Confederation College is a provincially financed institute of applied arts and technology that is situated in Ontario, Canada. It was formed in 1967, while Ontario's college system was expanding. It is Northwestern Ontario's only public institution and spans a region of around 550,000 square kilometers. As it assists in establishing policies for Indigenous learning in the post-secondary education sector, it has been recognized as an Indigenous Education Leader. It provides its Indigenous students with programs, supports, and services. The college's main campus, Thunder Bay Campus, is situated on 130 acres of park-like land in Thunder Bay, Ontario. There are lovely gardens, a river, and a maze of walking routes there. The College's School of Aviation and the offices of the Student Union are located there. Additionally, there are eight regional campuses of the Confederation College of Canada, which are situated in the cities of Dryden, Marathon, Sioux Lookout, Fort Frances, Kenora, Red Lake, Geraldton, and Wawa. These university campuses provide a variety of programs in the fields of business, engineering, health, and other subjects.
Around 58 full-time programs, part-time credit and non-credit classes, pre-employment and skills training programs, speciality programs for business and industry, apprenticeship programs, and cooperative/workplace training programs are all available through the institution. Over 1,450 international students from more than 25 countries are among the 6,500 full- and part-time students who receive great education and training at the college each year on average. A sizable portion of the university's student body is made up of native and international students. The college also offers financial bursaries, awards, and scholarships to help students with the expense of their study.
Confederation College has a remarkable alumni network that further adds to its rising popularity. It has proved conducive to launching the dreams of many notable personalities. Some of the well-known names include Glenn Schiller (host of TSN's That's Hockey 2Nite), Trent Opaloch (director of photography, Captain America: The Winter Soldier, District 9) and Georjann Morriseau (former chief, Fort William First Nation).
The two-year culinary management diploma program at Confederation College will offer you the knowledge and abilities to compete both locally and internationally in the food industry.
Transform your love of food and cooking into a valuable talent in our state-of-the-art culinary labs. You will soon move on to more difficult concepts in butchery, baking, plate design, wine tasting, international cookery, and à la carte dining room service after learning the foundational skills of kitchens and food service, such as fundamental knife skills, stocks, and sauces. In order to equip you with the skills necessary to be a successful chef, restaurant manager, or business owner, this curriculum will also address the financial, legal, and marketing sides of the hospitality sector.
Program Learning Outcomes
The graduate has consistently shown the following abilities:
utilizing a variety of traditional and modern approaches, provide superior culinary planning, preparation, and presentation for various food service contexts.
Use fundamental and cutting-edge food and baking science to food preparation to produce desired results.
Contribute to and oversee others' compliance with requirements for a clean, well-maintained kitchen environment, the provision of food and beverage items free from hazardous bacteria or other pollutants, and compliance with laws governing health, safety, sanitation, and food handling.
To encourage healthy work environments, responsible kitchen management, and effective resource usage, ensuring the safe functioning of the kitchen and all areas of food preparation.
Develop menus that take into account knowledge of nutrition and food components, support overall health and wellbeing, cater to a variety of dietary needs and tastes, and, where necessary, make adjustments for special diets, food allergies, and intolerances.
To manage and promote a financially responsible operation, apply business principles and accepted industry costing and control procedures to food service operations.
Use sustainable, ethical, local food sourcing, and food security expertise to managing the kitchen and preparing meals while taking into account potential effects on food production, consumer preferences, and operations within the food service sector.
To produce and promote food, choose and apply technology, including modern kitchen equipment.
Develop menus that take into account knowledge of nutrition and food components, support overall health and wellbeing, cater to a variety of dietary needs and tastes, and, where necessary, make adjustments for special diets, food allergies, and intolerances.
To manage and promote a financially responsible operation, apply business principles and accepted industry costing and control procedures to food service operations.
Use sustainable, ethical, local food sourcing, and food security expertise to managing the kitchen and preparing meals while taking into account potential effects on food production, consumer preferences, and operations within the food service sector.
To produce and promote food, choose and apply technology, including modern kitchen equipment.
Fees
Tuition: $15940 per year
Books & other costs: $1285 per year
Anciliary costs: $1125 per year
Total: $18350 per year
IELTS: 6(6)
Academics: 2.8 GPA