International culinary management takes you around the world through food
International Culinary Management Takes You Around the
World Through Food
In order to replicate dishes from around the world in an authentic way you
must be well versed in ingredients, techniques and procedures. Such
specialization is well suited to the cruise ship industry and all-inclusive
resorts, both of which offer many types of diverse cuisines as part of the
dining experience. Additionally, international culinary management
professionals may launch careers in hotels, restaurants, schools, hospitals,
country clubs and camps.
However, before you can be considered an expert in the area, you must
attend a post-secondary International Culinary Management program
such as the one offered at Centennial College. The goal of this offering is to
bring an international perspective to traditional culinary management. This
approach not only teaches students aspects of international cuisines but also
culinary techniques, sanitation practices, and administration strategies for
managing diversity in the workplace through exposure to the unique
relationship between cuisine, culture and religion. The education students
obtain can be applied in Canada and/or globally.
To enhance students’ experiences, the program uses state-of-the-art
facilities. These facilities are found at the institution’s largest location,
Progress Campus, which houses all of the School of Hospitality’s programs.
Students have the advantage of attending courses in The Culinary Arts
Centre — a building that recently underwent a $3.5-million renovation.
Centennial College worked with employers and members of its program
advisory committees to ensure the Culinary Arts Centre’s concept, design
and equipment meets the current and future needs of a rapidly changing
industry. In addition to traditional stoves, grills and deep fryers, students
have access to combi ovens, a wok line, a Tandoori oven, a brick-lined pizza
oven, a smoker, baker’s ovens and magnetic induction cookers. Additionally,
they may gain experience in Horizons, a ―living-learning‖ restaurant lab,
where they hone their culinary and service skills.
Each Culinary Management course in the offering employs theoretical
instruction that is backed by practical application. For example, among
specific courses are: Cuisine and Culture – Theory (focuses on how food
shapes societies and cultural practices. Students learn about the actual
preparation, consumption, and customs of food from different parts of the
A research project on a specific cuisine and culture is an integral part of this
course); Sustainable Food System Practices (addresses everything from
composting, recycling and energy-conservation programs to sourcing locally
grown, organic ingredients. Students are encouraged to develop and
integrate sustainable practices for the hospitality, baking and culinary
programs offered at the college); and Bakeshop Principles and Practices
(students learn fundamental ingredients, techniques and procedures used in
the bakeshop, including: measurements and formulas and understanding the
functions of baking ingredients as well as products such as cook’s desserts,
yeast dough, quick breads, pastry dough and a variety of cakes, pies and
flan). Students also study the cuisines of Europe, the Mediterranean, the
Middle Easy, Southern Asia, the Americas and South-East Asia.