Culinary Management (Co-op)
Two Years, Ontario College Diploma
Program Code 0435
Niagara-on-the-Lake Campus
This flagship program of theCanadian Food and Wine Institute offers training in the fine arts of foodpreparation and presentation, as well as modern kitchen methods. A world-classfaculty and state-of-the-art facilities make for an unbeatable combination ininternational culinary instruction.
Employment settings include:
· Catering organizations
· Cruise ships
· Hotel kitchens
· Institutions
· Restaurants
· Hospitals
· Clubs
Job opportunities include:
· Chef de cuisine
· Chef de Partie
· Cook
· Kitchen manager
· Banquet manager
· Catering
· Sous chef
· Baker
Curriculum
|
TERM ONE |
|
Course Code |
Course Name |
Units |
|
CAPL1199 |
Computer Applications |
3 |
|
CULN1121 |
Introduction to Food Principles |
3 |
|
CULN1130 |
Health and Nutrition |
2 |
|
MATH1035 |
Mathematics |
2 |
·
|
TERM TWO |
|
Course Code |
Course Name |
Units |
|
COMM1101 |
Language and Communications |
3 |
|
CULN1221 |
Understanding Quality Ingredients |
3 |
|
CULN1320 |
Culinary Cost Control |
3 |
·
|
TERM THREE (CO-OP) |
|
Course Code |
Course Name |
Units |
|
COOP1110 |
Co-op Work Placement |
0 |
·
|
TERM FOUR |
|
Course Code |
Course Name |
Units |
|
CULN1222 |
Kitchen Operations |
3 |
|
CULN1233 |
Exploring International Cuisine |
3 |
|
CULN1421 |
Food and Beverage Marketing |
3 |
|
CULN1442 |
Global Gastronomy |
3 |
|
CULN1440 |
Integrated Culinary Production |
3 |
·
|
TERM FIVE |
|
Course Code |
Course Name |
Units |
|
CULN1321 |
The Theory of Food Combination |
3 |
|
CULN1420 |
Contemporary Culinary Applications |
3 |
|
CULN1423 |
Food and Wine Dynamics |
3 |
|
EVMT1325 |
Event Management |
3 |
|
HOSP1114 |
Hospitality Supervision |
3 |
|
Completion of additional General Education elective (1 course required) |
For more Information send an email across info@vge.co.in with the program name |
