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Culinary Management

Culinary Arts students in chef's jackets work with dough in the industrial kitchen.

Chefs are passionate culinary professionals who apply their creativity and expertise to shape the dining experience and culinary landscape of food service establishments worldwide. Hone your skills in culinary techniques, business management, leadership and event planning.

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Home / Learn / Programs List / Culinary Management
Credential
Ontario College Diploma
Duration
Four semesters
Start Date(s)
September (Fall)
Locations
Belleville
Open to
International Students
Domestic Students
CIP Code
12.0504

Find your career

There’s no life like the one of a chef and the opportunities are limitless.

  • Culinary Management graduates are prepared to work as cooks and apprentices in their choice of establishment around the world.
  • Following completion of on-the-job apprenticeship outcomes, graduates are qualified to write the exam for Interprovincial Red Seal Certification – an internationally recognized standard of quality.

I really enjoyed the program’s emphasis on hands-on learning, especially in kitchen settings. The professors were not only knowledgeable but also easy to work with, making the learning experience enjoyable. The new lab facilities were also amazing.

Bryan, Culinary Management

Our grads get great jobs

  • Owner, The Pink Funnel Food Truck
  • Sous Chef, Parson’s Brewery
  • Cook, Flame + Smith, Bloomfield
  • All positions, The Royal Hotel
  • Sous Chef, The Royal Hotel
  • Cook, The Royal Hotel
  • Executive Chef, Capers, Belleville
  • Head Chef, Beau Bistro
  • Head Chef, Bar Gobo, Vancouver
  • Cook, H.J. McFarland Memorial Home
  • Sous Chef, Fairmont Royal York Toronto
  • Dietary Aide, Hastings Manor Long Term Care, Belleville

Is it for you?

Do you have what it takes? You can succeed in this field if you are:

  • Passionate about food.
  • Skilled at time management.
  • Excellent under pressure in a fast-paced environment.
  • Open to new challenges.

“Shortly after moving from Haiti in 2012, I embraced the opportunity to pursue my lifelong passion for cooking. My experience in Loyalist’s culinary program brought me so much more than I expected. From the knowledge to the friendships I gained and the mentorship provided by the great chefs I got to learn from in the program, I could not have asked for a better starting point in my career. After graduating, I gained some valuable experience working in the kitchen at local restaurants and then felt ready to start my entrepreneurial journey. Today, my kitchen is a testament of my journey from a passionate home cook to a professional chef and business owner. With faith, determination, hard work and outstanding mentors, dreams do come true.” 

Chef Ralph Saint-Dic 

Head Chef and Owner of Creative Culinary Delights and Ayiti Eats 

Culinary Management Graduate, 2015 

How you'll learn

Experiential learning

Create and innovate under the guidance of distinguished chefs with a rich appreciation of farm-to-table cuisine.

  • Gain hands-on experience in Loyalist’s newly renovated culinary lab and on-campus restaurant, Nourish.
  • Work in the kitchen and dining room of Nourish Loyalist’s on-campus student-run gourmet restaurant.
  • Students also prepare food for the Loyalist Market, a retail outlet offering an amazing variety of fresh and frozen products prepared by Culinary students.
  • Field trips to local farms, wineries and restaurants connect students to our region’s burgeoning  food and beverage businesses in meaningful ways.
  • Receive individual attention from licensed chefs and Red Seal pastry chefs in small classes.
  • During a second year of study, continue to refine your culinary techniques in à la carte, buffet and banquet kitchens.
  • Earn first-hand experience in all aspects of culinary management – from hosting and service, food preparation, pricing and menu design, to developing marketing strategies.
  • Practise your leadership skills, applying what you’ve learned by working in Loyalist’s newly renovated culinary lab and on-campus restaurant, Nourish.
  • Explore business skills such as profit management, marketing, human resources and entrepreneurship.

Courses

MATH1049 Culinary Math

You might be wondering what math has to do with learning to cook and bake. In a nutshell, accurate measurement and costing are the cornerstones of a profitable professional kitchen. The areas of focus in this course are very practical and are taught in straightforward terms; you will leave with an understanding of how to calculate measurement, scale recipes, calculate costs and use Microsoft Excel.

CULN1005 Culinary Techniques 1

Whether you have spent years cooking without ever being formally taught or have never held a knife before, this course covers the basics in culinary techniques. In these weekly, hands-on labs, we will have you slicing and dicing, sautéing and braising, making classical sauces and much more in a food-safe, organized manner. Your learning will be supported through faculty-led demonstrations in small classes with lots of one-on one mentorship using carefully curated recipes.

CULN1008 Culinary Techniques a la Carte 1

Drawing on the skills and knowledge you will gain from your Baking and Culinary Techniques classes, you will have the ongoing opportunity to apply your learning by preparing meals, baked goods and pastries for customers in our on-campus restaurant and newly renovated market. Under the guidance of our chefs, you will gain workplace experience, preparing you to take on a paid role in a professional kitchen with confidence.

