Culinary Management
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General information

Program code
4 Semesters, plus 1 work term (2 Years)
Ontario College Diploma, Co-op
Work integrated learning
1 Co-op Work Term

Intake information

Start date Campus
Fall 2019 Barrie, Owen Sound
Winter 2020 Barrie

Program description

Touch. Taste. Feel the difference! In this program, students are equipped with the necessary job ready skills for success as a culinary professional in all sectors of the food service industry. Students learn fundamental food knowledge and develop skills to work in the world's best kitchens giving them exposure to chefs and industry leaders. Students 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. Through a capstone activity, students hone 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 Advanced Education and Skills Development.

Additional program-specific fee information for Culinary Management.

Career opportunities

Graduates may find work as executive chefs, directors of culinary services, product development chefs, food stylists, food artisans, food entrepreneurs, personal chefs, chef educators, food service vendors, caterers, corporate chefs, food and beverage directors, marine cooks, and nutrition chefs all working locally, provincially, nationally and internationally.

Admission information

Admission requirements

OSSD or equivalent with

  • Grade 12 English (C or U)

Mature students, non-secondary school applicants (19 years or older), and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED, and equivalency testing. For complete details refer to:


Applicants who have taken courses from a recognized and accredited post-secondary institution and/or have relevant life/learning experience may also be considered for admission; refer to the Credit Transfer Centre website for details:

Admission details

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.


Mandatory courses

  • FOSR 1015 - Basic Nutrition and Food Safety Training
    (Semester 1 / 42 hours)
  • FOSR 1016 - Basic Cooking Techniques and Product Knowledge
    (Semester 1 / 70 hours)
  • FOSR 1017 - Basic Foodservice Cooking
    (Semester 1 / 84 hours)
  • FOSR 1018 - Basic Baking and Pastry Skills
    (Semester 1 / 70 hours)
  • FOSR 1019 - Basic Kitchen Management and the Professional Chef
    (Semester 1 / 28 hours)
  • FOSR 1020 - Advanced Nutrition and Food for Health
    (Semester 2 / 28 hours)
  • FOSR 1021 - Advanced Cooking Techniques and Product Knowledge
    (Semester 2 / 70 hours)
  • FOSR 1022 - Advanced Foodservice Cooking
    (Semester 2 / 84 hours)
  • FOSR 1023 - Advanced Baking and Pastry Skills
    (Semester 2 / 70 hours)
  • FOSR 1024 - Advanced Kitchen Management and the Profitable Chef
    (Semester 2 / 42 hours)
  • FOSR 2015 - Developing Regional Cuisine
    (Semester 3 / 84 hours)
  • FOSR 2016 - Practical Butchery
    (Semester 3 / 42 hours)
  • FOSR 2017 - Garde Manger
    (Semester 3 / 70 hours)
  • MGMT 2001 - Principles of Management
    (Semester 3 / 42 hours)
  • ENTR 2009 - Entrepreneurship and Small Business
    (Semester 4 / 42 hours)
  • FOSR 2003 - Wine, Beer and Spirits
    (Semester 4 / 42 hours)
  • FOSR 2004 - Patisserie
    (Semester 4 / 56 hours)
  • FOSR 2018 - Menu and Facility Design
    (Semester 4 / 42 hours)
  • FOSR 2019 - Showcasing Regional Cuisine
    (Semester 4 / 98 hours)
  • COOP 1036 - Culinary Management Work Term (occurs after Semester 2)
    (Semester 4 / 560 hours)

Communications courses

  • Select 1 course from the communications list during registration.
    (Semester 1)
  • Select 1 course from the communications list during registration.
    (Semester 2)

General education courses

  • Select 1 course from the general education list during registration.
    (Semester 1)
  • Select 1 course from the general education list during registration.
    (Semester 2)
  • Select 1 course from the general education list during registration.
    (Semester 3)