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Culinary Management (Co-op)

Culinary Management (Co-op) Ontario College Diploma, Co-op

What is Culinary Management (Co-op)?

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.

Program Outline 2016-2017

Major:
CULN
Length:
2 Years
Effective Dates:
2016-2017
Delivery:
4 Semesters, plus 1 work term
Credential:
Ontario College Diploma, Co-op
Location:
Barrie, Owen Sound
Start:

Fall - Barrie, Owen Sound

Winter - Barrie

Contact:
Owen Sound:

Anthony Bevan

705-728-1968 ext. 2461

Barrie:

Philip Leach

705-728-1968 ext. 1833

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.

The graduate has reliably demonstrated the ability to:

  • perform in a professional manner by employing leadership, team management, conflict resolution and communication skills proficiently to enhance job performance, organizational effectiveness and customer satisfaction


  • practice entrepreneurial/intrapreneurial strategies employing local and sustainable agritourism concepts, critical thinking, innovation, applied research, ethics and interdisciplinary collaboration


  • evaluate workplace health, safety and sanitation, accessibility, human rights and environmental management policies and practices in the food service industry and recommend improvements while adhering to government legislation, regulations and guidelines


  • practice culinary planning, preparation and presentation for the food service industry


  • assess nutritional adequacy of dietary food and beverage intakes using appropriate dietary reference guides and Canada’s Food Guide in order to integrate into the dietary requirements for specific populations


  • devise effective marketing strategies as a chef to support the goals of the food service industry


  • evaluate the financial implications of decisions and record and analyze financial information to support the goals of all sectors of the food service industry


  • appraise various food ingredients and their appropriate uses on the menu, procurement, quality standards, purchasing specifications, correct storage and use the appropriate cooking method and techniques.

Co-operative Education is a mandatory component of all Co-op programs at Georgian College; it has been designed as a process by which students integrate their academic education with work experience related to their programs of study. This integration affects much more than simply earning a salary, including the adjustment to the work environment and the development of professionalism. It also reinforces skills and theory learned during academic semesters, develops professional contacts, job knowledge and career path, improves human relations and communication skills, and promotes personal maturity and financial independence.

Students are requested to register, attend and participate in their scheduled co-operative education classes. These classes are scheduled for all first year students and are expected to be completed in order for students to proceed successfully to their first co-op work experiences. To ensure students are eligible to proceed onto any co-op work experience, students should refer to Promotional Status and Eligibility for Co-op as outlined in the College Calendar. Co-op policies and procedures can be located on our website: www.georgiancollege.ca/student-services/co-op-and-career-services/students-tab/

Georgian College follows the Co-operative Education guidelines set out by the Canadian Association for Co-operative Education (CAFCE) and Education at Work Ontario (EWO) by supporting the learning outcomes designed for the program specific graduate profile and curriculum as set out by the Ministry of Training, Colleges and Universities.

Fall Intake - Barrie, Owen Sound

Sem 1 | Sem 2 | Work Term | Sem 3 | Sem 4

-------------------------------------------

Fall | Winter | Summer | Fall | Winter

2016 | 2017 | 2017 | 2017 | 2018

Winter Intake - Barrie

Sem 1 | Sem 2 | Sem 3 | Sem 4 | Work Term

--------------------------------------------

Winter | Summer | Fall | Winter | Summer

2017 | 2017 | 2017 | 2018 | 2018

OSSD or equivalent with

- Grade 12 English (C or U)

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.

19 Mandatory Courses

2 Communications Courses

3 General Education Courses

1 Co-op Work Term

To graduate from this program, the passing weighted average for promotion through each semester, from year to year, and to graduate is 60%. Additionally, a student must attain a minimum of 50% or a letter grade of P (Pass) or S (Satisfactory) in each course in each semester unless otherwise stated on the course outline.

Mandatory Courses

ENTR2009 Entrepreneurship and Small Business
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
FOSR2003 Wine, Beer and Spirits
FOSR2004 Patisserie
FOSR2015 Developing Regional Cuisine
FOSR2016 Practical Butchery
FOSR2017 Garde Manger
FOSR2018 Menu and Facility Design
FOSR2019 Showcasing Regional Cuisine
MGMT2001 Principles of Management
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

Our students are given many opportunities to enhance their learning through their involvement in extracurricular activities such as: membership in the junior chapter of the regional Professional Chefs' Association (Muskoka and District Chef's Association); participation in Georgian College's award-winning culinary team; and regular industry experiential opportunities in which the student will take part in events held both at the college and on location at some of the top resorts and facilities in our region.

It is recommended that students take GNED 1000 Environmental Concerns as one of their General Education choices.

View the Culinary Management (Co-op) articulations on the Credit Transfer Centre page.

Garfield and Jane Dunlop smile, with food and wine in their hands, as Georgian students in their whites prepare food

Marché at the Marsh

Georgian’s Culinary students showed off both their creative cooking and impeccable serving skills at the annual Wye Marsh fundraising event on Sept. 19. The Marché at the Marsh fundraiser was a gourmet experience featuring local and wild harvested food served marché style. Read more...

