Culinary Management

Fleming’s two-year Culinary Management program is designed to provide graduates with strong, entry level culinary management techniques, life skills and interpersonal skills which will contribute to your potential for career advancement in a team-based hospitality environment.

You will also be exposed to new directions and trends in the culinary sector such as the field to fork approach to food; the impact of the local food movement. After completing on-the-job training requirements (in addition to your college diploma), graduates are eligible to write the provincial Trade of Cook Certificate of Qualifications examination.

During your studies, you will be required to complete a minimum of 480 hours field placement; 360 hours commercial and 120 hours institutional. For commercial field placements, you will be involved in the daily operations and management of the in-school restaurant, outlets, and catering. For institutional field placements, students will work offsite with our industry partners in acute care, long-term care and retirement settings.

These extensive and varied workplace experiences will provide you with the opportunity to practice and apply the theories, skills, and management techniques you have been studying in the program.

What You’ll Learn

• Provide advanced culinary planning, preparation and presentation for a variety of 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 work spaces, responsible kitchen management and efficient use of resources.
• Create menus that reflect knowledge of nutrition & food ingredients, promote general health & well-being, respond to a range of nutritional needs & preferences & address modifications for special diets, food allergies & intolerances, as required.