Training

CULINARY MANAGEMENT

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In our Culinary Management program you will master the art of food and flavour. You will explore locally grown food, experiment with ethnic and contemporary cuisine and develop your skills in the culinary arts, while learning valuable management skills that will take your career to the next level.

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PROGRAM DESCRIPTION

The Culinary Management program is offered at the Whitby campus, home of the college’s new Centre for Food. This incredible new learning centre provides access to a full-service green-certified teaching restaurant; demonstration theatre; and state-of-the-art labs, classrooms and meeting spaces, all designed to offer you the best possible learning experience.

You will learn to provide accomplished culinary planning, preparation and presentation for a variety of food-service environments. With a strong emphasis on skill development, theory, service and managerial training, you will become equipped with the skills and industry knowledge required to succeed. This program will foster ongoing personal growth and learning in the areas of self-management, interpersonal skills, professional ability and industry awareness.

In addition, you will gain knowledge about the diverse needs of today’s diners and consumers and focus on locally grown and produced foods. Hands-on experience in culinary, pastry and restaurant demonstration labs and classrooms will help you to develop essential skills related to a la carte cuisine, pastry, desserts and baking, ethnic cuisine, contemporary cooking and more.

The Culinary Management program will foster ongoing personal growth and learning in the areas of self management, interpersonal skills, professional ability and industry awareness including:

  • Applying cost control techniques to food-service operations
  • Effective marketing to promote the successful operation of a hospitality business
  • Developing ongoing personal and professional strategies and plans to enhance culinary leadership and management skills

Students in this program will benefit from working and learning in Bistro ’67, a full-service, green-certified teaching and learning restaurant operated by staff and students.

BACK TO TOP

ADMISSION REQUIREMENTS

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FIELD TO FORK

The field-to-fork concept is based on the harvesting, storage, processing, packaging, sale and consumption of food – in particular the production of local food for local consumers. Durham College has adopted this concept and applied it to a diverse range of programs that crossover traditional academic schools. To capitalize on classroom and lab equipment availability select courses may be offered at any of our locations including the Oshawa and Whitby campuses and the Centre for Food.

The curriculum, faculty expertise and state-of-the-art facilities and equipment required to implement this concept have been built into each program, providing students with unparalleled exposure to field to fork.

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CAREER OPTIONS

WHAT YOU COULD BE:

  • Baker
  • Cook
  • Corporate chef
  • Executive chef
  • Kitchen manager
  • Pastry, personal or restaurant chef
  • Restaurant manager
  • Self-employed entrepreneur
  • Sous chef

WHERE YOU COULD WORK:

  • Banquet hall
  • Catering company
  • College/university
  • Golf course
  • Hotel
  • Resort
  • Restaurant

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COURSE LIST & DESCRIPTIONS

SEMESTER 1

SEMESTER 2

SEMESTER 3

SEMESTER 4

Courses and course descriptions are subject to change.

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PROGRAM COSTS

YEAR ONE FEES DOMESTIC INTERNATIONAL
Tuition $2,983 $12,754
Compulsory Ancillary

$1,141

 $1,541
Program Incidental $1,047 $1,047
Total Fees: $5,170 $15,341

Please note: fees are based on the 2016-2017 academic year and do not include textbooks. For more information please see Other fees to consider.

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FIELD PLACEMENT

Your learning experience will be complemented by two 80-hour field placement components in the second and fourth semesters.These will be completed at a local restaurant, hotel, golf course, retirement home, nursing home or other approved facility.

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OPPORTUNITIES FOR DEGREE COMPLETION OR ADDITIONAL CREDENTIALS

Qualified graduates can go on to take Durham College’s Advanced Baking and Pastry Arts graduate certificate program. As a graduate, you may also be eligible to apply your academic credits toward further study through Durham College’s partnerships with many Canadian and international colleges and universities, including:

Please visit the Transfer Guide for more information.

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W. GARFIELD WESTON FOUNDATION AWARD

Students applying to this program may be eligible to apply for the W. Garfield Weston Foundation Award. Qualified recipients of the award will receive $5,000 per year, for up to two years, including $1,500 for tuition and $3,500 for other expenses such as travel, food, books, tools and supplies. For more information, please visit the award page.