Program Overview

Culinary Management Ontario College Diploma, Co-op program

Program Description

Touch, taste and feel the difference! Working with locally grown and gathered ingredients from Turtle Island, also known as North America, you will experience unrivaled hands-on learning to prepare for employment in multiple sectors of the food service industry. You develop job-ready skills and acquire knowledge to learn the business of kitchen operations, integral for success, as a culinary professional to work in the world’s best kitchens. The program focuses on ingredient identification, product knowledge, cooking skills and techniques, menu writing, and contemporary artisanal food production to deliver, a ‘food of place’, cultural experience. The culmination of coursework and experiential learning positions you for the Capstone Project to showcase your culinary and professional leadership skills. Through this program, students complete a paid coop placement and the in-school portion of the cook apprenticeship program of the Ministry of Labour, Immigration, Training, and Skills Development.

Intake Information

• Start date: Fall 2025
• Campus: Barrie

Tuition and Fees

• Visit our tuition and fees page for detailed information on the cost to attend Georgian.
• Review additional program-specific fees for this program.
• You can afford this! Explore OSAP as well as awards, scholarships and bursaries to help you pay your way to graduation.

Work-Integrated Learning

• This program includes a co-op work term component where you’ll gain experience in a workplace related to your field of study.
• Learn about types of work-integrated learning at Georgian.

Admission Requirements

• Ontario Secondary School Diploma (OSSD) or equivalent, mature student status
• Grade 12 English (C or U)

Mature students, non-secondary school applicants (19 years or older), and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED, and equivalency testing. For complete details refer to:

Pathways

Applicants who have taken courses from a recognized and accredited post-secondary institution and/or have relevant life/learning experience may also be considered for admission; refer to the Credit for Prior Learning website for details:

Additional Information

Our students are given many opportunities to enhance their learning through their involvement in extracurricular activities such as free membership in the junior chapter of the regional Professional Chefs’ Association (Muskoka and District Chef’s Association) and Baking Association of Canada (BAC); participation in Georgian College’s award-winning culinary team; and regular industry experiential opportunities in which the student will take part in events held both at the college and on location at some of the top resorts and facilities in our region.

Career Opportunities

Graduates may find work as executive chefs, directors of culinary services, product development chefs, food stylists, food artisans, food entrepreneurs, personal chefs, chef educators, food service vendors, caterers, corporate chefs, food and beverage directors, marine cooks, and nutrition chefs all working locally, provincially, nationally and internationally.

Course Overview

• 19 Program Courses
• 2 Communications Courses
• 3 General Education Courses
• 1 Co-op Work Term

Program-Specific Courses

Semester 1 courses are listed below. For a full list of courses in the program including course descriptions, view the Culinary Management program outline.

• FOSR 1016 – Basic Cooking Techniques
• FOSR 1017 – Basic Foodservice Cooking
• FOSR 1018 – Basic Baking and Pastry Skills
• FOSR 1019 – Basic Kitchen Management and the Professional Chef
• FOSR 1026 – Basic Food Theory and Product Knowledge
• SANI 1000 – Basic Food Service Safety and Certification
• Select 1 course from the communications list during registration.
• Select 1 course from the general education list during registration.

Course Delivery Method

In Person

This program is delivered fully in person and requires you to attend campus.

Learn MORE about program delivery methods

Please note, delivery methods are based on planning for the upcoming semester and are subject to change.