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Culinary & Hospitality Operations Management Diploma

1,000 Hours – 50 Weeks (Full Time)

This program combines the foundation, skills, and techniques of Cook Basic Level 1 with the advanced culinary and customer service skills of Cook Advanced Level 2. After this, students are taught the hospitality administration skills necessary to manage and operate a successful foodservice operation. For more information on each of the program components please see Cook Basic Level 1, Cook Advanced Level 2, and Hospitality Administration.

Program Highlights

Sanitation, Safety, and Equipment

Tools & Equipment

Basic and Advanced Nutrition

Basic and Advanced Communication

Basic and Advanced Calculations

Kitchen Management

Basic and Advanced Food Theory

Basic and Advanced Culinary Techniques

Bake Theory

Baking Techniques

Food, Beverage, and Labour Cost Controls

Pastry, Desserts, and Related Theory

Business Organization

Menu Planning and Preparation

Quantity Food Preparation

Intro to Business and Administrative Models

Strategic Marketing Initiatives

Human Resources

Premises & Equipment

Marketing & Advertising

Program Pre-Requisites

Ontario High School Diploma OR Completion of CAST entrance exam

IELTS overall band score of 5.5 (International Students)

Program Inquiry

Interested in Training?

Inquire today about our start dates!