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.
* Students starting in January are required to attend classes over the summer semester.
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
Plan on $950 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.
Minimum Admission Requirements
Students applying to Culinary Management must meet the following requirements:
- OSSD including Gr 12 C English and Gr 11 C Math
OSSD with majority of courses at College (C ) or Open (O) unless otherwise stated.
Grade 12 C courses will be accepted where Gr 11 C course requirements are listed.
Where College level courses are listed, U and M courses will be accepted.
Two Gr 11 courses will be accepted in lieu of a Gr 12 course requirement.
Recommended (but not required for admission)
- Gr 12 C Math
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