Bachelor of Culinary Arts and Food Science (Honours)(Co-op)
This four-year Bachelor of Culinary Arts and Food Science degree is designed for students seeking careers in the hospitality, culinary, food services and food science sectors through a unique combination of food science and culinary skills.
- The first degree of its kind in Ontario
- Offers a unique combination of food science and culinary skills to fill the demand for graduates with this unique skillset
- Students have the opportunity to research, create and market their own products through applied research in product development
Program Availability and Schedule
Schedule
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Program Summary
Credential
Program Delivery
Program Code
Area of Interest
School
Campus
Work Integrated Learning
Eligible for Post-Graduation
Work Permit?
Through combining the disciplines of food science and culinary arts, students develop the necessary skills and knowledge to become professionals within this innovative and emerging field. Students examine a broad range of topics including food chemistry, food microbiology, sensory evaluation, food processing, as well as culinary science and food service management, with a focus on food product development and enhancing the nutritional value of food products. These core science skills are complemented by advanced skills in food preparation, cooking, baking, safety and sanitation, management and leadership. Through applied research in product development, students have the opportunity to research, create and market their own products.
Students also gain real-world experience through a paid co-operative education (co-op) work term(s) (see Additional Information for more details). Please note that places in the co-op work term(s) are subject to availability and academic eligibility. Please note admission to a co-op program does not guarantee a co-op placement....(read more)
Overview
This four-year Bachelor of Culinary Arts and Food Science degree is designed for students seeking careers in the hospitality, culinary, food services and food science sectors through a unique combination of food science and culinary skills. Well suited for those with a passion for food and a love of science, this program produces skilled graduates with culinary and food science backgrounds equipped with the abilities to create innovative, high quality food products for existing and emerging markets.
Through combining the disciplines of food science and culinary arts, students develop the necessary skills and knowledge to become professionals within this innovative and emerging field. Students examine a broad range of topics including food chemistry, food microbiology, sensory evaluation, food processing, as well as culinary science and food service management, with a focus on food product development and enhancing the nutritional value of food products. These core science skills are complemented by advanced skills in food preparation, cooking, baking, safety and sanitation, management and leadership. Through applied research in product development, students have the opportunity to research, create and market their own products.
Students also gain real-world experience through a paid co-operative education (co-op) work term(s) (see Additional Information for more details). Please note that places in the co-op work term(s) are subject to availability and academic eligibility. Please note admission to a co-op program does not guarantee a co-op placement.
Major food companies and producers seek individuals who have the ability to design, develop and process quality food choices that are healthy, affordable, desirable and safe for consumers. Graduates are well positioned to find employment opportunities with major food manufacturers or small, private label companies, in the areas of food production management, food technology, product development, quality assurance management, food services and food research and development as well as in health-related industries or entrepreneurial endeavours. Algonquin College is working closely with the Research Chefs Association (RCA) in seeking RCA's accreditation as a Culinology(R)program. Graduates of this program could be positioned to challenge the RCAs Certified Research Chef examination.
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 virtual 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.
Code:
ENL1100
Course Name:
Communications and Academic Writing
Course Description:
Effective communication is an integral component of success in the workplace and in lifelong learning. Students review communication theory ... + Read More
Hours:
42.0
Code:
FOD0031
Course Name:
Culinary Arts Fundamentals
Course Description:
The ability to participate in industry-scaled food production is contingent on knowledge of fundamental culinary techniques, knife handling ... + Read More
Hours:
42.0
Code:
FSC0031
Course Name:
Principles of Food Science and Nutrition
Course Description:
Students examine the multidisciplinary nature of food science and nutrition and explore the major and minor food components and their nature... + Read More
Hours:
42.0
Code:
MAT0031
Course Name:
Mathematics for Food Science
Course Description:
Foundations necessary for the application of mathematics in science, statistics and food units are an essential component in food science. S... + Read More
Hours:
42.0
Code:
SAF1300
Course Name:
Biosafety
Course Description:
STEM students must follow microbiological best practices to safely handle, store, and dispose of biological materials, minimizing health ris... + Read More
