Over the course of two years, Centennial College's Culinary Management – International program teaches students the unique relationships between cuisine, culture and religion.

1. Culinary Management – International Program
Teaches Global Approach to Dining Out
Think about the last time you went out to eat. Chances are you opted
for something out of the ordinary, something a little more exotic.
That’s not surprising considering that many diners are looking for
international
culinary
experiences.
Centennial
College’s
International Culinary Management program option brings a
global perspective to traditional culinary management by teaching
students culinary techniques, sanitation practices and management
strategies.
The offering takes two years to complete and during the time students
are in the program, they are based at Progress Campus. This location
is home to cutting edge culinary and baking labs, which enhance
learning by allowing for hands-on application of theory. Additionally,
as students — through exposure to the unique relationship between
cuisine culture, and religion — become comfortable with managing
diversity in the workplace, they have the opportunity to complete a
field placement.
Here is a closer look at some of the courses that put students on the
pathway that allows them to achieve success by addressing the need
for cooks and chefs with a diversified portfolio of international cuisines
(as identified by Ontario Job Futures).
Cuisine and Culture (Theory): Students learn how food shapes
societies and cultural practices by covering the actual preparation,
consumption, and food customs from different parts of the world. As a
hands-on component, students complete a research project on a
specific cuisine and culture.
Principles of Food, Beverage & Labour Cost Controls: The role of the
restaurant or food and beverage outlet manager is to manage
operations, the expectations of customers and the employees. This
course
teaches
students
management
practices
such
as:
predetermining food, beverage and labour costs; application of the
control process to the primary phases of restaurant operations
(purchasing, receiving, storing, issuing and production); and menu
analysis and engineering. It also explores the factors affecting labour
cost, performance standards, monitoring performance and taking
corrective action.

2. Restaurant Practicum: Kitchen/Dining Room: Students apply skills
they have learned in an operating kitchen and restaurant. To ensure
they are gaining an all-around experience, students rotate to different
sections of the kitchen, which also allows for understanding of the
brigade system.
Sustainable Food System Practices: With society increasingly
becoming aware of green practices, students learn everything from
composting, recycling and energy-conservation programs to sourcing
locally grown, organic ingredients.
Cuisines of Europe/Mediterranean and Middle Eastern/South Asia/ the
Americas/ South-East Asia: These five courses are offered throughout
the program and teach students about the actual preparation,
consumption, and customs of food from each area of the world. In a
lab setting, they are also introduced to methods of cooking
applications, tools, utensils, common ingredients, seasonings, flavour
builders and combinations.
After completing each Culinary Management course, students will
have developed specialty well suited to the cruise ship industry and
the all-inclusive resorts, both of which offer many types of diverse
cuisines as part of the dining experience.