Culinary Management

This program provides both the fundamental culinary and management skills for students with no previous culinary backgrounds looking to manage, own or operate a food and beverage business in the future.

The Culinary Management diploma is developed for today’s aspiring contemporary chef looking to gain their culinary, management and/or entrepreneur skills.

What You’ll Learn

• Explain terms, concepts, and theories relevant to the Canadian culinary and hospitality industries.
• Demonstrate developing critical and creative thinking skills.
• Apply emerging problem solving skills.
• Communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations.
• Outline professional and ethical standards within their field.
• Conduct themselves in a professional and ethical manner in academic and work-related environments.
• Apply basic accounting principles as required.
• Apply the basic principles of organizational behaviour, management theories, and human resource management.
• Competently use standard industry technology in communication and record keeping/data collection.
• Explain the function of all standard kitchen equipment.
• Demonstrate a working knowledge of restaurant operations and their value to the economy.
• Demonstrate proficiency in menu development.
• Apply industry specific government health, safety, and environmental standards and regulations.