Culinary Management | St. Clair College
Program Code: B395
Status: Open
Two Year - Ontario College Diploma
Starts: September
Contact:
Marc Johnston
519-972-2727 ext. 4492

Program Overview

If working in a team environment dedicated to culinary excellence and customer service is your passion then Culinary Management will prepare you for this career path. Students learn basic cooking fundamentals, baking skills and gain a practical knowledge of food safety and sanitation. Students will also gain experience in a wide range of advanced cooking skills and techniques as well as basic knowledge of viticulture (the art of pairing wine and food). Students must be good at multi-tasking and have the ability to work quickly, while paying attention to detail. These positions are physically demanding and require people to stand for long hours.

Program Highlights

  • Teaching Restaurant – Eatery 101 provides students with amazing real-world experience.
  • Several Certified Chef de Cuisine on staff.
  • All teachers are certified journeypersons.
  • Curriculum is modeled after the Ministry standards and guidelines for cook apprentice.

Career Opportunities

There are very good job opportunities for graduates of the Culinary Management program in a wide variety of establishments including restaurants, clubs, dining and convention centres, resorts, and institutions such as hospitals, long term care facilities and cafeterias. The typical entry level position is prep cook with the potential for advancement.

Apprenticeship Opportunities

Apprenticeship may be available - please inquire with your local Ministry of Education and Training Apprenticeship Branch at (519) 973-1441.

Admission Requirements

OSSD with the majority of courses at the College (C), University (U), University/College (M) or Open (O) level qualify for admission to this program.

Mature students - See Admission Procedures for details.

Health Requirements

Courses

The curriculum below is for incoming students:

Semester 1
Code Title Credits
MIT211A
Computer Studies For M.L.T.
2
FSA176
Culinary Skills & Techniques I
5
FSA178
Baking And Pastry Arts I
5
FSA129
Introduction To Safe Food Handling (Theory)
1
FSA143
Introduction To Safe Food Handling (Practical)
1
FSA123
Culinary Calculations
2
FSA168
Understanding Hospitality
1
Choose one of:
FSA175
Internship I
6
FSA196
Hospitality Services I
5
Semester 2
Code Title Credits
FSA223
Culinary Practices I
5
FSA278
Baking And Pastry Arts II
5
FSA146
Understanding Nutrition
1
FSA229
Kitchen Operations
3
ELEC1030
Choose 1 Elective Course
3
Choose one of:
FSA196
Hospitality Services I
5
FSA175
Internship I
6
Semester 3
Code Title Credits
FSA276
Culinary Skills & Techniques II
5
FSA378
Baking And Pastry Arts III
5
HOS108G
Cuisine And Culture
3
FSA417
Kitchen Management II
4
FSA275
Internship II
6
FSA327
Special Diets
2
Semester 4
Code Title Credits
FSA403
Culinary Practices II
5
FSA315
Wines Spirits & Foods
4
FSA418
Trends In Industry
3
FSA340
Advanced Culinary Techniques
5
FSA475
Internship III
6
SSC188G
Food Politics And Choices
3

Your Investment

The standard tuition and compulsory fees for the current academic year:

2020-2021 Tuition Fees

For programs with Experiential Learning (Work Placement/Internship): Costs for accommodation, if needed, travel and related expenses is at the student's own expense. It is recommended for most programs, that students have access to a laptop or desktop computer while away from home during experiential learning periods.

Textbooks and other materials are in addition to Tuition Fees. Textbook prices may be found through the Bookstore website.

Please be aware that tuition and compulsory fees are subject to adjustment each year. The College reserves the right to change, amend or alter fees as necessary without notice or prejudice.

Program Physical Demands Analysis

Program Vocational Learning Outcomes

Culinary Management Program (Ontario College Diploma) (MTCU Code 53107)

The graduate has reliably demonstrated the ability to:

  1. Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  2. Apply basic and advanced food and bake science to food preparation to create a desired end product.
  3. Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
  4. Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
  5. Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.  
  6. Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.  
  7. Apply knowledge of sustainability*, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
  8. Select and use technology, including contemporary kitchen equipment, for food production and promotion.
  9. Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.  
  10. Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
  11. Contribute to the development of marketing strategies that promote the successful operation of a food service business.
  12. Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.