The focus of this piece is on the Culinary Management – International program at Centennial College. This offering gives students a unique opportunity to gain a global perspective on traditional culinary management through two years of training.

1. International Culinary Management Has a Focus
without Boundaries
Did you know that learning culinary management and learning international
culinary management are two totally different processes? While the latter
includes the former as a base, it goes a lot more in depth in terms of
teaching students both how to manage diversity in the workplace through
exposure to the unique relationship between cuisine, culture and religion as
well as ethnic and international cuisine.
One such Culinary Management program is offered at Centennial
College, which prides itself on preparing students for this industry in just
two years. This is made possible through an international perspective to
traditional culinary management. As such, students acquire knowledge of
international cuisine, which can be applied in Canada and/or globally. The
cuisines covered in the offering include those of the Mediterranean and the
Middle East, Southern Asia, the Americas, South-East Asia and Europe.
The program also includes a wide range of management-related courses
that include: Principles and Practices of Nutrition and Culinarians, Culinary
Skills – Foundation and Development, Bakeshop Principles and Practices,
Food Theory for Culinarians, Cuisine and Culture (Theory), Principles of
Food, Beverage and Labour Cost Controls, and Sustainable Food System
Practices.
One particularly important aspect of this offering is the facilities in which
students train. The Culinary Arts Centre is a state-of-the-arts building that
features:
• $3.5 million worth of renovations and expansion
• Modern technologies, including replacing chalkboards with video
screens that allow for real time feeds throughout the facility. The new
technology also allows students to access the information at a later
time to be used as studying material.
• Three new lab spaces equipped with four 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.
The benefits that students gain from learning in these facilities are
advantageous for them not only upon graduation but also for the standout
hands-on aspect of the program. During the final semester, students
experience a Culinary placement that provides them with first-hand

2. exposure to the culinary industry. Students have an opportunity to 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.
After successfully completing each Culinary Management course,
students are equipped with specialization that is well suited to the cruise
ship industry and the all-inclusive resorts — both of which offer many types
of diverse cuisines as part of the dining experiences. Additionally, grads of
this offering have knowledge, skills and attitudes necessary to carry out
their duties in a safe and professional manner at hotels, resorts,
restaurants, schools, hospitals, country clubs and camps.