Hours:
14.0
Code:
SCI0008
Course Name:
Introduction to Chemistry and Physics
Course Description:
Knowledge of the substances that make up matter provides an understanding of how material properties are affected by energy such as heat and... + Read More
Hours:
42.0
Code:
BIO0031
Course Name:
General Microbiology
Course Description:
Microorganisms exist throughout our environment and possessing knowledge of microbiology provides an understanding of its effects on larger ... + Read More
Hours:
56.0
Code:
CHE0031
Course Name:
General and Organic Chemistry
Course Description:
Understanding how chemicals react to each other and the complexity of chemical components provides the foundation of chemistry, nutrition an... + Read More
Hours:
56.0
Code:
FOD0032
Course Name:
Culinary Arts
Course Description:
Developing basic skills and knowledge in applied culinary arts is the first step in hands-on food preparation activities as well as an intro... + Read More
Hours:
56.0
Code:
FSC0032
Course Name:
Introduction to Culinology
Course Description:
Culinology involves the blending of the science of food and creativity of culinary arts specializing in development of new food products. St... + Read More
Hours:
42.0
Code:
PHI1000
Course Name:
Logic and Critical Thinking
Course Description:
Logic and critical-thinking skills play an important role in both daily life and ongoing academic studies. As foundational skills, they supp... + Read More
Hours:
56.0
Code:
CHE0131
Course Name:
General Biochemistry
Course Description:
Understanding the biochemical compounds of cells and their biological roles is the foundation of biochemistry, and by extension, nutrition a... + Read More
Hours:
42.0
Code:
FOD0131
Course Name:
Advanced Culinary Arts
Course Description:
Creativity comes alive in the advanced culinary application of food preparation activities. Students build on skills in previous culinary la... + Read More
Hours:
56.0
Code:
FSC0033
Course Name:
Food Production Fundamentals
Course Description:
The quantity of food produced greatly influences the techniques and processes used in food production. Students develop a higher working kno... + Read More
Hours:
42.0
Code:
GEP1001
Course Name:
Cooperative Education and Job Readiness
Course Description:
Students are guided through a series of activities that prepare them to conduct a professional job search and succeed in the workplace. Thro... + Read More
Hours:
21.0
Code:
QUA2000
Course Name:
Statistics
Course Description:
Students explore fundamental statistical concepts and use statistical software to summarize, analyze and present both descriptive and infere... + Read More
Hours:
42.0
Code:
BIO2200
Course Name:
Botany
Course Description:
Biologists with an interest in plant life may choose to specialize in botany. Beginning with the organic features of life, focusing on plant... + Read More
Hours:
56.0
Code:
ECO2000
Course Name:
Environmental Economics
Course Description:
Issues pertaining to the environment have a major financial impact on society and government. Environmental economics examines the way human... + Read More
Hours:
42.0
Code:
ENL2025
Course Name:
Interpersonal Communication
Course Description:
Effectively communicating with others, both professionally and personally, is an art that requires conscious development. Students address t... + Read More
Hours:
42.0
Code:
FLS3101
Course Name:
French as a Second Language-Beginner 1
Course Description:
The French language is an asset when communicating in the workplace. Students with no prior knowledge of French acquire basic forms and stru... + Read More
Hours:
42.0
Code:
FLS3102
Course Name:
French as a Second Language-Beginner 2
Course Description:
The workplace benefits from having professionals with knowledge of the French language. Students with basic knowledge of French gain more co... + Read More
Hours:
42.0
Code:
GED2300
Course Name:
Indigenous Self-Representation in Contemporary Canadian Culture
Course Description:
Historically, Indigenous peoples and their cultures have been dramatically misrepresented and stereotyped in Canadian literature, music, vis... + Read More
Hours:
42.0
Code:
GEO2300
Course Name:
Principles of Urban Planning
Course Description:
Increasingly cities and communities are feeling the pressure of expansion, and people from all walks of life feel disconnected from the proc... + Read More
Hours:
56.0
Code:
LAN3101
Course Name:
Spanish-Beginner 1
Course Description:
The Spanish language is an asset when communicating in the workplace. Students with no prior knowledge of Spanish acquire basic forms and st... + Read More
Hours:
42.0
Code:
LAN3102
Course Name:
Spanish-Beginner 2
Course Description:
The workplace benefits from having professionals with knowledge of the Spanish language. Students with basic knowledge of Spanish gain more ... + Read More
Hours:
42.0
Code:
LAW2014
Course Name:
Law
Course Description:
The reach of the rule of law extends into our lives on a daily basis. As much as it is present in our lives, very few people are aware of th... + Read More
Hours:
42.0
Code:
PHI2002
Course Name:
Ethical Decision Making
Course Description:
To avoid potential prosecution, companies and their employees are well-advised to engage in ethical decision-making practices in all busines... + Read More
Hours:
42.0
Code:
PSI2000
Course Name:
Navigating Canada's Political Landscape
Course Description:
A developed knowledge of government and politics is key to an effective participation in public life. Drawing on current events, students e... + Read More
