Culinary Arts courses

About Culinary Management in Lambton College

Turn a passion into an exciting career with the Culinary Management diploma from Lambton College. Learn from journeyperson chefs with years of experience in a variety of food service operations.

This 12-month fast-track program prepares students for the dynamic and growing food industry as a chef or culinary manager. Students will experience all facets of the food industry where food trends and dining culture are constantly evolving. Program curriculum reflects the demanding knowledge and skills required of a successful chef who must constantly adapt to all industry standards regardless of the enterprise.

Faculty are committed to sharing with students the importance of sustainable practices as it applies to purchasing and preparing local foods. New courses on applied nutrition, geographical gastronomy and the science of food and beverage reflect changing consumer tastes.

Employment Opportunities

The professional focus and high standards of the Culinary Management program has served graduates well when it comes time to begin their career. Graduates may find employment at various levels from entry level to management in a variety of food and beverage operations. These can range from restaurants, hotels, resorts, institutions, clubs, and banquet and catering facilities. Some graduates will find fulfillment in entrepreneurial opportunities.

For information about post-graduate work eligibility for international students, please review the Post-Graduate Work Permit Program information.

The program emphasizes the importance of operating a fiscally responsible food business through the application of business principles and costing and control practices. Technology and mobile applications are integrated into business operations with emphasis on the development of marketing and promotional strategies.

Practical application classes are held in small lab sections that allow students to challenge themselves. The supportive learning environment provides more one-on-one discussion and allows flexibility adapting curriculum to the needs of the student. Students develop essential strategies for continuous personal and professional learning and are held to standards that are among the highest in culinary education while developing industry-related skills.

The program prepares students to challenge the in-class portion of the Assistant Cook and Cook Apprentice designations. These are important initial steps towards your pursuit of the Provincial Trade of Cook Certificate of Qualification (Red Seal).

Opportunities for students to “earn while they learn” exist where students are given authentic culinary exposure to hone their skills and enhance their understanding of the operations of the culinary industry while within the program.

Admission Requirements

• O.S.S.D. or equivalent with:
• Six level 4 courses from the U or M stream and an overall average of 70% minimum including:
• Grade 12 English U (minimum grade of 65% required).
• Grade 12 Mathematics (C, U, or M level)
• Grade 12 Biology U SBI4U (minimum combined average of 70% for chemistry and biology).
• Grade 12 Chemistry U SCH4U (minimum combined average of 70% for chemistry and biology).

English language requirements

• Proof of English Proficiency Test Scores.
• IELTS : 6.0
• TOEFL iBT: 69

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