College Diploma - Culinary Management (01911)

Program Overview

Humber's Culinary Management program is designed to equip students with the essential skills, knowledge, and experience necessary for success in the dynamic and competitive field of culinary arts and hospitality management. Through a comprehensive curriculum, hands-on training, and industry connections, students will develop the expertise needed to excel in various culinary roles, from chefs and restaurateurs to food service managers and entrepreneurs.

The program provides a well-rounded education that blends theoretical knowledge with practical experience in a state-of-the-art culinary facility. Students will explore a diverse range of culinary techniques, cuisines, and trends, gaining a deep understanding of food preparation, presentation, and service. The program emphasizes the importance of creativity, innovation, and sustainability in the culinary industry, preparing students to adapt to evolving consumer preferences and industry standards.

Program Structure

The Culinary Management program at Humber is structured over 4 semesters. This program offers a blend of theoretical and practical learning experiences, ensuring that students are well-prepared for their future careers in the culinary field. Key features of the program structure include:

• Hands-on training in state-of-the-art culinary facilities.
• Field experience opportunities in various culinary settings, including hotels and restaurants.
• Optional co-operative education, allowing students to gain paid work experience in their field.
• Online learning options available for flexibility.

Students will engage in a variety of learning methods, including lectures, practical labs, and field experiences, which are designed to enhance their culinary skills and knowledge. The program also encourages students to explore international opportunities, such as study abroad programs, to broaden their culinary perspectives.

Featured Experiences

• Field experience in a kitchen of a leading hotel, restaurant, or catering operation for seven weeks during the fourth semester.
• Opportunities for international field experiences, enhancing global culinary skills.
• Participation in culinary competitions, such as the Iron Chef competition, to showcase skills and creativity.
• Access to modern kitchen labs and facilities, including a culinary demonstration theatre.
• Engagement in community and industry partnerships through work-integrated learning opportunities.

Career Options

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

• Chef: Prepare and cook meals in restaurants, hotels, or catering services, specializing in various cuisines.
• Food Service Manager: Oversee operations in restaurants or food service establishments, ensuring quality and efficiency.
• Restaurateur: Own and manage a restaurant, focusing on menu development, customer service, and business operations.
• Catering Manager: Plan and coordinate catering services for events, managing staff and logistics.
• Entrepreneur: Start and run a culinary business, such as a food truck, bakery, or specialty food shop.

The demand for skilled culinary professionals is high, and graduates can find opportunities in various settings, including hotels, resorts, hospitals, and corporate dining services. The program also prepares students for potential entrepreneurial ventures in the culinary industry.

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