Alumnus Andrew Moffett

Andrew Moffett

Senior Director, Global Food & Beverage Design & Development, Marriott International

Program:

Culinary Management (Formerly Culinary Arts)

Year:

1991


I had no cooking experience prior to joining the Georgian culinary program, but I wasn’t judged on my lack of skills. Georgian helped me understand how to hone my talents in the kitchen. With that hands-on learning, I was able to understand the execution needed to be successful in the industry. Read more...

Hospitality department Culinary Philip Leach Georgian College

Philip Leach

Chef Leach's varied background has included working as a chef in exclusive restaurants and hotels in the areas of Knightsbridge, Soho and Westminster, England, as well as numerous high-end private golf clubs in Canada. In 2005, Philip joined the Bigwin team as executive chef and quickly made Bigwin Island Golf Club renowned as one of the finest eating establishments in Muskoka. Read more...

Hospitality department Culinary David Jones Georgian College

David Jones

David Jones, Certified Chef de Cuisine, began his culinary journey in the private club sector and progressed through fast-paced fine dining restaurants, hotels, remote lodges, naval ships at sea as well as television. He continues on the path of preparing young culinarians for exciting careers as chefs. His responsibilities have included opening and operational executive chef of properties from Toronto to James Bay. Read more...

Garfield and Jane Dunlop smile, with food and wine in their hands, as Georgian students in their whites prepare food

Marché at the Marsh

Georgian’s Culinary students showed off both their creative cooking and impeccable serving skills at the annual Wye Marsh fundraising event on Sept. 19. The Marché at the Marsh fundraiser was a gourmet experience featuring local and wild harvested food served marché style. Read more...

Two women stand in front of a display board.

‘The Finger’ takes top honours at Georgian Den

This den featured bears instead of dragons, but 140 students faced stiff competition presenting business ideas in pursuit of their names on an entrepreneurship award earlier this week. Read more...

Students in backpacks stand on a beach and crowd around a native plant

Hospitality, Tourism and Recreation students go on eco adventure to Costa Rica

Nine Hospitality, Tourism and Recreation students had an action-packed adventure travelling to Costa Rica over the winter break with Green Action, an organization that introduces students to sustainable eco and adventure travel. Read more...

Kathleen Wynne was among the dignitaries at Colleges Ontario Summit

Georgian’s culinary students showcase skills

About a dozen first and second-year Culinary Management and Culinary Skills students have the opportunity to showcase their cooking and hospitality skills to eminent guests at Colleges Ontario’s Higher Education Summit this week. They spent the weekend preparing hors d’oeuvres and making desserts. Read more...

Students in their kitchen uniforms stand around a table with big pots of chili

Students rustle up chili for kids

In Feb. 2014, Georgian culinary students took part in Barrie’s 2014 Chili and Beer Fest in support of Easter Seals Ontario. The competition was at the Navy League/Sea Cadets building at the foot of Bayfield St. Read more...

Georgian students cater event to help raise funds for the less fortunate

Hospitality programs team up with Hockey Helps the Homeless

Hockey Helps the Homeless is a charitable organization that travels to different communities and raises money for the less fortunate. The charity has teamed up with Georgian College Hospitality programs to make this event successful in the Barrie area. Read more...

A big green monster creeping out from under a little girl's pink bed.

Cake competition features ‘Sweet Dreams and Nightmares’

The Owen Sound Campus held its first Sweet Dreams and Nightmares Cake Competition on March 22. The event was organized by instructor Rachel Taylor. Current culinary students from the Owen Sound and Barrie campuses, alumni, as well as hobbyists and professionals from the area were invited. Read more...

A woman holds a fish in what appears to be an outdoor market; a group of people, some in chef's whites, gather for a photo op; a soup bowl with a ladle; a student in a chef's hat

Culinary students head to Ireland for learning experience of a lifetime

Culinary Management students at the Owen Sound Campus ventured to Ireland recently to collaborate with students from the Dublin Institute of Technology’s culinary degree program to create a cross-cultural menu in celebration of the launch of a partnership between the two institutions. Read more...

Students stand in front of a fountain in Italy

Say “Bonjour” to EuroTour

If you know a student who would like to say “buon giorno” to Italy, “grüezi” to Switzerland, or “hallo” to Germany, tell them about EuroTour 2014, organized by faculty in Hospitality, Tourism and Recreation. Read more...

A group of students and staff stands together, wearing their culinary uniforms

Georgian culinary students win SoupFest 2014

Culinary students Ben Ross, Taylor Sewell and Sheena Lynn, alongside Chef Julien Ross, took home the top prize at this year’s Soupfest, held Oct. 4. The Georgian team made and served 150 litres of their winning entry, a Scotch Broth made with lamb and barley garnished with puff pastry. Read more...

