[ CO-OP PROGRAM ]

INTRODUCTION

The Culinary Management Diploma is designed to teach its students the fundamental knowledge and techniques of the culinary world, including, but not limited to: quality food preparation, an understanding of the complexity of kitchen management, cost control, foundation, skills and techniques of cooking, menu development, etc.

COURSE DESCRIPTIONS

1. Culinary Career - In this course students will learn the broad scope of jobs in the culinary field, and also explore the range of opportunities and career path. They will access resources for this extensive job market, and receive crucial advice from industry experts.

2. Foodservice Management - This course focuses on management-related topics to help students learn how to leverage a successful food service operation. It includes the historical perspective of the food service industry to the latest, best practices used. In order for students to better understand the course also provides real-world examples which broaden their learning opportunities.

3. Culinary Theory - This course provides an in-depth knowledge of cooking, nutrition, food safety, and dietary practices. Students will get a strong foundation in cooking techniques and the development of manual skills to understand the culinary industry. This course will also teach students how to present modern, traditional, and elegant recipes.

4. Essential Kitchen Tools - In this course, students will learn to identify types of tools used in the kitchen such as knife kits, gadgets, mixing tools, and more. They will also learn the importance of cutting techniques. In addition to that, this course implements measuring, baking, and mixing in the kitchen.

5. Menu Development - Students will learn how to develop a quality menu which is important for the foundation of foodservice operations. This course will cover the financial aspects of menu planning, writing, designing and merchandising the menu, nutrition labeling, recipe costing, and more.

6. Nutrition for Culinary Professionals - Through this course, students will get an understanding of food labeling, natural health products, food safety, and as well as food regulatory agencies. This course will give students an innovative critical-thinking approach to nutrition and its importance in today’s culinary industry.

7. Food Handler Certification Course - Provided by CIFS (Canadian Institute of Food Safety), in this course students will gain the knowledge and skills required to handle food safely in any food business. After successfully completing this course and final exam, students will obtain a CIFS Food Handler Certification.

8. Field Placement - This final module enables students to develop their skills and enhance the knowledge learned in class.

 

COURSE DURATION

Full-Time - Courses are offered from Monday through Friday. Morning and Evening Classes are available.