Fleming College: Learn | Belong | Become

Got a passion for living life to the fullest -- and for good food along the way? Does the act of creation inspire and drive your spirit? Combine these ingredients with a healthy dose of entrepreneurial attitude and a healthy respect for business, and you've got a winning recipe for an exciting career in Culinary Management.

Program Highlights

Fleming's two-year Culinary Management program is designed to provide graduates with strong, entry level culinary management techniques, skills, and behaviours -- which will contribute to your potential for career advancement in a team-based hospitality environment.  After completing on-the-job training requirements (in addition to your college diploma), graduates are eligible to write the provincial Trade of Cook Certificate of Qualifications examination.

Why Choose Fleming?

This program will prepare you for a career in today's ever-changing world. The EDGE focus within the School of Business, Computing and Hospitality is founded on 4 principles:

Environmental Responsibility: Learn how to contribute to a sustainable future. Ensure your career leaves a green footprint.

Diversity: Work with a variety of people from faculty, administration, students and members of the community. Learn how to be creative and innovative.

Global Perspective: Learn to compete on a level playing field in the global market.

Experience: Gain real experience in your field through case studies, simulations, placements and applied projects.

Develop your EDGE at the School of Business, Computing and Hospitality. 

Work Experience

During your studies, you will be required to complete a minimum 160-hour in-school practicum. Your final semester involves a 270-hour Applied Project, where you will be involved in the daily operations and management of Fulford's, our in-school restaurant and a 90-hour industry-based placement. These workplace experiences will provide you with the opportunity to practice the theories and skills you have been studying in the program.

Career Opportunities

Once you graduate, your career opportunities include work as a:

• Line Cook
• Station Cook
• Sous Chef
• Kitchen Manager
• Cafeteria Manager
• Sales Agent for a Food Supplier (Purveyor)
• Restaurant Manager

The pay range is wide depending upon your previous experience, the type and size of the culinary/hospitality business, and its location. You might also take more training at the university level to become a dietician/nutritionist.

Minimum Admission Requirements

OSSD with the majority of credits at the College (C) and Open (O) level, including

• 2 College (C) English courses (Grade 11 or Grade 12)
• 1 College (C) Math course (Grade 11)

When (C) is the minimum course level for admission, (U) or (U/C) courses are also accepted.  

Recommended (but not required for admission): 

• Grade 12 College (C) Math course

Mature Students  If you are 19 years of age or older before classes start, and you do not possess an OSSD, you can write the Canadian Adult Achievement Test to assess your eligibility for admission. Additional testing or academic upgrading may be neccessary to meet specific course requirements for this program.


* Students starting in January are required to attend classes over the summer semester.

Related Programs

When you complete the Culinary Management program you can obtain a Hospitality Administration - Hotel and Resort diploma with just two more semesters of study. This will expand your career opportunities, increase your value in the work world and add to your specialized skill set.

Other related hospitality programs are: Tourism and Travel, Cook Apprenticeship, Ontario Youth Apprenticeship Program (OYAP-Cook), Chef Training, Kitchen Assistant, Culinary Management Co-op Diploma Apprenticeship and Event Management.

Health Requirements

Students should be in good physical and mental health. Independent physical mobility and manual dexterity are essential in cooking. If you have a medical concern, you are strongly advised to discuss your concerns with your program co-ordinator, and to consult with your doctor. Students are strongly urged to obtain vaccination against Hepatitis B prior to the practical component of this program.

Additional Costs

Plan on $950 for first semester books and supplies and $600 for subsequent semesters.

University Transfer Agreements

• University of New Brunswick
• University of Ontario Institute of Technology

Course	Hours
Semester 1
Business Essentials - A Survival Course	45.00
Basic Culinary Techniques	75.00
Basic Food Principles	45.00
Culinary Computer Applications	30.00
Culinary Nutrition	14.00
Food and Kitchen Safety	14.00
ONE of: College Communication Skills for Business and Hospitality Professionals 67.00 College Communications for Business and Hospitality Professionals 37.00
ONE of: College Math Skills 60.00 Math Fundamentals for Business Studies 45.00
Please Note: All students will complete literacy and numeracy testing in order to determine enrollment in the appropriate Communications and Math courses.
Semester 2
Business Teams	45.00
Cuisine a la Carte and Baking Fundamentals	75.00
Culinary Career Planning I	15.00
Culinary Cost Controls	45.00
Field Placement I (CM/CHT)	80.00
Food and Bake Theory	45.00
Marketing	45.00
General Education Elective
Semester 3
Applied Culinary Principles	75.00
Culinary Career Planning II	15.00
Field Placement II (CM)	80.00
Kitchen Operations	45.00
Modern Pastry Craft	90.00
Restaurant Operations	135.00
Understanding Quality Ingredients	45.00
General Education Elective
Semester 4
Applied Project - Commercial	270.00
Applied Project - Institutional	90.00

Semester 1

College Communication Skills for Business and Hospitality Professionals

Course Number: COMM155

This first semester course will introduce students to the essential communication skills required to be successful in their chosen post-secondary program. These skills include reading, writing, speaking, listening and critical thinking. Through a series of written assignments, in-class discussions based on readings, and lab activities, students will improve their overall communication skills. Students of COMM155 will engage in a series of activities and assignments designed to provide the essential language skills required for academic success. This course is equivalent to COMM78, with the exception that students receive an additional two hour support seminar to ensure foundational skills are in place.

