Culinary Management – Nutrition Program at George Brown College

FULL DESCRIPTION

You have a passion for food, cooking, and health and realize that people are becoming more concerned about nutrition and lifestyle. You can incorporate culinary skills and nutrition as you train for a rewarding career in the Culinary Management – Nutrition program.

In this two-year diploma program, you will learn how to work in a variety of environments including the food service industry to meet the demands of increasingly health-conscious consumers. This program combines instruction in culinary techniques, food service management, ingredient knowledge, healthy recipe, menu, and food product development with the latest advances in the field of nutrition. You'll learn in a dynamic setting that includes demonstrations, lectures, and hands-on culinary practice.

You will also complete a seven-week industry externship placement in your final semester, which will give you a great head start as you begin your career.

PROGRAM STANDARDS AND LEARNING OUTCOMES

The graduate has reliably demonstrated the ability to:

• Provide advanced culinary planning, preparation, and presentation for a variety of food service environments using a range of classical and contemporary techniques.
• Apply basic and advanced food and bake science to food preparation to create the desired end product.
• Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
• Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy workspaces, responsible kitchen management and efficient use of resources.
• Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences, and address modifications for special diets, food allergies, and intolerances, as required.
• Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
• Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice, and operations within the foodservice industry.
• Select and use technology, including contemporary kitchen equipment, for food production and promotion.
• Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
• Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the foodservice industry.

YOUR CAREER

You will be on your way to a fulfilling career in a variety of organizations focused on food and nutrition. This includes:

• Restaurants
• Hotels
• Spas
• Resorts
• Schools
• Manufacturers
• Health and fitness facilities
• Seniors' residences and long-term care facilities
• Private Chef

Your training will also provide you with the skills necessary to start your own business as an entrepreneur, perhaps as a personal chef. You will have the freedom to go in multiple directions with positions related to food preparation, menu design, quality assurance, and recipe/food concept development.

Some of our graduates enjoy rewarding positions as a chef, cook, food service manager, recipe/product developer, entrepreneur or culinary trainer.