Culinary Management (2078) 2 Years - 4 Semesters Ontario College Diploma CO-OP Program Overview We Offer: Individual work stations for each student means no waiting to take turns. This is a co-operative education program. Students are required to complete at least one co-op work placement (CWR100) in order to graduate. Sault Colleges Culinary Management program teaches you everything you need to know to develop a career as a chef. Food demonstrations, lab work and lectures provide a dynamic learning environment. You will learn about contemporary and classical techniques, menu planning and food and beverage management. Opportunity for experiential learning takes place during the paid summer CO-OP placement, which enables you to hone your skills. Our two year Culinary Management diploma program offers the unique opportunity to register as an apprentice through the Ministry of Training Colleges and Universities. Upon successful completion of your studies you will have the necessary tools to work within fine dining establishments throughout the world. Program of Study Note: Common Year with Culinary Skills - Chef Training Semesters I and 2. Semester 1

  • BUS140 - 3 Business Computer Applications
  • FDS126 - 3 Kitchen Management - Basic
  • FDS127 - 1 Sanitation, Safety & Equipment
  • FDS128 - 1 Nutrition
  • FDS141 - 4 Cuisine A La Carte I
  • FDS142 - 2 Bake Theory
  • FDS143 - 3 Techniques of Baking - Basic
  • FDS144 - 8 Culinary Techniques - Basic
  • FDS145 - 1 Food Theory - Basic
  • GEN100 - 3 Global Citizenship

Semester 2

  • CWR100 - 3 Co-op Placement I
  • Please Note: CWR100-3 is mandatory and takes place in the summer.
  • FDS161 - 4 Cuisine A La Carte II
  • FDS162 - 3 Techniques of Baking - Advanced
  • FDS163 - 8 Culinary Techniques - Advanced
  • FDS164 - 1 Food Theory - Advanced
  • FDS165 - 5 Kitchen Management - Advanced

Semester 3

  • HMG232 - 4 Food and Beverage Supervision I
  • HOS200 - 3 Hospitality Marketing
  • HOS201 - 4 Managing Human Resources
  • HOS202 - 3 Hospitality Facility Management
  • RES230 - 4 Special Events/Conference/Group Planning

Semester 4

  • FDS118 - 3 Wines and Culture
  • HMG212 - 4 Food and Beverage Supervision II
  • HMG240 - 3 Hospitality and Resort Law
  • RES122 - 3 Customer Service Training
  • RES240 - 4 Training and Development
  • HOS221 - 3 Professional Work Ethics
  • GAS103 - 3 What in the World is Going On?
  • Student Selected General Education *
  • GAS109 - 3 Music and Pop Culture
  • Student Selected General Education *
  • GAS116 - 3 Your Two Cents
  • Student Selected General Education *
  • GEN110 - 3 Student Selected General Education
  • Student Selected General Education *
  • HDG122 - 3 Personal and Academic Success Strategies
  • Student Selected General Education *
  • SSC102 - 3 Introduction to Aboriginal Peoples of Canada
  • Student Selected General Education *

Note: *Students must choose one of the identified Student Selected General Education courses. What You'll Need Grade 11 Math Dress Code Requirements in Labs:

  • Clean uniform required daily - purchase three complete sets of uniforms (coat, checkered pants, necktie, apron & chef`s hat)
  • Side towels (10) to be purchased
  • Black non-slip shoes
  • Assigned Knife Kit
  • For a complete list of required supplies, etc., see the Books and Supplies list available online.

Clinical and Field Placements Students gain valuable experience through participation in special events put on by the College and local industry. For Additional Information please see the following "Fact Sheet" **Please note tuition prices on this sheet are for Domestic students, NOT International students ** http://www.saultcollege.ca/FactSheets/Program%20Fact%20Sheet%20-%20Culinary%20Management.pdf

Program taught in:
  • English

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Last updated April 5, 2019
This course is Campus based
Start Date
Sep 2019
Duration
2 years
Full-time
Price
17,433 CAD
Deadline
By locations
By date
Start Date
Sep 2019
End Date
Application deadline

Sep 2019

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