Applied Degree in Culinary Operations

The Culinary Institute of Canada is regarded by many to be the premier culinary school in Canada. The addition of the Applied Degree in Culinary Operations to the school's offerings further reinforces the CIC's commitment to providing high quality, relevant training for students and for individuals working in the food industry who want to further enhance their skills in order to assume leadership roles.

Applied degrees are undergraduate (bachelor's) degrees with an applied, hands-on focus in a particular field. They prepare people to work in a specific profession and gain practical skills in combination with relevant theory while also earning a degree. An ‘applied degree’ program provides students with an education and important skills that can be applied to a specific industry, in this case, the food industry. Whether you are hoping to manage the culinary operations of an organization, own your own restaurant, work as a consultant, or become a product development chef, many of the skills you need to advance yourself and succeed at that level are the same. By developing skills in areas such as: project management, strategic marketing, facility design, foodservice technologies, human resource management, food safety policy development, and accounting, graduates are well positioned to maximize their potential and explore many new and unique opportunities.

The Applied Degree in Culinary Operations focuses on the application and integration of skills developed in consultation with the Culinary Institute of Canada national advisory committee. The committee is comprised of culinary entrepreneurs, research and development managers, resort and restaurant operators, consultants, project managers, policy development professionals, nutritionists, educational experts and chefs. The Culinary Institute of Canada works with the committee to identify emerging trends and developments within the culinary industry.

National Advisory Committee

The National Advisory Committee provides guidance and input into the design and delivery of our program. This committee is comprised of industry experts from across the country; culinary entrepreneurs, research and development managers, resort and restaurant operators, consultants, project managers, policy development professionals, registered dietitians, educational experts and chefs. Each year, our committee meets to oversee the program, ensure that courses are relevant, and identify emerging trends and new developments within the culinary industry.

Why Take an Applied Degree in Culinary Operations?

For chefs, cooks, and industry professionals who already know how to cook and want to advance in their careers acquiring additional skills and knowledge is essential. An Applied Degree in Culinary Operations will provide you with the skills to:

• Communicate professionally – Give effective presentations, draft policy, and run a meeting professionally and effectively
• Use a best-practices approach to human resource management and ‘lead’ your staff successfully
• Employ foundational skills for planning and managing major projects
• Interpret financial statements and use them to make good business decisions
• Implement an efficient food safety plan for your operation and train your staff accordingly
• Understand the key steps in the process of developing a new food product for market
• Learn how research and evidence-based decision making can guide you to success
• Find out how to best market a product or service: develop a marketing plan, apply pricing, and identify marketing mix

Students may enter the program upon completion of their Culinary Arts Diploma at The Culinary Institute of Canada or another recognized institution along with a minimum of 1280 documented service hours or they may enter the program directly from the workplace, providing they can attest to five years experience in the culinary industry, at least one of which must be at the supervisory level.