| Management in Culinary Arts is about preparation, presentation, and balance. From knowing what menu items pair well to developing budgets and leading cook and service teams, managers have their plates full. You’ll learn advanced skills in food preparation, banquet style presentation, culinary abilities, and menu analysis and design. Our program also provides in-depth knowledge of financial management and human resources. Restaurants and catering services are always on the lookout for skilled managers who can serve up success. |
These courses are intended as guidelines. Speak to your guidance counsellor to see what courses are offered at your school.
High School Diploma or Adult High School Diploma or GED Diploma of High School Equivalency or Essential Skills Achievement Pathway: Post-Secondary Entry High School Diploma. Students may be admitted directly into the second year of this program upon successful completion of the Cook Certificate and the HMIT1030 "Bridging: Cook to Culinary Arts Management Program" course.
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* We make every attempt to provide accurate information on prerequisites, programs, and tuition. However, this information is subject to change without notice and we highly recommend that you contact the school to confirm important information before applying.
