Culinary Skills


If you enjoy cooking or have worked in the Food Service Industry, Algonquin College’s Culinary Skills program will be a positive step in a long lasting professional and rewarding career. Culinary Arts is a growing industry, alive with action, excitement, and people. The food industry is a leader in creating new jobs, generating more revenue, paying out more salaries, and offering great opportunities!

This program has intakes in September, January and May.

Culinary Skills – Chef TrainingBring Your Own Device (BYOD): As a student in this on-campus program, you will require a mobile computing device that meets the specifications outlined by your program at http://algonquincollege.com/byod

(Please note this was previously referred to as a Mobile Learning Program)

Culinary Skills – Chef TrainingeTextbooks: As a student in a program that has adopted etextbooks, your required texts and digital resources will be provided to you at the beginning of each term (with the exception of general education electives). For more information and associated fees, go to http://www.algonquincollege.com/etextbooks/

Related Programs:
Cook (Ottawa Campus)
Culinary Management (Ottawa Campus)
Culinary Skills – Chef Training (Pembroke Campus)

 

Ontario College Certificate
1 Year(s)

Program Code: 0206X01FWO
Academic Year: 2016/2017



Our Program

This one-year 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 http://algonquincollege.com/byod. Mobile devices/laptops and supplies can be purchased directly from Algonquin`s New Technology Store at educational rates.

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.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.
  2. Apply basic and advanced food and bake theories and other related theories to all aspects of food preparation.
  3. Contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants.
  4. Apply a knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources.
  5. Apply fundamental nutritional principles to all aspects of food production.
  6. Perform effectively as a member of a food and beverage preparation and service team.
  7. Apply cost control techniques to food-service operations.
  8. Apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of a food-service operation.
  9. Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.
  10. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

Courses

Programs at Algonquin 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. Upon registration, each full-time student is provided an Algonquin email account which is used to communicate important information about program or course events.
Level: 01 Hours
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. 45.0
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. 40.0
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. 15.0
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. 15.0
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. 60.0
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. 75.0
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. 45.0
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. 45.0
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. 45.0
Level: 02 Hours
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. 40.0
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. 60.0
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.

Prerequisites: FOD2111
75.0
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. 30.0
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. 135.0
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. 45.0

Fees & Expenses   

2016/2017 Academic Year

Total Fees for the first year of the program:

Domestic tuition/ancillary fees: $6,664.16. *

International tuition/ancillary Fees: $16,190.20. *

* Amounts include tuition fee, program specific lab and material fees, applicable eText fees, Students` Association fees and compulsory ancillary fees. Fees are subject to change. For detailed fees information please visit algonquincollege.com/ro/pay/tuition-and-expenses

Note: For further information regarding your books, please visit http://www.algonquincollege.com/etexts

The tuition fees listed above cover the cost of required footwear, uniform, knives and toolkit provided to each student at the start of the program.

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

Admission Requirements   

2017/2018 Academic Year

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

Should the number of qualified applicants exceed the number of available places, applicants will be selected on the basis of their proficiency in English.

Application Information

Applications to full-time day programs must be submitted with official transcripts showing completion of the academic admission requirements through:

ontariocolleges.ca
60 Corporate Court
Guelph, Ontario
N1G 5J3
1-888-892-2228

Students currently enrolled in an Ontario secondary school should notify their Guidance Office prior to their online application at www.ontariocolleges.ca

Applications for Fall Term and Winter Term admission received by February 1 will be given equal consideration. Applications received after February 1 will be processed on a first-come, first-served basis as long as places are available.

International applicants applying from out-of-country can obtain the International Student Application Form at https://algonquincollege.force.com/myACint/ or by contacting the Registrar`s Office.

For further information on the admissions process, contact:

Registrar`s Office
Algonquin College
1385 Woodroffe Ave, Room C150
Ottawa, ON K2G 1V8
Telephone: 613-727-0002
Toll-free: 1-800-565-4723
TTY: 613-727-7766
Fax: 613-727-7632
Email: AskUs@algonquincollege.com

Additional Information

This program has a September, January and May intake. The program is also offered at the Pembroke Campus.

For more information, contact Cory Haskins, Program Coordinator, at 613-727-4723 ext. 2588 or haskinc@algonquincollege.com.

Every attempt is made to ensure the accuracy of the information in this publication. The College reserves the right to modify or cancel any course, program, fee, timetable, or campus location at any time