Culinary Management

Program Overview:

Join Canada's largest culinary school located in the heart of downtown Toronto. George Brown puts you at the centre of the culinary industry in Canada.

Develop the knowledge and techniques necessary to succeed as a chef, cook or culinary manager in our two-year Culinary Management diploma program.

Demonstrations, lectures and experiential learning will teach you the fundamental skills you’ll need for a successful career in today’s leading restaurants and all areas of the culinary industry.

Full Description:

Learn the skills required to be a successful chef, cook or culinary manager from highly experienced industry professionals in our two-year Culinary Management diploma program.

In addition, our special-focus culinary management courses will teach you about emerging culinary trends such as local sustainable foods, nutrition and international influences.

You will develop the people skills you’ll need to build a successful career in the culinary industry and the leadership skills you’ll need to run a business.

To top it all off, you’ll also complete a unique industry externship program, which will give you a chance to work with experienced chefs and industry leaders.

This program provides the complete in-school portion of the Cook Apprenticeship program of the Ministry of Colleges and Universities (MCU).

Program Learning Outcomes:

The graduate has reliably demonstrated the ability to:

• Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.

• Apply basic and advanced food and bake science to food preparation to create the desired end product.

• 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.

• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.

• 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.

• Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.

• 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 foodservice industry.

• Select and use technology, including contemporary kitchen equipment, for food production and promotion.

• 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.

• Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the foodservice industry.

• Contribute to the development of marketing strategies that promote the successful operation of a food service business.

• Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.