Culinary Management

Program Overview

Turn your passion for food into a rewarding culinary career with Algonquin College's two-year Culinary Management Ontario College Diploma program. This program equips you with the most current knowledge and cutting-edge skills essential for excelling in the high-growth culinary industry. You will be trained by industry leaders in world-class culinary labs, focusing on advanced culinary and managerial skills, along with hands-on experience. The curriculum includes various aspects of culinary arts, ensuring you are well-prepared for your future career.

Program Structure

The Culinary Management program is designed to be completed in two years. The program structure includes:

• Hands-on training in world-class culinary labs
• Evening and weekend classes held in Restaurant International, the on-campus fine-dining restaurant
• Completion of a 160-hour field placement to gain real-world experience
• Opportunities to participate in community events, culinary competitions, and industry activities
• Industry-related certifications such as Sanitation and Safety, WHMIS, Respectful Workplace, and Smart Serve

This comprehensive approach ensures that students not only learn culinary techniques but also develop essential managerial skills necessary for success in the culinary field.

Featured Experiences

The Culinary Management program offers several unique experiences that enhance learning and skill development:

• Field Placement: A 160-hour field placement allows students to gain practical experience in a real-world culinary environment.
• Restaurant International: Students gain hands-on experience creating menus and preparing food for guests in Algonquin College's own fine-dining training restaurant.
• Community Events and Competitions: Opportunities to participate in various culinary competitions and community events help students refine their skills and build industry connections.
• Industry Certifications: Students complete essential certifications that prepare them for safe and effective work in the culinary field.

Career Options

Graduates of the Culinary Management program can explore a variety of career opportunities in Canada, including:

• Cooks or Assistant Cooks: Work in food service departments of restaurants, hotels, and catering companies.
• Commis de Cuisine: Assist in the preparation and cooking of food in professional kitchens.
• Junior Sous-Chefs: Support the head chef in managing kitchen operations and staff.
• Executive Sous-Chefs: Oversee kitchen staff and ensure high-quality food preparation and presentation.
• Chefs de Cuisine: Lead kitchen operations, menu planning, and food preparation in various culinary settings.
• Executive Chefs de Cuisine: Manage all aspects of kitchen operations, including staff management and menu development.
• Self-Employment Opportunities: Graduates may also choose to start their own culinary ventures.

The program's managerial content enables graduates to progress into diverse areas such as food and beverage control and purchasing and receiving, making them well-rounded professionals in the culinary industry.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.