Culinary Arts Management

CampusStart Date
MonctonSeptember 2018

Program Overview

Management in Culinary Arts is about preparation, presentation, and balance. From knowing what menu items pair well to developing budgets and leading cook and service teams, managers have their plates full. You’ll learn advanced skills in food preparation, banquet style presentation, culinary abilities, and menu analysis and design. Our program also provides in-depth knowledge of financial management and human resources. Restaurants and catering services are always on the lookout for skilled managers who can serve up success.


Duration

The requirements for this diploma program may be achieved within two academic years of full-time study.


Admission Requirements

    Profile A

  • High School Diploma or Adult High School Diploma or GED Diploma of High School Equivalency

    (NB Francophone High School Math Equivalencies)

      Advanced Placement

    • Students may be admitted directly into the second year of this program upon successful completion of the Cook Certificate and the HMIT1030 "Bridging: Cook to Culinary Arts Management Program" course.
    If you are applying with advanced placement/standing please contact us at registrar.services@nbcc.ca for additional information regarding the application process.


    Career Possibilities

    The Culinary Arts Management program will prepare you for a career as an executive chef, catering chef, food and beverage manager, or restaurant manager in a variety of food establishments.

    Find career possibilities related to this program in Career Coach.


    NOC Codes

    6242 - Cooks
    6252 - Bakers


    What you will learn

    • Sanitation and Safety
    • Interpersonal and Business Communications
    • Culinary Management Techniques
    • Food Preparation and Presentation
    • Garde Manger
    • Soups, Stocks and Sauces
    • Entremétier
    • Baking and Pastry
    • Butchery
    • Food and Beverage Costing and Control
    • Menu Planning and Analysis
    • Human Relations and Supervision


    Program Courses

    This year's courses are still under development. Showing 2017's courses for reference.

    This introductory course focuses on developing the skills required to produce a variety of baked goods. Students learn to make bakery products which include but are not limited to breads, rolls and pastries. They must adhere to stringent safety and sanitation standards in the operation of equipment and the production of baked goods.

    Students build on existing skills enabling them to do advanced sugar, pastries and chocolate work.

    Prerequisites:

    • BPBP1008

    Students are introduced to the world of cooking by learning basic skills and techniques required for functioning in a kitchen.

    Garde-Manger is the heart of the artistic part of food production relating to the cold kitchen. The student will be introduced to the skills to perform basic recipes and procedures in the Garde Manger.

    This course is designed to enable students to apply advanced preparation techniques for a variety of meats, galantines, terrines, pates, fish, seafood and poultry with emphasis placed upon artistry in food and buffet planning, setup techniques and evaluation of the finished product. Modeling chocolate and confectionery (edible) and food display items including carvings are explored.

    Prerequisites:

    • CUIS1089G

    Students evaluate the nutrition needs of the client and determine how to meet them by designing an appropriate menu plan.

    This course provides an opportunity to learn how to combine the skills that have been developed in the prerequisite courses to create the dishes using specialized recipes during different meal periods.

    Prerequisites:

    • CUIS1088G

    Students explore international food history from different regions and cultures. They produce classical dishes through practical application using products and ingredients from these regions.

    This is an elective capstone course designed to review all food preparation theory covered by the New Brunswick Apprenticeship Occupation and Certification(NBAOC) examination. All components in Block I Cook are reviewed in preparation for the HTO: Culinary Arts students to challenge the NBAOC exam should they wish to do so.

    This introductory course explores relationships between theory and practice in food, beverage and catering ventures. Students will, through applied skills, gain an understanding of issues in ethnic and cultural food practice, trends in food, catering and service operations, as well as general food preparation and service.

    This is an elective capstone course designed to review all food preparation theory covered by the New Brunswick Apprenticeship Occupation and Certification (NBAOC) examination. All components in Block II and Block III Cook are reviewed in preparation for the Culinary Arts students to challenge the NBAOC exam should they wish to do so.

    Students will advance their culinary skill training with an emphasis on developing industry speed, professionalism, and presentation techniques while acquiring further exposure to the demands of catering functions

    This course focuses on incorporating ingredients and foods which are produced closer to the commercial kitchen in community gardens, by local area producers or through hydroponic greenhouses. When producing food for production the student will have the opportunity to create integrated culinary production plans and cook a variety of recipes for the menus and events.

    This course provides the basic knowledge of menu design and planning. Students learn the components of menu design and planning for each concept category. The course covers the topics of menu layout, selection and development, price structures, labor costing and the theory of menu design.

    This advanced course will build on the knowledge students acquired in previous food preparation courses. They rotate through several kitchen stations to refine previously attained cooking skills and assist in the design, production, and service of menus around specific themes. Students use classical and contemporary methods of cooking for different presentation styles.

    Prerequisites:

      Working on a student-created, independent, application-based project students utilize the skills and knowledge acquired during the program. The project must be directly related to community partners and show relevance to the industry as well as student learning.

