Culinary Skills - Chef Training

Ontario College Certificate (15 courses) Part-time On Campus
Program Code: 0206X02PWO Academic Year: 2016/2017


This program is listed under the following fields of study:

Our Program

This Ontario College Certificate program is designed to train professional cooks with an emphasis on culinary skills and hands-on experience. Cooking has become an art, food preparation is more specialized and the industry is demanding; therefore, candidates must be prepared to work long hours, be in good health and be physically fit. Students study food preparation, baking techniques, the control of food costs, computer applications, sanitation and safety procedures, and nutrition and menu planning, in order to acquaint themselves with the working conditions that can be expected upon graduation.

Some hands-on classes are held during the evenings and weekends in the College's Restaurant International, and students receive many opportunities to be involved in real world experiences, both at the College and at various hotels, restaurants and event facilities to further refine and develop their knowledge and skills. Students have the opportunity to participate in many events, competitions and activities that the culinary programs are involved in throughout the community, in order to complete a mandatory 40 hours of field placement per semester, which is required for graduation from the program.

The knowledge and skills gained in this program are relevant for a variety of food-related industries and sectors. Graduates may pursue employment opportunities in food preparation and service establishments, such as hotels, restaurants, food trucks, cruise ships, cafeterias, senior care facilities or as self-employed caterers.

Bring Your Own Device (BYOD): Students are expected to have and use a laptop or mobile computing device when registered in this on-campus program. Hardware and software specifications required by your program are outlined at algonquincollege.com/byod. Mobile devices/laptops and supplies can be purchased directly from Algonquin's New Technology Store at educational rates.

To qualify for this certificate, you must complete the program within five years.

Success Factors

This program is well-suited for students who:

  • Are well organized, creative and work well under tight time constraints and pressure.
  • Aspire to own a restaurant or use their entrepreneurial spirit to manage an existing business.
  • Can work independently and contribute to a team environment.
  • Are able to work long hours.
  • Seek rewarding opportunities and experiences.
  • Understand the importance of work safety practices.

Your Career

There is a strong demand for trained cooks and the food and beverage industry is now offering good salaries and working conditions to attract skilled personnel. Graduates may find employment as cooks or assistant cooks in the food service departments of restaurants, hotels, motels, resorts, cruise ships, institutions and catering companies. With further training, graduates may advance to positions as commis de cuisine, department chefs, junior sous-chefs, executive sous-chefs, chefs de cuisine and executive chefs de cuisine. Graduates may also pursue self-employment opportunities.

Fees & Expenses

Fees for part-time programs are charged on a course-by-course basis and are published on each individual course page. For questions related to fees, please call the Registrar's Office at 613-727-0002.

Graduation Fee

Once you have completed all the courses in the program, it is the responsibility of the student to contact the Registrar's Office to obtain a certificate/diploma application. A graduation fee of $40 will be charged when the application is submitted. When your certificate/diploma application has been approved, you will be invited to Spring or Fall Convocation.

There are additional expenses for textbooks, required footwear, uniform, knives and toolkit. Cost is approximately $1,200.

Completion of a St. John Ambulance First Aid course is strongly recommended. Cost is approximately $170.

Admission Requirements

College Eligibility
  • Ontario Secondary School Diploma (OSSD) or equivalent. Applicants with an OSSD showing senior English and/or Mathematics courses at the Basic Level, or with Workplace or Open courses, will be tested to determine their eligibility for admission; OR
  • Academic and Career Entrance (ACE) certificate; OR
  • General Educational Development (GED) certificate; OR
  • Mature Student status (19 years of age or older and without a high school diploma at the start of the program). Eligibility may be determined by academic achievement testing for which a fee of $50 (subject to change) will be charged.
Program Eligibility
  • English, Grade 12 (ENG4C or equivalent).

