| Faculty: | Faculty of Hospitality & Horticultural Science (HHS) |
| Field of Study: | Cooking and Related Culinary Arts, General
Culinary Arts/Chef Training
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| Description: | Master the art of food and flavour in our Culinary Management program. You will explore locally grown food, experiment with ethnic and contemporary cuisine, and develop your skills in the culinary arts, while learning valuable management skills that will take your career to the next level. Significant focus is placed on lab/kitchen time, encouraging students to develop their techniques and products, much of which they are able to take home and enjoy. Graduates are sought after by a broad range of employers because of their unique skills, which include artisan meat cutting, cheese production, baking, canning and preserving.
The Culinary Management program is offered at the W. Galen Weston Centre for Food (WC), which is guided by a field-to-fork philosophy and sustainable business practices in all activities. This incredible learning centre provides access to a demonstration theatre; state-of-the-art labs, classrooms and meeting spaces; Bistro ?67, a full-service, green-certified teaching restaurant; and growing fields just steps from the labs. |
| Cost per year:* |
Listed cost does not include ancillary fees. |