Your SlideShare is downloading. ×
International culinary management offers transferable skills
International culinary management offers transferable skills
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

International culinary management offers transferable skills

11

Published on

In documenting the Culinary Management - International program at Centennial College, this article notes the various aspects that come together to help students to be job-ready in two years.

In documenting the Culinary Management - International program at Centennial College, this article notes the various aspects that come together to help students to be job-ready in two years.

Published in: Education
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
11
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
0
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. International Culinary Management Offers Transferable Skills Just as the business world no longer has borders, neither does culinary management. Diners are inspired by food from all over the world — not only in their own kitchens but also when they head to restaurants. We are constantly seeing openings of new restaurants featuring the cuisines of exotic places such as Thailand, Pakistan, Jamaica, Morocco, Ethiopia, and so many others. To properly manage these restaurants, professionals must have knowledge of the unique relationship between cuisine, culture and religion as well as ethnic and international cuisine. At Centennial College, students can, in just two years of attending the Culinary Management program known as Culinary Management – International, obtain the perspective needed to begin careers either in Ontario, across Canada or globally. That’s because they gain skills that are transferable across the world of culinary arts. The program presents a number of courses that not only offer students a base in management but also looks at specific cuisines with which students need to be familiar in order to succeed in the industry. As such, students learn about sanitation, safety and hygiene; principles and practices of nutrition; bakeshop principles and practices; food theory; numeracy and computers; food, beverage and labour cost controls; sustainable food system practices and much more. Meanwhile, the specific cuisines covered in this program include: Europe, Southern Asia, the Americas, and the Mediterranean and Middle East. Each of these classes teaches students the necessary skills, techniques and elements of several cuisines of the particular area being highlighted. They are introduced to methods of cooking applications, tools, utensils, common ingredients, seasonings, flavour builders and combinations in a lab setting. Additionally, each of these courses looks at how food shapes societies and cultural practices as well as the actual preparation, consumption, and customs of food from the area. A research project on a specific cuisine and culture is an integral part of these courses. Centennial College’s Progress Campus is equipped with labs and facilities that enhance students’ experiences. For example, those in this offering complete each Culinary Management course out of either a computer lab that boasts the latest software needed to help them understand their future field or the Culinary Arts Centre, which boasts a wide range of up-to-date equipment that allows students to master the world’s cuisines using
  • 2. combitherm ovens, a tandoor oven, a wok line, a brick lined pizza oven, a smoker, baker’s ovens, induction cookers, a chocolate tempering machine, as well as traditional stoves, grills, deep fryers, and salamanders. As with many other programs at this college, this undertaking includes an on-the-job element. During the final semester students experience hands- on exposure to the culinary industry as they observe, learn and work with experienced personnel in a real-life environment, while supporting the application and further development of their practical and theoretical skills. Meanwhile, to further enhance this aspect they process and analyze the practical experiences gained on their field placement while creating a platform for the sharing of these experiences with their classmates in a class called Field Placement Review.

×