Culinary Arts Management

CampusStart DateTuition/Fees
St. AndrewsApril 2023  (Blended Delivery) - Offered every other year Domestic
MonctonSeptember 2023 (Blended Delivery) Domestic

Program Overview

For many aspiring chefs, food lovers, and hardcore “foodies,” food is an art form.  Management in Culinary Arts is all about art—the preparation, presentation, and balance. From pairing menu items to developing budgets and leading cook and service teams, managers walk a fine line in achieving that delicate balance and precision.

In our Culinary Arts Management program, you will learn advanced skills in food preparation, banquet-style presentation, culinary abilities, and menu analysis and design. You will also develop your knowledge of financial management and human resources. In the food and service industry, restaurants and catering services are always on the lookout for skilled managers who can serve up success, so enroll today to pursue an exciting career in this trend-setting industry.


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 or Essential Skills Achievement Pathway: Post-Secondary Entry High School Diploma

    NB Francophone High School Math Equivalencies
    International Student Admission 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

    Everywhere you look, whether it’s TV, food blogs, Instagram, or other social media outlets, culinary arts are on full display. The Culinary Arts Management program will prepare you for pursuing a career as an executive chef, catering chef, food and beverage manager, or restaurant manager in a variety of food establishments, or it can be that stepping stone you’ve been searching for that allows you to hone your love of food preparation and design and start your entrepreneurial venture.

    Find career possibilities related to this program in Career Coach.


    Specific Considerations

    The hours of work may be irregular and may include shift work, weekends, and holidays. Upon completion of the program, graduates have WHMIS (Workplace Hazardous Materials Information System) training, Responsible Beverage Service, and National Food Safety Training.

    Technology Requirements
    NBCC is a connected learning environment. All programs require a minimum specification, including access to the internet and a laptop. Your computer should meet your program technology requirements to ensure the software required for your program operates effectively. Free wifi is provided on all campuses.


    Program Courses

    Course curriculum for this program is still under development. Once the courses have been finalized, they will be posted here. Courses are subject to change.


    NOC Codes

    0631 - Restaurant and food service managers
    6311 - Food service supervisors
    6322 - Cooks
    6332 - Bakers


    Articulation Agreements

    Institution: University of New Brunswick Saint John - Faculty of Business
    Articulation Period:
    Information: Bachelor of Applied Management Degree
    NBCC graduates of any 2 year diploma program with a GPA of 70% or greater receive 2 years full credit toward this degree and will be eligible to enter year 3 of the 4 year Bachelor of Applied Management (BAM) program.


     


    Institution: Griffith University
    Articulation Period:
    Information: Griffith University will grant up to one and half (1.5) to two (2) years of advanced standing of related Griffith University undergraduate Bachelor degree on completion of an NBCC diploma.
    Institution: St. Stephen's University
    Articulation Period:
    Information: All one and two year NBCC programs will be recognized as approved programs of study within SSU's Bachelor of International Studies (BIS) program.
    Institution: Limerick Institute of Technology (LIT)
    Articulation Period:
    Information: Graduates may enter Year 3 of the Bachelor of Arts in Hospitality Supervision degree at LIT

    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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