Course Code: 701

This program will prepare the students with the basic art of cooking blended with the skill of restaurant management. When you graduate from this Culinary & Hospitality Operations Management program, you will find exciting career opportunities in the fast-paced, ever-changing industry of food service. This field will take you anywhere you want to go. All you need is hard work, drive and passion.


Unit ID Unit Name
001 Technology in Food Service
002 Food/Baking Theory
003 Culinary Basics
004 Culinary Techniques
005 Advanced Culinary Techniques
006 Food, Beverage and Labour Cost Controls
007 Pastry & Desserts
008 Restaurant Types and Ownership
009 Food Costing and Controls
010 Communication and Calculations
011 Advanced Food/Baking Theory
012 Cuisine A La Carte
013 Bar and Beverage Operations
014 Business Plan and Legal Matters
015 Recruiting and Staffing
016 Fundamentals and History
017 Menus and Purchasing
018 Training and Development
019 Service and Guest Relations


  • Ontario Grade 12 or equivalent
  • OR
  • Mature Student (18 years of age or older) & A passing SLE TEST

Course Benefits

This exceptional program qualifies graduates for careers such as:

  • Assistant Restaurant Manager
  • Restaurant Banquet Manager
  • Bar Manager
  • Cafeteria Manager
  • Catering Service Manager Dining Room Manager
  • Food Services Manager
  • Hotel Food And Beverage Service Manager
  • Restaurant Manager
  • Restaurateur - Food Services Chef De Cuisine
  • Chef De Parte