Fleming College

skip navigation

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.

Program Information

Start Date

September 05, 2023

Program Availability:

Accepting Applications

Program Code:

CM

Delivery:

Hybrid , TBD

Credential

Ontario College Diploma

Academic School:

School of Trades and Technology

Location:

Sutherland Campus

Program Contacts

Steven Benns

Program Coordinator

Domestic Tuition:

$3290.09 per semester*

International Tuition:

$9639.16 per semester*

*Domestic tuition amounts shown are from the 2022-2023 academic year and are subject to change.

*International tuition amounts shown are from the 2022-2023 academic year and are subject to change.

View Curriculum

January 08, 2024

Program Availability:

Accepting Applications

Program Code:

CMW

Delivery:

Hybrid , TBD

Credential

Ontario College Diploma

Academic School:

School of Trades and Technology

Location:

Sutherland Campus

Program Contacts

Steven Benns

Program Coordinator

Domestic Tuition:

$3094.09 per semester*

International Tuition:

$9456.71 per semester*

*Domestic tuition amounts shown are from the 2022-2023 academic year and are subject to change.

*International tuition amounts shown are from the 2022-2023 academic year and are subject to change.

View Curriculum

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.

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

  • 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 foundational 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
  • Gain real-world experience working in our on-campus restaurant Fulford’s Bistro

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 of 480 hours field placement; 360 hours commercial and 120 hours institutional.

For commercial field placements, you will be involved in the daily operations and management of our in-school restaurant, outlets, and catering. For institutional field placements, students will work offsite with our industry partners in acute care, long-term care and retirement settings.

These extensive and varied workplace experiences will provide you with the opportunity to practice and apply the theories, skills, and management techniques 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
  • Caterer
  • Kitchen Manager
  • Cafeteria Manager
  • Concept Restaurant Entrepreneur
  • Sales Agent for a Multi-National Food Supplier
  • Restaurant of CafĂ© Manager

Apply your Culinary Management diploma toward our CSNM-accredited Food and Nutrition Management program, with one more year of online study.

Plan on $1000 for first semester books and supplies and $600 for subsequent semesters.

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.

  • Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  • Apply basic and advanced food and bake science to food preparation to create a desired end product.
  • Contribute to and monitor adherence of others to the provision of a well maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
  • Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
  • Create menus that reflect knowledge of nutrition & food ingredients, promote general health & well-being, respond to a range of nutritional needs & preferences & address modifications for special diets, food allergies & intolerances, as required.
  • Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
  • Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
  • Select and use technology, including contemporary kitchen equipment, for food production and promotion.
  • Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
  • Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
  • Contribute to the development of marketing strategies that promote the successful operation of a food service business.
  • Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.

Students applying to Culinary Management must meet the following requirements:

  • OSSD including Gr 12 C English and Gr 11 C Math

Recommended (but not required for admission)

  • Gr 12 C Math

PC / Windows

  • Operating System:
    Windows 10
  • Processor:
    Core i5 - 1.6Ghz minimum
  • Memory:
    8GB minimum
  • Hard Disk:
    160GB minimum

Internet Connection: 2.5 Mbps Download and 3.0 Mbps Upload (minimum)

Students are required to have their own computer, internet access, webcam and microphone.

Transfer Agreements

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.

Food and Nutrition Management

To apply please see the Fleming College - Internal Application website.

For more information

Visit the Fleming College website for further articulation and program information.

Bachelor of Commerce in Culinary Management
Requirement
  • Minimum 2.7-grade point average (GPA).
  • Completion of the George Brown College Summer Bridge.
Transfer Credit
  • 17 out of a 43-course degree.
  • Refer to ONTransfer.ca for further details.

To apply please see the Ontario Colleges website.

For more information

Visit the George Brown College website for further articulation and program information.

Visit the ONTransfer.ca website for agreement information.

Bachelor of Arts (Ordinary) in Culinary Arts
Requirement
  • Minimum 60% cumulative program average.
  • A Bachelor of Arts (Ordinary) in Culinary Arts graduate may progress to Year Four (4) of the Bachelor of Arts (Honours) in Culinary Arts program.
Transfer Credit
  • Entry into 3rd-year studies of a 3-year program.
  • Refer to the articulation agreement for further details.

To apply please see the KOM Consultants website.

For more information

Visit the Munster Technological University-Kerry website for further articulation and program information.

See the official articulation agreement.

Bachelor of Arts in Educational Studies and Digital Technology
Requirement
  • Minimum mid-70% cumulative program average.
Transfer Credit
  • 60 out of a 120 credit degree.
  • Refer to ONTransfer.ca for further details.

To apply please see the Ontario Universities' Application Centre (OUAC) website.

For more information

Visit the Ontario Tech University website for further articulation and program information.

Visit the ONTransfer.ca website for agreement information.

Bachelor of Commerce
Requirement
  • Minimum mid-70% cumulative program average.
  • Completion of the Ontario Tech Commerce Bridge.
Transfer Credit
  • 45 out of a 120 credit degree.
  • Refer to ONTransfer.ca for further details.

To apply please see the Ontario Universities' Application Centre (OUAC) website.

For more information

Visit the Ontario Tech University website for further articulation and program information.

Visit the ONTransfer.ca website for agreement information.

See the official articulation agreement.

Bachelor of Interdisciplinary Studies
Requirement
  • Minimum 70% cumulative program average.
Transfer Credit
  • Entry into 4th semester standing in an 8-semester program.

To apply please see the Ontario Colleges website.

For more information

Visit the Seneca College website for further articulation and program information.

Visit the ONTransfer.ca website for agreement information.

See the official articulation agreement.

Course Cart (0)