Humber’s Culinary Management diploma program teaches students the skills they need to excel as a chef in the culinary industry. Students can work in the world’s finest dining establishments, and take advantage of international study opportunities and kick one's career up a notch by competing in on-campus, national and international skill competitions.

This program will also prepare students to design, organize, implement, serve and execute their own dinner event in the “Chef's Table” course. Using a market-related themed menu, mise en place and à la carte cooking, students will showcase classical and contemporary techniques and skill.

The Charcuterie and Advanced Garde Manger courses involve students using contemporary level food presentation, styling techniques and becoming proficient with various butchery processes on a wide range of meats. The Emerging Trends course is unique among Ontario colleges, providing students with the opportunity to work alongside local guest chefs.

Half of the curriculum takes place as hands-on training in one of Humber's nine Culinary or Baking and Pastry labs to ensure students gain all the required technical and employability skills for their future career.

Qualified students will complete work placements in the kitchen of a leading hotel, restaurant or golf course of their choice for seven unpaid weeks in the fourth semester (40 hours per week). Students are also able to apply for placements across Canada and internationally, which has jumpstarted many successful careers.