Culinary Management (Co-Op)

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.

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 You’ll Learn

• Provide advanced culinary planning, preparation, and presentation for various food service environments using a range of classical and contemporary techniques.
• Apply basic and advanced food and bake science to food preparation to create a desired end product.
• Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation, and food handling regulations.
• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management, and efficient use of resources.
• Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies, and intolerances, as required.