Hours:
56.0
Code:
PSY2100
Course Name:
Introductory Psychology
Course Description:
With its applications to behaviour and personality, psychology extends its reach into many aspects of our personal lives. The broad applicat... + Read More
Hours:
42.0
Code:
SCI2000
Course Name:
Environmental Science
Course Description:
Environmental science is an interdisciplinary study of how the earth works, human interaction with the earth and how to address the existing... + Read More
Hours:
42.0
Code:
SOC2000
Course Name:
Introduction to Sociology
Course Description:
When working with individuals and groups it is important to understand both the background and influences present. Students develop a famili... + Read More
Hours:
56.0
Code:
SOC2001
Course Name:
Anti-Racism: Theory and Practice
Course Description:
Anti-racism is the practice of identifying, challenging, and changing the values, structures, and behaviours that perpetuate systemic racism... + Read More
Hours:
42.0
Code:
BIO0131
Course Name:
Food Microbiology
Course Description:
Food is extremely susceptible to biological degradation due to the presence of microorganisms. Students analyze the most common microorganis... + Read More
Hours:
70.0
Code:
FOD0040
Course Name:
Baking and Pastry Fundamentals
Course Description:
Pastry and baked goods play a significant role within the commercial food industry. Students learn the basic concepts, skills and techniques... + Read More
Hours:
42.0
Code:
GEP2001
Course Name:
Co-Op Job Search 1
Course Description:
Students are guided through a self-directed co-op job search using Algonquin's web-based resource centre, HireAC, as well as independent res... + Read More
Hours:
21.0
Code:
MGT0131
Course Name:
Management of Food and Beverage
Course Description:
Food and beverage businesses face challenges in the hospitality industry. Students prepare to meet these challenges by investigating models ... + Read More
Hours:
42.0
Code:
PHI3000
Course Name:
Applied Research Methodology
Course Description:
Evolving fields in sciences and technology rely heavily on the ability of professionals to perform practical applications within industry. A... + Read More
Hours:
56.0
Code:
BIO2200
Course Name:
Botany
Course Description:
Biologists with an interest in plant life may choose to specialize in botany. Beginning with the organic features of life, focusing on plant... + Read More
Hours:
56.0
Code:
ECO2000
Course Name:
Environmental Economics
Course Description:
Issues pertaining to the environment have a major financial impact on society and government. Environmental economics examines the way human... + Read More
Hours:
42.0
Code:
ENL2025
Course Name:
Interpersonal Communication
Course Description:
Effectively communicating with others, both professionally and personally, is an art that requires conscious development. Students address t... + Read More
Hours:
42.0
Code:
FLS3101
Course Name:
French as a Second Language-Beginner 1
Course Description:
The French language is an asset when communicating in the workplace. Students with no prior knowledge of French acquire basic forms and stru... + Read More
Hours:
42.0
Code:
FLS3102
Course Name:
French as a Second Language-Beginner 2
Course Description:
The workplace benefits from having professionals with knowledge of the French language. Students with basic knowledge of French gain more co... + Read More
Hours:
42.0
Code:
GED2300
Course Name:
Indigenous Self-Representation in Contemporary Canadian Culture
Course Description:
Historically, Indigenous peoples and their cultures have been dramatically misrepresented and stereotyped in Canadian literature, music, vis... + Read More
Hours:
42.0
Code:
GEO2300
Course Name:
Principles of Urban Planning
Course Description:
Increasingly cities and communities are feeling the pressure of expansion, and people from all walks of life feel disconnected from the proc... + Read More
Hours:
56.0
Code:
LAN3101
Course Name:
Spanish-Beginner 1
Course Description:
The Spanish language is an asset when communicating in the workplace. Students with no prior knowledge of Spanish acquire basic forms and st... + Read More
Hours:
42.0
Code:
LAN3102
Course Name:
Spanish-Beginner 2
Course Description:
The workplace benefits from having professionals with knowledge of the Spanish language. Students with basic knowledge of Spanish gain more ... + Read More
Hours:
42.0
Code:
LAW2014
Course Name:
Law
Course Description:
The reach of the rule of law extends into our lives on a daily basis. As much as it is present in our lives, very few people are aware of th... + Read More
Hours:
42.0
Code:
PHI2002
Course Name:
Ethical Decision Making
Course Description:
To avoid potential prosecution, companies and their employees are well-advised to engage in ethical decision-making practices in all busines... + Read More
Hours:
42.0
Code:
PSI2000
Course Name:
Navigating Canada's Political Landscape
Course Description:
A developed knowledge of government and politics is key to an effective participation in public life. Drawing on current events, students e... + Read More
Hours:
56.0
Code:
PSY2100
Course Name:
Introductory Psychology
Course Description:
With its applications to behaviour and personality, psychology extends its reach into many aspects of our personal lives. The broad applicat... + Read More
Hours:
42.0
Code:
SCI2000
Course Name:
Environmental Science
Course Description:
Environmental science is an interdisciplinary study of how the earth works, human interaction with the earth and how to address the existing... + Read More
