Culinary Arts Management

CampusStart Date
MonctonSeptember 2017

Program Overview

Management in Culinary Arts is about preparation, presentation, and balance. From knowing what menu items pair well to developing budgets and leading cook and service teams, managers have their plates full. You’ll learn advanced skills in food preparation, banquet style presentation, culinary abilities, and menu analysis and design. Our program also provides in-depth knowledge of financial management and human resources. Restaurants and catering services are always on the lookout for skilled managers who can serve up success.


Duration

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


Admission Requirements

    Profile F

  • High School Diploma or Adult High School Diploma or GED Diploma of High School Equivalency
    or
    Cook Certificate and the HMIT1030 Bridging: Cook to Culinary Arts Management Program course to enter Year II of the program


    Career Possibilities

    The Culinary Arts Management program will prepare you for a career as an executive chef, catering chef, food and beverage manager, or restaurant manager in a variety of food establishments.


    NOC Codes

    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
    • Entremétier
    • Baking and Pastry
    • Butchery
    • Food and Beverage Costing and Control
    • Menu Planning and Analysis
    • Human Relations and Supervision


    Specific Considerations

    The hours of work may be irregular and may include shift work, weekends, and holidays. For Culinary and Tourism programs, a medical examination and immunizations are not required for practicums in these settings. However, employees of food handling establishments and firms providing personal services may have to submit to any medical examinations and tests that the district medical officer or Minister may require. The requirement is usually in effect when there are outbreaks of notifiable or contagious diseases. A certificate and card are provided upon successful completion of the National Food Safety Training Program and Smart Serve Program.


    Articulation Agreements

    Institution: University of New Brunswick Saint John
    Articulation Period:
    Information: Graduates of the Culinary Arts Management  who have attained an overall program average of 70% will be eligible to enter year 3 of the 4-year Bachelor of Applied Management (BAM) at the University of New Brunswick, Saint John.
     


    External Certifications

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

    Institution: Ontario Smart Serve
    External Certification: HTO: Hotel and Restaurant Operations
    Information: Students who successfully complete the Ontario Smart Serve examination are recognized as responsible beverage servers.


    Disclaimer: This web copy provides guidance to prospective students, applicants, current students, faculty and staff. Although advice is readily available on request, the responsibility for program selection ultimately rests with the student. Programs, admission requirements and other related information is subject to change.

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