International culinary management takes you around the world through food

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This article explains how Centennial College's Culinary Management – International courses give students the know-how to participate in the global culinary industry after two years of learning.

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International culinary management takes you around the world through food

  1. 1. 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 world. A research project on a specific cuisine and culture is an integral part of this course); Sustainable Food System Practices (addresses everything from
  2. 2. 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.

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