Diploma in Culinary Management

George Brown College - St. James Campus

Canada,Ontario

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24 Months

Duration

CAD 21,750/year

Tuition Fee

CAD 110 FREE

Application Fee

May 2025

Apply Date

Canada, Ontario

Type: College

Location Type: Urban

Founded: 1967

Total Students: 32,117 +

Int. Students: 4,900 +

Campus Detail

Main Campus Address

200 King St E, Toronto, ON M5A 3W8, Canada

Diploma in Culinary Management

Program Overview

Through demonstrations, hands-on cooking labs, lectures and experiential learning, you will gain the skills to launch a career as a chef, cook or culinary manager with the two-year Culinary Management (H100) diploma program. Students learn about emerging culinary trends and movements such as local and sustainable foods, nutrition, and international cuisine influences. You will also develop the people skills needed to build a successful career in the culinary industry and the leadership skills required to run a business. A work-integrated learning experience will give you an opportunity to work with professional chefs and industry leaders.


This program provides the complete in-school portion of the Cook Apprenticeship program of the Ministry of Labour, Immigration, Training and Skills Development (MLITSD).


Your Field Education Options
As part of the program, you will complete a 14-week industry work-integrated learning program. George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also encouraged to pursue self-directed industry work experience opportunities within Culinary Management they believe will provide the learning experiences they value and meet the program's learning outcomes.

This valuable work experience can, in turn, be added to your resumé. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.


Program Learning Outcomes
The graduate demonstrates the ability to:

  • 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 the 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.
  • Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
  • Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the foodservice industry.
  • Select and use technology, including contemporary kitchen equipment, for food production and promotion.
  • Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
  • Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations and practices in the food service industry.
  • Contribute to the development of marketing strategies that promote the successful operation of a food service business.
  • Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

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