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.
Tuition and fees
- Visit our tuition and fees page for detailed information on the cost to attend Georgian.
- Review additional program-specific fees for this program.
- You can afford this! Explore OSAP as well as awards, scholarships and bursaries to help you pay your way to graduation.
This program includes a co-op work term component where you will gain practical, on-the-job experience in your field.
What are the admission requirements for the Culinary Management program?
Culinary Management 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/academic-regulations/
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 for Prior Learning website for 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.
What career paths can I take in culinary management?
Your Culinary Management diploma gives you many 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.
What courses are included in the Culinary Management diploma program?
20 Program Courses
2 Communications Courses
3 General Education Courses
1 Co-op Work Term
Semester 1 courses are listed below. For a full list of courses in the program including course descriptions, view the Culinary Management program outline.
- FOSR 1016 – Basic Cooking Techniques
- FOSR 1017 – Basic Foodservice Cooking
- FOSR 1018 – Basic Baking and Pastry Skills
- FOSR 1019 – Basic Kitchen Management and the Professional Chef
- FOSR 1026 – Basic Food Theory and Product Knowledge
- SANI 1000 – Basic Food Service Safety and Certification
- Select 1 course from the communications list during registration.
- Select 1 course from the general education list during registration.
Do you have questions about Culinary Management? Contact us!
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