Tuesday, July 30, 2013

Culinary Management Courses Employ Real World Approach

Imagine being able to experience exactly what your career will consist of before you graduate and having enough real world practice to enhance your resume. That’s exactly the case for students who attend Centennial College’s culinary management program, called Culinary Management – International. The two-year offering boasts a culinary placement that provides students with hands-on exposure to the culinary industry. During their time in the field, students of the culinary management program have an opportunity to observe, learn and work with experienced personnel in a real-life environment. They will have a course (Field Placement Review) that further enhances their placement by having them process and analyze the practical experiences gained on their field placement while providing a forum for the sharing of these experiences with their classmates. Discussions and interactions allow students an insight into different sectors of the Hospitality and Tourism Industry, different companies within these sectors and the make-up and operations of these companies.

In addition to this valuable experience, students of the Culinary Management program attend 23 courses that ensure they become experts in culinary techniques, sanitation practices and management strategies as well as international cuisine, which can be applied in Canada and/or globally. The international cuisine lessons not only cover foods of specific areas through courses like Cuisines of Europe, Mediterranean and Middle Eastern Cuisine, Cuisines of Southern Asia, Cuisines of the Americas, Cuisines of South-East Asia. Additionally, they will also learn how to manage diversity in the workplace through exposure to the unique relationship between cuisine, culture, and religion.

Further enhancing their studies in the culinary management program is the students’ access to facilities located on Progress Campus — among which are a restaurant where they may work in the kitchen as well as state-of-the-art baking labs.

Those interested in attending this culinary management program must have completed at minimum an Ontario Secondary School Diploma (OSSD) or equivalent, or have mature student status (19 years or older); and possess the English Grade 12 C or U, or equivalent (minimum grade required) or can take an English Skills Assessment for Admission test.

Upon graduation from the culinary management program, students have the knowledge, skills and attitudes necessary to carry out their duties in a safe and professional manner, and will be ready for entry level positions in: hotel, cruise lines, resorts, restaurants, schools, hospitals, country clubs and camps.

As the author of this piece, Emma details the benefits of attending Culinary Management courses that have an international angle, including: Cuisine and Culture (Theory), Sustainable Food System Practices and more.

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