Hours:
42.0
Code:
SOC2000
Course Name:
Introduction to Sociology
Course Description:
When working with individuals and groups it is important to understand both the background and influences present. Students develop a famili... + Read More
Hours:
56.0
Code:
SOC2001
Course Name:
Anti-Racism: Theory and Practice
Course Description:
Anti-racism is the practice of identifying, challenging, and changing the values, structures, and behaviours that perpetuate systemic racism... + Read More
Hours:
42.0
Code:
WKT4000
Course Name:
Co-Op I: Culinary Arts
Course Description:
Immediately following academic term four, the first co-op placement provides students with experiential opportunities within the related ind... + Read More
Hours:
0.0
Code:
CHE0231
Course Name:
Food Chemistry
Course Description:
Students build on foundational chemistry knowledge in order to understand how different food compounds react to each other in different proc... + Read More
Hours:
70.0
Code:
MGT0231
Course Name:
Restaurant and Food Operations
Course Description:
It is important to ensure food quality and customer satisfaction through cost-effective and efficient restaurant operations. Students explor... + Read More
Hours:
56.0
Code:
NTN0031
Course Name:
Human Nutrition
Course Description:
Basic nutrition and diet are an integral part of culinary arts and food science. Students learn the principles of human nutrition with empha... + Read More
Hours:
42.0
Code:
SAF0031
Course Name:
Food Safety and Sanitation
Course Description:
One of the major concerns in food preparation, production, handling, packaging and distribution is the physical, chemical and microbiologica... + Read More
Hours:
70.0
Code:
FSC0130
Course Name:
Food Analysis
Course Description:
The ability to analyze food is important to satisfy food regulations and to ensure food quality for consumers. Students practice the samplin... + Read More
Hours:
70.0
Code:
FSC0132
Course Name:
Sensory Food Evaluation
Course Description:
Consumers' food acceptance is critical to the application of sensory evaluation of foods. Students gain an understanding of the factors cont... + Read More
Hours:
70.0
Code:
FSC0133
Course Name:
Food Product Development
Course Description:
Blending culinary arts and food science knowledge is essential to successful product development. Students apply knowledge gained in food ch... + Read More
Hours:
70.0
Code:
GEP2002
Course Name:
Co-Op Job Search 2
Course Description:
Students are guided through a second self-directed co-op job search using Algonquin's web-based resource centre, HireAC, as well as independ... + Read More
Hours:
21.0
Code:
BIO2200
Course Name:
Botany
Course Description:
Biologists with an interest in plant life may choose to specialize in botany. Beginning with the organic features of life, focusing on plant... + Read More
Hours:
56.0
Code:
ECO2000
Course Name:
Environmental Economics
Course Description:
Issues pertaining to the environment have a major financial impact on society and government. Environmental economics examines the way human... + Read More
Hours:
42.0
Code:
ENL2025
Course Name:
Interpersonal Communication
Course Description:
Effectively communicating with others, both professionally and personally, is an art that requires conscious development. Students address t... + Read More
Hours:
42.0
Code:
FLS3101
Course Name:
French as a Second Language-Beginner 1
Course Description:
The French language is an asset when communicating in the workplace. Students with no prior knowledge of French acquire basic forms and stru... + Read More
Hours:
42.0
Code:
FLS3102
Course Name:
French as a Second Language-Beginner 2
Course Description:
The workplace benefits from having professionals with knowledge of the French language. Students with basic knowledge of French gain more co... + Read More
Hours:
42.0
Code:
GED2300
Course Name:
Indigenous Self-Representation in Contemporary Canadian Culture
Course Description:
Historically, Indigenous peoples and their cultures have been dramatically misrepresented and stereotyped in Canadian literature, music, vis... + Read More
Hours:
42.0
Code:
GEO2300
Course Name:
Principles of Urban Planning
Course Description:
Increasingly cities and communities are feeling the pressure of expansion, and people from all walks of life feel disconnected from the proc... + Read More
Hours:
56.0
Code:
LAN3101
Course Name:
Spanish-Beginner 1
Course Description:
The Spanish language is an asset when communicating in the workplace. Students with no prior knowledge of Spanish acquire basic forms and st... + Read More
Hours:
42.0
Code:
LAN3102
Course Name:
Spanish-Beginner 2
Course Description:
The workplace benefits from having professionals with knowledge of the Spanish language. Students with basic knowledge of Spanish gain more ... + Read More
Hours:
42.0
Code:
LAW2014
Course Name:
Law
Course Description:
The reach of the rule of law extends into our lives on a daily basis. As much as it is present in our lives, very few people are aware of th... + Read More
Hours:
42.0
Code:
PHI2002
Course Name:
Ethical Decision Making
Course Description:
To avoid potential prosecution, companies and their employees are well-advised to engage in ethical decision-making practices in all busines... + Read More
Hours:
42.0
Code:
PSI2000
Course Name:
Navigating Canada's Political Landscape
Course Description:
A developed knowledge of government and politics is key to an effective participation in public life. Drawing on current events, students e... + Read More
Hours:
56.0
Code:
PSY2100
Course Name:
