Culinary Management

Program Overview

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Program Overview

Master the art of food and flavour in our Culinary Management program! We place a significant focus on lab/kitchen time in smaller class sizes that allow our expert faculty to engage closely with students. Hands-on exposure to various forms of cuisines encourages students to develop a broad range of techniques, products and culinary skills, such as:

• preparation and discovery of locally grown food
• ethnic, classical and contemporary cuisine
• artisan meat cutting and cured meat production
• cheese making
• baking and pastry arts
• canning and preserving foods
• large quantity food production and service styles
• hospitality and business skills
• strategies for planning, building, promoting and running a food business.

Intakes and Availability

Date	Domestic Availability	International Availability
September 2025	Open	Open
January 2026	Open	Closed

Program Highlights

• DC Experience
• Success Stories
• Resources

Admission Requirements

• Ontario Secondary School Diploma (OSSD) or Mature Student Status
• Grade 12 English (C or U)

Are you missing admission requirements? We are here to help.

Durham College (DC) offers pre-admission assessment testing to mature domestic applicants to meet admission requirements in English and/or math. Domestic applicants that are 19 years of age or older as of the start date of their program, and who do not have the required program credit(s) i.e., Grade 12 English and/or Grade 12 math are eligible to take an admissions assessment test.

Learn more about how to book Pre-Admission Assessment Testing here.

DC also offers Academic Upgrading. Courses are FREE and designed to help you meet the admissions requirements for this program. Available to individuals 18+, these courses are offered on-campus at DC. Boost your qualifications with:

• Grade 12 Math (MAP4C equivalent)
• Grade 12 English (ENG4C equivalent)
• Grade 11 Biology (SBI3C equivalent)
• Grade 12 Chemistry (SCH4C equivalent)

Learn more about Academic Upgrading and connect with our team to get started.

Tuition

• Year one domestic: $2,848 (CAD)
• Year one international: $15,434 (CAD)

View full costs

Courses

Semester 1

• Communications for Business 1 (COMM 2204)
• Computers for Hospitality (COMP 1210)
• Culinary Theory I (CULI 1200)
• Culinary and Baking Techniques (CULI 1201)
• Food Safety and Sanitation (FOOD 1200)
• Field Placement Workshop - CSK (FWKW 2000)
• Introduction to Global Cuisine (GLOB 1202)
• Culinary Nutrition (NUTR 2200)
• Professional Development Strategies I (PDST 1200)

Semester 2

• Cuisine A La Carte (CUIS 2201)
• Culinary Theory II (CULI 2201)
• Food Service Operations (FOOP 2200)
• Field Placement - CSK (FWK 2201)
• General Education Elective (GNED 0000)
• Menu Planning (MENU 2200)
• Principles Of Kitchen Management (PKM 2200)

Semester 3

• Advanced Baking & Pastry Techniques (ABAK 3200)
• Advanced Culinary Techniques I (CULI 2200)
• Culinary Theory III (CULI 3201)
• General Education Elective (GNED 0000)
• Marketing and Social Media (MKTG 4213)
• Professional Development Strategies II (PDST 2200)
• Retail and Quantity Food Production (RETL 3201)

Semester 4

• Capstone Workshop (CAPR 4201)
• Capstone Project Practical (CAPR 4202)
• Advanced Culinary Techniques II (CULI 4201)
• Food and Beverage Pairing (FOOD 4201)
• General Education Elective (GNED 0000)
• Restaurant Management Theory (MGMT 4202)

Career Options

• Kitchen Manager
• Chef
• Sous Chef
• Pastry Chef
• Cook
• Baker
• Butcher
• Food Sales Representative
• Culinary or Baking Entrepreneur

Experiential Learning

• Field placement
• Conferences, competitions and international travel
• Capstone project
• On-campus activities

Program Transfer, Degree Completion and Additional Credentials

If you would like to continue your education after completing your event planner training, you may be eligible to apply your academic credits towards further study through Durham College partnerships with Canadian and international colleges and universities.

