COVID-19 update: This course will start online and continue on campus later. Read more

What will I learn?

PROGRAM OVERVIEW

If working in a team environment dedicated to culinary excellence and customer service is your passion then Culinary Management will prepare you for this career path. Students learn basic cooking fundamentals, baking skills and gain a practical knowledge of food safety and sanitation. Students will also gain experience in a wide range of advanced cooking skills and techniques as well as basic knowledge of viticulture (the art of pairing wine and food). Students must be good at multi-tasking and have the ability to work quickly, while paying attention to detail. These positions are physically demanding and require people to stand for long hours.

PROGRAM HIGHLIGHTS

Teaching Restaurant – Eatery 101 provides students with amazing real-world experience.

Several Certified Chef de Cuisine on staff.

All teachers are certified journeypersons.

Curriculum is modeled after the Ministry standards and guidelines for cook apprentice.

CAREER OPPORTUNITIES

There are very good job opportunities for graduates of the Culinary Management program in a wide variety of establishments including restaurants, clubs, dining and convention centers, resorts, and institutions such as hospitals, long term care facilities and cafeterias. The typical entry level position is prep cook with the potential for advancement.

Program Vocational Learning Outcomes

Culinary Management Program (Ontario College Diploma) (MTCU Code 53107)

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.

Which department am I in?

St. Clair College

Study options

Full Time (2 years)

Tuition fees
Year 1: CAN $14,968.46; Year 2: CAN $13,816.86. Please note this fee is for 2019 - 2020 and subject to change in the coming year.

*Price shown is for indicative purposes, please check with institution

Start date

January 2021

Venue

St. Clair College

Windsor Campus,

2000 Talbot Road West,

WINDSOR,

Ontario (ON),

N9A 6S4, Canada

Entry requirements

For students from United States

Diploma or degree in a related field from a recognized college or university OR demonstrated competence through related work. English proficiency requirement is TOEFL IBT 61 with no band lower than 15 or PBT score of 500 or CBT score of 173 / IELTS 5.5 with no individual band lower than 5.0.

For international students

High school diploma/graduation certificate and transcript or equivalent in original language and English translation.

OSSD with the majority of courses at the College(C), University (U), University/College (M) or Open (O) level plus:

English Proficiency Requirements:

  • IELTS 5.5 with no band lower than 5.0, or
  • PTE (Pearson Test of English) Level 51, or
  • TOEFL paper-based test (PBT) score of 500, or internet-based test (iBT) score of 61, or computer-based test (CBT) score of 173.
  • MELAB - English Language Institute of the University of Michigan minimum Score of 75
  • CAEL - Canadian Academic English Language minimum score 60

*There may be different IELTS requirements depending on your chosen course.

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About this uni

Students at St. Clair College discover new things, create lifelong relationships and gain the tools they need to embark on fruitful careers.

  • Specialized applied arts and technology college
  • Three campuses in Ontario
  • 120 diploma, degree and graduate certificate choices
  • Graduate employment rate of 87.5%