Introductory Psychology
Course Description:
With its applications to behaviour and personality, psychology extends its reach into many aspects of our personal lives. The broad applicat... + Read More
Hours:
42.0
Code:
SCI2000
Course Name:
Environmental Science
Course Description:
Environmental science is an interdisciplinary study of how the earth works, human interaction with the earth and how to address the existing... + Read More
Hours:
42.0
Code:
SOC2000
Course Name:
Introduction to Sociology
Course Description:
When working with individuals and groups it is important to understand both the background and influences present. Students develop a famili... + Read More
Hours:
56.0
Code:
SOC2001
Course Name:
Anti-Racism: Theory and Practice
Course Description:
Anti-racism is the practice of identifying, challenging, and changing the values, structures, and behaviours that perpetuate systemic racism... + Read More
Hours:
42.0
Code:
WKT6000
Course Name:
Co-Op 2: Food Science
Course Description:
Co-op 2: Food Science Immediately following academic term six, the second co-op placement provides students with experiential opportunities... + Read More
Hours:
0.0
Code:
FOD0231
Course Name:
Culinary Trends and Innovation
Course Description:
Staying up to date with current literature and being able to disseminate knowledge to peers is a key component of food science and culinary ... + Read More
Hours:
42.0
Code:
FSC0231
Course Name:
Food Quality Control Assurance
Course Description:
Food products must be safe and meet government regulations. Food production processes must also adhere to Hazard Analysis Critical Control P... + Read More
Hours:
42.0
Code:
FSC0232
Course Name:
Food Process Engineering
Course Description:
Food processes and the relationship between chemistry, microbiology and engineering are essential to food technologists. Focus is on the ope... + Read More
Hours:
42.0
Code:
MGT0331
Course Name:
Menu Design and Service
Course Description:
Designing a menu based on customer demand, and within the limits of company resources, is an essential part of food service operations. Stud... + Read More
Hours:
42.0
Code:
CUL4000
Course Name:
Global Citizenship
Course Description:
Informed citizens in today's world appreciate the meaning of civic life at the local, national and global level. Students reflect on and dev... + Read More
Hours:
42.0
Code:
ENL4016
Course Name:
World Literature
Course Description:
Exposure to broad sources of literature promotes an open-minded perspective on today's global society and encourages an appreciation of dive... + Read More
Hours:
42.0
Code:
ENL4100
Course Name:
Creative Writing
Course Description:
Whether for personal or public consumption, many people enjoy writing short fiction to express their creative energy while improving upon th... + Read More
Hours:
42.0
Code:
ENL4200
Course Name:
New Worlds and Alternative Realities: Speculative Fiction
Course Description:
Speculative fiction gathers together all those works of fiction in which new worlds or alternative realities are envisioned. Within this ca... + Read More
Hours:
42.0
Code:
PHI4000
Course Name:
Philosophy and Popular Culture
Course Description:
Many facets of today's popular culture engage, directly or indirectly, with the concerns of a variety of philosophical traditions. Drawing o... + Read More
Hours:
42.0
Code:
PHI4002
Course Name:
The Philosophy of Drugs
Course Description:
Drugs are everywhere: professionals prescribe them to us to make us "better"; we take them recreationally; we give them to our children, pet... + Read More
Hours:
42.0
Code:
PHI4003
Course Name:
The Philosophy of Love and Sex
Course Description:
Love and sex are central to the human condition, and have been topics of academic inquiry and controversy throughout history. Various practi... + Read More
Hours:
42.0
Code:
PHI4004
Course Name:
Technology, Society and the Environment
Course Description:
Environmental issues have come to occupy a central place in the marketplace, politics, policy, and society at large. Owing largely to the ma... + Read More
Hours:
42.0
Code:
PHI4100
Course Name:
Survival in the Information Age: Risk and the Media
Course Description:
On an almost daily basis, the media, through its various outlets - television, radio, web sites, RSS, and podcasts - reports on issues that ... + Read More
Hours:
42.0
Code:
PHY4000
Course Name:
Black Holes, Big Bangs and the Cosmos
Course Description:
The dynamic and exciting field of Cosmology outlines our current understanding of the Universe from its start, at the so-called Big Bang, th... + Read More
Hours:
42.0
Code:
SOC4000
Course Name:
Criminology
Course Description:
The interdisciplinary study of social science examining the individual and social aspects of crime is known as criminology. Students work th... + Read More
Hours:
42.0
Code:
SOC4001
Course Name:
Global Perspectives
Course Description:
Sociology, through its exploration of the organization of society and the connections between people and their surroundings, provides new wa... + Read More
Hours:
42.0
Code:
FOD0331
Course Name:
Regional and International Cuisine
Course Description:
In today's global community, possessing knowledge of both regional and international cuisine is vital in meeting the demands of the food ser... + Read More
Hours:
42.0
Code:
FSC0233
Course Name:
Applied Research in Culinology
Course Description:
Blending culinary arts and food science knowledge is essential to successful product development. Students apply their individual profession... + Read More
Hours:
56.0
Code:
LAW0032