Tech Requirements

• Processor: i3
• RAM: 4GB
• Storage: 256GB SSD
• Operating System: Microsoft Windows 10 Professional or Education x64 SP1
• Internet Browser: Internet Explorer 11 or Google Chrome (newest version) or Firefox (newest version)
• Network Adapter: 802.11ac 2.4/5 GHz wireless adapter
• Camera: Webcam/built-in camera
• Internet connection

Scholarships Available

A $20,000 DoorDash #BlackFoodEnergy Culinary Scholarship is available to self-identifying Black students enrolled in the Culinary Management program beginning September 2024.

Applications close October 15, 2024.

Learn more and apply online today.

Program Details

The Culinary Management program is offered at the W. Galen Weston Centre for Food (WC), which is guided by a field-to-fork philosophy in all activities. This incredible learning centre provides access to a demonstration theatre; state-of-the-art labs and classrooms; Bistro ’67, a full-service, Feast On ® teaching restaurant; and an urban farm classroom just steps from the labs.

Students learn to provide accomplished culinary planning, preparation and presentation for a variety of food-service environments. With a strong emphasis on skill development, theory, service and managerial training, they will become equipped with the skills and industry knowledge required to succeed. The Culinary Management program will foster ongoing personal growth and learning in the areas of self-management, interpersonal skills, professional ability and industry awareness including:

• Applying cost control techniques to food-service operations
• Effective marketing to promote the successful operation of a hospitality business
• Developing ongoing personal and professional strategies and plans to enhance culinary leadership and management skills

In addition, students will gain knowledge about the diverse needs of today’s diners and consumers and focus on locally grown and produced foods. Hands-on experience in culinary, pastry and restaurant labs and classrooms will help them to develop essential skills related to à la carte cuisine, large quantity production, desserts, baking, ethnic cuisine, contemporary cooking and more.

Students have the opportunity to participate in many extracurricular activities, competitions, college and community events, such as Skills Ontario, Harvest Dinner and Queen’s Park College Day, that encourage them to showcase their culinary skills outside of the classroom.

Program Learning Outcomes

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.

Costs

The fees below are estimates only based on information available at the time of publication, and do not include the cost of textbooks. There may be additional costs; however, not all courses require textbooks.

Finances shouldn’t be a barrier to you achieving your educational goals. DC’s Financial Aid and Awards office is here to help you navigate a number of financial aid programs to support your education.

Residency

Canadian Citizen or Permanent ResidentInternational

Started Academic Year In

FallWinterSpring

Culinary Management Year 1 Costs

Semester 1 | | Tuition: | $1,423.89
---|---
Program Fee: | $1,564.91
Ancillary Fee: | $493.77
DCSA Ancillary Fee: | $430
Total: |$3,912.57

Semester 2 | | Tuition: | $1,423.89
---|---
Program Fee: | $0
Ancillary Fee: | $493.77
DCSA Ancillary Fee: | $120
Total: |$2,037.66

Culinary Management Year 2 Costs

Semester 3 | | Tuition: | $1,423.89
---|---
Program Fee: | $1,037.48
Ancillary Fee: | $474.19
DCSA Ancillary Fee: | $430
Total: |$3,365.56

Semester 4 | | Tuition: | $1,423.89
---|---
Program Fee: | $0
Ancillary Fee: | $474.19
DCSA Ancillary Fee: | $120
Total: |$2,018.08

Land Acknowledgement

Durham College is situated on the traditional lands of the First Peoples of the Mississaugas of Scugog Island First Nation. These lands are covered under the Williams Treaties and rest within the traditional territory of the Anishinaabeg. We offer our gratitude to the Indigenous Peoples who care for and, through the treaty process, share the lands on which we live, learn, teach and prosper today.

Program Outline

Careers

• Baker
• Butcher
• Cook
• Sous chef
• Food sales representative
• Executive chef
• Kitchen manager
• Pastry, personal or restaurant chef
• Restaurant manager
• Self-employed entrepreneur