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Culinary Management (Co-op)

 

Two Years, Ontario College Diploma
Program Code 0435
Niagara-on-the-Lake Campus

Career Opportunities

This flagship program of theCanadian Food and Wine Institute offers training in the fine arts of foodpreparation and presentation, as well as modern kitchen methods. A world-classfaculty and state-of-the-art facilities make for an unbeatable combination ininternational culinary instruction.

Employment settings include:

·        Catering organizations 

·        Cruise ships

·        Hotel kitchens

·        Institutions

·        Restaurants

·        Hospitals

·        Clubs

Job opportunities include:

·        Chef de cuisine

·        Chef de Partie

·        Cook

·        Kitchen manager

·        Banquet manager

·        Catering

·        Sous chef

·        Baker

 

Curriculum

TERM ONE

Course Code

Course Name

Units

CAPL1199

Computer Applications

3

CULN1121

Introduction to Food Principles

3

CULN1130

Health and Nutrition

2

MATH1035

Mathematics

2

TERM TWO

Course Code

Course Name

Units

COMM1101

Language and Communications

3

CULN1221

Understanding Quality Ingredients

3

CULN1320

Culinary Cost Control

3

TERM THREE (CO-OP)

Course Code

Course Name

Units

COOP1110

Co-op Work Placement

0

TERM FOUR

Course Code

Course Name

Units

CULN1222

Kitchen Operations

3

CULN1233

Exploring International Cuisine

3

CULN1421

Food and Beverage Marketing

3

CULN1442

Global Gastronomy

3

CULN1440

Integrated Culinary Production

3

TERM FIVE

Course Code

Course Name

Units

CULN1321

The Theory of Food Combination

3

CULN1420

Contemporary Culinary Applications

3

CULN1423

Food and Wine Dynamics

3

EVMT1325

Event Management

3

HOSP1114

Hospitality Supervision

3

Completion of additional General Education elective (1 course required)

 

For more Information send an email across info@vge.co.in with the program name