The Culinary Management program at Durham College offers a comprehensive approach to mastering the art of food and flavour. This program focuses on exploring locally grown food while preparing both ethnic and contemporary cuisine. Emphasis is placed on hands-on lab/kitchen time in small class settings under the guidance of expert faculty. Students develop a broad range of culinary techniques and skills, such as butchery, cheese making, baking, pastry arts, and more. Additionally, students learn essential hospitality and business skills, gaining insights into planning, promoting, and managing a food business. Graduates are equipped with unique skills, including artisan meat cutting, cheese production, and preserving, making them highly desirable to employers in various sectors of the culinary industry.
The program is hosted at the W. Galen Weston Centre for Food (WC), which operates under a field-to-fork philosophy and sustainable practices. Facilities include a demonstration theatre, state-of-the-art labs, Bistro ’67, and an urban farm classroom.
The first semester offers a diverse range of courses designed to lay a solid foundation. Communications for Business 1 sharpens communication skills tailored for the culinary industry, while Computers for Hospitality merges technology with hospitality management. Culinary Theory I delves into the principles of culinary arts, accompanied by practical Culinary and Baking Techniques.
Safety and hygiene are paramount in the culinary world, topics thoroughly explored in Food Safety and Sanitation. The Field Placement Workshop – CSK prepares students for real-world experiences, and Introduction to Global Cuisine takes them on a culinary journey around the world. Culinary Nutrition focuses on the health aspects of food, and Professional Development Strategies I equips students with the skills needed for career advancement.
The program is enriched with experiential learning opportunities, including a first-year field placement in the culinary industry, allowing students to apply their classroom knowledge in a professional setting. Students can showcase their skills and gain broader exposure through participation in conferences, competitions, and international gastronomy tours. The fourth semester culminates in a capstone project where students create unique recipes for a program cookbook, contributing to their professional portfolio. The on-campus restaurant Bistro ’67 offers various events and employment opportunities, further enhancing the hands-on experience.
Graduates of this program leave with a wealth of opportunities at their fingertips. The program opens doors to a variety of roles in the culinary sector, including Baker, Butcher, Cook, Sous Chef, and Food Sales Representative. Those aspiring to higher managerial positions can aim for roles such as Executive Chef, Kitchen Manager, Pastry/Personal/Restaurant Chef, or Restaurant Manager. Moreover, the program equips budding entrepreneurs with the skills to venture into self-employment, turning their culinary passion into a thriving business.