Culinary Management

Semester 1

• College Communication 1
• Principles of Nutrition
• Cook's Desserts
• Theory of Food
• Culinary Skills
• General Education Elective
• Introduction to Computers (Online)
• Food Safety, Smart Serve, First Aid
• Math for Hospitality

Semester 2

• College Communication 2
• Catering Culinary Operations
• Cuisine and Culture
• Kitchen Management I
• Culinary Skills II
• Restaurant Culinary Operations
• Food and Tourism Elective
• Principles of Food, Beverage and Labour Cost Control

Semester 3

• International Cuisine
• Sustainable Food Systems
• Food Studies Career Preparation
• Food Entrepreneurship
• Local and Sustainable Cuisine
• Global Citizenship: From Social Analysis to Social Action
• Beverage, Bar and Dining Room
• Introduction to Hospitality Accounting

Semester 4

• Kitchen Management II
• Work Integrated Learning: Culinary
• General Education Elective

Program Vocational Learning Outcomes

Program Vocational Learning Outcomes describe what graduates of the program have demonstrated they can do with the knowledge and skills they have achieved during their studies. The outcomes are closely tied to the needs of the workplace. Through assessment (e.g., assignments and tests), students verify their ability to reliably perform these outcomes before graduating.

• Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
• Apply basic and advanced food and bake science to food preparation to create the desired end product.
• 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.
• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.
• 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.
• Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
• 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.
• Select and use technology, including contemporary kitchen equipment, for food production and promotion.
• 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.
• 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.
• Contribute to the development of marketing strategies that promote the successful operation of a food service business.
• Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

• Sous Chef
• Chef
• Kitchen Manager
• Catering Manager
• Food Entrepreneur