Course Name:
Food Laws and Regulation
Course Description:
The food industry is highly controlled by local, federal and international laws and regulations. Students examine some of these key laws an... + Read More
Hours:
42.0
Code:
CUL4000
Course Name:
Global Citizenship
Course Description:
Informed citizens in today's world appreciate the meaning of civic life at the local, national and global level. Students reflect on and dev... + Read More
Hours:
42.0
Code:
ENL4016
Course Name:
World Literature
Course Description:
Exposure to broad sources of literature promotes an open-minded perspective on today's global society and encourages an appreciation of dive... + Read More
Hours:
42.0
Code:
ENL4100
Course Name:
Creative Writing
Course Description:
Whether for personal or public consumption, many people enjoy writing short fiction to express their creative energy while improving upon th... + Read More
Hours:
42.0
Code:
ENL4200
Course Name:
New Worlds and Alternative Realities: Speculative Fiction
Course Description:
Speculative fiction gathers together all those works of fiction in which new worlds or alternative realities are envisioned. Within this ca... + Read More
Hours:
42.0
Code:
PHI4000
Course Name:
Philosophy and Popular Culture
Course Description:
Many facets of today's popular culture engage, directly or indirectly, with the concerns of a variety of philosophical traditions. Drawing o... + Read More
Hours:
42.0
Code:
PHI4002
Course Name:
The Philosophy of Drugs
Course Description:
Drugs are everywhere: professionals prescribe them to us to make us "better"; we take them recreationally; we give them to our children, pet... + Read More
Hours:
42.0
Code:
PHI4003
Course Name:
The Philosophy of Love and Sex
Course Description:
Love and sex are central to the human condition, and have been topics of academic inquiry and controversy throughout history. Various practi... + Read More
Hours:
42.0
Code:
PHI4004
Course Name:
Technology, Society and the Environment
Course Description:
Environmental issues have come to occupy a central place in the marketplace, politics, policy, and society at large. Owing largely to the ma... + Read More
Hours:
42.0
Code:
PHI4100
Course Name:
Survival in the Information Age: Risk and the Media
Course Description:
On an almost daily basis, the media, through its various outlets - television, radio, web sites, RSS, and podcasts - reports on issues that ... + Read More
Hours:
42.0
Code:
PHY4000
Course Name:
Black Holes, Big Bangs and the Cosmos
Course Description:
The dynamic and exciting field of Cosmology outlines our current understanding of the Universe from its start, at the so-called Big Bang, th... + Read More
Hours:
42.0
Code:
SOC4000
Course Name:
Criminology
Course Description:
The interdisciplinary study of social science examining the individual and social aspects of crime is known as criminology. Students work th... + Read More
Hours:
42.0
Code:
SOC4001
Course Name:
Global Perspectives
Course Description:
Sociology, through its exploration of the organization of society and the connections between people and their surroundings, provides new wa... + Read More
Hours:
42.0
Careers & Pathways
Careers
Graduates are well positioned to find employment opportunities as food microbiologists, food products scientists, food research scientists, food processing quality control officers, food quality assurance officers, food products inspectors, food science educators, agriculture and food sector development consultants, agriculture and food sector marketing consultants, agri-food sector development consultants, agri-food sector marketing consultants, culinary chefs, food product developers, food research developers and restauranteurs/entrepreneurs.
Pathways
Please use our Pathways tool to search for pathway options.
Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Apply scientific principles, methodologies and theories in the development of new and modification of existing food and beverage products to meet market demands.
- Create quality food and beverage products using interdisciplinary skills in the processing, manufacturing and packaging of food products.
- Solve problems, formulate strategies and customize innovative solutions using critical thinking and research skills for the food service and the food industry.
- Perform research to plan, design and develop food and beverage products.
- Perform duties in a professional, ethical, safe and legal manner to meet industry expectations and compliance.
- Produce food and beverage products using culinary, food science and technology knowledge and skills to address health, safety, and nutritional issues.
- Perform sensory evaluation of food and beverage products to create products that meet consumer demands.
- Use and evaluate quality control and quality assurance procedures to meet industry standards and requirements.
- Communicate in written and oral format to present clear and concise technical, research and scientific information for a variety of audiences.
- Promote and advance the food and food service industries in the area of evidence-based culinary and food science practices using leadership skills.
- Conduct culinary planning, preparation, and presentation to a variety of food service environments to meet client needs.
- Use principles of marketing and finance in food product development process and in the operations of food and beverage management.
- Develop personal and professional strategies to plan, manage and adapt to the industry ensuring currency and fostering inter-professionalism.
- Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.
Tuition & Fees
Get an idea of how much each semester will cost with our Tuition and Fee Estimator.
2025/2026 Academic Year
Tuition and related ancillary fees for this program can be viewed by using the Tuition and Fees Estimator tool at www.algonquincollege.com/fee-estimator.
Further information on fees can be found by visiting the Registrar's Office website at www.algonquincollege.com/ro.
Fees are subject to change.
Additional program related expenses include:
Students will need to purchase course textbooks where required.
Admissions Requirements
All applicants must satisfy both College Eligibility and Program Eligibility requirements.
College Eligibility
- Ontario Secondary School Diploma (OSSD) or equivalent
- Mature students are applicants who have not achieved the Ontario Secondary School Diploma (OSSD) or its equivalent and who are at least 19 years of age on or before the commencement of the program in which they intend to enroll. Mature students applying for Degree programs satisfy College Eligibility by having demonstrated academic abilities equivalent to those of Ontario high school graduates, verified by successful completion of at least one full-time term at the post-secondary level (minimum five courses taken concurrently in an academic program of study).
Program Eligibility
- Six Grade 12 university (U) or university/college (M) courses with a minimum 65% average including:
- One Grade 12 U English course, with a minimum of 60%
- One Grade 12 U Mathematics course, with a minimum of 60%
- One Grade 12 U Biology course or one Grade 12 U Chemistry course
- Please note that mature students must meet the following subject-specific Program Eligibility requirements, either directly or through equivalencies:
- One Grade 12 U English course, with a minimum of 60%
- One Grade 12 U Mathematics course, with a minimum of 60%
- One Grade 12 U Biology course or one Grade 12 U Chemistry course
- Applicants with international transcripts must provide proof of the subject specific requirements noted above and may be required to provide proof of language proficiency. Domestic applicants with international transcripts must be evaluated through the International Credential Assessment Service of Canada (ICAS) or World Education Services (WES).
- IELTS-International English Language Testing Service (Academic) Overall band of 6.5 with a minimum of 6.0 in each band; OR TOEFL-Internet-based (iBT)-overall 88, with a minimum of 22 in each component:Reading 22; Listening 22; Speaking 22; Writing 22; OR Duolingo English Test (DET) Overall 120, minimum of 120 in Literacy and no score below 105.
Application Information
BACHELOR OF CULINARY ARTS AND FOOD SCIENCE
Program Code 6180X03FWO
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 please visit this link for application process information: https://algonquincollege.my.site.com/myac360/s/self-registration-page.
For further information on the admissions process, contact:
Registrar's Office
Algonquin College
1385 Woodroffe Ave
Ottawa, ON K2G 1V8
Telephone: 613-727-0002
Toll-free: 1-800-565-4723
TTY: 613-727-7766
Fax: 613-727-7632
Contact: https://www.algonquincollege.com/ro
Additional Information
Program Resources
Algonquin College has been granted consent by the Minister of Colleges and Universities to offer this applied degree for a seven-year term starting 2020. The College shall ensure that all students admitted to the above-named program during the period of consent have the opportunity to complete the program within a reasonable timeframe.
CO-OP INFORMATION
Co-operative education (Co-op) allows students to integrate their classroom learning with a real-world experience through paid work terms. Two academic terms prior to the cooperative education work term, students are required to actively participate in and successfully complete the self-directed co-op course, readiness activities and workshops.
Students must actively conduct a guided, self-directed job search and are responsible for securing approved program-related paid co-op employment. Students compete for co-op positions alongside students from Algonquin College and other Canadian and international colleges and universities. Algonquin College's Co-op Department provides assistance in developing co-op job opportunities and guides the overall process, but does not guarantee that a student will obtain employment in a co-op work term. Co-op students may be required to relocate to take part in the co-op employment opportunities available in their industry and must cover all associated expenses; e.g., travel, work permits, visa applications, accommodation and all other incurred expenses.
Co-op work terms are typically 14 weeks in duration and are completed during a term when students are not taking courses. For more information on your program's co-op level(s), visit the courses tab on your program's webpage.
International students enrolled in a co-op program are required by Immigration, Refugees and Citizenship Canada (IRCC) to have a valid Co-op/Internship Work Permit prior to commencing their work term. Without this document International students are not legally eligible to engage in work in Canada that is part of an academic program. The Co-op/Internship Work Permit does not authorize international students to work outside the requirements of their academic program.
For more information on co-op programs, the co-op work/study schedule, as well as general and program-specific co-op eligibility criteria, please visit algonquincollege.com/coop.
