Canadore College @ Stanford
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.
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. |