Culinary Management

This 12-month fast-track program prepares students for the dynamic and growing food industry as a chef or culinary manager. Students will experience all facets of the food industry where food trends and dining culture are constantly evolving. Program curriculum reflects the demanding knowledge and skills required of a successful chef who must constantly adapt to all industry standards regardless of the enterprise.

The program prioritizes experiential learning in all terms. Students enhance their skills and abilities in restaurant operations for Café, Bistro and Fine Dining in Lambton College’s student-run enterprise, Capstones. Related curriculum provided in the program emphasizes the importance of operating a fiscally responsible food business through the application of business principles and costing and control practices. Technology and mobile applications are integrated into business operations with emphasis on the development of marketing and promotional strategies.

What You’ll Learn

• Understanding of the principles of sanitation, hygiene, safety, and safe use of equipment – Certification for Food Handlers is mandatory.
• Demonstrate a working knowledge of basic food theory including stocks, soups, breakfast, short order, vegetables, farinaceous, meat, poultry and fish cookery.
• Demonstrate basic professional culinary techniques for a la carte and banquet settings (small and large).
• Basic culinary techniques including contemporary presentation of eggs and breakfast and short order.
• Basic culinary techniques including contemporary presentation of vegetable, farinaceous, salads, poultry, small game birds, port, veal, beef, lamb, fish and shellfish.
• Demonstrate basic professional baking techniques for a la carte and banquet settings (small and large quantities).
• Professional baking of yeast products, quick breads, pies, tarts, flans, sponge-based pastries, custard filling and creams, choux paste products, puff pastry products.
• Working knowledge of the fundamental purpose of nutrition, a knowledge of nutrients and their impact on the nutritional process.
• Basic practical skills and knowledge for food and beverage service identification of food.
• Identification of food service principles and food and beverage service terminology in relation to menu, service and equipment in a dining room.
• Effective participation in the provision of services for special events.
• Understand various cultural aspects of providing service to guests and clients.
• Perform effectively as a member of a total quality food and beverage team understanding the dynamics and importance of leadership, cooperation and collaboration ensuring a high degree of customer satisfaction.
• Develop sustainable farming practices in cultivating an array of vegetables, herbs, flowers and companion plants to be utilized in many practical applications.
• Demonstrate a working knowledge of advanced food theory including stocks, soups, vegetables, farinaceous, meat, poultry, and fish cookery.
• Advanced culinary techniques including contemporary presentation of vegetable, farinaceous, salads, poultry, small game birds, pork, veal, beef, lamb, fish and shellfish.
• Perform advanced professional baking techniques for a la carte, table d’hôte and demonstrate sophisticated cake and pastry decorating.
• Recognize and apply management techniques that focus on industry trends, menu management, promotion, physical facility and maximizing revenue for all Food and Beverage services.
• Demonstrate the ability to identify and recognize foods and methods of preparation used to enhance contemporary presentation for all styles of cuisine.
• Apply self-management techniques and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of a food service operation.
• Prepare and assess reservation records, staff schedules, checklists and demonstrate cost control techniques to contribute to the success of a food service operation.
• Identify performance measures to evaluate customer satisfaction, and discuss methods of service recovery.
• Working knowledge of applying cost control techniques as it pertains to development of menus.
• Advanced product knowledge of spirits, wines, beers and non-alcoholic beverages and their role in food and beverage development and industry trends.
• Explain and perform recent industry trends in charcuterie, garde manager and international cuisines.
• Develop ongoing personal development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.