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.
Peterborough
Fall 2012
| Program Status: | Accepting Applications |
| Program Code: | CM |
| Location: | Peterborough |
| Co-ordinator: | Steven Benns Email |
| Credential: | Ontario College Diploma |
| Start Dates: | September 04, 2012 |
| Tuition Fees: | $1,803.25 per semester* |
| * Tuition and fees subject to change. | |
Winter 2013
| Program Status: | Accepting Applications |
| Program Code: | CM |
| Location: | Peterborough |
| Co-ordinator: | Steven Benns Email |
| Credential: | Ontario College Diploma |
| Start Dates: | January 07, 2013 |
| Tuition Fees: | $1,745.25 per semester* |
| * Tuition and fees subject to change. | |
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 Faculty 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 Faculty 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 necessary 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, Chef Training, 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.
Transfer Agreements
For more information see the Pathways to University page.
Every attempt is made to ensure the accuracy of the information on our website and in our publications. The College reserves the right to modify or cancel any course, program, fee, timetable, or campus location at any time.