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Ministry-approved title: Culinary Management
Scholarships Available
Master the art of food and flavour in our Culinary Management program! We place a significant focus on lab/kitchen time in smaller class sizes that allow our expert faculty to engage closely with students. Hands-on exposure to various forms of cuisines encourages students to develop a broad range of techniques, products and culinary skills, such as:
Durham College (DC) offers pre-admission assessment testing to mature domestic applicants to meet admission requirements in English and/or Math. Domestic applicants who are 19 years of age or older as of the start date of their program, and who do not have the required program credit(s), i.e. Grade 12 English and/or Grade 12 Math are eligible to take an admissions assessment test.
Learn more about how to book Pre-Admission Assessment Testing here.
DC also offers Academic Upgrading. Courses are FREE and designed to help you meet the admissions requirements for this program. Available to individuals 18+, these courses are offered on campus at DC. Boost your qualifications with:
Learn more about Academic Upgrading and connect with our team to get started.
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The Culinary Management program is offered at the W. Galen Weston Centre for Food (WC), which is guided by a field-to-fork philosophy in all activities. This incredible learning centre provides access to a demonstration theatre; state-of-the-art labs and classrooms; Bistro ’67, a full-service, Feast On ® teaching restaurant; and an urban farm classroom just steps from the labs.
Students learn to provide accomplished culinary planning, preparation and presentation for a variety of food-service environments. With a strong emphasis on skill development, theory, service and managerial training, they will become equipped with the skills and industry knowledge required to succeed. The Culinary Management program will foster ongoing personal growth and learning in the areas of self-management, interpersonal skills, professional ability and industry awareness including:
In addition, students will gain knowledge about the diverse needs of today’s diners and consumers and focus on locally grown and produced foods. Hands-on experience in culinary, pastry and restaurant labs and classrooms will help them to develop essential skills related to à la carte cuisine, large quantity production, desserts, baking, ethnic cuisine, contemporary cooking and more.
Students have the opportunity to participate in many extracurricular activities, competitions, college and community events, such as Skills Ontario, Harvest Dinner and Queen’s Park College Day, that encourage them to showcase their culinary skills outside of the classroom.
The courses listed below are for incoming students. If you are a current student, please refer to your program of study for the year you began your program. Your program of study can be found on MyDC.
Courses, course descriptions and delivery formats are subject to change.
In person
Students will come to campus to complete in-person learning requirements. Detailed schedules, with course-specific delivery information, will be available after registration. Courses, course descriptions and delivery formats are subject to change.
A $20,000 DoorDash #BlackFoodEnergy Culinary Scholarship is available to self-identifying Black students enrolled in the Culinary Management program beginning September 2024.
Applications close October 15, 2024.
Learn more and apply online today.
School is an investment in your future, and financial support is available to help you succeed.
DC's Financial Aid and Awards is here to help you access funding and opportunities that make pursuing your education easier and more achievable:
Visit Financial Aid and Awards to explore all the options to help finance your education.
Your learning experience is complemented by a first-year field placement opportunity in the culinary industry. Students work at restaurants, hotels, long-term care homes, banquet halls, golf course facilities and more, applying their skills from the classroom on the job.
Students have the opportunity to advance their skills and learning through local, provincial and national skills competitions. These learning-intensive events see them prepare a range of dishes on fixed timelines and with specific guidelines and expectations. In addition, there are international travel opportunities including Faculty-Led Classroom Abroad (FLCA) initiative through international travel opportunities. These include travel to Peru or Italy for a week-long ‘Gastronomy’ tour, learning about cuisines in local culinary schools.
All learning experiences come together in the fourth semester with a unique capstone project. Working in small teams, students create, develop, test and produce their own unique recipes, which are then photographed and compiled in a program cookbook, created by a DC Graphic Design student.
From student-focused special events, to employment in Bistro ’67, to special projects, there are countless opportunities for students to further their learning beyond the labs.
Graduates may be eligible to apply their academic credits towards further study through Durham College and partner Canadian and international colleges and universities. These include:
For more information, please visit our pathways page.
Looking for more pathway opportunities or to transfer to Durham College? Click here for more information.
To help students have the best remote learning experience possible, Durham College’s IT Services department has identified technology recommendations for each program based on course needs and software requirements. While not required, students may want to consider these suggestions if they are purchasing a computer or laptop for the upcoming academic year.
Processor: i3 RAM: 4GB Storage: 256GB SSD Operating System: Microsoft Windows 10 Professional or Education x64 SP1 Internet Browser: Internet Explorer 11 or Google Chrome (newest version) or Firefox (newest version) Network Adapter: 802.11ac 2.4/5 GHz wireless adapter Camera: Webcam/built-in camera Internet connection
Questions regarding technology recommendations can be directed to the IT Service Desk or the school office.
Chef David gained experience in resorts, fine dining restaurants, institutional kitchens, and private clubs. He’s an award-winning ice and butter sculptor with over 40 years experience as chef. David joined Durham College in July 2010 to launch the new Culinary Program. He is a World Certified Chef de Cuisine, Certified Culinary Educator and holds Red Seal Endorsements as a Cook and a Pâtissier.
Chef Robert’s apprenticeship at the King Edward Hotel in Toronto laid the foundation for his culinary prowess. After achieving Red Seal Certification, he worked abroad, in Vancouver then returned to the GTA to work in a number of fine dining catering companies and now as a consultant chef in Canada, USA and Jamaica
Chef Josh has been teaching at Durham College since 2015. He specializes in butchery, retail food production sales and nutrition management. Josh completed his formal training in The Netherlands and France and holds a B Sc.in food science and is a certified master chef.
Chef Tanya entered the culinary industry in 1996 working across Canada in casual and fine dining restaurants as both a chef and pastry chef. She owned her own bakery and pastry shop before working as a consultant internationally. She began teaching in Vancouver in 2010 then joined DC in 2013. She holds Master of Arts and is Red Seal Cook and Pâtissier certified
Chef Peter Lee joined Durham college in 2008. His dedication to the culinary arts has spanned over 30 yrs working in top restaurants, catering, golf clubs to sports arenas. His cooking philosophy is very simple….learn the basics from different cultures, understand their local ingredients and develop authentic flavour profiles.
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