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 success 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 at Algonquin College is designed to provide a comprehensive education over a two-year period. 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 industry-related certifications such as Sanitation and Safety, WHMIS, and Smart Serve
• A 160-hour field placement to gain real-world experience and industry connections
• Opportunities to participate in community events, culinary competitions, and industry activities

This program emphasizes both culinary skills and managerial training, preparing graduates for various roles in the culinary field.

Featured Experiences

The Culinary Management program offers a variety of unique experiences that enhance learning and skill development:

• Field Placement: A 160-hour field placement provides practical experience in a real-world culinary environment.
• Community Events: Students can participate in local culinary events, allowing them to network and showcase their skills.
• Culinary Competitions: Opportunities to compete in culinary contests help students refine their skills and gain recognition.
• Industry Certifications: Students complete essential certifications, including Sanitation and Safety, WHMIS, and Smart Serve, which are crucial for employment in the culinary field.
• Hands-on Training: Classes are conducted in Restaurant International, providing students with direct experience in a fine-dining setting.

Career Options

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

• Cooks or Assistant Cooks: Work in restaurants, hotels, and catering companies, preparing meals and assisting chefs.
• Commis de Cuisine: Entry-level position in a professional kitchen, focusing on food preparation and cooking.
• Junior Sous-Chefs: Assist the head chef in managing kitchen operations and supervising kitchen staff.
• Executive Sous-Chefs: Oversee kitchen operations, manage staff, and ensure high-quality food preparation.
• Chefs de Cuisine: Lead the kitchen team, create menus, and manage food production in restaurants or catering services.
• Executive Chefs de Cuisine: Responsible for the overall management of kitchen operations, including menu development and staff training.
• Self-Employment Opportunities: Graduates may also choose to start their own culinary businesses or restaurants.

The culinary industry is experiencing strong demand for skilled professionals, making this program a valuable stepping stone for a successful career.

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