Comments about Culinary Management Ontario College Diploma - At the institution - Thunder Bay - Ontario
-
Objectives
Food service is the fastest growing sector in the hospitality industry. Future employment trends show a significant gap between labour and supply and demand in the industry, particularly in the area of kitchen management. This program is designed to meet some of these needs. To educate students in the management and culinary skills necessary to prepare and present fine foods, instruction is offered in menu planning and food preparation techniques in a modern food facility. Methods of controlling food, beverage and labour costs, the interpretation of financial statements and knowledge of law as it affects the hospitality industry also form an integral part of the program. Management, particularly in the food service industry, requires personal interaction at many different levels, making effective "people skills" essential to the professional culinary manager.
-
Practical experience
To combine the practical and theoretical training, students will gain experience operating and controlling an on campus dining facility. Field placement in local hotels, institutions and restaurants will further enhance and reinforce the practical, academic and managerial training offered by the program.
-
Academic title
Culinary Management Ontario College Diploma
-
Course description
First Semester
Course Number / Title Credits
BM 109 Culinary Mathematics 3
CS 021 Communication Fundamentals l * 3
CU 120 Basic Culinary Skills 5
CU 125 Basic Food Theory 3
CU 130 Baking and Pastry Arts I 4
CU 140 Nutritional Theory/Food Principals 3
HO 150 Computer Skills Applications 2
Total 24
Second Semester
Course Number / Title Credits
CS 031 Communication Fundamentals ll * 3
CU 210 Restaurant Cooking 5
CU 215 Planning for Profit 3
CU 220 Butchery and Garde Manger 3
CU 230 Baking and Pastry Arts II 3
HO 205 Intro to Dining Room Service 4
Total 21
CU 250 Optional Summer Co-op
Third Semester
Course Number / Title Credits
CU 320 A la Carte Cuisine 5
CU 325 Exploring International Cuisine 4
CU 330 Contemporary Cuisine and Trends 4
CU 335 Menu Planning and Design 3
GE 080 Foods of the Americas 3
HO 340 Hospitality Marketing and Sales 3
Total 22
HA 328 Field Placement (2 week block) 4
Fourth Semester
Course Number / Title Credits
CU 415 Advanced Culinary Skills 5
CU 420 Applied Culinary Techniques 3
CU 430 World of Food and Wine 3
CU 435 Management Applications for Chefs 3
HO 402 Hospitality Entrepreneurship Project 3
General Education Elective 3
Total 20
HA 428 Field Placement International (2 week block) 4
