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Culinary Professional Management

Our Culinary Professional Management program has been designed to provide graduates with the knowledge, skills and attitudes necessary to gain a career in the food service industry.

Students learn to plan, organize, direct, own, control and evaluate the operations of various food industry settings, such as restaurants, bars, cafeterias or catering companies. Through hands-on demonstrations and learning techniques, students also have the opportunity to learn a variety of cooking methods and techniques such as basic and advanced sweet and savoury cuisine, baking, butchering, and many other important preparation methods. The successful graduate will be well-versed in proper sanitation procedures and kitchen compliance, and will earn a Food Handler’s Safety Certificate.

This program includes classroom-based studies as well as hands-on training at our on-site commercial kitchen.

CAREERS
careers
Executive Chef
Sous-Chef
Hotel & Resort Chef
Line Cook
Baker
Kitchen / Restaurant Manager
Food Sales & Coordination
PROGRAM LENGTH
program length
Classroom: 34 Weeks
CAMPUS
campus
Sault Ste. Marie, ON
PROGRAM OUTLINE
program outline

Program Outline

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