Culinary Management

Program Overview

In the Culinary Management program, you'll discover that whether creatively designing a restaurant menu or planning culinary events within large hotel operations, working with food to provide world-class culinary experiences for guests is one of the most rewarding careers. The art of cooking, blended with the skill of team leadership and business entrepreneurship, will ensure that when you graduate from this Culinary Management program, you'll find exciting career opportunities in the fast-paced, ever-changing industry. This field will take you anywhere you want to go. All you need is hard work, drive, and passion.

With a focus on using local Ontario food products and learning about seasonal cooking, this college diploma program will teach you the necessary skills and knowledge to create exquisite menus and dishes inspired by global food trends and flavours. You'll also graduate with important industry certifications such as Smart Serve, Safe Food Handlers, and CPR, making you job-ready.

Program Structure

The Culinary Management program is designed to be completed in 2 years over 4 semesters. Students can choose to start in September or January, with different structures for each start date:

• September Start: In the first year, students will enjoy a blend of theory and practical classes for two semesters, followed by a summer break. In the second year, they complete their third semester of theory and practical classes, followed by a 14-week work-integrated learning opportunity at Centennial's restaurant and cafe, The Local, or with one of the School's reputable partners.
• May/January Start: Students will enjoy a blend of theory and practical classes for four consecutive semesters with no break between semesters. Either the third or fourth semester will be their Work Integrated Learning semester.

Featured Experiences

• Work-integrated learning opportunities at Centennial's restaurant and cafe, The Local.
• Focus on using local Ontario food products and seasonal cooking.
• Graduates receive industry certifications such as Smart Serve, Safe Food Handlers, and CPR.
• Participation in the Ocean Wise Program, promoting sustainable seafood sourcing.
• Feast On® Certification for sourcing local food and beverage products.

Career Options

• Sous Chef: Assists the head chef in managing kitchen operations, preparing meals, and supervising kitchen staff.
• Chef: Responsible for creating menus, preparing food, and managing kitchen staff in various culinary settings.
• Kitchen Manager: Oversees kitchen operations, including inventory management, staff scheduling, and ensuring food quality and safety.
• Catering Manager: Plans and coordinates catering events, managing food preparation and service for various occasions.
• Food Entrepreneur: Starts and manages their own food-related business, such as a restaurant, food truck, or catering service.

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