Culinary Management

Humber’s Culinary Management diploma program teaches students the skills needed to excel as a chef in the culinary industry. Work in the world’s finest dining and food service establishments, and take advantage of international study opportunities.

This program will also prepare students to design, organize, implement, serve and execute a dining event in the Chef’s Table course. Using a market-related themed menu, mise en place and à la carte cooking, students will showcase classical and contemporary techniques and skill.

The Charcuterie and Advanced Garde Manger courses involve students using contemporary level food presentation, styling techniques and becoming proficient with various butchery processes on a wide range of proteins. The Emerging Trends course is unique among Ontario colleges, providing students with the opportunity to work alongside local guest chefs.

Half of the curriculum takes place as hands-on training in one of the nine Culinary or Baking and Pastry labs to ensure students gain all the required technical and employability skills for their future career.

Qualified students will complete unpaid work placements in the kitchen of a leading hotel, restaurant, catering operation or golf course of their choice during their fourth semester (16 hours per week). Students are also able to apply for placements across Canada and internationally.

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.