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Culinary Arts Management
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Culinary Arts Management

Culinary Arts Management
Campus(es): NBCC Moncton Campus
506-856-2220
Beginning in September

Duration:The requirements for this diploma program may be achieved within two academic years of full-time study.
Program Description

The Culinary Arts Management program is designed to equip students with the practical skills and knowledge required to excel in the exciting and evolving world of culinary arts. The emphasis of the Culinary Arts Management program is organization, preparation, presentation and supervision of professional quality food in a real world environment. During the first year of the program, students focus mainly on essential skills and a fundamental understanding of quantity food preparation, banquet style presentation as well as preparing and plating menu items to order. With this foundation, students in the second year of the program shift their focus to advanced culinary abilities and food preparation while gaining experience in management skills such as menu analysis and design, forecasting and control, training and supervision, and interpreting financial data. Our restaurant and catering operations enable the development of a high degree of proficiency as we cover all areas of food preparation and presentation within a teamwork environment.

Admission Requirements Profile A
  • High School Diploma or Adult High School Diploma or GED Diploma of High School Equivalency
Career Possibilities

NOC Codes

6241 - Chefs
6242 - Cooks
6252 - Bakers

What You Will Learn
  • Sanitation and Safety
  • Interpersonal and Business Communications
  • Culinary Management Techniques
  • Food Preparation and Presentation
  • Garde Manger
  • Soups, Stocks and Sauces
  • Entrem√©tier
  • Baking and Pastry
  • Butchery
  • Food and Beverage Costing and Control
  • Menu Planning and Analysis
  • Human Relations and Supervision
External Certifications

Culinary Arts Management graduates may have an opportunity to aquire the following external certifications upon meeting the external agencies certification requirements and paying any required fees to the external agency:

Institution:Canadian Red Cross
External Certification:National
Information:

First Aid and CPR

Institution:National Food Safety Training Program
External Certification:National
Information:

NFSTP covers: Food Safety Hazards, Facilities and Equipment Design, Sanitation and Pest Control, Employee and Visitor issues, Control of Hazards Following the Flow of Food

Institution:Ontario Smart Serve
External Certification:National
Information:

Students are recognized as responsible beverage servers.

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