About this program
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Credential Awarded: 2 Year Diploma
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Campus: Niagara-on-the-Lake
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Code: 0435 P0435
Who are you?
- I am a domestic applicant. *
- I am an international applicant.
Your education at Niagara College begins with your application. We're here to help make the process easy!
- Carefully read the Admission Requirements tab to make sure you meet the program requirements.
- Check the Availability tab to see whether or not the program is accepting applications, and what start dates are available.
- Complete an application online through ontariocolleges.ca.
- Our Admissions Office will acknowledge your application has been received and will provide you with your NC Student ID number and details on your next steps.
Your education at Niagara College begins with your application. We're here to help make the process easy!
- Carefully read the Admission Requirements tab to make sure you meet the program requirements. Official, translated high school and/or post-secondary transcripts, proof of graduation and proof of English proficiency will be required.
- Check the Availability tab to see whether or not the program is accepting International applications, and what start dates are available.
- For next steps in the application process please visit international.niagaracollege.ca/how-to-apply/.
- Complete an application online through our Online Application Form.
- Niagara College will send you or your agent a confirmation of receipt via email within 48 hours of receiving your application.
By Email
Reach out to us using our contact form and we'll respond within regular business hours.
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Interested in learning how to showcase your creative flair for culinary arts, while gaining the skills needed to manage a food preparation team?
As a Culinary Management graduate, you are skilled in the art of food preparation and presentation and apply advanced food theories and kitchen management techniques to ensure a safe and healthy kitchen environment.
Courses
| Code | Course Name | Credits |
|---|---|---|
| CULN1121 | Introduction to Food Principles | 3 |
| MATH1080 | Mathematics | 3 |
| NUTN1175 | Nutrition | 3 |
| CULN1148 | Garde Manger I | 3 |
| CULN1145 | Culinary Techniques I | 3 |
| CULN1150 | Culinary Essentials | 3 |
| Code | Course Name | Credits |
|---|---|---|
| ENGL1098 | Language and Communications | 3 |
| CULN1221 | Understanding Quality Ingredients | 3 |
| CULN1320 | Culinary Cost Control | 3 |
| CULN1248 | Garde Manger II | 3 |
| CULN1245 | Culinary Techniques II | 3 |
| BAKG1110 | Baking Essentials | 3 |
| Code | Course Name | Credits |
|---|---|---|
| COOP1110 | Co-op Work Term | 0 |
| Code | Course Name | Credits |
|---|---|---|
| CULN1222 | Kitchen Operations | 3 |
| CULN1421 | Food and Beverage Marketing | 3 |
| CULN1321 | The Theory of Food Combination | 3 |
| CULN1275 | Global Gastronomy | 3 |
| CULN1333 | Curing and Preserving Techniques | 3 |
| Elective Information | ||
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Completion of additional General Education elective 1 course required |
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| Code | Course Name | Credits |
|---|---|---|
| CULN1423 | Food and Wine Dynamics | 3 |
| CULN1400 | Regional Canadian Cuisine | 3 |
| CULN1405 | Culinary Management Concepts | 3 |
| CULN1340 | Integrated Contemporary Food Production | 3 |
| Elective Information | ||
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Completion of additional General Education elective 1 course required |
||
Program Outcomes Term: 1242
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 and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modification for special diets, food allergies and 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 and engaging work environment that reflects service excellence.
Admission Requirements
Ontario Secondary School Diploma (OSSD), or equivalent including the following required course(s):
- English – any Grade 12 (C) or (U), or equivalent
Recommended Courses and/or Skills:
These courses and skills may help you succeed academically in this program, but they are not required for admission.
- Hospitality and/or Tourism– any Grade 11 or 12 course
- Information Technology Applications in Business – Grade 11 (O)
Selection and Ranking
Applications are evaluated based on the published admission requirements. When the applicant provides proof of meeting the requirements, an offer of admission can be issued, provided space is available in the program.
Learn more about admission decisions.
Program Requirements
Transportation
- Students are responsible for their own transportation in order to complete program requirements which may not be readily accessible by public transportation.
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Program requirements could include co-ops, placements, volunteer requirements, practical labs, field projects, assignments, clinicals, or any other off-campus visits required as part of the program’s curriculum.
Computer/Technology Requirements
Students are responsible for ensuring that they have a Microsoft Windows 10 based desktop or laptop system that meets or exceeds the following general personal computer technology requirements:
- A desktop or laptop system running on an updated Microsoft Windows 10 operating system.
