Diploma in Culinary Management

Comments about Diploma in Culinary Management - At the institution - Ottawa - Ontario

• Objectives
  This 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 title
  Diploma 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
  
  FOD2243 Plated Desserts
  
  HOS2238 Restaurant Service
  

Other programs related to culinary arts