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Culinary Management


Program Index » Culinary Management

Culinary Management
IOMG Code: I049
Duration: 4 semesters (2 years)
Start: September
Program Description

This two year program prepares students for work in the food and beverage industry. They gain knowledge of up-to-date food trends and develop skills in current methods of food preparation and presentation techniques in a practical, hands-on setting. Customer satisfaction and the day-to-day operation of a food and beverage establishment are made realities through the use of student training facility. Elective selections allow students to orient their program to suit their particular interests and to specialize in a specific facet of the industry. Courses in areas such as small and large quantity food preparation, baking, and food and beverage service develop technical skills; additional knowledge and skills are developed in related areas such as food and beverage cost control (including computerized systems), menu and restaurant design, hospitality marketing, communication and front line supervision.

Career Opportunities

Graduates work at a supervisory, middle management level, in a variety of food and beverage operations such as hotels, resorts and camps; a variety of restaurants from specialty and gourmet to fast food; private clubs, banquet and catering facilities; institutional food services, and their own establishments.


Common Job Titles:


Kitchen/Production Manager,
- Creative Managing Chef


Employment Prospects -

Over the next five years: Good

Employment for this occupation is expected to increase much faster than the average for all occupations through the year 2005. Job seekers with the appropriate skills and qualifications can expect good job prospects, as employers report difficulties in finding qualified workers to fill vacant positions. Employment in this occupational group is concentrated in the accommodation and food industries, which are sensitive to general economic conditions as well as subject to seasonal variations, especially in resort areas. The best trained chefs and cooks are in high demand. Changing technology in the workplace, such as microwave cooking, adds to the complexity of a chef's job.



Characteristics of Occupation

Main Industries of Employment:

- Food Stores,
- Food Services,
- Hotels, Motels and Tourist Courts,
- Sports and Recreation Clubs,
- Restaurants,
- Hospitals and other Health Care Institutions
Income:

Average Annual Employment Income $32,000


Wages:

Wages up to $12 to $15 per hour

Admission Requirements

  • Ontario Secondary School Diploma at or above the general level, or equivalent
  • Grade 12 English
  • Grade 12 Mathematics for technology

Immigration Prospects for Canada/USA

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