Culinary Management

Are you working as a cook and would like to move up the ranks? This specialization program will provide you with the necessary skills to access management positions in the restaurant services industry.

Overview

From cost control to team management to procurement, the Gestion de cuisine (Culinary Management) program will teach you how to maximize every aspect of your kitchen to improve efficiency and performance.

Program key elements

• Part-time specialization program for culinary professionals
• Hybrid format, with in-person and online courses 
• Individual coaching and mentoring
• Experienced and passionate instructors

Take control of both your resources and career!

What you will learn
Efficiency, performance, profitability

• Cost control and technology choices
• Team management
• Innovation and customer attraction
• Profitability of a dining room

Program structure and courses

Duration and schedule

• Program starting in the fall 
• Spread over 2 sessions, part-time 
• Includes a total of 180 hours of coursework, spread over 4 to 6 in-person classes per course (usually offered on Mondays at the ITHQ) and 84 hours of distance learning, offered in the form of coaching 

Course start date

• Upcoming

Diploma

Attestation of Collegial Studies (ACS) in Gestion de Restaurant recognized by the Ministère de l’Enseignement supérieur

Admission

Admission application periods

Admission requirements

To be eligible for this program, you must meet one of these criteria:

• Hold a Diploma of Vocational Studies (DVS) in Cuisine or equivalent training outside Québec, OR
• Hold a Secondary School Diploma (SSD), an Attestation of Equivalence of Secondary Studies (AESS) or training deemed sufficient AND have accumulated at least 2 000 hours of recent cooking work experience, specifically in the food processing sector

You must also: 

• Either have interrupted your full-time studies OR have pursued full-time post-secondary studies for at least two consecutive sessions (or one academic year) 
• Be employed in the restaurant service industry 
• Demonstrate proficiency in oral and written French

Selection criteria

The selection of applications also takes into account the following criteria:  

• Academic file 
• Related training 
• Relevant professional experience, validated by compliant work certificates. 

To maximize your chances of selection, we strongly encourage you to attach all supporting documents to your application. 

Required documents

Here is the list of documents you must include with your application depending on your status: 

Admission application procedure

• Applicants must ensure that they meet the program’s admission requirements before submitting their application.      
• Incomplete or late applications will not be accepted.       
• For your admission file to be considered complete, it must contain a copy of all the official documents required by the ITHQ in accordance with your status, as listed above.
• These documents must be legible and saved in PDF format. Documents in a language other than French or English must also be accompanied by a certified translation into French or English.            
• Some documents required by the ITHQ may not be requested automatically on the admission platform. It is therefore your responsibility to ensure that all the documents on the list in accordance with your status have been uploaded to your file before submitting your application.         

Costs and financial aid

Program fees

Use the program fee calculator to find out about the costs of this program.

Financial aid and scholarships

Looking for financial support for your study project? Find out about the different options available to you. 

Learn more

Future prospects

Expertise in high demand

Whether you are interested in working in a fine dining establishment, a restaurant chain, an institutional cafeteria or for your own business, the management expertise you will develop through this program will open the door to both attractive career opportunities and salary prospects.