Diploma in Culinary Management (Integrated Learning) George Brown College - St. James Campus, Canada

We created the Culinary Management (Integrated Learning) (H116) program to meet industry demand for highly skilled graduates with real-world kitchen experience who understand important culinary trends like the use of local foods, nutrition and the growing international influence. Students work toward a Culinary Management (Integrated Learning) diploma in four consecutive semesters. While this program is designed to deliver the same learning outcomes as Culinary Management (H100), your third and fourth semesters are integrated directly with industry.  

If you're self-motivated with a strong desire to increase your employability at graduation, this program is for you.

Here's what you'll learn:

• First semester – Fundamental culinary skills and theories required to work in a modern kitchen and essential industry employability skills such as communications and mathematics for hospitality
• Second semester – Advanced culinary skills and broadened food, wine and culinary culture knowledge; field placement preparation
• Third semester – Participate in a residency at George Brown College operations, The Chefs' House restaurant or The Café, where you will work alongside emerging top talent while serving a public of discerning urban diners. This experience runs at the same time as in-class and online theory-based courses to support your learning and development.
• Fourth semester – Participate in an integrated 14-week residency with one of our leading culinary and hospitality industry partners. This experience runs at the same time as online theory-based courses. Online asynchronous learning allows for either local or international placements.

Your Field Education Options
In the third semester, you will experience the culinary industry first-hand during your field placement at our state-of-the-art learning restaurant, The Chefs’ House, or at The Café.

In the fourth semester, you will complete your studies with an integrated 14-week industry mentor/externship at one of our leading culinary and hospitality industry partners, concurrent with online theory-based courses.

George Brown works with employers and industry partners to identify potential work experience opportunities. Students are also strongly encouraged to pursue self-directed industry work experience opportunities within Culinary Management they believe will provide the learning experiences they value and meet the program learning outcomes.

This valuable work experience can be added to your resumé. In addition to more formal on-the-job work experience, George Brown College endeavours to provide learning opportunities with real-world challenges and customers.

Program Learning Outcomes
The graduate has reliably demonstrated the ability to:

• Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
• Apply basic and advanced food and bake science to food preparation to create the desired end product.
• Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food-handling regulations.
• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.
• Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies and intolerances, as required.
• Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
• Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
• Select and use technology, including contemporary kitchen equipment, for food production and promotion.
• Perform effectively as a food and beverage preparation and service team member and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
• Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations and practices in the foodservice industry.
• Contribute to the development of marketing strategies that promote the successful operation of a food service business.
• Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.