Master the art of food and flavor in our Culinary Management program. You will explore locally grown food, experiment with ethnic and contemporary cuisine, and develop your skills in the culinary arts while learning valuable management skills that will take your career to the next level. Significant focus is placed on lab/kitchen time, encouraging students to develop their techniques and products, much of which they are able to take home and enjoy. Graduates are sought after by a broad range of employers because of their unique skills, which include artisan meat cutting, cheese production, baking, canning, and preserving.


The Culinary Management program is offered at the W. Galen Weston Centre for Food (CFF), which is guided by a field-to-fork philosophy in all activities. This incredible learning center provides access to a demonstration theatre; state-of-the-art labs, classrooms and meeting spaces; Bistro ’67, a full-service, green-certified teaching restaurant; and growing fields just steps from the labs.

You will learn to provide accomplished culinary planning, preparation, and presentation for a variety of food-service environments. With a strong emphasis on skill development, theory, service, and managerial training, you will become equipped with the skills and industry knowledge required to succeed. This program will foster ongoing personal growth and learning in the areas of self-management, interpersonal skills, professional ability, and industry awareness.

In addition, you will gain knowledge about the diverse needs of today’s diners and consumers and focus on locally grown and produced foods. Hands-on experience in culinary, pastry and restaurant demonstration labs and classrooms will help you to develop essential skills related to a la carte cuisine, pastry, desserts and baking, ethnic cuisine, contemporary cooking and more.

The Culinary Management program will foster ongoing personal growth and learning in the areas of self-management, interpersonal skills, professional ability and industry awareness including:

  • Applying cost control techniques to food-service operations;
  • Effective marketing to promote the successful operation of a hospitality business;
  • Developing ongoing personal and professional strategies and plans to enhance culinary leadership and management skills.

Students in this program will benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant operated by staff and students.

Admission Requirements

  • Ontario Secondary School Diploma or Mature Student Status
  • Grade 12 English (C or U)


Costs

Year One Fees Domestic International
Tuition $3,164 $13,327
Compulsory Ancillary $1,245 $1,720
Program Incidental $1,164 $1,164
Total Fees: $5,573 $16,211


Courses

Semester 1

  • Communications For Business I (COMM 2204)
  • Computers For Hospitality (COMP 1210)
  • Culinary Theory I (CULI 1200)
  • Culinary & Baking Techniques (CULI 1201)
  • Food Safety And Sanitation (FOOD 1200)
  • Introduction To Global Cuisine (GLOB 1202)
  • Culinary Nutrition (NUTR 2200)
  • Professional Development Strategies I (PDST 1200)

Semester 2

  • Cuisine A La Carte (CUIS 2201)
  • Culinary Theory II (CULI 2201)
  • Food Service Operations (FOOP 2200)
  • Field Placement-Csk (FWK 2201)
  • Field Placement Workshop-Csk (FWKW 2000)
  • General Education Elective (GNED 0000)
  • Menu Planning (MENU 2200)
  • Principles Of Kitchen Management (PKM 2200)

Semester 3

  • Advanced Baking & Pastry Techniques (ABAK 3200)
  • Advanced Culinary Techniques I (CULI 2200)
  • Culinary Theory III (CULI 3201)
  • General Education Elective (GNED 0000)
  • Hospitality Marketing (MKTG 4210)
  • Professional Development Strategies II (PDST 2200)
  • Retail & Quantity Food Production (RETL 3201)

Semester 4

  • Capstone Workshop (CAPR 4201)
  • Capstone Project Practical (CAPR 4202)
  • Advanced Culinary Techniques II (CULI 4201)
  • Food & Beverage Pairing (FOOD 4201)
  • General Education Elective (GNED 0000)
  • Restaurant Management Theory (MGMT 4202)

Courses and course descriptions are subject to change.


Career Options

What you could be:

  • Baker
  • Butcher
  • Cook
  • Corporate chef
  • Executive chef
  • Kitchen manager
  • Pastry, personal or restaurant chef
  • Restaurant manager
  • Self-employed entrepreneur
  • Sous chef

Where you could work:

  • Banquet hall
  • Catering company
  • College/university
  • Golf course
  • Hotel
  • Resort
  • Restaurant


Experiential Learning

Field placement

Your learning experience is complemented by a field placement opportunity in the culinary industry. Students work at restaurants, hotels, long-term care homes, banquet and golf course facilities and more, applying their skills from the classroom on the job.

Conferences, competitions and international travel

Students have the opportunity to advance their skills and learning through local, provincial and national skills competitions. These learning-intensive events see them prepare a range of dishes on fixed timelines and with specific guidelines and expectations. In addition, there are international travel opportunities including our Gold Medal student award, where each year a graduating student is selected for additional training in Italy.

Capstone project

All learning experiences come together in the fourth semester with a unique capstone project that sees students prepare and plan a public event.

On-campus activities

From student-focused special events to employment in Bistro ’67 to special projects, there are countless opportunities for students to further their learning beyond the labs.

Program taught in:
  • English

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Last updated January 21, 2019
This course is Campus based
Start Date
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Jan 2020
Duration
4 semesters
Full-time
Price
5,573 CAD
Year one domestic: $5,573 (CDN); Year one international: $16,221 (CDN). Additional costs may apply.
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Culinary Management - Durham College