Management Culinary

CREDENTIALS: Ontario College Certificate
PROGRAM TYPE: Diploma Program
LOCATION: College Campus/Online
DURATION: 4 Semester Program


This program combines the art of culinary with the science of nutrition. In this two-year diploma program, The Science degree covers important subjects including, Nutrients, Water, Health-check parameters, vitamins, Modern Food Microbiology, Food Science, Foods Facts and Principles, Nutrition & Diets in Diseases. The program combines instruction in culinary techniques, food service management, ingredient knowledge, and healthy menu design and recipe/product development. Culinary Food and Nutrition Management (Integrated Learning) program and its placement, in-school studies, online and self-study learning meets the immediate culinary industry need for highly skilled Culinary Management graduates.

Student  Tuition (2 Semesters) Ancillary Fees Total
Canadian  $10’600 $1300.00 $11’900
International $15,385.50 $1,133.34 $16,518.84

Applicants must meet all the requirements below in order to meet minimum program eligibility. Meeting minimum eligibility requirements does not guarantee an offer of admission. Admission decisions will be available via, or by email and mail. Admission decisions will not be released by phone.

Admission Requirement

Ontario Secondary School Diploma or equivalent
Grade 12 English (C or U)
Grade 10 math (Applied or Academic) OR Grade 11 math (C, M or U) OR Grade 12 (C or U)
Applicants may also qualify for admission into this program on completion of the Hospitality Services
Mature students may take the Admissions Assessment for English and math, OR may consider upgrading to achieve the credit(s) needed in English and math.
Please note that the College is committed to ensuring that applicants will succeed in their program of choice and meeting the minimum requirements does not guarantee admission to the program.

English Language Proficiency:
Pre-requisites: Basic English Proficiency:
All Applicants Whose First Language is Not English. Will Have to Take an Assessment Test:

Semester 1 (306)
College English 50
Culinary -research & Development 28
Culinary Foundation 50
Culinary Nutrion -cultures -2 50
Quantity Cooking/nutrition Enhancement 28.00
Methods of Observing, Reporting & Recording. 
Anatomy & Basic Physiology 70
Theroy of Food 30
Semester 2
Food Systems 40 Culinary Nutrition for Life 1 30
Nutritional Analysis & Food Labels 42 Menu Analaysis: (Menu Development) 35
Fundamental of Wine & Services (Smart Serve) 41 Sanitaion & Safety (Whmis Certification) 42
Food, Beverage & Labour Cost Control 50 Math for Hospitality  42
Intro to Contineous Quality Assurance 42 Culinary Skills  50
Semester 3
The Sustainable Chef 33 Facilities Layout 30
Management of Cafe Production 28 Food Modification-swallowing Disorders 40
Baking & Pastry Cooking 50 Advanced Sanitation 31
Gerentology 30 The Sustainable Chef  30
Ministry Health Care Standards 30    
Learning Outcome

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