Course Curriculum

The Culinary Management program offers a comprehensive and practical learning experience designed to prepare students for dynamic careers in the food industry. In the early stages, students build foundational skills through courses such as Applied Baking Techniques I and II, Butchery, and Culinary Theory, alongside essential hospitality certifications like SmartServe and Food Handlers. Nutrition, healthy lifestyle, and restaurant operations are also introduced to give a well-rounded understanding of food service. Progressing into Level 3, students engage in a paid Co-op Work Term I, gaining valuable real-world experience that enhances their hands-on skills and industry knowledge.In Level 4, the curriculum expands to include specialized courses such as World Cuisine, A La Carte Cooking II, Charcuterie and Artisan Foods, and Menu Design and Engineering. These courses deepen students’ culinary techniques and management skills, preparing them to excel in various kitchen environments and food service operations. Additionally, students choose a general education elective to broaden their perspectives.Level 5 focuses on advanced topics including Culinary Trends and Techniques, Small Business Management and Marketing, Culinary Event Planning, and Wine and Food Pairing. These courses equip students with the entrepreneurial and organizational skills necessary to lead culinary ventures and create memorable dining experiences. With a blend of theoretical knowledge, practical skills, and industry exposure through co-op placements, graduates of this program are well-prepared to become skilled chefs, innovative food entrepreneurs, or managers in the culinary field. The program’s holistic approach ensures students graduate ready to meet the evolving demands of the culinary world.