Completion of the total number of co-op work terms listed under the courses section on the program page are mandatory for graduation. Co-op students must make every effort to remain on schedule and participate in co-op work terms as planned. Students who fail to complete co-op work terms as scheduled may be required to take an unscheduled break in their studies, resulting in a delay in graduation in order to complete their co-op at a later date. Taking an unscheduled break in studies can impact an international student's immigration status, including, in most cases, the ability to work. International students are advised to consult with the International Education Centre to understand the potential implications of unscheduled breaks at www.algonquincollege.com/international/student-handouts/scheduled-unscheduled-breaks/.
TRANSFER CREDIT RECOGNITION:
Algonquin College will award transfer of academic credit (external) to students for courses completed at other accredited postsecondary institutions, on the basis that the learning outcomes are equivalent and current to the courses within the program of study. A minimum grade of C or equivalent is required.
ADVANCED STANDING:
Formal advanced standing options exist for graduates of the following programs: Culinary Management Ontario College Diploma; Baking and Pastry Arts Ontario College Diploma; Biotechnology - Advanced Ontario College Advanced Diploma; Food Science Technology Ontario College Advanced Diploma; and Culinary Innovations and Food Technology Ontario College Advanced Diploma. Please contact the Program Coordinator for more details.
Bachelor of Culinary Arts and Food Science Program Structure:
|
|
Fall Term |
Winter Term |
Spring Term |
|
Year 1 |
Academic One |
Academic |
Free |
|
Year 2 |
Academic Three |
Academic Four |
Co-op |
|
Year 3 |
Academic Five |
Academic Six |
Co-op |
|
Year 4 |
Academic Seven |
Academic Eight |
Free |
Contact
David Fairbanks
Program Coordinator
Room H204b
Chef David Fairbanks’ passion for fine cuisine has been a life-long journey. Although he was born in Edmonton, Chef Fairbanks spent most of his childhood living throughout Europe. It was there where he developed a keen interest in regional cuisine at a very young age.
After returning to Ottawa in his late teens, Chef Fairbanks pursued his post-secondary culinary education at both Le Cordon Bleu and Algonquin College. From there, his career flourished as he lent his creative culinary talents to the kitchens of various notable establishments including the National Arts Centre, Restaurant 18, and Thyme & Again Catering. He also held the position of Executive Chef at Ottawa’s popular Kinki’s Asian restaurant.
This talented and admired Chef has been sharing his enthusiasm for fine food with students at Algonquin College for several years. He can often be found in Algonquin’s state-of-the-art kitchens teaching international cuisine, with sushi being one of his specialties. He travels extensively, most often to Japan and Bali, Indonesia and always returns home with new inspired ideas for culinary creations.
Matt Shepheard
Professor
Matthew Shepheard is currently working as Chef/Instructor at Algonquin College in Ottawa. After a decade spent honing his craft on the west coast, Matthew returned home and became the head chef of Mariposa Farm. During his time in the fine dining scene, Matthew developed a strong skill set based in classical French and Italian cuisines. Matthew is also very passionate about serving locally sourced, seasonal ingredients. These days Matthew is excited for the opportunity to share his passion for food and cooking with the students of Algonquin College’s culinary program.
Tanya Skeates
Professor
Chef Tanya Skeates, a native Montrealer, holds a wide range of experience from working in prestigious places such as Mosimann’s in London, England where she cooked for the British Royal Family, including King Charles, the Kulm Hotel in St. Moritz, Switzerland, Rideau Hall (the Official Residence of the Governor General), and as Acting Chef for the Right Honorable Justin Trudeau and his family.
Upon returning from Europe and working for a time in Ottawa, leading some of the popular restaurants of the time, such as the Manx and the Black Cat, she opened her own restaurant in Wakefield, Quebec. Soupçon became a popular hub, with a loyal local following. There she continued to develop her own unique style of supporting local farmers and producers while adding a touch of influence of her travels throughout Asia and Australia.
In 2018 she began teaching at Algonquin College as an instructor in the Culinary Arts program. Her passion and curiosity for food and culture is contagious.
Wes Wilkinson
Professor
Room H217c
Wes Wilkinson began his culinary career in 1976 as an apprentice Chef at Whittington’s in London Ontario.
In 1983 he accepted a position as Sous-Chef at Crab Apples and Auberge du Petit Prince. In 1998 Wes was a Gold medal winner at the New Zealand Lamb Marketing Board, and Culinary Coach for The Berlin Culinary Olympics while at Fanshawe College in London Ontario taking a Silver medal.
Throughout the 1990’s Wes traveled, consulted and worked as a Vice-President in research and development for Sobeys, President’s Choice, Loblaw’s and Wegmans’ under Windsor Marketing Private Labels.
Wes has his Red Seal Cook certification, Baker, Pastry Chef, Food and Nutrition Management (CSNM), Certified Chef de Cuisine (CCC), a diploma in Food Science and Technology from the American Institute of Baking in Kansas and has completed his Masters of Hospitality and Tourism Management with a specialization in Indigenous Education.