Diploma in Culinary Management
Introduction
Culinary Management is a Diploma program taught at Algonquin College, Canada. Intake: Fall, Spring. The program is offered in campus-based modes with full-time (2 Years) options.
Culinary Management at Algonquin College leads to an Ontario College Diploma. Students study food preparation, baking techniques, nutrition, menu planning, plating techniques, restaurant service and entrepreneurship, and farm to fork cooking.
Training includes hands-on work in Restaurant International, Algonquin College’s on-campus fine-dining training restaurant, with some classes held in the evening and on the weekend. Students complete industry-related certifications such as Sanitation and Safety, WHMIS, Respectful Workplace, Food Allergen Training, and Smart Serve, and complete a 160-hour field placement.
Graduates may find employment as cooks or assistant cooks in food service departments, and may progress into roles including commis de cuisine, department chefs, junior sous-chefs, executive sous-chefs, chefs de cuisine, and executive chefs de cuisine. The program also notes self-employment opportunities.
Modules
- Professional Communication Essentials
- Hospitality Math and Technology
- Sanitation and Safety Training
- Culinary Techniques 1
- Introduction to Baking and Pastry
- Nutrition and Food Preparation
- Theory of Food
- Intro to a La Carte Cooking
- Field Placement 1 Culinary Arts
- Restaurant Practicum 1
- Contemporary Production Methods
- Culinary Techniques 2
Admission Requirements
The minimum requirements for admission in Culinary Management at Algonquin College for all applicants (Domestic or International) are:
- program specific academic requirment set by Algonquin College.
- English Language OR any other language requirments as set by Algonquin College as pre-requiste for admission in Culinary Management.
Note: Please check the university website in the link below.
Courses Units
Please check detail of study units at https://www.algonquincollege.com/business-hospitality/program/culinary-management/
More Information
- cooks
- assistant cooks
- food and beverage control
- purchasing and receiving
- commis de cuisine
- department chefs
- junior sous-chefs
- executive sous-chefs
- chefs de cuisine
- executive chefs de cuisine
- self-employment
Scholarships
51 fully funded scholarships are listed for Canada. See Canada scholarships.