Culinary Management
Master classical and contemporary culinary techniques through hands-on experience. Learn the business of kitchen operations. Opportunity to study in France.

General information

Program code
CULN
Duration
4 Semesters, plus 1 work term (2 Years)
Credential
Ontario College Diploma, Co-op
Work integrated learning
1 Co-op Work Term
Campuses
Delivery
Full-time

Intake information

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

Program description

Touch, taste, feel the difference! Students develop job-ready skills integral to success as culinary professionals in multiple sectors of the food service industry. They acquire knowledge and proficiency to work in the world’s best kitchens, in a learning environment enriched through exposure to chefs and industry leaders. Students focus on professionalism, culinary and business skills, safety and sanitation, nutrition, and product knowledge and identification. They participate in entrepreneurial experiences and can access pathways to future learning. Through a capstone activity, students hone their expertise to showcase their culinary and professional leadership skills. Through this program, students complete 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.

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: www.georgiancollege.ca/admissions/policies-procedures/

Pathways

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:
www.georgiancollege.ca/admissions/credit-transfer/

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.

Courses

Program-specific Courses

  • FOSR 1016 - Basic Cooking Techniques
    (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 1026 - Basic Food Theory and Product Knowledge
    (Semester 1 / 42 hours)
  • SANI 1000 - Basic Food Service Safety and Certification
    (Semester 1 / 10 hours)
  • FOSR 1021 - Advanced Cooking Techniques
    (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 1027 - Advanced Food Theory and Product Knowledge
    (Semester 2 / 28 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)
  • FOSR 2018 - Menu and Facility Design
    (Semester 3 / 42 hours)
  • MGMT 2001 - Principles of Management
    (Semester 3 / 42 hours)
  • FOSR 2003 - Wine, Beer and Spirits
    (Semester 4 / 42 hours)
  • FOSR 2004 - Patisserie
    (Semester 4 / 56 hours)
  • FOSR 2020 - Cook by Design
    (Semester 4 / 56 hours)
  • FOSR 2021 - Showcasing Regional Cuisine
    (Semester 4 / 60 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 4)
  • COOP 1036 - Culinary Management Work Term (occurs after Semester 2)
    (Semester 4)