Culinary Management - Career Prospects and Education Prerequisites

  • Added:
    Mar 31, 2014
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    980
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Culinary Management - Career Prospects and Education Prerequisites Photo by Jason White

Culinary management is no longer limited to just preparing, cooking and garnishing food, but the profession extends to:

  • Understanding the unique relationship between cuisine, culture and religion
  • Specializing in cooking and presenting ethnic and international cuisine
  • Ensuring that all sanitation standards are met
  • Handling all paperwork
  • Implementing sustainable food system practices
  • Managing and controlling inventory
  • Keeping up with the latest trends in culinary arts
  • Coordinating the front desk and back-end
  • Establishing cordial relations with vendors and co-workers
  • Training and motivating staff
  • Identifying ways to boost profits
  • Taking cost controlling measures
  • Assisting in menu developing keeping profitability in mind

Those engaged in culinary management are responsible for smooth operation of restaurant and perform a wide range of job duties. However, the exact job roles may vary widely depending upon employment and individual qualification and experience.

Career Prospects

Culinary management professionals can find employment in all types of food-serving establishments, including fast food joint and high-end dining establishments. They are typically employed with hotels, restaurants, resorts, cruise lines, restaurants, schools, hospitals, country clubs and camps.

The job opportunities in this field are bright with increasing number of hotels and restaurants. Besides, diners have become more experimental and therefore, seek different dining experiences each time they go out to dine.

Building a Career in Culinary Management

Culinary management is not a traditional cookery course that involves lessons plainly on cooking. A diploma in culinary management is the minimum requirement for seeking entry level jobs in this field. The course covers cooking techniques, sanitation practices and management strategies.

Centennial College's program in culinary management – international helps students acquire knowledge of international cuisine, which can be applied in Canada and/or globally. They also learn how to manage diversity in the workplace through exposure to the unique relationship between cuisine, culture and religion.

The two-year post-secondary culinary management course covers a wide range of courses, including

  • Principles and practices of nutrition for culinarians
  • Culinary skills – foundation and development
  • Sanitation, safety and hygiene
  • Bakeshop principles and practices
  • Food theory for culinarians
  • Numeracy and computers for culinarians
  • Cuisine and culture
  • Cuisines of Europe
  • Mediterranean and Middle Eastern Cuisines
  • Cuisines of Southern Asia
  • Principles of food, beverage and labour cost controls
  • Cuisines of Americas
  • Cuisines of South-East Asia
  • Restaurant Practicum: kitchen/dining room
  • Sustainable food system practices

The course includes theoretical and practical instructions under the supervision of industry experienced faculty and offers students

  • A sound culinary foundation
  • A specialization in ethnic and international cuisine

The knowledge and specialization is well suited to the all-inclusive resorts and cruise ship industry, both of which offer many types of diverse cuisines as part of the dining experiences.

Admission Procedure

In order to apply for post-secondary culinary management program, students will need:

  • Secondary school diploma or equivalent
  • English Grade 12 C or University or equivalent

Students currently in high school can also apply for this course. Their midterm and final scores will be automatically transmitted to the college.

Author's Profile

Jason White here notes down the wide range of benefits that the students get by enrolling in the culinary management program offered by Centennial College.


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