In documenting the Culinary Management - International program at Centennial College, this article notes the various aspects that come together to help students to be job-ready in two years.

1. International Culinary Management Offers
Transferable Skills
Just as the business world no longer has borders, neither does culinary
management. Diners are inspired by food from all over the world — not only
in their own kitchens but also when they head to restaurants. We are
constantly seeing openings of new restaurants featuring the cuisines of
exotic places such as Thailand, Pakistan, Jamaica, Morocco, Ethiopia, and so
many others. To properly manage these restaurants, professionals must
have knowledge of the unique relationship between cuisine, culture and
religion as well as ethnic and international cuisine.
At Centennial College, students can, in just two years of attending the
Culinary Management program known as Culinary Management –
International, obtain the perspective needed to begin careers either in
Ontario, across Canada or globally. That’s because they gain skills that are
transferable across the world of culinary arts.
The program presents a number of courses that not only offer students a
base in management but also looks at specific cuisines with which students
need to be familiar in order to succeed in the industry. As such, students
learn about sanitation, safety and hygiene; principles and practices of
nutrition; bakeshop principles and practices; food theory; numeracy and
computers; food, beverage and labour cost controls; sustainable food
system practices and much more. Meanwhile, the specific cuisines covered
in this program include: Europe, Southern Asia, the Americas, and the
Mediterranean and Middle East. Each of these classes teaches students the
necessary skills, techniques and elements of several cuisines of the
particular area being highlighted.
They are introduced to methods of cooking applications, tools, utensils,
common ingredients, seasonings, flavour builders and combinations in a lab
setting. Additionally, each of these courses looks at how food shapes
societies and cultural practices as well as the actual preparation,
consumption, and customs of food from the area. A research project on a
specific cuisine and culture is an integral part of these courses.
Centennial College’s Progress Campus is equipped with labs and facilities
that enhance students’ experiences. For example, those in this offering
complete each Culinary Management course out of either a computer lab
that boasts the latest software needed to help them understand their future
field or the Culinary Arts Centre, which boasts a wide range of up-to-date
equipment that allows students to master the world’s cuisines using

2. combitherm ovens, a tandoor oven, a wok line, a brick lined pizza oven, a
smoker, baker’s ovens, induction cookers, a chocolate tempering machine,
as well as traditional stoves, grills, deep fryers, and salamanders.
As with many other programs at this college, this undertaking includes an
on-the-job element. During the final semester students experience hands-
on exposure to the culinary industry as they observe, learn and work with
experienced personnel in a real-life environment, while supporting the
application and further development of their practical and theoretical skills.
Meanwhile, to further enhance this aspect they process and analyze the
practical experiences gained on their field placement while creating a
platform for the sharing of these experiences with their classmates in a
class called Field Placement Review.