FOOD1017 Food Theory 1

In the kitchens at Loyalist you will learn HOW to cook and bake, but in Food Theory class, you will learn about WHY things happen as they do when we select and combine specific ingredients. You will gain an understanding of various types of meat, fish, vegetables, grains and more as well as the nutritional elements of food when we consume it and prepare it for our clients.

CULN1004 Orientation and Safety Training

In preparation for your hands-on learning experiences in the Loyalist kitchen and Resto 213, you will receive certification in Safe Food Handling, Smart Serve and First Aid. Additionally, you will complete training on the standard operating procedures of various pieces of kitchen equipment, basic knife skills, front of house service, conflict resolution and workplace wellness, which will prepare you to complete the program.

FOOD1016 Techniques of Baking 1

Baking class quickly becomes one of the fondest memories of students coming through the program, now enhanced by learning in our state-of-the-art, newly renovated hands-on baking and pastry labs. You will learn how to prepare bread and other yeasted doughs, pies, cakes, éclairs and so much more in small classes with one-on-one demonstration, guidance and support. Whether your passion is baking or cooking, employers tell us that people who can do both are in high demand!

PROF1026 Career Preparation

Putting yourself "out there" to find a job can be very intimidating, but don't worry – we've got you covered! In this course, you will learn the best ways to search for fulfilling employment. You will be introduced to résumé and cover letter writing and gain an understanding of how to navigate the application process in a way that sets you apart. You will learn and practise impactful interview techniques, develop your own portfolio and start to build a professional network that can last a lifetime.

CULN1002 Culinary Techniques 2

Building on the skills that you gained in Culinary Techniques 1, you will continue to develop and refine your abilities in the hands-on lab environment, starting to learn and apply more complex techniques as you progress through the semester. Prerequisite: CULN 1000 or HOSP 1020 or CULN 1005 Prerequisite: CULN 1000 or HOSP 1020 or CULN 1005

CULN1003 Culinary Techniques a la Carte 2

Following your à la carte experience in semester one, you will continue to apply your skills by creating delicious meals, baked goods and pastries for customers in Nourish and the Loyalist market. As your kitchen experience increases, you will be able to start to contribute ideas to discussions about plating and presentation. Prerequisite: CULN 1001 or HOSP 1040 or CULN 1007 or CULN 1008

FOOD1012 Food Theory 2

In Food Theory 2, you will take a deeper dive into the production, selection and preparation of various ingredients, their nutritional properties and the techniques that transform them into cuisine. Prerequisite: FOOD 1009 or FOOD 1017

FOOD1011 Menu Planning

Part of the recipe for success in the restaurant business is creating delicious menus that are profitable. In Menu Planning, you will not only learn how to write enticing menus in an appealing, accurate way but also to perform costing functions that help to ensure that the business will be operating at a profit.

FOOD1013 Techniques of Baking 2

Second semester will find you applying your pastry and baking skills with more confidence and panache; once you have the basics mastered, you will start to develop more precision and flair. Prerequisite: FOOD 1007 or HOSP 1019 or FOOD 1016

GNED1100 Becoming a Global Changemaker

This Loyalist College graduate attributes course will help shape your perspectives, broaden your understanding of important issues affecting our societies today, and equip you with invaluable knowledge and skills that will inform your ability to influence your community in a meaningful and impactful way. By exploring topics such as cultural competency, Indigenous education, entrepreneurship, sustainability, health and wellness, and ecological literacy, you'll be equipped with a powerful toolkit that extends far beyond the classroom.

HOSP2001 Catering and Event Planning

Catering and events is a special area of hospitality where careful attention to detail is essential. This course focuses on the planning process of events, covering elements such as food and beverage service, rentals, set-up and tear-down, risk assessment and much more.

CULN2000 Culinary Business 1

You will be introduced to the human resource priorities, practices and procedures of leaders in today's hospitality industry. Employees and customers alike prioritize wellness like never before; food service operations must respond with menus and options that maximize nutrition and offer ethically sourced, sustainable products while maintaining a strong “triple bottom line” that includes people, planet and profit.

FOOD2013 Food & Beverage Practical 1

Students supervise, prepare, serve and sell a variety of hot and cold appetizers, entrées and desserts in a fully operational 65-seat licensed dining room. Prerequisite: FOOD 1013, CULN 1002

BUSI2013 Profit Management

In this course, you will study the principles involved in food, beverage and labour controls for the hospitality industry. Topics include food and beverage cost control procedures, labor cost analysis, pricing methods, internal controls, external influences, and inventory control methods.

GNED General Education Elective

General Education Courses

FOOD2010 Advanced Gastronomy

Advanced Gastronomy is one of the most anticipated courses in the program. Here, you will focus on some of the higher-end culinary techniques for à la carte, buffet and banquet kitchens such as whole animal breakdown, charcuterie (including sausage making, pâtés and terrines), duck and foie gras preparations and more. Prerequisite: HOSP 2017 or FOOD 2011 or FOOD 2008, FOOD 2013

CULN2001 Culinary Business 2

The idea of owning a business and being your own boss has some serious appeal! However, opening a business is tough work. Competition is stiff and effective planning is essential. In this course, you will build a basic business plan for a food service operation that will culminate in a “Dragons' Den” style pitch. *Note: Students have the option to present privately to the instructor or publicly in front of the class.

