Ontario College Diploma in Culinary Management
Fleming's two-year Culinary Management program is designed to provide graduates with strong, entry level culinary management techniques, life skills and interpersonal skills which will contribute to your potential for career advancement in a team-based hospitality environment.
You will also be exposed to new directions and trends in the culinary sector such as the field to fork approach to food; the impact of the local food movement. 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
- Extensive and varied applied learning hours in the program will prepare you for success in any culinary career area you choose
- Because of our location in the heart of the Kawarthas, we have access to local, fresh produce and have strong partnerships with local farm and food artisan communities
- Solid grounding in foundation culinary skills plus the flexibility and freedom to explore your culinary passion and interests
- Personal interaction with your faculty and fellow students in small classes
If you have college or university credits, or OYAP experience, you qualify for advanced standing in the program. We will work with you to create a customized learning plan that will get you to your culinary career sooner.
During your studies, you will be required to complete a minimum 160-hour in-school practicum. Your entire 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 extensive and varied workplace experiences will provide you with the opportunity to practice the theories and skills you have been studying in the program.
Your career options are varied--from a chef in a restaurant or institutional setting to catering company owner to food truck entrepreneur. Work locally, or make travel part of your culinary adventure.
- Chef or Cook
- Sous Chef
- Kitchen Manager
- Cafeteria Manager
- Concept Restaurant Entrepreneur
- Sales Agent for a Multi-National Food Supplier
- Restaurant of Café Manager
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
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.
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.
Plan on $950 for first semester books and supplies and $600 for subsequent semesters.
You may be able to use credits obtained at Fleming College to continue your postsecondary education in pursuit of a degree. The articulation and credit transfer agreements with our partner institutions are summarized below.
Institute of Technology Tralee
- Minimum 60% cumulative average
- Entry into 3rd year studies;
Visit articulation agreement for details
University of New Brunswick
- Minimum 70% cumulative average
- Entry into 3rd year studies