Culinary Management

Liaison College’s Culinary Management program offers students a comprehensive education in both culinary arts and the business aspects of the foodservice industry. Designed for individuals looking to combine their passion for cooking with the skills needed to manage a professional kitchen or restaurant, this program covers a broad range of topics from culinary techniques to financial management and marketing.

Students will receive hands-on training in culinary fundamentals, food preparation, menu planning, and kitchen operations, while also learning essential management skills such as budgeting, inventory control, and team leadership. The program provides practical experience through on-site training and internships, allowing students to apply their knowledge in real-world settings.

Graduates of the Culinary Management program are well-equipped to pursue careers in a variety of culinary roles, including executive chef, restaurant manager, food and beverage director, and catering manager. With a focus on both creativity and business acumen, Liaison College ensures that its students are prepared for success in the dynamic and competitive foodservice industry.

Admission Requirements

• Ontario Secondary School Diploma (OSSD) or equivalent.
• Applicants must be at least 18 years old.

What You’ll Learn

• Develop culinary skills in food preparation, cooking techniques, and menu planning.
• Gain knowledge in kitchen operations, food safety, and quality control.
• Learn essential business management skills, including budgeting, inventory control, and staff management.
• Apply real-world experience through hands-on training and industry internships.