Applicants with International transcripts must provide proof of the subject specific requirements noted above along with proof of either:

  • IELTS-International English Language Testing Service-Overall band of 6.0 with a minimum of 5.5 in each band; OR
  • TOEFL-Internet-based (iBT)-overall 80, with the minimum of 20 in each component: Reading 20; Listening: 20 Speaking: 20, Writing: 20.
College Eligibility
  • Ontario Secondary School Diploma (OSSD) or equivalent. Applicants with an OSSD showing senior English and/or Mathematics courses at the Basic Level, or with Workplace or Open courses, will be tested to determine their eligibility for admission; OR
  • Academic and Career Entrance (ACE) certificate; OR
  • General Educational Development (GED) certificate; OR
  • Mature Student status (19 years of age or older and without a high school diploma at the start of the program). Eligibility may be determined by academic achievement testing for which a fee of $50 (subject to change) will be charged.
Program Eligibility
  • English, Grade 12 (ENG4C or equivalent).

Applicants with International transcripts must provide proof of the subject specific requirements noted above along with proof of either:

  • IELTS-International English Language Testing Service-Overall band of 6.0 with a minimum of 5.5 in each band; OR
  • TOEFL-Internet-based (iBT)-overall 80, with the minimum of 20 in each component: Reading 20; Listening: 20 Speaking: 20, Writing: 20.

Notes

CCOL Academic Planner

The Academic Planner provides registered part-time students in the Centre for Continuing and Online Learning (CCOL) the ability to declare into a program of study. The Academic Planner outlines successfully completed courses to date, as well as courses that need to be completed in order to meet graduation requirements. It is therefore, essential that all part-time students in CCOL declare to their program of study, allowing administrators to plan course offerings. The tool is available on ACSIS, located under 'Continuing Education' on the left-hand toolbar.

Additional Information

For more information, please contact Wes Wilkinson, Program Coordinator, at 613-727-4723 ext. 5226 or wilkinw@algonquincollege.com.

Courses

Course
Number
HoursCourse Name
Series: 01
ENL1813H45.0Communications I

ENL1813H Communications I

Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practice writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and strengthen communication skills that contribute to success in both educational and workplace environments.

There are no classes currently scheduled for this course.

FLD001040.0Field Placement-Culinary Skills

FLD0010 Field Placement-Culinary Skills

Real-world practical experience allows culinary professionals to further develop and refine their skills. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. Students must complete 40-hours of work placement per term in order to graduate. Note: students who have prior working experience may apply for an exemption if suitable documentation is provided.

There are no classes currently scheduled for this course.

FOD210215.0Trade Calculations and Computer Applications

FOD2102 Trade Calculations and Computer Applications

In order to select appropriate menu prices, culinary professionals must be able to calculate the cost of individual portions and recipes, as well as manipulate food cost percentages. Students practise basic and advanced trade calculations in order to define common food costing terminology, cost recipes and calculate menu prices. Emphasis is on the introduction of industry relevant computer applications used to create common workplace documents and presentations. Students practise costing basic menus, performing a variety of industry-specific calculations and using applicable computer software and applications.

There are no classes currently scheduled for this course.

FOD210315.0Sanitation and Safety Training

FOD2103 Sanitation and Safety Training

An awareness of key regulations and requirements is a necessity in order to be equipped for the hands-on and practical components of a career in the food service industry. Students are certified in a variety of industry-related food handling training, Canadian sanitation and safety regulations and procedures, in addition to harassment training. Hands-on experiential components prepare students for real-world culinary and food service occupations.

There are no classes currently scheduled for this course.

FOD210760.0Theory of Food

FOD2107 Theory of Food

A fundamental, theoretical knowledge of culinary concepts is essential for success in the food service industry. Students learn basic and advanced principles for the identification and selection of meat, fish, shellfish and vegetable products, as well as best practices and cooking methodologies for their preparation. Students also explore intrinsically related aspects of sustainability and prepare to challenge the Red Seal Cook certification exam.

There are no classes currently scheduled for this course.

FOD211175.0Food Demonstration I

FOD2111 Food Demonstration I

Students view basic food preparation demonstrations. They prepare each item demonstrated and practised in modern facilities. Demonstrations include sauces, stocks, poultry, meats, soups and fish.

