Anthony Borgo
Faculty, chef and Italian cuisine ambassador

Culinary Management

General information

Program code
CULN
Duration
4 Semesters (2 Years)
Credential
Ontario College Diploma, Co-op
Co-op
Yes
Campuses

Intake information

Start date Campus
Fall 2016 Barrie, Owen Sound
Winter 2017 Barrie
Fall 2017 Barrie, Owen Sound

Program description

Touch, Taste, feel the difference! This program equips students with the necessary job ready skills for success as a culinary professional in all sectors of the food service industry. Students will learn fundamental food knowledge and develop skills to work in the world’s best kitchens giving them exposure to chefs and industry leaders. Courses focus on professionalism, culinary and business skills, safety and sanitation, nutrition, product knowledge and identification. Opportunities exist for students to participate in entrepreneurial experiences and access pathways to future learning. A capstone activity will hone students’ knowledge and skills to showcase their culinary and professional leadership skills. This program provides the in school portion of the cook apprenticeship program of the Ministry of Training, Colleges and Universities.

Additional program specific fee information  for Culinary Management

Admission information

Admission requirements

OSSD or equivalent with

  • Grade 12 English (C or U)

Admission details

You must meet ONE of the following requirements to be eligible for admission to these programs:

Secondary school applicants:

  • OSS curriculum: OSSD or equivalent, with Grade 12 English (C) or (U) (ENG4C, ENG4U)

Non-Secondary school applicants (19 years or older):

  • Any credit Communication course taken at Georgian College
  • College preparatory programs including those taken at Georgian College: Hospitality Skills and General Arts and Science*
  • Equivalent courses in English taken through secondary school or Independent Learning Centres (at the general, advanced, college or university level)
  • Academic and Career Entrance Certificate (ACE) program with communications
  • Mature student testing in English that meets the minimum standards for admission (available through most testing services)*
  • Ontario High School Equivalency Certificate (GED)
  • English, Literature or Communication credit courses from accredited colleges/universities

Home school applicants:

  • Applicants can write the mature student testing in English that meets the minimum standards for admission (available through testing services)*

* available from Georgian College. For a complete listing please contact the Office of the Registrar.

Pathways

View the Culinary Management articulations on the Credit Transfer Centre page.

Courses

Mandatory Courses

FOSR1015 Basic Nutrition and Food Safety Training
FOSR1016 Basic Cooking Techniques and Product Knowledge
FOSR1017 Basic Foodservice Cooking
FOSR1018 Basic Baking and Pastry Skills
FOSR1019 Basic Kitchen Management and the Professional Chef
FOSR1020 Advanced Nutrition and Food for Health
FOSR1021 Advanced Cooking Techniques and Product Knowledge
FOSR1022 Advanced Foodservice Cooking
FOSR1023 Advanced Baking and Pastry Skills
FOSR1024 Advanced Kitchen Management and the Profitable Chef
FOSR2015 Developing Regional Cuisine
FOSR2016 Practical Butchery
FOSR2017 Garde Manger
FOSR2003 Wine, Beer and Spirits
FOSR2018 Menu and Facility Design
FOSR2004 Patisserie
FOSR2019 Showcasing Regional Cuisine
MGMT2001 Principles of Management
ENTR2009 Entrepreneurship and Small Business

Communications Courses

To be selected at time of registration from the College list, as determined by testing.

General Education Courses

To be selected from College list

Co-op Work Term

COOP1036 Culinary Management Work Term

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