Culinary Management
Master the art of food and flavour in our Culinary Management program! Our culinary management diploma delivers comprehensive training that blends practical kitchen skills with essential business knowledge. We focus on lab/kitchen time in smaller class sizes that allow our expert faculty to engage closely with students. Hands-on exposure to various forms of cuisines encourages students to develop a broad range of techniques, products and culinary skills, such as:
Courses
- ABAK 3200 — Advanced Culinary Techniques I (
- CAPR 4201 — Capstone Project Practical (
- CAPR 4202 — Advanced Culinary Techniques II (
- COMM 1100 — Introduction to Advertising and Integrated Marketing Communications (
- COMP 1210 — Culinary Theory I (
- CUIS 2201 — Culinary Theory II (
- CULI 1200 — Culinary and Baking Techniques (
- CULI 1201 — Food Safety and Sanitation (
- CULI 2200 — Culinary Theory III (
- CULI 2201 — Food Service Operations (
- CULI 3201 — General Education Elective (
- CULI 4201 — Food and Beverage Pairing (
- DC 2030 — STRATEGIC VISION
- FOOD 1200 — Introduction to Global and Sustainable Cuisine (
- FOOD 4201 — General Education Elective (
- FOOP 2200 — Field Placement - CSK (
- FWK 2201 — General Education Elective (
- FWKW 2000 — Introduction to Global and Sustainable Cuisine (
- GLOB 1202 — Managing Teams and Leadership (
- GNED 0000 — Principles Of Health Conditions and Management 1 (
- MENU 2200 — Principles Of Sustainable Kitchen Management (
- MGMT 4202 — MGMT 4202
- MKTG 4213 — Professional Development Strategies II (
- NUTR 2200 — Professional Development Strategies I (
- PDST 1200 — PDST 1200
- PDST 2200 — Retail and Quantity Food Production (
- PKM 2200 — PKM 2200
- RETL 3201 — RETL 3201