Overview
Whether it鈥檚 in the kitchen or running a successful restaurant, the real you was born to lead. The Culinary Management program takes your skills and passion for the culinary arts to dynamic kitchens through paid co-ops.
Learn about contemporary and classical food preparation techniques in state-of-the-art food labs, tap into your creativity as you menu plan and gain a deep understanding of food and beverage management.
There鈥檚 a team of professionals out there waiting for you.
Seize the opportunity build on your love of food alongside skilled chefs and experienced restauranteurs in popular local restaurants. Plus, learn all sides of the restaurant business from legal to management.
What do students love about co-operative education at 不良研究所? You will gain experience over a summer co-op placement - while earning money!
It鈥檚 time to find your flavour here.
Interested in taking your diploma to a degree? We have a partnership with Vancouver Island University where you can complete your Bachelor of Hospitality Management in only two more years. Click here for more information about our pathway.
Courses
| CUL202 - 4 Modern Baking and Pastry |
| CUL250 - 3 Food Composition and Plating Techniques |
| CUL251 - 8 Practical Culinary Skills and Supervision |
| CUL252 - 3 Hospitality Entrepreneurship and Law |
| CUL253 - 4 Food and Wine Pairing |
| GEN110 - 3 Student Selected General Education |
| Note: *This student-selected general education course code indicates a general-education course is taken in this semester. Students will choose from a selection of courses () prior to the semester in which the student-selected general education course is to be taken. |
Salt Free Canada Cookbook
Our Culinary programs were asked to contribute to a cookbook for Salt Free Canada, which was a project led by Colleges and Institutes Canada. This project allowed students in our culinary programs to work on their passion in culinary by developing a salt-free recipe. The national cookbook UNSALTED was published in 2022 and included the recipe of students Cathy Wilcott, Stephanie Toulouse and Azaria Moncur, supported by our Culinary professors Sarah Birkenhauer, Deron Tett and Jennifer Healey. The image of their delicious salmon dish was even selected as a feature image on the cookbook's cover.
Requirements & Program Information
Ontario Secondary School Diploma with Grade 12 English (C) ENG4C, or mature student status. Missing any requirements? Get them for free from Academic Upgrading.
Career Path
Graduates of the Culinary Management program may find employment in resorts, hotels, restaurants, health care facilities, cruise lines, catering services, private clubs and industrial kitchens in advanced positions depending upon their work experience and completion of the apprenticeship training.
Dress code
Lab Requirements:
- Clean uniform required daily - purchase two complete sets of uniforms (coat, checkered pants, necktie, apron & chef`s hat)
- Side towels (4) to be purchased
- Black non-slip shoes
- Knife Kit (Optional)
For a complete list of required supplies, etc., see the Books and Supplies list available online.
In order to abide by the Provincial Health Regulations, students must have their hair controlled above the collar and hairnet must be used while in the food preparation areas. Students must be clean-shaven. Beards and/or moustaches may be permitted if they are trimmed and neatly maintained at the criteria of the Hospitality Department and health regulations regarding hair control.
Fees & Costs
| Domestic | International | ||
|---|---|---|---|
| Tuition | Ancillary | Tuition | Ancillary |
| $2,716.50 | $1,845.00 | $15,469.40 | $2,495.00 |
These fees are for the 2024-2025 academic year (year 1 of study), and are subject to change. Please visit your Student Portal to view your Schedule of Fees.
Important links
Contact
Program Coordinator: Sarah Birkenhauer, (705) 759-2554 ext 2588, sarah.birkenhauer@saultcollege.ca
September and January intakes are available for this program. Please contact the Registrar`s Office for further information.
This is a co-operative education program. Students are required to complete at least one co-op work placement (CWR100) in order to graduate.