Culinary Management

Being a top chef goes beyond loving food. It’s about appreciating the soil and sunshine, how food is grown and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the career of which you’ve been dreaming, start learning now in Loyalist’s on-campus gourmet restaurant, Resto 213.

Throughout this program you’ll earn first-hand experience in all aspects of culinary management — from hosting and service, food preparation, pricing and menu design, to developing marketing strategies. Students also prepare food for the Loyalist Market, a retail outlet offering an amazing variety of fresh and frozen products prepared by Culinary students. Field trips to local farms, wineries and restaurants connect students to the local food and beverage businesses in meaningful ways. Optional participation in international trips provide invaluable experience in food and culture. Recent destinations include Morocco, New York City, Paris, Switzerland and Portugal.

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.