Diploma in Culinary Management
Humber College’s Culinary Management diploma program teaches you the skills you need to excel as a chef in the culinary industry. Work in the world’s finest dining establishments, and take advantage of international study opportunities. Kick your career up a notch by competing in on-campus, national and international skill competitions.
Quick Facts
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| Full-time Duration: |
2 years |
| Starting in: |
September 2020 |
| Tuition Fee: |
CAD 7,496 per semester |
| Location: |
North Campus (Toronto, Canada) |
This Humber College’s Culinary Management diploma program will also prepare you to design, organize, implement, serve and execute your own dinner event in the “Chef’s Table” course. Using a market-related themed menu, mise en place and à la carte cooking, students will showcase classical and contemporary techniques and skill.
The Charcuterie and Advanced Garde Manger courses involve students using contemporary level food presentation, styling techniques and becoming proficient with various butchery processes on a wide range of meats. The Emerging Trends course is unique among Ontario colleges, providing students with the opportunity to work alongside local guest chefs.
Students also have the opportunity to experience preparing meals in The Humber Room (our full-service fine dining restaurant) and on the Humber Food Truck, Humber’s “classroom on wheels”.
In addition, students work alongside great culinary leaders, and they receive unmatched time spent with several industry chefs current in today’s restaurant scene and food industry.
Study Abroad
Qualified students in this program may have a unique opportunity to complete their fourth semester in Italy. This eight-week academic program offers our students a meaningful and challenging experience in culinary arts from an international perspective and is offered in partnership with APICIUS International School of Hospitality at the Florence University of Arts. Students are enrolled with Humber and pay an additional program fee for this Semester 4 optional program. The work placement will also be completed in this final semester.
Courses include:
- Basic Hospitality Math and Profit Concepts
- Basic Garde Manger Practical
- Baking and Pastry Arts Level
- Nutrition: Theory and Practical Cuisine
- Butchery Practical
- Introduction to Dining Room Service
- Advanced Culinary Knowledge Theory