Canada Cooks the Books competition

Culinary students participated in the Canada Cooks the Books competition in Oct. 2014 at the delicious food show in Toronto at the Direct Energy Centre. This was a great experiential learning experience for the students as they had to perform a demo for their dish on stage, in front of 80 people. Read more...

A view of the gym from above, filled with students talking to employers at information booths

Annual Hospitality and Tourism expo provides students with potential employment opportunities

An all-volunteer committee of students and faculty from Georgian College, Barrie Campus organized the annual career fair. The event, formerly known as “Expo”, has been rebranded to “Connect 2 Careers” and took place Tuesday, Feb. 5, 2013. Read more...

A group of staff stand over large dishes of pasta in one of Georgian's kitchens

Toonie Pasta La Vista!

Despite the first major snowstorm of the school year, the annual Pasta La Vista event ran as planned on Nov. 18. Staff and faculty in Hospitality, Tourism and Recreation programs cooked and served students a hearty spaghetti dinner for only $2 per person. Funds were donated to Out of the Cold. Read more...

A culinary student stirs a bowl of lemon curd

Students prepare food for royal visit and also serve a princess

That was the consensus of Culinary Management students preparing hors d'oeuvres being served this afternoon (Oct. 22, 2013) to Her Royal Highness The Princess Royal, Princess Anne and to many other high-ranking guests. Read more...

Georgian College Culinary Management students Edena Petit, left, Amanda Adams and Nick DeWor show their new chef's uniform material

Culinary students create a better chef’s outfit

Commercial kitchens are hot, busy places to work in. Georgian College Culinary Management graduates Edena Pettit, Amanda Adams and Nick DeWor know that first-hand. Read more...

A culinary student in chef's whites pipes chocolate into hard chocolate cups.

Stress-Free Day = chocolate heaven

Free breakfast and massages, drop-in board games – these are just a few of the activities students enjoyed Dec. 3 as part of Stress-Free Day. To top it off, Culinary students made gourmet chocolates for their peers. Read more...

students in aprons and chef's whites ladling food onto plates

Students prepare meal for Busby Centre Clients

Students from Georgian College’s Culinary Management and Culinary Skills programs spread some holiday cheer this December, preparing a full Christmas meal for clients of the David Busby Street Centre in Barrie. Read more...

Passion for Pears workshop

In Oct. 2014, the Pear Bureau came to Georgian to lead its Passion for Pears workshop. Wendy Barrett (Celebrity Chef) offered valuable information to students, who practised making some great dishes for every meal of the day. Read more...

Get a gourmet meal to go

The Monday Night Marketplace, hosted by the Georgian Dining Room at the Barrie Campus, makes purchasing a meal for you or your family quick and easy. Get a gourmet meal to go – delicious dinners prepared by Georgian’s top chefs and culinary students. Read more...

Budding chef, David Foster, peels oranges for orange marmalade in one of Georgian's kitchens.

Bottles full of talent at preserve competition

Georgian held its inaugural fruit preserve competition last weekend at the Barrie Campus. Students vied for the top spot while producing a large quantity of their recipe (the group ended up making 350 bottles of preserve in total). Read more...

A group of students in chef's whites serving bite-sized food to the President of Georgian College and other dignitaries

Culinary students entertain at Queen’s Park

Georgian College Culinary students demonstrated their incredible cooking and hospitality skills when they mingled with MPPs, college presidents, college board chairs and community leaders at the annual College Day MPP reception at Queen’s Park last November. Read more...

Woman in white dress stands in kitchen, showcasing a baking kit full of tools.

Georgian College culinary student wins baking award

Jamie Delacey won a student baker award from the Baking Association of Canada’s Ontario Chapter. Delacey received a baking and pastry kit full of great tools for the kitchen courtesy of the association and Canada Cutlery. Read more...

Salad dish

Beat the winter blahs with international flavour experiences

Teams of second-year students from Georgian College’s hospitality programs are organizing 10 gourmet dinners designed to transport your palate away from this gloomy winter weather and around the world. Read more...

Culinary students at a cooking range with Georgian Chef Iggy D'Souza

Students featured in Rogers TV series

Georgian Culinary students are taking part in the first annual Soup'd Up challenge on Rogers TV's Daytime Show. It airs at 11 a.m. live, with re-runs at 4 and 11 p.m. Three contestants compete each week, with the grand finale to take place April 15. Read more...

Alumnus Andrew Moffett

Andrew Moffett

Senior Director, Global Food & Beverage Design & Development, Marriott International

Program:

Culinary Management (Formerly Culinary Arts)

Year:

1991


I had no cooking experience prior to joining the Georgian culinary program, but I wasn’t judged on my lack of skills. Georgian helped me understand how to hone my talents in the kitchen. With that hands-on learning, I was able to understand the execution needed to be successful in the industry. Read more...

For inquiries please contact the appropriate person below.

Owen Sound

Contact:
Anthony Bevan
Phone:
705-728-1968 ext. 2461

Barrie

Contact:
Philip Leach
Phone:
705-728-1968 ext. 1833

use +/- to expand menu options