This Associate of Science in Hospitality and Restaurant Management prepares students for mid-level or Manager-In-Training position in the hospitality industry. Students gain practical and management training in food safety and sanitation, food production, dining room service management, supervision, cost control, financial accounting, lodging management, and hospitality law.

Culinary science is a broad-based discipline that combines food chemistry, microbiology, culinary art and food product development, and lends itself to innovation and entrepreneurship. The practical training includes the characterisation of various food ingredients and their utilisation in recipe development. The research component focuses on understanding the functional properties of various food types and their application in the food service industry.

In-depth education covering business administration, winegrowing and winemaking topics means that after six semesters you are fully equipped to assume managerial responsibilities in the wine and beverage industry, including on the international stage.

Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods in a variety of restaurants and other food services establishments.

This program prepares individuals to provide professional chefs and related hospitality services in restaurants and other commercial food establishments. This includes instruction in recipe and menu planning, preparing and cooking foods, supervising and training kitchen assistance, the management of food supplies and kitchen resources, including cost and inventory controls, aesthetics of food preparation and presentation, as well as training in a wide variety of cuisines and culinary techniques.

The Associate of Applied Science Degree program in Culinary Arts with an emphasis in Korean Cuisine is a 92-unit program defined by curriculum with courses of rigorous culinary training, food business management, and study of social and scientific aspects of food. This program focuses on providing hands-on experience of Korean culinary practices along with a profound understanding of the nature of Korean food and ingredients.

Centennial College's Baking and Pastry Arts Management program will build on fundamental baking and pastry arts skills to prepare you for a management role within the baking sector. Whether it's menu design, purchasing, planning or execution, baking management is an essential skill to convert your passion into business success.You'll graduate with important industry certifications such as Smart Serve, Safe Food Handlers and CPR, making you job-ready.

The Associate of Applied Science in Culinary Arts Program is designed to provide the necessary skills that prepare individuals for entry-level professions in culinary and hospitality services. Students will learn about safety and sanitation, recipe/menu planning, food processing, purchasing, and the art and science behind food preparation.

Masters Program in Brand Design for Hospitality what does it mean to create and manage a brand in the food industry? How to market a wine company and work on its identity? How to integrate tourism in all of that? From branding techniques to service design, the goal of the Master's Program in Brand Design and Management: food, wine, and tourism is to help students and young professionals develop their skills as future Managers of the HORECA industry, integrating food wine, and tourism into lifestyle offers.

Through this certificate from Lorenzo de' Medici, students will learn the traditional art of Italian cuisine, exploring the main trends in Italian cooking as well as developing skills in food photography and styling. The course will also cover food and wine pairing.

This Culinary Management, AS provides students with the necessary food service and culinary skills for a position as a chef in a commercial kitchen or a food-service manager. The curriculum is designed to give students a solid foundation of culinary skills. Students are also taught sanitation and safety, supervision of personnel, craft beer and wine pairing, and purchasing and controls.

The “Introduction to the Fundamentals” programs are designed specifically for food enthusiasts, aspiring entrepreneurs, or professionals seeking to discover the fundamentals of French Gastronomy. Through these highly immersive and practical programs, participants will acquire the fundamentals of professional techniques, understand the working environment of a professional kitchen, and master the most iconic recipes of French Gastronomy. 

Experience a world of culinary possibilities through the Bachelor of Arts in Culinary Arts and Design program at BU International. Whether your culinary aspirations lead you towards styling, consulting, specializing, becoming a media personality, or owning your food business, our program seamlessly blends the essential ingredients to create something truly extraordinary.

Being a top chef goes beyond loving food. It’s about appreciating the soil and sunshine, how food is grown and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the career of which you’ve been dreaming, start learning a Diploma in Culinary Management now in Loyalist’s on-campus gourmet restaurant, Resto 213.

Being a top chef goes beyond loving food. It’s about appreciating the soil and sunshine, how food is grown and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the career of which you’ve been dreaming, start learning a Certificate in Culinary Skills now in Loyalist’s on-campus gourmet restaurant, Resto 213.