Units: 67.00
Hours: 67.00

College Communications for Business and Hospitality Professionals

Course Number: COMM078

This first semester course will introduce students to the essential communication skills required to be successful in their chosen post-secondary program. These skills include reading, writing, speaking, listening and critical thinking. Through a series of written assignments, in-class discussions based on readings, and lab activities, students will improve their overall communication skills. Students of COMM78 will engage in a series of activities and assignments designed to provide the essential language skills required for academic success.

Units: 37.00
Hours: 37.00

Business Essentials - A Survival Course

Course Number: BUSN002

This course will explore the nature of business and the role of the individual within the business context. The course will help to prepare the student for the world of business by developing an understanding of the major functional aspects of a successful business. The course will also focus on a number of important business trends that will continue to affect business into the future. These include the growth and influence of international business, the role of ethics and social responsibility in business decisions, the significance of small business, the growth of the service sector, and the influence of technology on business activities. This is an approved general education course.

Units: 45.00
Hours: 45.00

Basic Culinary Techniques

Course Number: CULN031

This course is comprised of hands on practical cooking labs that develop the fundamental cooking skills required in the Hospitality industry. These skills include the safe use of tools and equipment to produce vegetable cuts, soups, sauces, as well as meat, fish and vegetable cookery.

Units: 75.00
Hours: 75.00

Basic Food Principles

Course Number: CULN032

This course examines the diversity of food commodities used in today's food service establishments including origin, quality and grades. Students will examine a variety of processing and preparation methods as well as various theories and applied cooking methods. These will be in accordance with government standards and regulations.

Units: 45.00
Hours: 45.00

Culinary Computer Applications

Course Number: COMP198

This course introduces the students to the basic concepts and practices of computer applications in relationship to the culinary industry. Students will use a Windows operating system and Microsoft Office applications to create Word, Excel and PowerPoint file solutions to specific culinary tasks. Using the internet, file management practices and the Fleming network, the students will be able to obtain, analyse and maintain current data for future reference.

Units: 30.00
Hours: 30.00

Culinary Nutrition

Course Number: CULN034

This course is designed to provide the student with a basic understanding of nutrition, its components and its application in the food service industry.

Units: 14.00
Hours: 14.00

Food and Kitchen Safety

Course Number: CULN033

This course focuses on preventing food borne illness within a food service operation. Students will learn the strategies involved in proper food handling and controlling contamination, special emphasis being placed on food safety systems including HACCP.

Units: 14.00
Hours: 14.00

College Math Skills

Course Number: MATH099

Units: 60.00
Hours: 60.00

Math Fundamentals for Business Studies

Course Number: MATH011

The Math Fundamentals for Business Studies course was designed to be an integral portion of all programs offered by the School of Business at Sir Sandford Fleming College. This course is a one-semester study of the mathematics applicable to the business and financial community. Math Fundamentals for Business Studies places the significance of mathematics as a problem solving and decision making tool. Topics covered: manipulation of business formulae, break-even analysis, monetary conversion, mathematics of buying and selling, simple, compound interest and annuities.

Units: 45.00
Hours: 45.00

Semester 2

Business Teams

Course Number: SOCI125

Learn about the movement towards getting work done through teams in organizations, and develop the knowledge and skills to thrive in this area. This course meets the General Education requirements primarily in the areas of Work and the Economy and Social Understanding, as well as touching Civic Life, Personal Development, and Cultural Understanding.

Units: 45.00
Hours: 45.00

Cuisine a la Carte and Baking Fundamentals

Course Number: CULN038

In this course students will build upon previously learnt basic culinary skills, moving towards plate presentations for two and three course meals. As part of the program, students will experience large quantity cooking through banquet service. The students will also acquire an overall fundamental knowledge of baking theories and practices as they relate to the kitchen operation in hotels, restaurants, and institutions. They will be able to undertake safe, sanitary and correct methods of preparation, cooking and storage of food products.

Units: 75.00
Hours: 75.00

Culinary Career Planning I

Course Number: CULN046

This course provides students with an opportunity to explore a number of pathways to a career in the hospitality industry. Based on their culinary education, skills, interests, and personal characteristics, they will explore the realities and opportunities of the workplace. The student will examine factors that affect their success, while upgrading their job search and basic employability skills.

Units: 15.00
Hours: 15.00

Culinary Cost Controls

Course Number: CULN037

This course develops fundamental food cost control techniques typical to the Hospitality industry from purchasing through the various functions of receiving, storing, issuing, and production to portion and revenue control. Emphasis is placed on yield testing, recipe pre-costing and the interpretation of cost control information. In addition, the course touches on areas of labour cost control through improved productivity and exact payroll control and monitoring systems.

