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Culinary Management

Available at: Kingston


The exciting and growing world of professional culinary arts offers talented and committed individuals a wide spectrum of opportunity. In Canada, and internationally, skilled chefs are very much in demand. Whether in a leading edge restaurant, resort or hotel, catering operations or product development kitchens, a rewarding career awaits the prepared and qualified individual.

This diploma level program will provide graduates with the skills and training needed to achieve higher levels of employment in the professional culinary industry.

Good chefs are more than good cooks; they also have to be a good manager of their kitchen and its outlets. For any student who aspires to become a professional chef, this two-year diploma program will provide you with all of the necessary foundation skills for success in the industry. In addition to courses in Culinary Techniques, Vegetarian and International Cookery and Bakery Skills, Culinary Management students will study business communications, management practices, nutrition, menu planning and development and applied computer skills.

The training will prepare our students to successfully meet the demands of the industry as well-rounded graduates with technical and interpersonal skills. This program provides the complete in-school portion of the Basic and Advanced Apprenticeship certification programs.



Career Opportunities

Skilled chefs are in very high demand and you will find employment wherever food is prepared; including restaurants, hotels and resorts, casinos, cruise lines, caterers, private clubs, fine inns and Bed and Breakfasts.

Essence Dining Room

Essence Dining Room Logo

Students embrace real-life learning by running Essence, an on-campus restaurant, for three semesters. Enjoy great foods from around the world at fantastic prices at Essence Dining Room, operated by students on the Kingston campus. Enjoy three-course lunches or five-course dinners. Open to students, staff and the general public. This culinary teaching environment benefits our students immensely by giving them hands-on experience. Click here to learn more about Essence.

Barbados Exchange Program

A number of spaces will be available each year for students to complete the second year of their studies as exchange students at Barbados Community College. Students will pay St. Lawrence College tuition and will receive full credit for their studies in both institutions, earning a Culinary Management Diploma from St. Lawrence College and an Associate Degree in Applied Science – Culinary Arts from Barbados Community College. Add a year in Ireland: Graduates will be eligible to continue their studies in Ireland earning a Bachelor Degree in Culinary Arts. Three years, three countries, three credentials: an incredible start to your culinary career!

Study in Ireland

Graduates of this program can turn their diploma into a degree in Ireland. Check out our flyer (pdf) to find out more information or click here to learn more about studying in Ireland.

Are you in the Canadian Armed Forces?

Students enrolled in the CAF may have their education subsidized or you may be eligible for advanced standing for the training you have completed. For more information on the Non-Commissioned-Member Subsidized Education Plan (NCM-SEP), students can visit the Canadian Armed Forces website or contact the local recruiting center near them. Students, enrolled in recognized programs, who qualify and graduate could be granted advanced standing when joining the CAF. This could lead to accelerated promotion, as a portion of their training would be completed.

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With this program you’ll be career ready. Discover your career options at

Program Name

Culinary Management

Program Code



Ontario College Diploma

Start Dates


Program Duration

2 years

Location (Campus)


Canadian Fees

2016-17 Tuition fee is $2,850.18. Compulsory fees are $1,587.15. All fees are subject to change for 2017-18.

International Fees

2016-17 International tuition fee is $13,420.00. Compulsory fees are $1,765.15. All fees are subject to change for 2017-18.

Additional Costs

Knife kit: approx. $500.00 - $550.00
Uniform package: $150.00 - $175.00
Textbooks: approx. $150.00 - $200.00

Scholarships and Bursaries

St. Lawrence College offers an extensive Student Scholarship and Bursary Program.  Scholarships and bursaries for this purpose are sponsored by external organizations and private individuals.  These awards recognize our academic excellence, community involvement, contribution to the quality of College life, outstanding achievement and professional potential.  For more details visit Bursaries and Scholarships.

Program Outline 2017-18

Semester 1
CHEF 102 Sanitation, Safety & Equipment
CHEF 103 Nutrition
CHEF 104 Culinary Foundations
CHEF 105 Food Theory I
CHEF 106 Baking I
COMP 24 Computer Apps/ Culinary Trades
MATH 13 Mathematics for Food Services

Semester 2
CHEF 201 Menu Planning
CHEF 202 Kitchen Management 1
CHEF 203 Food Theory II
CHEF 204 Culinary Techniques II Preparation & Production
COMM 14 Career Planning for Culinary Trades
CHEF 205 Restaurant Service

Semester 3
CHEF 302 Food Theory III
CHEF 303 Culinary Techniques III
CHEF 304 Vegetarian Fusion
CHEF 306 Food Security and Sustainability
General Education
General Education Online

Semester 4
CHEF 401 Baking II
CHEF 402 Culinary Techniques IV
CHEF 403 Kitchen Management II
CHEF 404 Cuisine and Cultures
GENE General Education Course

Admission Requirements

Ontario Secondary Diploma (OSSD) or equivalent with the majority of Grade  11 and 12 course at the C, U, or M level including the following prerequisites:

  • Grade 12 English at the C or U level
  • Grade 11 Math at the C, U or M level

For OSSD equivalency options, see Admission Requirements.


Health Requirements

Articulation & Credit Transfer Opportunities


I observe students' enthusiasm in week one, their passion in week two and their triumph on graduation day. This proves I have the greatest job in the world.

Richard Hendy, Co-Coordinator, Culinary Programs at St. Lawrence College

Program Contact

Chef Richard Hendy

Chef Leslie Leacy

Recruiting Contact

Recruitment Office

Additional Information

Programs at St. Lawrence College are delivered using a variety of instruction modes. Courses may be offered in the classroom or lab, entirely online, or in a hybrid mode which combines classroom sessions with online learning activities. Program delivery can be run weekdays, weekends or evenings. Upon registration, each full-time student is provided a St. Lawrence College email account which is used to communicate important information about program or course events.

Please be aware that the program standards for the Culinary Skills - Chef Training program (K1004) and the Culinary Management program (K1003) at St Lawrence College in Kingston have been revised by the Ministry of Advanced Education and Skills Development. These changes will take effect and be implemented for both programs in September, 2017.

Advanced Standing

High school students who have successfully completed a multi-credit (2 to 3 credits), grade 12 Hospitality program that includes any combination of the following credits, TFC/TFJ or TFR4E/C with a minimum overall average of 70% are eligible to receive advanced standing in St. Lawrence College Safety and Sanitation, CHEF 102. Once you have been accepted into your college program, contact your program coordinator for details.
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