Culinary Management

Program Overview

The Culinary Management program at Centennial College offers a comprehensive four-semester curriculum that combines theory and practical classes. Students gain hands-on experience through work-integrated learning opportunities at Centennial's restaurant or with industry partners. Upon graduation, they are equipped for careers in various culinary roles, including chef, sous chef, and food and beverage manager.

Program Outline

Outline:

Structure and Course Schedule

The Culinary Management program consists of four semesters. In the first year, students complete two semesters of theory and practical classes, followed by a summer break. In the second year, students complete their third semester of theory and practical classes, followed by a 14-week work-integrated learning opportunity at Centennial's restaurant and cafe, The Local, or with one of the School's reputable partners. Students who start the program in May or January complete four consecutive semesters of theory and practical classes, with no break between semesters.

Careers:

Graduates of the Culinary Management program can find exciting career opportunities in the fast-paced, ever-changing industry, such as:

• Chef
• Sous chef
• Line cook
• Prep cook
• Food and beverage manager
• Restaurant manager
• Catering manager
• Food entrepreneur
• Culinary instructor