Bachelor of Culinary Arts and Food Science (Honours) (Co-op)

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Co-op type:

Mandatory

Skills students have at the start of co-op work term:

Culinary	Food Science
Knife skills	Knowledge of human nutrition and can create and revise a product's nutritional information.
To cook (sauces, stocks, poultry, meats, soups and fish) for individual and larger quantity settings	Understand the implications of nutrition, health, cost and marketing in designing and developing new food products.
Present menu items for meal service	Aware and have examined different stages of product development from ideation to prototype.
Produce basic yeast breads, custards and doughs	Understand the fundamentals of food and labour cost controls, menu planning and pricing, customer satisfaction, and purchasing.
Are aware of food safety standards (they have both basic and advanced food safety training)	Test food products for water activity, appropriate pH levels, and sugar content
Be allergen knowledgeable (allergen certification)
Create and revise nutritional information of a product	Understand the implementation, panel training, product presentation, statistical analysis and interpretation of sensory data.
Be aware of food choices and their effect on personal health and nutritional needs	Small-scale product development, including testing for marketability through sensory evaluation, cost analysis, and recipe development
Analyze the most common microorganisms found in food (including bacteria, yeasts, molds and viruses)	Analyze the most common microorganisms found in food (including bacteria, yeasts, molds and viruses), as well as the most important groups of microorganisms associated with food spoilage: food fermentations, food infections and intoxications.
Be able to work in a group setting and/or independently	Aware of the sources of microbiological, chemical and physical contamination to minimize microbial growth and survival.
	Understand the factors contributing to sensory perception of foods and the various test methods and procedures used to evaluate, measure, analyze, and interpret sensory reactions to food characteristics and consumer needs.
	Aware of sampling and quantitative/qualitative analysis of foods through applying the theory of physical and chemical methods to analyze food items.
	Analyze food using modern equipment and advanced spectroscopic technologies.
	Determine the chemical changes in foods during processing and storage that affect texture, colour, flavour, stability, and nutritional qualities.
	Apply Good Manufacturing Practice (GMP), cleaning and sanitation practices and Hazard Analysis Critical Control Point Programs (HACCP) in food processing and food service.
	Apply knowledge gained in food chemistry, ingredient functionality, sensory evaluation, microbiology, food preparation and food processing courses to the theory and practice of developing new food products.

Suggested job titles:

Culinary	Food Science	Food Science
Line Cook/Prep Cook	Food Production Worker	Quality Assurance (QA) Technician
Second/Third Cook	Safe Quality Food (SQF) Program Assistant	Sanitation Program Administrator
Short Order Cook	Microbiology Lab Technician	Process Optimization Intern
Sous Chef	Bakery Product Developer	Catering Supervisor
Camp/Lodge Cook	Research Assistant	Assistant Food and Beverage Manager
Pastry Chef Assistant	Marketing / Private Brand Intern	Brewing Intern
Kitchen Helper	Production and Merchandising Assistant	Research and Development Officer
Bakery Assistant/Bread Baker	Recipe/Product Development Assistant	Food Processing Technician
	Food Science Educators	Food Industry Regulation/Inspection
	Food Packaging Technologist	Food Safety Officer & Quality Assessor

Requirements for work term:

Co-op is a real-world job search process requiring students to apply, interview, and earn jobs rather than being placed by the College. In the term prior to the cooperative education (Co-op) Work Term, students are required to independently complete online modules that assist with resume and cover letter writing, and interview technique preparation. Students must actively conduct a self-directed job search and are responsible to secure approved program related paid co-op employment. Students compete for co-op positions alongside students from Algonquin and other Canadian and international colleges and universities. Co-op employment opportunities requiring relocation may be considered, and are subject to departmental approval with the understanding that all associated expenses are incurred by students e.g., travel, work permits/visa applications, accommodation, etc.

Cooperative education (Co-op) Work Terms are typically four months in duration and are completed during a term when students are currently not studying on campus.

Requirements to remain eligible for co-op:

This program includes two mandatory cooperative education (Co-op) Work Term(s).

Additional Info:

Are you an international student enrolled in the co-op program? Visit our International Co-op Students web page for more information.