Culinary Management Courses With Global Outlook

Integrating a global outlook to traditional culinary management is almost a must with more and more diners seeking international dining experiences. Centennial College’s Culinary Management program does just that while preparing students for the field with an Ontario College Diploma.

Let’s take a look at the most essential component that makes up this Culinary Management program.

• Officially known as Culinary Management – International, students must have 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 to apply.

• The offering takes just two years to complete.

• Culinary Management courses are focused on ensuring the knowledge, skills and attitudes necessary to carry out culinary management duties in a safe and professional manner.

• The skills learned in the Culinary Management program equip students for careers with restaurants, hospitals, country clubs, hotels, cruise lines, resorts, schools and camps.

• One advantage that Centennial College Culinary Management program students enjoy is that they study from Progress Campus, a location that houses many hospitality facilities.

• Among the facilities from which Culinary Management program students can benefit is a restaurant that allows them gain experience in the kitchen as well as state of the art baking labs.

• Graduates are well versed in culinary techniques, sanitation practices and management strategies.

• Graduates of this Culinary Management program become comfortable with managing diversity in the workplace through exposure to the unique relationship between cuisine, culture, and religion; obtain a sound culinary foundation and specialization in ethnic and international cuisine; gain an international perspective to a traditional culinary management program; become well versed in culinary techniques, sanitation practices and management strategies while supported by knowledge of international cuisine that can then be applied in Canada or their country of origin.

• Centennial College’s Culinary Management courses give students pathways and products to allow them to achieve success by addressing the need for cooks and chefs with a diversified portfolio of international cuisines as identified by Ontario Job Futures.

• The Culinary Management program offers 23 specific courses, among which are: Numeracy and Computers for Culinarians, Bakeshop Principles and Practices, Principles and Practices for Culinarians, Cuisine and Culture – Theory, Profit Concepts, Cuisine of Southern Asia, Mediterranean and Middle Eastern Cuisine, Cuisine and Culture (Theory), Substantial Food System Practices.

• Each of the Culinary Management courses combines practical and theoretical instruction.

• In the final semester of this Culinary Management program, students enjoy field experience, which provides them with hands-on exposure to the culinary industry.

• During their Culinary Management field placement, students have an opportunity to observe, learn and work with experienced personnel in a real-life environment, while supporting the application and further development of their practical and theoretical skills.

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.