There are no classes currently scheduled for this course.

FOD211945.0Introduction to Baking and Pastry

FOD2119 Introduction to Baking and Pastry

Students learn the basic concepts, skills and techniques of baking. Emphasis is placed on identification of products, weights and measures. Practical classes cover topics of breads, cakes, pies, puddings and desserts.

There are no classes currently scheduled for this course.

FOD213245.0Culinary Fundamentals

FOD2132 Culinary Fundamentals

The ability to participate in industry-scaled food production is contingent on a knowledge of fundamental knife handling skills, culinary techniques and safe handling procedures. Students learn to apply basic culinary skills to prepare large quantities of food. Emphasis is on perfecting basic cutting skills, cooking methods and recipe assembly. Sanitation and safety are applied in all hands-on food preparation activities and assessments.

There are no classes currently scheduled for this course.

HOS201545.0Dimensions of Food

HOS2015 Dimensions of Food

Food is a basic need all humans share. It is highly influenced by social policy and economics. Students explore the social and political issues related to food from traditional farming techniques to commercial food production, as well as sustainability and organically grown food. In addition, students consider various international and environmental issues concerning food policy, as well as social policy changes that affect the food industry. Students reflect on their own perceptions of food, as well as examine other real-world contexts and cases.

There are no classes currently scheduled for this course.

Series: 02
FLD001140.0Field Placement-Culinary Skills

FLD0011 Field Placement-Culinary Skills

Real-world practical experience allows culinary professionals to further develop and refine their skills. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. Students must complete 40-hours of work placement per term in order to graduate. Note: students who have prior working experience may apply for an exemption if suitable documentation is provided.

There are no classes currently scheduled for this course.

FOD211760.0Quantity Food Production

FOD2117 Quantity Food Production

Building on fundamental culinary techniques, students are exposed to different styles of cooking. Students study and apply cooking techniques found in a variety of culinary cuisines. Hands-on activities and applications allow students to develop a higher working knowledge of cutting skills, cultural themes and mass production of food suitable for a commercial restaurant setting.

There are no classes currently scheduled for this course.

FOD212675.0Food Demonstration II

FOD2126 Food Demonstration II

Students observe and prepare intricate dishes used in advanced a la carte applications, with emphasis on colour, taste, texture and presentation.

Pre-requisites: FOD2111

There are no classes currently scheduled for this course.

FOD212930.0Nutrition and Food Preparation

FOD2129 Nutrition and Food Preparation

A poor diet may have a harmful impact on health, and many food service customers in contemporary society have specific nutritional and dietary requirements. Students learn about the basic principles of nutrition and how these apply to food preparation. Emphasis is on the selection of ingredients and foods, based on requirements for general wellness from Canada's Food Guide for Healthy Living. Students explore current nutrition recommendations for fats, protein, carbohydrates, vitamins, minerals and weight control and apply them to the nutritional analysis of selected recipes.

There are no classes currently scheduled for this course.

FOD2196135.0Food Practical I

FOD2196 Food Practical I

Students learn to cook in a restaurant environment, doing a la carte or to-order cooking in the College's, Restaurant International. Menu difficulty is based on a basic restaurant menu. Students cook at all levels of the menu, including desserts.

There are no classes currently scheduled for this course.

HOS213145.0Menu Planning

HOS2131 Menu Planning

Students gain the necessary skills, using computer applications to develop menus for the many sectors of the hospitality industry, including a la carte, table d'hote and specialty menus.

There are no classes currently scheduled for this course.

COURSE DESCRIPTIONS

ENL1813H Communications I

Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practice writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and strengthen communication skills that contribute to success in both educational and workplace environments.

FLD0010 Field Placement-Culinary Skills

Real-world practical experience allows culinary professionals to further develop and refine their skills. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. Students must complete 40-hours of work placement per term in order to graduate. Note: students who have prior working experience may apply for an exemption if suitable documentation is provided.

