Culinary Management

St. Clair College
Ontario, Canada
Qualification
Diploma
Study mode
Full-time
Duration
2 years
Intakes
September
Total tuition fee (local)
USD 8,026
Total tuition fee (foreign)
USD 24,318

Entry Requirements

  • Canada & USA: High school diploma and transcript, or equivalent. 
  • British education system: General Certificate of Education showing passes in six (6) academic subjects (including English) at the Ordinary level. 
  • Caribbean countries (English): High school diploma and transcript, or equivalent. 
  • West Africa (Nigeria, Ghana, etc.): WAEC (or NECO) transcript with online verifying scratch card number and PIN required. 
  • South Asia (India, Pakistan, Bangladesh, Nepal, Sri Lanka, etc.): High school diploma and Grade 12 transcript. IELTS 5.5 with no band lower than 5.0, or TOEFL paper-based test (PBT) score of 500, or internet-based test (iBT) score of 61, or computer-based test (CBT) score of 173. 
  • Other regions (English proficiency test required)
  • High school diploma/graduation certificate and transcript or equivalent in original language and English translation.

English proficiency requirement:

  • TOEFL iBT 61 with no band lower than 15, or PBT score of 500, or CBT score of 173 / IELTS 5.5 with no band lower than 5.0 

Curriculum

Semester 1

  • Intro to Wordprocessing Software
  • Intro to Spreadsheeting Software
  • Culinary Skills & Techniques I
  • Baking & Pastry Arts I
  • Food Safety
  • Introduction to Safe Food Handling
  • General Education Elective
  • Internship I OR Hospitality Services I 

Semester 2

  • Culinary Practices I
  • Baking & Pastry Arts II
  • Understanding Nutrition
  • Understanding Hospitality
  • Kitchen Management I
  • Food Politics and Choices
  • Hospitality Services OR Internship I

Semester 3

  • Culinary Skills & Techniques II
  • Baking & Pastry Arts III
  • Cuisine and Culture
  • Kitchen Operations
  • Internship II
  • Special Diets

Semester 4

  • Culinary Practices II
  • Kitchen Management II
  • Wines, Spirits and Food
  • Trends In Industry
  • Advanced Culinary Techniques
  • Internship II

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