Culinary Management

Start Dates & Ontario Colleges Program Codes:

• Fall Start (September): 0218

CIP Code: 12.0504

Your Culinary Adventure Awaits

Restaurant? Food truck? Food delivery business? Specialized food product? The opportunities in the food service industry are limitless.

Confederation College’s Culinary Management two-year diploma program will help you access the world of food and give you the skills to compete locally and globally!

Turn your love of food and cooking into a valuable skill in our state-of-the-art culinary labs. Starting with the building blocks of kitchens and food service such as basic knife skills and stocks and sauces, you will quickly advance to more challenging concepts in butchery, baking, plate design, wine tasting, international cooking and a la carte dining room service. This program will also cover the financial, legal and marketing aspects of the hospitality industry, to give you the knowledge needed to succeed as a chef, restaurant manager or owner.

Top Highlights

• Learn the business, legal and management sides of becoming a chef
• Co-op work placements in restaurants, hotels and institutions give you real-world experience in the field
• Hands-on learning in a variety of settings including on-campus dining facility

Program Learning Outcomes

The graduate has reliably demonstrated the ability to:

1. provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
2. apply basic and advanced food and bake science to food preparation to create a desired end product.
3. contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
4. ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
5. create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
6. apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
7. apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
8. select and use technology, including contemporary kitchen equipment, for food production and promotion.
9. perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
10. develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
11. contribute to the development of marketing strategies that promote the successful operation of a food service business.
12. contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

Experiential Learning

• Travel to learn
• Field Placement

Graduates of the Culinary Management program go on to become cooks, sous chefs, chefs and supervisors at restaurants, hotels and institutions. Some also become restaurant owners themselves, taking their passion one step further to become head chefs of their own kitchen. Confederation College graduates are in hot demand because of our comprehensive and intensive program.

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