Units: 45.00
Hours: 45.00

Field Placement I (CM/CHT)

Course Number: FLPL094

This course is designed to allow the students an opportunity to increase their knowledge and develop further skills and abilities outside of the traditional classroom setting. This important component of their education will provide the student the opportunity to observe and learn from experienced faculty and mentors in a real-life work setting. In addition to a la carte service the learners will have the chance to experience a wide variety of service styles such as a plated banquet, buffet service, and cocktail receptions. Students will also have the opportunity to perform basic management functions while completing their placement.

Units: 80.00
Hours: 80.00

Food and Bake Theory

Course Number: CULN036

In this second food theory and principles course, students will learn fundamental knowledge of food and baking theories and practices as they relate to the kitchen operation in commercial and institutional settings. The student will learn how to exercise good judgment in the preparation and presentation of foods for service. This course will provide the student with the comprehensive food preparation skills and techniques in accordance with government standards and regulations required by the industry for entry-level cooks.

Units: 45.00
Hours: 45.00

Marketing

Course Number: MKTG014

This is an introductory course in Marketing designed to provide an awareness and understanding of the role and function of marketing within an individual firm and throughout the total economy. The student is introduced to the principles and techniques of marketing and its various functional areas. The various marketing strategies utilized in product or service planning and development, pricing, distribution and promotion in response to the needs and wants identified in various markets are explored.

Units: 45.00
Hours: 45.00

Semester 3

Applied Culinary Principles

Course Number: CULN041

This course builds upon the knowledge and skills acquired from previous culinary experience. The course features advanced classical and contemporary culinary techniques using quality cuts of meat, game, poultry, and seafood. Emphasis will be placed on Charcuterie, International Cuisine, and Garde Manger, incorporating an advanced BUFF philosophy.

Units: 75.00
Hours: 75.00

Culinary Career Planning II

Course Number: CULN050

In the second part of culinary career planning the student will understand the importance of job search techniques. They will learn how to build an exceptional resume and cover letter that will help them secure an interview. The student will be able to hone their interview skills with emphasis placed on building a portfolio and mapping out their career paths and goals. Prerequisites: Culinary Career Planning I - CULN046

Units: 15.00
Hours: 15.00

Field Placement II (CM)

Course Number: FLPL133

Units: 80.00
Hours: 80.00

Kitchen Operations

Course Number: CULN035

This course is designed to give the students an understanding of the food service industry from concept to operation. Students develop an understanding of the important factors and analytical tools that can be used to improve productivity and customer service. Emphasis is placed on the ability to understand the financial and human resource constraints that a food service business must overcome to provide a profit for the owners or shareholders.

Units: 45.00
Hours: 45.00

Modern Pastry Craft

Course Number: CULN043

This course is designed to provide students with the theoretical understanding of classical patisserie and baking techniques required for the modern pastry shop. Emphasis is placed on the method of production for a finished product that meets customer expectations. Hands-on participation is stressed to demonstrate proficiency in technique and creativity in the composition and presentation of pastry making, individually plated desserts and buffet platters. The course will provide the student with the theoretical understanding of costing techniques, baker's percentage, and advance ingredient knowledge essential for today's baking professional.

Units: 90.00
Hours: 90.00

Restaurant Operations

Course Number: CULN040

This course will provide a basic introduction to the realities of food operations in today's world. The Fulford's Dining Lounge provides the laboratory in which students will develop the knowledge, skills and behaviours required to work as a team in full service restaurants and institutional operations. Students must have 100 hours of In-school Placement prior to taking this class.

Units: 135.00
Hours: 135.00

Understanding Quality Ingredients

Course Number: CULN042

This course is designed to examine the principles and philosophy of quality ingredients in the foodservice industry. The student will comprehend advanced classical and contemporary culinary practices relating to meat, poultry, game, and seafood cookery. Emphasis will be placed on Garde-Manger, buffet presentation, International Cuisine, and the need for the application of convenience products in the food service industry.

Units: 45.00
Hours: 45.00

Semester 4

Applied Project - Commercial

Course Number: APST060

This course is designed to build on the foundations of learning that were accomplished in the Restaurant Operations course.It provides the student with the opportunity to work in a team-based self-directed environment, which will provide the culinary student with the opportunity to design, organize, implement and evaluate the operation of food service operations. This is an opportunity for the learners and the mentors to validate the inventory of culinary skills that the student must posses in order to graduate. It is of the utmost importance that graduating Culinary Management students meet with industry expectations in regards to high quality culinary skills.

Units: 270.00
Hours: 270.00

Applied Project - Institutional

Course Number: APST061

This is a Culinary Management 4 semester project which will be completed part-time in an institutional setting. The institutional sponsor is one who provides the setting for a real-world experience to form the basis of the project. This will be an opportunity for the student to experience various job opportunities in an institutional setting. Most importantly, it will be a learning experience. The student will continue to work under the guidance of the faculty mentor. The faculty mentor may assist with communication and team skills. Faculty experts provide assistance with technical skills.

Units: 90.00
Hours: 90.00