Culinary Management

Program overview

Durham College offers a comprehensive Culinary Management diploma that combines practical kitchen skills with essential business knowledge. Students engage in hands-on learning experiences, experimenting with ethnic cuisines while developing management skills. The program emphasizes small class sizes, allowing expert faculty to provide personalized instruction. Graduates are equipped with creative culinary talent and practical business acumen, preparing them for diverse career paths in the food service industry, including restaurants, hotels, catering, and entrepreneurship.

Program structure

The Culinary Management program at Durham College is structured over a duration of four semesters. This two-year diploma program is delivered in person, providing students with extensive hands-on experience in professional kitchens. Key features of the program structure include:

• Approximately 50% of learning time is spent in kitchen labs, focusing on practical skills.
• In the first semester, about one-third of the time is dedicated to hands-on kitchen and lab work.
• This increases to approximately half of all weekly hours in Semesters 2 and 3, and over 70% in Semester 4.
• Students learn culinary techniques, food safety, and management principles.
• Opportunities for field placements and extracurricular activities are integrated into the curriculum.

Overall, the program is designed to foster both culinary skills and managerial expertise, ensuring graduates are well-prepared for the food service industry.

Featured Experiences

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

• Hands-on experience in professional kitchens, allowing students to apply their skills in real-world settings.
• Field placement opportunities in various culinary environments, including restaurants and catering companies.
• Participation in local, provincial, and national culinary competitions to showcase skills.
• Extracurricular activities such as the Harvest Dinner and Queen’s Park College Day.
• Access to state-of-the-art facilities, including the W. Galen Weston Centre for Food, which features a demonstration theatre and urban farm classroom.
• Capstone project in the final semester, where students create and develop unique recipes.

Career Options

Graduates of the Culinary Management diploma program have a wide range of career opportunities available to them in Canada. Here are some potential job roles:

• Kitchen Manager: Oversees kitchen operations, ensuring efficiency and quality in food preparation.
• Chef: Responsible for menu creation, food preparation, and kitchen staff management.
• Sous Chef: Assists the head chef in managing kitchen operations and supervising staff.
• Pastry Chef: Specializes in creating desserts, pastries, and baked goods.
• Culinary Entrepreneur: Starts and manages their own food-related business, such as a restaurant or catering service.
• Food Sales Representative: Works with food products, promoting and selling to businesses and consumers.

These roles highlight the blend of culinary skills and business knowledge that graduates possess, making them valuable assets in the food service industry.

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