Culinary Management
In the Culinary Management program, you'll discover that whether creatively designing a restaurant menu or planning culinary events within large hotel operations, working with food to provide world-class culinary experiences for guests is one of the most rewarding careers.
Courses
- COMM 160 — COMM 160
- COMM 170 — College Communications 2
- COOK 101 — Nutrition Fundamentals and Menu Concepts
- COOK 104 — Cook's Desserts
- COOK 105 — Theory of Food
- COOK 111 — Culinary Skills
- COOK 202 — Catering Culinary Operations
- COOK 204 — Cuisine and Culture
- COOK 210 — Kitchen Management I
- COOK 211 — Culinary Skills II
- COOK 222 — Restaurant Culinary Operations
- COOK 303 — International Cuisine
- COOK 304 — Sustainable Food Systems
- COOK 307 — Food Studies Career Preparation
- COOK 315 — Food Entrepreneurship
- COOK 333 — Local and Sustainable Cuisine
- COOK 410 — Kitchen Management II
- COOK 444 — COOK 444
- FOOD 115 — Math for Bake and Culinary GNED General Education Elective
- FOOD 201 — Canadian Food Studies
- FOOD 205 — Chef Profile Students must complete one of the elective options:
- GNED 500 — Global Citizenship: From Social Analysis to Social Action 3B
- HOSP 101 — Technology Skills
- HOSP 102 — Food Safety, Smart Serve and First Aid
- HOSP 122 — Restaurant and Bar Service Semester 2 Course Code Course Title
- HOSP 215 — Hospitality Accounting Concepts Semester 3 Course Code Course Title
- HOSP 320 — Principles of Food, Beverage and Labour Cost Control Elective Options