Diploma in Culinary Management, Centennial College

Scarborough, Ontario

24 Months

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About this course

The Culinary Management program teaches students how to create world-class culinary experiences, whether designing menus or managing culinary events in large hotels. It combines the art of cooking with team leadership and business entrepreneurship, preparing graduates for careers in a fast-paced, ever-changing industry. The program emphasizes using local Ontario food products and seasonal cooking, helping students develop skills to craft exquisite menus inspired by global food trends and flavors. Graduates also earn industry certifications like Smart Serve, Safe Food Handlers, and CPR, making them ready for employment in the culinary industry. It offers a practical blend of theory and hands-on learning, including work-integrated opportunities at Centennial's restaurant and cafe, The Local, or with reputable partners. The program can be started in September, January, or May, with different structures for each intake to maximize experiential learning and skill development.

Why this course is highly recommended

This program is ideal for students passionate about food and hospitality who want a practical, industry-focused education. The blend of theory and hands-on experience, along with opportunities for work-integrated learning in state-of-the-art facilities, ensures students are job-ready upon graduation. With industry certifications and a strong emphasis on sustainability and local sourcing, graduates are well-equipped to stand out in a competitive job market. Furthermore, the program’s certification from the Culinary Tourism Alliance and its Ocean Wise partnership highlight its commitment to sustainability and high standards, making it a distinguished choice for aspiring culinary professionals.

Specialisation

The program combines cooking techniques, team management, and entrepreneurial skills, with a specific focus on local Ontario food sourcing, seasonal cooking, and sustainable practices. It integrates industry certifications such as Smart Serve, Safe Food Handlers, and CPR, and offers unique components like Ocean Wise and Feast On® programs, emphasizing sustainable seafood and local Ontario food sourcing. The curriculum includes courses on international cuisine, sustainable food systems, local and sustainable cuisine, food entrepreneurship, and global citizenship, ensuring students gain comprehensive expertise in culinary management and sustainable practices.

Course fees

Application fees

10.27L

1st year tuition fees

10.27L

Living cost

Degree requirements

Admission requires an Ontario Secondary School Diploma (OSSD) or equivalent, or mature student status for those 19 or older. Applicants must have Grade 12 English (C or U) or an equivalent, and demonstrate English language proficiency. Transcripts from international or out-of-province institutions must be assessed by credential evaluation agencies like WES or ICAS if applicable. Additional requirements include meeting language proficiency standards and submitting necessary documents as part of the application process.

English language test

IELTS

TOEFL

PTE

DUOLINGO

105

Career prospects

Graduates of this Culinary Management program can pursue a variety of exciting roles, including sous chef, chef, kitchen manager, catering manager, and food entrepreneur. The program’s practical training and industry certifications prepare students to thrive in diverse culinary environments, from restaurant kitchens to catering companies and hospitality management. The pathway to further education is also available, with options to transfer credits to degree programs at partner institutions like Algoma University, George Brown College, and others, opening doors to advanced careers in culinary arts, hospitality, and business.

FAQs

What certifications will I graduate with?

You will graduate with certifications in Smart Serve, Safe Food Handlers, and CPR.

Can I start the program in different semesters?

Yes, you can start in September, January, or May, with different structures for each intake, including work-integrated learning options.