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 provide a comprehensive education over a 2-year period, consisting of 4 semesters. The program structure includes:

• Blend of theory and practical classes for two semesters, followed by a summer break for September start students.
• In the second year, students 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.
• For May/January start students, the program consists of four consecutive semesters with no break, where either the third or fourth semester will be their Work Integrated Learning semester.

Additionally, the program emphasizes sustainable practices through initiatives like the Ocean Wise Program and has received Feast On® certification for sourcing local food and beverage products.

Featured Experiences

• Hands-on learning in state-of-the-art kitchens and bake labs.
• Experiential learning opportunities in a restaurant, cafe, and event centre.
• Work Integrated Learning opportunities with industry partners.
• Focus on local Ontario food products and seasonal cooking.
• Participation in the Ocean Wise Program for sustainable seafood sourcing.
• Feast On® certification for sourcing local food and beverage products.

Career Options

Graduates of the Culinary Management program can pursue various career paths in Canada, including:

• Sous Chef: Assists the head chef in managing kitchen operations and preparing meals.
• Chef: Responsible for creating menus, managing kitchen staff, and ensuring food quality.
• Kitchen Manager: Oversees kitchen operations, including inventory management and staff scheduling.
• Catering Manager: Plans and coordinates catering events, ensuring client satisfaction and food quality.
• Food Entrepreneur: Starts and manages a food-related business, utilizing culinary skills and business acumen.

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