operations, business and career management, workplace writing skills, and an elective. The final semester sharpens practical culinary skills with courses such as the chef’s table, emerging Canadian cuisine trends, advanced culinary techniques, sustainable farm-to-fork cooking, and a crucial field experience placement, preparing students for real-world culinary environments. This curriculum is designed to balance hands-on training with business acumen, equipping graduates with the creativity, technical expertise, and leadership skills necessary for successful careers as chefs, restaurateurs, and culinary entrepreneurs.