Culinary Skills

Program Overview

This Culinary Management program equips students with the skills and knowledge to excel as cooks and apprentices in the culinary industry. Through hands-on training and theoretical coursework, students develop a strong foundation in culinary techniques, food theory, and business management. Upon completion, graduates are eligible for Interprovincial Red Seal Certification, a globally recognized standard of excellence in the field.

Program Outline

Outline:

First Year - Semester One

• PROF1026 Career Preparation
• MATH1049 Culinary Math
• CULN1005 Culinary Techniques 1
• CULN1008 Culinary Techniques a la Carte 1
• FOOD1017 Food Theory 1
• CULN1004 Orientation and Safety Training
• FOOD1016 Techniques of Baking 1

First Year - Semester Two

• CULN1002 Culinary Techniques 2
• CULN1003 Culinary Techniques a la Carte 2
• FOOD1012 Food Theory 2
• FOOD1011 Menu Planning
• FOOD1013 Techniques of Baking 2
• GNED1100 Becoming a Global Changemaker

Second Year - Semester Three

• HOSP2001 Catering and Event Planning
• CULN2000 Culinary Business 1
• FOOD2013 Food & Beverage Practical 1
• BUSI2013 Profit Management
• GNED General Education Elective

Second Year - Semester Four

• FOOD2010 Advanced Gastronomy
• CULN2001 Culinary Business 2
• FOOD2012 Food and Beverage Practical 2

Careers:

Culinary Management graduates are prepared to work as cooks and apprentices in their choice of establishment around the world. Following completion of on-the-job apprenticeship outcomes, graduates are qualified to write the exam for Interprovincial Red Seal Certification — an internationally recognized standard of quality.