Introduction
Program Details
Program Code: 1861
School: School of Hospitality, Tourism and Culinary Arts
Credential: Ontario College Diploma
Program Type: Post-secondary program
Program Length: 2 years/ 4 semesters
Start Date: Fall, Winter, Summer
Location: Online
Program Overview
In the Culinary Management program, you'll discover that whether creatively designing a restaurant menu or planning culinary events within large hotel operations, working with food to provide world-class culinary experiences for guests is one of the most rewarding careers.
With a focus on using local Ontario food products and learning about seasonal cooking, this college diploma program will teach you the necessary skills and knowledge to create exquisite menus and dishes inspired by global food trends and flavors.
You'll also graduate with important industry certifications such as Smart Serve, Safe Food Handlers, and CPR, making you job-ready.
The art of cooking, blended with the skill of team leadership and business entrepreneurship, will ensure that when you graduate from this Culinary Management program, you'll find exciting career opportunities in the fast-paced, ever-changing industry. This field will take you anywhere you want to go. All you need is hard work, drive, and passion.
It’s Your Shift Training and Awareness Program
The program will include an innovative industry training and awareness certification, It’s Your Shift. The certification will equip you with crucial knowledge and provide current resources focused on sexual harassment prevention and safe practices for intervention as a frontline worker or manager. It will support you, as you enter the hospitality industry, to become a leader for the prevention of sexual harassment and contribute to the evolution of safe and welcoming work environments.
The Ocean Wise Program
The School of Hospitality, Tourism, and Culinary Arts and The Local Cafe and Restaurant use delicious and ocean-friendly Ocean Wise products. Ocean Wise is a conservation and education program that works with chefs, restaurants, and seafood suppliers to help them with sustainable seafood sourcing.
Feast On® Certification
Centennial College's School of Hospitality, Tourism, and Culinary Arts has become the first academic institution to receive Feast On® certification for its sourcing of local food and beverage products used in the academic programs and the School's experiential-learning foodservice operations. The Culinary Tourism Alliance established Feast On as a certification program that recognizes businesses committed to sourcing Ontario-grown and -produced food and drink.
Program Outline
Semester 1
Semester 2
COMM-160/161 College Communication 1
COOK-101 Principles of Nutrition
COOK-104 Cook's Desserts
COOK-105 Theory of Food
COOK-111 Culinary Skills
GNED General Education Elective
HOSP-101 Introduction to Computers (Online)
HOSP-102 Food Safety, Smart Serve, First Aid
HOSP-115 Math for Hospitality
COMM-170/171 College Communication 2
COOK-202 Catering Culinary Operations
COOK-204 Cuisine and Culture
COOK-210 Kitchen Management I
COOK-211 Culinary Skills II
COOK-222 Restaurant Culinary Operations
COOK-250 Food and Tourism Elective
HOSP-320 Principles of Food, Beverage and Labour Cost Control
Semester 3
Semester 4
COOK-303 International Cuisine
COOK-304 Sustainable Food Systems
COOK-307 Food Studies Career Preparation
COOK-315 Food Entrepreneurship
COOK-333 Local and Sustainable Cuisine
GNED-500 Global Citizenship: From Social Analysis to Social Action
HOSP-122 Beverage, Bar and Dining Room
HOSP-215 Introduction to Hospitality Accounting
Important Semester Note:Please note that students starting in Winter (January) participate in Work Integrated Learning in the 3rd Semester (semesters 3 and 4 switched). Semester 3 courses outlined are completed in the Final Semester.
COOK-410 Kitchen Management II
COOK-444 Work Integrated Learning: Culinary
GNED General Education Elective
Important Semester Note:Please note that students starting in Winter (January) participate in Work Integrated Learning in the 3rd Semester (semesters 3 and 4 switched). Semester 3 courses outlined are completed in the Final Semester.
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 foodservice 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 foodservice 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 foodservice 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 foodservice 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.
Career Options, Academic Pathways, and Partners
Articulation Agreements
Qualified graduates may be eligible to participate in pathway programs with partnering institutions. These pathway programs allow you to receive degree credit for learning obtained at Centennial College. Our partners include:
Algoma University, Ontario
Davenport University, USA
Laurentian University, Ontario
SHMS Swiss Hotel Management School
Wilfrid Laurier University, Ontario
Vancouver Island University*
Please visit our website at www.centennialcollege.ca/admissions/applying/education-pathways/outbound-pathways for more information on articulation agreements.
*Vancouver Island University: This program articulates directly to the Bachelor of Hospitality Management program at Vancouver Island University, allowing you to also complete a degree in an additional 2 years.
Career Outlook
Sous Chef
Chef
Kitchen Manager
Catering Manager
Food Entrepreneur
Admission Requirements
Academic Requirements
Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status (19 years or older)
English Grade 12 C or U, or equivalent (minimum grade required) or take the Centennial College English Skills Assessment for Admission
Additional Requirements
English language proficiency
