Centennial College’s Culinary Management – International program combines traditional culinary management with an international perspective.
The two-year diploma program, which is facilitated through the School of Hospitality, Tourism and Culture, will take you on a world tour of the culinary industry as you learn about culinary foundations and techniques, sustainability, sanitation practices, cuisine and culture, and the cuisines of Asia, Europe, the Americas, and Mediterranean.
In addition to acquiring knowledge of international cuisine, which can be applied in Canada or globally, you will also learn administration strategies and how to manage diversity in the workplace through exposure to the unique relationship between cuisine, culture and religion.
A functional focus will include practical application in the College’s cutting edge Culinary Arts Centre, a student-run restaurant, and during a Culinary Management – International program industry internship.
English Grade 12 C or U, or equivalent (minimum grade required)
College Communication 1
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
College Communication 2
Human Resources & Career Planning
Cuisine and Culture (Theory)
Cuisines of Europe
Mediterranean and Middle Eastern Cuisine
Cuisines of Southern Asia
Global Citizenship: From Social Analysis to Social Action
Principles of Food, Beverage & Labour Cost Controls
Cuisines of the Americas
Cuisines of South-East Asia
Restaurant Practicum: Kitchen/Dining Room
Field Placement Review
Sustainable Food System Practices
Areas of Employment
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