      This course provides the student with the opportunity to prepare menus for an a la minute restaurant environment which will include the preparation and service of these food items.

      Students spend a period of time working in an industry setting where they apply their learning in a real-world context. Students are required to document this experience on a daily basis in a reflective journal. This journal is shared with the student’s faculty facilitator.

      Students participate in an industry operation where they apply and assess their learning. The student is required to document this experience on a daily basis in a reflective journal and compare their experiences to those encountered during Work Experience I. This journal is shared with the student’s faculty facilitator.

      In this course students build (and present) a framework for a business and the plan they propose for executing the business concept.  Students work in teams to create an entrepreneurial venture using the hospitality and tourism skills they have acquired.  They are provided a small budget to work with and use the proceeds to benefit the community.  The course ties their skills to service learning and community leadership.  
       

      This course provides an introduction to the principles of using wines, spirits and beers when cooking. The students also learn the classifications of wines, spirits and beers in order to pair beverages with specific foods.

      In this course, the students examine the principles of kitchen design with the emphasis on the practical application of a specific kitchen design. Students use case examples to contribute to kitchen design planning by providing informed opinions to design professionals concerning basic layout designs and projected costs.

      This course introduces the learner to the concept of producing quality food products while maintaining the budget performance requirements of a successful kitchen.

      This course is delivered on a seminar basis over a day and a half or can be taken on-line. This external certification allows the graduate to serve alcohol anywhere in Canada. The focus is on serving alcoholic beverages responsibly and within the confines of the Liquor License Act of NB.

      This course will see the student study and apply the principles and procedures involved in an effective food and beverage control system. Emphasis is placed upon the diverse elements of sales within a food and beverage establishment and upon cost controls needed to maintain a profitable operation using both manual and automated Point of Sale (POS) systems. Participants play a role in supervising service during a variety of functions.

      The goal of this course is for participants to develop a clear understanding as to how the quality of customer service can "make or break" a business. It is imperative that members of the hospitality community recognize their role in impacting and creating quality customer service (both internal and external). Participants examine methods for providing excellent service so that customers not only return but recommend the establishment.

      Students carry out kitchen management practices including sourcing, scheduling, food costing, inventory control, and menu development.

      Prerequisites:

      • HOIT1003

      This course is designed to expose students to management concepts with particular emphasis on developing supervision and interpersonal skills.

      The learners in this course will be introduced to all areas of health and safety required in the hotel and restaurant business as outlined by national standards.

      This course provides an introduction to the meaning of community service.  Students learn how community service can enhance a student’s educational experience, personal growth, employability, and civic responsibility. Students participate in one day of volunteering to enhance their understanding of civic responsibility and to help the New Brunswick Community College realize its vision of transforming lives and communities. 

      In this course, students focus on applying communication skills in reading, writing, speaking, document use, and critical thinking to make occupation-specific communication effective and efficient while developing computer-related skills necessary to be successful in college and on the job.
       
       

      In this course, students focus on acquiring job search skills to gain a work-term placement as well as employment while also, developing interpersonal communication skills needed to grow their career.
       

      A safe and healthy workplace is the responsibility of the employer and the employee. This course introduces students to the importance of working safely and addresses how employers and employees can control the hazards and risks associated with the workplace. Students will also learn about the roles and responsibilities of key stakeholders including WorkSafeNB, the employer and the employee in ensuring workplaces are safe.

      NFSTP is a comprehensive review of food safety issues and safe food handling practices, including:
      • Food Safety Hazards (Parts I and II)
      • Facilities and Equipment Design
      • Control of Hazards Following the Flow of Food
      • Sanitation and Pest Control
      • Employee and Visitor Issues


      Specific Considerations

      The hours of work may be irregular and may include shift work, weekends, and holidays. For Culinary and Tourism programs, a medical examination and immunizations are not required for practicums in these settings. However, employees of food handling establishments and firms providing personal services may have to submit to any medical examinations and tests that the district medical officer or Minister may require. The requirement is usually in effect when there are outbreaks of notifiable or contagious diseases. A certificate and card are provided upon successful completion of the National Food Safety Training Program and Smart Serve Program.


      Articulation Agreements

      Institution: University of New Brunswick Saint John
      Articulation Period:
      Information: Graduates of the Culinary Arts Management  who have attained an overall program average of 70% will be eligible to enter year 3 of the 4-year Bachelor of Applied Management (BAM) at the University of New Brunswick, Saint John.
       


      External Certifications

      Culinary Arts Management graduates may have an opportunity to acquire the following external certifications upon meeting the external agencies certification requirements and paying any required fees to the external agency:

      Institution: Ontario Smart Serve
      External Certification: HTO: Hotel and Restaurant Operations
      Information: Students who successfully complete the Ontario Smart Serve examination are recognized as responsible beverage servers.


      Disclaimer: This web copy provides guidance to prospective students, applicants, current students, faculty and staff. Although advice is readily available on request, the responsibility for program selection ultimately rests with the student. Programs, admission requirements and other related information is subject to change.

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