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Culinary Management: Career Prospects and Education Prerequisites 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 in Toronto, 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.

Culinary management career prospects and education prerequisites  
Culinary management career prospects and education prerequisites