Culinary Management

If working in a team environment dedicated to culinary excellence and customer service is your passion then Culinary Management will prepare you for this career path. Students learn basic cooking fundamentals, and baking skills and gain a practical knowledge of food safety and sanitation. Students will also gain experience in a wide range of advanced cooking skills and techniques as well as basic knowledge of viticulture (the art of pairing wine and food). Students must be good at multi-tasking and have the ability to work quickly while paying attention to detail. These positions are physically demanding and require people to stand for long hours.

There are very good job opportunities for graduates of the Culinary Management program in a wide variety of establishments including restaurants, clubs, dining and convention centers, resorts, and institutions such as hospitals, long-term care facilities, and cafeterias. The typical entry-level position is prep cook with the potential for advancement.

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 workspaces, responsible kitchen management, and efficient use of resources.
• Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies, and intolerances, as required.