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O que eu aprenderei?

Master the art of food and flavour in our Culinary Management program. You will explore locally grown food, experiment with ethnic and contemporary cuisine, and develop your skills in the culinary arts, while learning valuable management skills that will take your career to the next level. Significant focus is placed on lab/kitchen time, encouraging students to develop their techniques and products, much of which they are able to take home and enjoy. Graduates are sought after by a broad range of employers because of their unique skills, which include artisan meat cutting, cheese production, baking, canning and preserving.

Program Details

The Culinary Management program is offered at the W. Galen Weston Centre for Food (CFF), which is guided by a field-to-fork philosophy in all activities. This incredible learning centre provides access to a demonstration theatre; state-of-the-art labs, classrooms and meeting spaces; Bistro ’67, a full-service, green-certified teaching restaurant; and growing fields just steps from the labs.

You will learn to provide accomplished culinary planning, preparation and presentation for a variety of food-service environments. With a strong emphasis on skill development, theory, service and managerial training, you will become equipped with the skills and industry knowledge required to succeed. This program will foster ongoing personal growth and learning in the areas of self-management, interpersonal skills, professional ability and industry awareness.

In addition, you will gain knowledge about the diverse needs of today’s diners and consumers and focus on locally grown and produced foods. Hands-on experience in culinary, pastry and restaurant demonstration labs and classrooms will help you to develop essential skills related to a la carte cuisine, pastry, desserts and baking, ethnic cuisine, contemporary cooking and more.

The Culinary Management program will foster ongoing personal growth and learning in the areas of self management, interpersonal skills, professional ability and industry awareness including:

  • Applying cost control techniques to food-service operations
  • Effective marketing to promote the successful operation of a hospitality business
  • Developing ongoing personal and professional strategies and plans to enhance culinary leadership and management skills

Career Options


  • Baker
  • Butcher
  • Cook
  • Corporate chef
  • Executive chef
  • Kitchen manager
  • Pastry, personal or restaurant chef
  • Restaurant manager
  • Self-employed entrepreneur
  • Sous chef


  • Banquet hall
  • Catering company
  • College/university
  • Golf course
  • Hotel
  • Resort
  • Restaurant

De qual departamento farei parte?

School of Hospitality and Horticultural Science (HHS)

Opções de estudo

Período integral (4 semestres)

CAD$13.978,00 (R$ 55.537) por ano
Data de início

Esperado Setembro 2022


Whitby Campus

1610 Champlain Avenue,


Ontario (ON),

L1N 6A7, Canada

Requisitos de admissão

Para estudantes internacionais

Students must have the equivalent of an: Ontario Secondary School Diploma (OSSD); Grade 12 English (C or U).

English language requirements:

  • Academic IELTS: 6.0, no band score less than 5.5
  • IBT TOEFL: 80, with minimum section scores of 20
  • PTE Academic: 53 minimum overall, no section below 49 L,W,S,R
  • CAEL: Overall scores of 60 with no section below 60
  • DET 105

Os requisitos para o IELTS podem variar de acordo com o curso que você escolher.


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