FOD2102 Trade Calculations and Computer Applications

In order to select appropriate menu prices, culinary professionals must be able to calculate the cost of individual portions and recipes, as well as manipulate food cost percentages. Students practise basic and advanced trade calculations in order to define common food costing terminology, cost recipes and calculate menu prices. Emphasis is on the introduction of industry relevant computer applications used to create common workplace documents and presentations. Students practise costing basic menus, performing a variety of industry-specific calculations and using applicable computer software and applications.

FOD2103 Sanitation and Safety Training

An awareness of key regulations and requirements is a necessity in order to be equipped for the hands-on and practical components of a career in the food service industry. Students are certified in a variety of industry-related food handling training, Canadian sanitation and safety regulations and procedures, in addition to harassment training. Hands-on experiential components prepare students for real-world culinary and food service occupations.

FOD2107 Theory of Food

A fundamental, theoretical knowledge of culinary concepts is essential for success in the food service industry. Students learn basic and advanced principles for the identification and selection of meat, fish, shellfish and vegetable products, as well as best practices and cooking methodologies for their preparation. Students also explore intrinsically related aspects of sustainability and prepare to challenge the Red Seal Cook certification exam.

FOD2111 Food Demonstration I

Students view basic food preparation demonstrations. They prepare each item demonstrated and practised in modern facilities. Demonstrations include sauces, stocks, poultry, meats, soups and fish.

FOD2119 Introduction to Baking and Pastry

Students learn the basic concepts, skills and techniques of baking. Emphasis is placed on identification of products, weights and measures. Practical classes cover topics of breads, cakes, pies, puddings and desserts.

FOD2132 Culinary Fundamentals

The ability to participate in industry-scaled food production is contingent on a knowledge of fundamental knife handling skills, culinary techniques and safe handling procedures. Students learn to apply basic culinary skills to prepare large quantities of food. Emphasis is on perfecting basic cutting skills, cooking methods and recipe assembly. Sanitation and safety are applied in all hands-on food preparation activities and assessments.

HOS2015 Dimensions of Food

Food is a basic need all humans share. It is highly influenced by social policy and economics. Students explore the social and political issues related to food from traditional farming techniques to commercial food production, as well as sustainability and organically grown food. In addition, students consider various international and environmental issues concerning food policy, as well as social policy changes that affect the food industry. Students reflect on their own perceptions of food, as well as examine other real-world contexts and cases.

FLD0011 Field Placement-Culinary Skills

Real-world practical experience allows culinary professionals to further develop and refine their skills. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfill their work placement hours by volunteering or working for the host facility. Students must complete 40-hours of work placement per term in order to graduate. Note: students who have prior working experience may apply for an exemption if suitable documentation is provided.

FOD2117 Quantity Food Production

Building on fundamental culinary techniques, students are exposed to different styles of cooking. Students study and apply cooking techniques found in a variety of culinary cuisines. Hands-on activities and applications allow students to develop a higher working knowledge of cutting skills, cultural themes and mass production of food suitable for a commercial restaurant setting.

FOD2126 Food Demonstration II

Students observe and prepare intricate dishes used in advanced a la carte applications, with emphasis on colour, taste, texture and presentation.

Pre-requisites: FOD2111

FOD2129 Nutrition and Food Preparation

A poor diet may have a harmful impact on health, and many food service customers in contemporary society have specific nutritional and dietary requirements. Students learn about the basic principles of nutrition and how these apply to food preparation. Emphasis is on the selection of ingredients and foods, based on requirements for general wellness from Canada's Food Guide for Healthy Living. Students explore current nutrition recommendations for fats, protein, carbohydrates, vitamins, minerals and weight control and apply them to the nutritional analysis of selected recipes.

FOD2196 Food Practical I

Students learn to cook in a restaurant environment, doing a la carte or to-order cooking in the College's, Restaurant International. Menu difficulty is based on a basic restaurant menu. Students cook at all levels of the menu, including desserts.

HOS2131 Menu Planning

Students gain the necessary skills, using computer applications to develop menus for the many sectors of the hospitality industry, including a la carte, table d'hote and specialty menus.