ObjectivesThis two-year diploma program is designed to train commercial cooks, with an emphasis on advanced culinary skills and managerial training. Cooking has become an art and food preparation is more specialized than ever before. The industry is demanding; therefore, candidates should be in good health and physically fit. In order to acquaint students with the working conditions they can expect after graduation, some practical classes may be held during the evenings or weekends in the College's Restaurant International. Career opportunities are varied, interesting and satisfying. The program is divided into four levels. In addition to techniques of food preparation, students study baking techniques, the control of food costs, computer applications, sanitation and safety procedures, nutrition and menu planning, management applications, and communication skills. A strong emphasis is placed on hands-on experience. In Levels 03 and 04, emphasis is placed on haute cuisine and kitchen management skills.
Academic titleDiploma in Culinary Management
Course description
Level 1
ENL1813H Communications I
FOD2110 Food Theory I
FOD2111 Food Demonstration I
FOD2117 Quantity Food Production
FOD2119 Introduction to Baking and Pastry
TOU2206 Dimensions of Tourism
Level 2
ENL1823H Communications II
FOD2120 Food Theory II
FOD2126 Food Demonstration II
FOD2129 Nutrition and Food Preparation
FOD2196 Food Practical I
Level 3
DAT2232 Food Service Information System
FOD2186 Food Practical II
FOD2237 Chefs of the Region
HOS2236 Food and Beverage Management
Core: select in alternate terms
FOD2243 Plated Desserts
HOS2238 Restaurant Service
Choose one from equivalencies:
GED0354 General Education Elective
Level 4
FOD2133 International Cuisine
FOD2246 Food Practical III
HOS2131 Menu Planning
HOS2256 Management Applications for Chefs
Core: select in alternate terms