FOOD2012 Food and Beverage Practical 2

In your final semester in the à la carte kitchen, you will continue in your role as a leader, cooking, serving and baking for Nourish restaurant and our market. Prerequisite: FOOD 2011 or FOOD 2013

HOSP1007 Wine & Beverage Appreciation

Imagine learning about wine, spirit and beer production in a region that is well-known for top quality versions of all of the above. With Prince Edward County (PEC) just south of Loyalist College, this will be your reality! You will gain an appreciation and knowledge through guided tastings, classroom discussions and guest speakers, culminating with a field trip to PEC to see some of the production first-hand. All of this will lend to your understanding of the importance of a strong beverage program in a successful hospitality operation.

GNED General Education Elective

General Education Courses

*Courses subject to change.

A student in the industrial kitchen sprinkles flour over balls of dough while other students work in the background. Green graphic circles are in the lower lefthand corner of the image.

Admission requirements

Required academic preparation

  • OSSD/OSSGD or equivalent with courses at the general, advanced, (C), (U) or (M) level, AND
  • Grade 12 English (C) level or equivalent

OR

Recommended academic preparation

  • Grade 12 Mathematics

Advanced standing

  • Applicants with prior learning or significant related experience may be eligible for advanced standing through Prior Learning Assessment and Recognition.

Experience with the Canadian Forces

Loyalist’s Culinary programs are recognized by the Canadian Forces:

  • Culinary Skills students can participate in the Subsidized Education Program.
  • Visit forces.ca for details.

Academic upgrading

Are you missing admission requirements? Discover how Career and College Prep at Loyalist can help you get started on your journey.

International students  

Learn more about admission requirements for international applicants and how to apply.

Costs

Approximate costs (2024 – 25)

  • Domestic Tuition: $2,722.08
  • Full-Time Ancillary Fees:* $1,367
  • Total: $4,089.08

Additional costs, such as supplies, travel and parking, may be incurred during workplace visits, etc.

*Fees related to programs that are less than or greater than two semesters will be adjusted accordingly. Fees are subject to change. Please visit the Tuition and fees page for a list of the many services, activities and items included within the ancillary fees, and the related policies.

Paying for college 

At Loyalist College, we believe that cost should never be a barrier to your success. We’re here to help you navigate the costs of college and connect you with a variety of financial aid programs, resources and donor-supported awards. Explore paying for college.

 

Schulich Builders

Students enrolling in this program may be eligible for the Schulich Builders scholarship program.

Schulich Builders covers tuition, tools and living expenses for students enrolling in a skilled trades program. Loyalist College will award ten scholarships per year:

  • Five $20,000 scholarships for one-year certificate programs, and
  • Five $40,000 scholarships for two-year diploma programs.

Learn more and apply today!

Approximate costs (2024 – 25)

  • International Tuition: $15,000
  • Full-Time Ancillary Fees:* $1,367
  • Mandatory Health Insurance: $659
  • Total: $17,026

Additional costs, such as supplies, travel and parking, may be incurred during workplace visits, etc.

*Fees related to programs that are less than or greater than two semesters will be adjusted accordingly. Fees are subject to change. Please visit the Tuition and fees page for a list of the many services, activities and items included within the ancillary fees, and the related policies.

Paying for college 

At Loyalist College, we believe that cost should never be a barrier to your success. We’re here to help you navigate the costs of college and connect you with a variety of financial aid programs, resources and donor-supported awards. Explore paying for college.

Culinary Arts students in chef's jackets work with dough in the industrial kitchen. Blue graphic circles are in the lower lefthand corner of the image.

Further study

What’s next?

  • Build on your skills and gain experience working alongside a Red Seal chef by pursuing an apprenticeship. Your Culinary Management diploma can help you market yourself to an employer willing to take you on as an apprentice.

Pathways and university transfer 

Return to Loyalist to complete a second diploma or a post-graduate program in as little as a year, or receive credit recognition for your Loyalist studies when pursuing a degree at a university. Explore pathway opportunities.

Study Abroad

Explore opportunities to continue your studies in Ireland.

What employers say

“As the Executive Chef at The Royal in Prince Edward County, I have seen firsthand the positive impact of Loyalist College’s culinary program on its graduates. After completing the two-year program, students are well-prepared for the realities and expectations of a professional kitchen. They are equipped with the essential tools to succeed, thanks to the college’s chefs who stay in touch with the current workforce.

 

Many Loyalist alumni have joined our team in various capacities, including sous chef positions, demonstrating the program’s effectiveness. With their state-of-the-art equipment and new layout, the level of learning at Loyalist has only increased, ensuring that graduates are even more prepared to excel in the culinary industry.”

 

Chef Albert Ponzo 

Executive Chef, The Royal Hotel, Picton 

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