Course Description

Program Description Master the art of food and flavour in our Culinary Management program. You will explore locally grown food, experiment with ethnic and contemporary cuisine, and develop your skills in the culinary arts, while learning valuable management skills that will take your career to the next level. Significant focus is placed on lab/kitchen time, encouraging students to develop their techniques and products, much of which they are able to take home and enjoy. Graduates are sought after by a broad range of employers because of their unique skills, which include artisan meat cutting, cheese production, baking, canning and preserving. The Culinary Management program is offered at the W. Galen Weston Centre for Food (CFF), which is guided by a field-to-fork philosophy in all activities. This incredible learning centre provides access to a demonstration theatre; state-of-the-art labs, classrooms and meeting spaces; Bistro ’67, a full-service, green-certified teaching restaurant; and growing fields just steps from the labs. You will learn to provide accomplished culinary planning, preparation and presentation for a variety of food-service environments. With a strong emphasis on skill development, theory, service and managerial training, you will become equipped with the skills and industry knowledge required to succeed. This program will foster ongoing personal growth and learning in the areas of self-management, interpersonal skills, professional ability and industry awareness. In addition, you will gain knowledge about the diverse needs of today’s diners and consumers and focus on locally grown and produced foods. Hands-on experience in culinary, pastry and restaurant demonstration labs and classrooms will help you to develop essential skills related to a la carte cuisine, pastry, desserts and baking, ethnic cuisine, contemporary cooking and more. The Culinary Management program will foster ongoing personal growth and learning in the areas of self management, interpersonal skills, professional ability and industry awareness including: Applying cost control techniques to food-service operations Effective marketing to promote the successful operation of a hospitality business Developing ongoing personal and professional strategies and plans to enhance culinary leadership and management skills Students in this program will benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant operated by staff and students. Career options: Baker Butcher Cook Corporate chef Executive chef Kitchen manager Pastry, personal or restaurant chef Restaurant manager Self-employed entrepreneur Sous chef

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