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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.



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



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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