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Did you know that learning culinary management and learning international culinary management are two totally different processes? While the latter includes the former as a base, it goes a lot more in depth in terms of teaching students both how to manage diversity in the workplace through exposure to the unique relationship between cuisine, culture and religion as well as ethnic and international cuisine. One such Culinary Management program at Centennial College, which prides itself on preparing students for this industry in just two years. This is made possible through an international perspective to traditional culinary management. As such, students acquire knowledge of international cuisine, which can be applied in Canada and/or globally. The cuisines covered in the offering include those of the Mediterranean and the Middle East, Southern Asia, the Americas, South-East Asia and Europe. The program also includes a wide range of management-related courses that include: Principles and Practices of Nutrition and Culinarians, Culinary Skills – Foundation and Development, Bakeshop Principles and Practices, Food Theory for Culinarians, Cuisine and Culture (Theory), Principles of Food, Beverage and Labour Cost Controls, and Sustainable Food System Practices. One particularly important aspect of this offering is the facilities in which students train. The Culinary Arts Centre is a state-of-the-arts building that features: - $3.5 million worth of renovations and expansion
- Modern technologies, including replacing chalkboards with video screens that allow for real time feeds throughout the facility. The new technology also allows students to access the information at a later time to be used as studying material.
- Three new lab spaces equipped with four combitherm ovens, a tandoor oven, a wok line, a brick lined pizza oven, a smoker, baker's ovens, induction cookers, a chocolate tempering machine, as well as traditional stoves, grills, deep fryers, and salamanders.
The benefits that students gain from learning in these facilities are advantageous for them not only upon graduation but also for the standout hands-on aspect of the program. During the final semester, students experience a Culinary placement that provides them with first-hand exposure to the culinary industry. Students have an opportunity to observe, learn and work with experienced personnel in a real-life environment, while supporting the application and further development of their practical and theoretical skills. After successfully completing each Culinary Management course, students are equipped with specialization that is well suited to the cruise ship industry and the all-inclusive resorts — both of which offer many types of diverse cuisines as part of the dining experiences. Additionally, grads of this offering have knowledge, skills and attitudes necessary to carry out their duties in a safe and professional manner at hotels, resorts, restaurants, schools, hospitals, country clubs and camps.
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