- Minimum 256GB SSD storage and 8 GB memory.
- An integrated or peripheral video camera, microphone and speaker system.
- Reliable internet connectivity with Broadband capabilities (a minimum download speed of 5 Mbps) is recommended.
Niagara College will not be able to provide support for systems different than the above specifications. Any provided software may not operate properly. Academic software for your courses (supported under the Microsoft Windows 10 operating system) will be made available for download and remote use. Access will also be provided to remote high performance computer labs if software downloads are not feasible.
Note: There is no support for Chromebooks or Apple products for this program. (learn more)
The technology requirements indicate there is no support for Chromebooks or Apple products. Can I still take my program if I have a Macbook or Chromebook?
For most programs, the recommendation is to have a MS Windows 10 computer (as outlined in the "Computer/Technology Requirements" section on this page) for an optimal experience and for ease of downloading academic software. The reliability of remote connections to college computers and software cannot be guaranteed for Macbook and Chromebook users.
The Microsoft Office suite products that are available free to Niagara College students though Office 365 do have versions that work with Macbooks and Chromebooks, and the majority of internet-based applications will work as well. However, some program-specific software is designed to run on Windows 10, and the successful download of these applications cannot be guaranteed. Our Learning Management System (LMS) at Niagara College is Blackboard, and while students can access Blackboard through an internet browser, for some assignments and tests there is a layer of security that uses a proctored browser. The proctored browser will not function on Macbooks nor Chromebooks.
Students assume the risk of a compromised virtual experience if they choose to participate without the recommended technology.
Computer/technology requirements may be subject to change without notice.
All costs associated with program requirements are the responsibility of the student.
Back to TopAvailability
Legendfor intake status table
Open
Accepting applications
Waitlisted
Eligible applications will be placed on a waiting list
Closed
Not accepting applications
Suspended
No longer offered this term
Pathways
Explore your pathway options What are pathways? for the Culinary Management (Co-op) program below.
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NC Pathway
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NC PathwayAdvanced Standing in:Niagara College — Hospitality - Hotel and Restaurant Operations (Co-op)
Students receive two 2-year Ontario College Diplomas in 3 years.
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NC Pathway
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From NC toCulinary Arts Academy Switzerland — Honours Bachelor of Arts in Culinary Arts Switzerland
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From NC toRoyal Roads University — Bachelor of Arts in Global Tourism Management Canada
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From NC toRoyal Roads University — Bachelor of Arts in International Hotel Management Canada
For detailed information about these pathway options visit niagaracollege.ca/pathways/.
Applicants with previous postsecondary education will be assessed for transfer credits upon receipt of an official transcript from their previous institution. There is no fee for this service.
Tuition
The below is a tuition fees estimate ( what's this?) for the indicated start term. Tuition fees are set in accordance with the Ontario Ministry of Training, Colleges and Universities fee guidelines.
Year 1
Level one $4,441.29
| Fee Type | Fee Cost |
|
Tuition
|
$1,357.49
|
|
Ancillary Fees
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$2,029.20
|
|
Material Fees
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$1,054.60
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Level one Total
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$4,441.29
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Level two $3,398.29
| Fee Type | Fee Cost |
|
Tuition
|
$1,357.49
|
|
Ancillary Fees
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$994.45
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Material Fees
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$1,046.35
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Level two Total
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$3,398.29
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Level three Co-op/Work Term
Co-op/work terms have no tuition cost, however the co-op fee(s) in previous terms covers administration of this term.
Year 2
Level four $3,671.66
| Fee Type | Fee Cost |
|
Tuition
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$1,357.49
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|
Ancillary Fees
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$1,347.45
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Material Fees
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$966.72
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Level four Total
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$3,671.66
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Level five $2,997.74
| Fee Type | Fee Cost |
|
Tuition
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$1,357.49
|
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Ancillary Fees
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$716.95
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Material Fees
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$923.30
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Level five Total
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$2,997.74
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We're helping make your NC dreams a reality.
To help fund your education access $1.5 million in scholarships and awards made available by our generous donors. You will be automatically considered for some awards, however other awards will require an application.
Explore Scholarships & BursariesAdvanced Tuition Tool
The tuition amounts provided are an estimate only ( what's this? ).
To generate a detailed fees calculation, which includes tuition, ancillary, and material fees for this or a different start term, please access the Advanced Tuition Tool.
Generate My FeesThe below is a tuition fees estimate ( what's this?) for the indicated start term. Tuition and estimated fees for International students are based on program type.
