Turn your passion for food into a rewarding culinary career.

Algonquin College`s two-year Culinary Management Ontario College Diploma program gives you the most current knowledge and cutting-edge skills needed to excel in the high-growth culinary industry. You are trained by industry leaders in world-class culinary labs with a focus on advanced culinary skills, managerial skills and hands-on experience.

As a student, your studies include:

• food preparation
• baking techniques
• nutrition
• menu planning
• plating techniques
• restaurant service and entrepreneurship, and
• farm to fork cooking

Some classes are held in the evening and on the weekend in Restaurant International, Algonquin College`s on-campus fine-dining restaurant, to give you a taste of your career after graduation. You also complete industry-related certifications such as Sanitation and Safety, WHMIS, Respectful Workplace and Smart Serve.

Expand your real-world experience and make industry connections with 160-hour field placement. With opportunities to participate in community events, culinary competitions and industry activities, you have many chances to refine your skills and gain valuable experience.

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. The managerial content of this program enables graduates to progress into such diversified areas as:

• food and beverage control
• purchasing and receiving
• commis de cuisine
• department chefs
• junior sous-chefs
• executive sous-chefs
• chefs de cuisine
• executive chefs de cuisine.

Graduates may also pursue self-employment opportunities.

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 workplace.
• Are able to work long hours.
• Seek rewarding opportunities and experiences.
• Understand the importance of work safety practices.

Careers

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. The managerial content of this program enables graduates to progress into such diversified areas as food and beverage control, purchasing and receiving, as well as traditional employment areas, such 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.

Pathways

Please note: There may be more pathways available for this program than are listed here. Please use our Pathways search tool to see every option.

The graduate has reliably demonstrated the ability to:

1. Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
2. Apply basic and advanced food and bake science to food preparation to create a desired end product.
3. Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
4. Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces, responsible kitchen management and efficient use of resources.
5. Create menus that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
6. Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
7. Apply knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
8. Select and use technology, including contemporary kitchen equipment, for food production and promotion.
9. Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
10. Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
11. Contribute to the development of marketing strategies that promote the successful operation of a food service business.
12. Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.
13. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

Application Information

CULINARY MANAGEMENT
Program Code 0354X01FWO

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.force.com/myACint/.

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

Program Resources

All students are required to participate in food handling courses.

This program has a September, January and May intake.

Fall Intake (September Start)
Fall Level 1/Winter Level 2/Spring Break/Fall Level 3/Winter Level 4

Winter Intake (January Start)
Winter Level 1/Spring Level 2/Fall Level 3/Winter Level 4

Spring Intake (May Start)
Spring Level 1/Fall Level 2/Winter Break/Spring Level 3/Fall Level 4

Note 1: Work placement is mandatory in this program. Students who have prior work experience may apply for an exemption with the support of appropriate and relevant documentation.

Note 2:
For this program of study two of the four core courses in Levels 3 and 4 are selected for you in alternate levels by the department.

Note 3:
In Levels 03 and 04, one of the two core electives will be chosen for you.