Culinary and Hospitality Operations Management

Program Overview

This program combines the Chef de Cuisine program’s advanced culinary skills with the entrepreneurial skills from the Hospitality Administration program. This program prepares its students to learn the maximum in chef preparation and the skills to be in business themselves. Our program is approved as a vocational program under the Private Career Colleges Act, 2005.

  • Sanitation, Safety and Equipment
  • Bake Theory
  • Basic Nutrition
  • Culinary Techniques – Basic
  • Communications – Basic
  • Calculations – Basic
  • Techniques of Baking
  • Kitchen Management
  • Food Theory – Basic
  • Quantity Food Preparation
  • Food, Beverage and Labour Cost Controls
  • Communication – Advanced
  • Calculations – Advanced
  • Food Theory – Advanced
  • Pastry, Desserts and Related Theory
  • Culinary Techniques – Advanced
  • Cuisine – A La Carte
  • Fundamentals and History
  • Restaurant Types
  • Menu Planning
  • Business Organization
  • Food Service Feasibility
  • Premises and Equipment
  • Equipment, Furnishings and Sanitation
  • Market Analysis
  • Financial Planning Controls
  • Purchasing
  • Human Resources
  • Marketing and Advertising