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    Culinary Management - International

    Program Overview

    The Culinary Management - International is a two-year diploma program that brings an international perspective to traditional culinary management. Graduates will be well-versed in culinary techniques, sanitation practices and management strategies. Students will acquire knowledge of international cuisine, which can be applied in Canada and/or globally. Students will learn how to manage diversity in the workplace through exposure to the unique relationship between cuisine, culture and religion. They will have a sound culinary foundation and specialization in ethnic and international cuisine. Such specialization is well suited to the cruise ship industry and the all-inclusive resorts, both of which offer many types of diverse cuisines as part of the dinng experiences.

    BENEFITS

     

    Graduates will:

    • Gain an international perspective to a traditional culinary management program

    • Be well versed in culinary techniques, sanitation practices and management strategies while supported by knowledge of international cuisine which can then be applied in Canada or their country of origin

    • Access pathways and products to allow them to achieve success by addressing the need for cooks and chefs with a diversified portfolio of international cuisines as identified by Ontario Job Futures

    • Be prepared to manage diversity in the workplace by embedding equity competencies in all our programs through exposing them to the unique relationships between cuisine, culture and religion

     

    At A Glance

    Graduates will have the knowledge, skills and attitudes necessary to carry out their duties in a safe and professional manner and will be ready for entry level positions in:

    • Hotels

    • Cruise Lines

    • Resorts

    • Restaurants

    • Schools

    • Hospitals

    • Country Clubs

    • Camps

    PROGRAM OUTLINE

     

    Semester 1

       College Communications 1

       General Education Elective

       Sanitation, Safety and Hygiene

       Principles and Practices of Nutrition for                                      Culinarians

       Culinary Skills-Foundation and Development

       Bakeshop Principles and Practices

       Food Theory for Culinarians

       Numeracy and Computers for Culinarians

     

    Semester 2

       College Communications 2

       General Education Elective

       Human Resources & Career Planning

       Cuisine and Culture (Theory)

       Cuisines of Europe 

      Mediterranean and Middle Eastern Cuisine

      Cuisines of Southern Asia

      

    Semester 3

       Global Citizenship: From Social Analysis to                                                        Social Action

       Principles of Food, Beverage and Labour Cost                                   Controls

       Cuisines of the Americas

       Cuisines of South-East Asia

       Restaurant Practicum: Kitchen/Dining Room

     

    Semester 4

       Field Placement Review

       Culinary Placement

       Sustainable Food System Practices

       

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