Culinary Arts Management

CampusStart DateTuition/Fees
St. AndrewsJanuary 2025 (Blended Delivery) – Offered every other year
Domestic | International
MonctonSeptember 2024 (Blended Delivery) Domestic | International

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.


The requirements for this diploma program may be achieved within two (2) 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

    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.

    Areas of Study

    • Hospitality Health and Safety
    • Baking and Pastry
    • Culinary Controls and Math
    • Culinary Skills and Techniques
    • Restaurant Operations
    • Catering
    • Food Presentation
    • Garde-Manger
    • Knife Skills and Butchery
    • Communication and Interpersonal Skills
    • Cultural Cuisine
    • Nutrition
    • Human Relations and Supervision
    • Business Ventures
    • Food and Beverage Pairings

    Program Courses

    Courses are subject to change.

    This course is designed to develop the skills and techniques required to produce a variety of bakery products. Focus is placed on using appropriate baking tools, equipment, and ingredients to produce breads, doughs, pies, and cakes.


    • HSHA1019A
    • SECU1322B

    This course is designed to build upon existing knowledge and skills used to create a variety of pastries and desserts. Focus is placed on techniques and methods required to prepare, plate and garnish pastries and desserts.  


    • BPBP1025A

    This course is designed to review math concepts used in the culinary profession as well as introduce fundamental principles of culinary controls. Focus is placed on standardized recipes, converting recipes, food budgets and costs, menu pricing, purchasing, and inventory control.

    This course is designed to introduce culinary skills, techniques, and terminology. Focus is placed on developing knife skills and preparing stocks, soups, vegetables, and poultry.  Additionally, learners demonstrate Mise en Place and food safety procedures.


    • HSHA1019A
    • SECU1322B

    This course is designed to cover the foundational principles and techniques of preparing food and executing catering events. Focus is placed on kitchen management techniques, culinary skills, menu preparation, and buffet and platter design.


    • HSHA1019A
    • SECU1322B
    • CUIS1244A

    This course is designed to develop the basic skills and knowledge necessary to prepare and present cold dishes, including salads and appropriate dressings, cheeses, and hors d'oeuvres.  Additional emphasis is placed on the artistic side with appropriate garnishing and plating techniques.


    • CUIS1244A
    • HSHA1019A
    • SECU1322B

    This course is designed to build on the skills developed in Culinary I. Focus is placed on leading sauces and reductions, butchery, and the application of cooking methods for pork, beef, lamb, and other meats.


    • CUIS1244A
    • CUIS1245A

    This course is designed to develop fundamental principles and practices for effective restaurant operations. Focus will be placed on producing menu items, working as a member of a kitchen brigade, food and beverage service, and the delivery of quality customer service.


    • CUIS1244A
    • CUIS1245A

    This course is designed to further develop knowledge to control food and production costs for food service operations. Focus is placed on inventory control procedures, the role of standardized recipes in controlling portion sizes, quality, and yield as well as menu development, costing and pricing.


    • CUIS1243A

    This course is designed to build on the skills developed in Culinary I and II. Focus is placed on fish, seafood, pasta, grains, and other starches. Further emphasis is placed on current issues and trends in the food industry, including sustainability and ethical considerations.


    • CUIS1247A

    This elective course is designed to review theory in preparation for the Cook: Level I examination in accordance with New Brunswick Apprenticeship Occupation and Certification (NBAOC).


    • BPBP1026A
    • CUIS1249A
    • CUIS1248A

    This course is designed to explore the diverse culinary traditions and practices of various cultures, including Indigenous peoples in Canada. Focus will be placed on how history, culture, climate, and geography influence culinary foundations and trends as well as the unique ingredients, cooking techniques, and flavor profiles of different cultures.


    • CUIS1250A

    This course is designed to explore the intersection of food and nature. Focus is placed on exploring culinary aspects of oceans, rivers, fields, and forests through identification of local ingredients, harvesting practices, and preparation techniques.


    • CUIS1250A

    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.


    • CUIS1246A

    This course is designed to develop advanced cooking techniques for diverse cuisines. Building on skills developed in Cooking and Catering, this course will focus on culinary planning, presentation, and management skills.


    • CUIS1245A
    • CUIS1250A

    This course is designed to provide the skills and techniques for cooking food "à la Minute " or “to order”. Focus is placed on preparing and cooking dishes efficiently while maintaining high quality standards. Additional focus is placed on the application of advanced culinary techniques to create innovative and inspired dishes.


    • CUIS1254A
    • CUIS1255A

    The course is designed to explore menu design and engineering to increase operational efficiency and profitability.  Automated food and beverage control systems are also examined. 


    • CUIS1249A

    This course is designed to develop an in-depth understanding of gastronomic cuisine from sourcing ingredients to the final presentation of dishes. Focus will be placed on integrating various techniques to create an exclusive culinary experience.


    • CUIS1256A

    This course is designed to review theory in preparation for the Cook: Level II and III examinations in accordance with New Brunswick Apprenticeship Occupation and Certification (NBAOC).


    • CUIS1256A

    This course is designed to create a business plan for a hospitality business. Focus is placed on business conceptualization, market research, and development of key elements of a business plan, including financial, marketing, and operational plans. The business plans developed in this course are executed in Business Ventures: Operations.

    This course is designed to execute business plans created in Business Ventures: Planning.  Focus is placed on arranging logistics, implementing marketing plans, executing business operations, and preparing financial records.


    • ENTR1099A

    This course is designed to develop food and beverage knowledge to create pairings that deliver an exceptional experience for the customer. Focus is placed on the influence of wines, spirits, and beers on menus, food preparation, and service.

    This course is designed to provide human relations and supervision skills for the hospitality industry.  Focus is placed on the role of a supervisor and management functions and styles. Further emphasis is placed on developing supervisory and interpersonal skills as well as techniques for interviewing, conducting performance reviews, and employing discipline.

    The course is designed to develop knowledge of health and safety in a variety of hospitality and food and beverage environments. Focus is placed on meeting national standards for workplace safety, food safety, stewarding techniques, personal hygiene, and safe use of equipment. Learners will receive external certifications in food safety and responsible beverage service.

    This course is designed to develop the knowledge needed to meet the nutritional needs of consumers and design appropriate menu plans to meet those needs. Focus is placed on the fundamental principles of nutrition, dietary guidelines, and recommended daily dietary allowances. Additional emphasis is placed on evaluating food labels and ingredients, the relationship between nutrition and various food service operations, and how menu design can address consumer nutritional requirements and requests.

    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.

    This course is designed to develop essential communication, professional etiquette, employment search, as well as interpersonal and customer service skills.  Learners will examine how to apply these skills and how these skills can contribute to their careers as well as hospitality organizations’ success.

    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.

    NOC Codes

    60030 - Restaurant and food service managers
    62020 - Food service supervisors
    62200 - Chefs
    63200 - Cooks
    63202 - Bakers

    Articulation Agreements

    Institution: University of New Brunswick Saint John - Faculty of Business
    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.


    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: Canadian Food Safety Group
    External Certification: Food Safety Certification - SafeCheck
    Information: This certification must be completed prior to progression to other required courses.

    Upon successful completion, this certification is valid in all Canadian Provinces & Territories for 5 Years from Date of Issue.

    Institution: Tourism Association of New Brunswick (TIANB)
    External Certification: Responsible Beverage
    Information: This certification must be completed prior to progression to other required courses. Upon successful completion of the final exam, you will earn a New Brunswick Responsible Beverage certification, valid for 5 years from date of issue.

    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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