The Culinary Management program prepares students to lead in professional kitchens and food service establishments. Combining hands-on culinary training with business management principles, the program focuses on cooking techniques, kitchen operations, food safety, nutrition, menu planning, and cost control. Students also gain leadership, communication, and organizational skills necessary for managing kitchen staff and operations efficiently. Graduates are equipped for a wide range of roles in restaurants, hotels, catering companies, and food production facilities, with the ability to oversee culinary teams and contribute to business success.

Career Options:

Job Title	NOC Code	Salary Range (CAD)	Job Description
Executive Chef	62200	$60,000 - $100,000	Leads kitchen operations, develops menus, manages food inventory and staff, and ensures the quality of all dishes served.
Food Service Supervisor	62020	$45,000 - $65,000	Supervises kitchen and dining staff, monitors food safety, and ensures efficient daily operations of food service areas.
Restaurant Manager	60030	$55,000 - $85,000	Oversees all aspects of restaurant operations including staffing, budgeting, customer service, and compliance with health regulations.
Food and Beverage Processing Labourer	95106	$32,000 - $45,000	Assists in preparing and packaging food products, maintains cleanliness, and follows production and safety procedures.

Career Options:

Job Title

NOC Code

Salary Range (CAD)

Job Description

Executive Chef

Food Service Supervisor

Restaurant Manager

Food and Beverage Processing Labourer