Successful Kitchen Management Involves Solid Foundation

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    Jul 14, 2014
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Successful Kitchen Management Involves Solid Foundation Photo by Jason White

A program's reputation is not only based on its curriculum but also on students' reactions to it and whether they recommend it to other students. At Centennial College's School of Hospitality, Tourism and Culture, students are singing the praises of the Hospitality Operations - Kitchen Management offering.

"It was a wonderful experience and I learned a lot," said hospitality program graduate Deniece Phillips. "The teachers were very hands-on. The wide diversity of students allowed me to learn from them as well." Meanwhile another grad, Severo Vitorio Pastor, said, "The program is a great master plan for those who want to pursue a career in this industry. Each subject truly equips us with the knowledge, skills and experiences that we need to become successful in our field."

These two students also provide a general overview of the offering. Here is a closer look at the program's essential information.

Application Process: Aside from having an interest in the managing the kitchens in the food and beverage industry, applicants are required to have completed an Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status (19 years or older) as well as

English Grade 12 C or U, or equivalent (minimum grade required) or take the Centennial College English Skills Assessment for Admission.

Kitchen Management courses: Within this program, students attend a total of fourteen courses that teach them a range of skill sets including business practices in accounting, human resources and supervision. A major part of these courses is practical application in the school's recently renovated Culinary Arts Centre, which features both traditional equipment and a Tandoori oven, wok line, combi ovens, a brick-lined pizza oven, a smoker, baker's ovens and magnetic induction cookers — all state-of-the-art equipment found in the best professional kitchens. Among specific courses are: Practical Math for Hospitality, Quantity Food Production, Theory of Food, Supervisory Practices for the Kitchen Manager, Purchasing for the Commercial Kitchen and many others.

Field Experience: Despite its short length (the program is two semesters), students still benefit from the ultimate hands on experience: a field placement during which they get to carry out the duties of the kitchen manager. Many of this program's corporate and business partners hire students during or after periods of work experience. They include: Moxie's Grill & Bar, Swiss Chalet, Milestones, Red Lobster, The Keg, and others.

Credits: Not only do students graduate with an Ontario College Certificate, they also receive certifications such as the Smart Serve program and the National Sanitation Training certificate.

Possible Post-Graduate Outcomes: After successfully completing every hospitality course, students are prepared to work in food operations management. The Canadian Tourism Human Resource Council has reported that, presently, 68 per cent of employees within this sector are young Canadians. There is also an opportunity to transition into the second year of Centennial's two-year Restaurant & Catering program.

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In the article about the Hospitality Operations - Kitchen Management program, Author includes testimonials from students who explain how the Hospitality Operations - Kitchen Management courses at Centennial College prepared them for their careers.

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