Year 1
Level one $11,803.80
| Fee Type | Fee Cost |
|
Tuition
|
$7,975.00
|
|
Ancillary Fees
|
$2,774.20
|
|
Material Fees
|
$1,054.60
|
|
Level one Total
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$11,803.80
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Level two $10,180.80
| Fee Type | Fee Cost |
|
Tuition
|
$7,975.00
|
|
Ancillary Fees
|
$1,159.45
|
|
Material Fees
|
$1,046.35
|
|
Level two Total
|
$10,180.80
|
Level three Co-op/Work Term
Co-op/work terms have no tuition cost, however the co-op fee(s) in previous terms covers administration of this term.
Year 2
Level four $11,034.17
| Fee Type | Fee Cost |
|
Tuition
|
$7,975.00
|
|
Ancillary Fees
|
$2,092.45
|
|
Material Fees
|
$966.72
|
|
Level four Total
|
$11,034.17
|
Level five $9,780.25
| Fee Type | Fee Cost |
|
Tuition
|
$7,975.00
|
|
Ancillary Fees
|
$881.95
|
|
Material Fees
|
$923.30
|
|
Level five Total
|
$9,780.25
|
We're helping make your NC dreams a reality.
Access over $200,000 in scholarships and awards.
Explore & ApplyAdvanced Tuition Tool
The tuition amounts provided are an estimate only ( what's this? ).
To generate a detailed fees calculation, which includes tuition, ancillary, and material fees for this or a different start term, please access the Advanced Tuition Tool.
Generate My FeesCosts and Dates
General information about other costs, due dates, refund policy, housing costs, and more can be found on the Niagara College International website.
What is your tuition estimate?
Your tuition estimation includes tuition, ancillary, and material fees based on a program and term. Fees may vary upon enrolment into specific courses that are outside of the core curriculum or elective courses. Fees for future terms (where fees have yet to be published) are estimates based on the current academic year fee structure.
Additional fees include textbooks and a parking pass (if parking on campus). Additional costs may be incurred for optional field trips, learning materials, equipment or clothing. All costs associated with program requirements are the responsibility of the student.
Note: For new programs tuition and fees may not yet be available. Typically tuition amounts are available in May for the next academic year. Please check back.
Co-op
A program with a co-op (co-operative education) component means that the curriculum combines an in-class education along with hands-on experience of working a job in the program's field of study.
During co-op work terms students are able to link what they learned in the classroom in a real workplace. Understanding the skills they've developed academically helps create a more meaningful college experience, and means they are better prepared for their career after graduation.
For Students
- Co-op terms are paid. Earn while you learn!
- Practice the skills you’ve learned in the classroom.
- Gain experience in your field of study before you graduate.
- Develop references and connections.
- Hone your skills with feedback from your employer.
For Employers
- Low cost with tax credits and other funding available.
- Hire for peak season, staff coverage, special projects, etc.
- Help prepare students with career-related work experience.
- Minimal training required.
- Proven recruiting strategy for future staff.
The chefs and teachers at Niagara College helped me realise I could achieve incredible things in the culinary field. The environment at the college is unparalleled – having a winery, brewery and greenhouse on-campus created a vibrant learning atmosphere. My time at Niagara was incredibly valuable and it helped me realise my dreams and career aspirations.
Tanmay originally had his eyes set on the skies with aspirations of becoming a pilot, but after some setbacks he had to reevaluate his career path. The field of hospitality intrigued Tanmay and he had heard outstanding reviews of the The...
Read MoreTanmay Ayre, Program Graduate Head Chef, Croft Alley USA & Qatar Consulting Head Chef, Fel Dubai, Moner Mumbai & more
Niagara College has truly been the foundation of my culinary life.
Niagara College has truly been the foundation of my culinary life.The level of Chef professors and faculty at Niagara College is just phenomenal, they will always go above and beyond to help you and guide you through every class - every step of your time there. The amount of support and the positive push that I got from the chefs at Niagara College was very crucial to me. I would never be where I am if it wasn’t for their guidance.
Vaishnav Mayekar, Program Graduate Executive Chef, The American Pavilion
Being in the location it is, and with the Chefs that are educating us, it was clear to me Niagara had a ton of things going for it especially with it being in such a tourist centered area. I had high expectations for the type of culinary skills I’d be learning and with all the different cuisines around the school and all the different people I meet, I learned something of genuine value everyday.
Erin, program graduate
