Bachelor of Culinary Arts and Food Science (Honours) (Co-op)
Ottawa, Canada
DURATION
4 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Sep 2025
TUITION FEES
USD 35,407
STUDY FORMAT
On-Campus
Introduction
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 endeavors. 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 RCA Certified Research Chef examination.
Ideal Students
This program is well suited for students who:
- Enjoy a hands-on approach to analyzing and solving problems
- Have a passion and respect for science, analytics, creativity, and culinary arts
- Can work independently as well as collaborate with others
- Enjoy paying attention to fine details without losing sight of the big picture
Admissions
Curriculum
Level 01
- ENL1100 Communications and Academic Writing
- FOD0031 Culinary Arts Fundamentals
- FSC0031 Principles of Food Science and Nutrition
- MAT0031 Mathematics for Food Science
- SCI0008 Introduction to Chemistry and Physics
Level 02
- BIO0031 General Microbiology
- CHE0031 General and Organic Chemistry
- FOD0032 Culinary Arts
- FSC0032 Introduction to Culinology
- PHI1000 Logic and Critical Thinking
Level 03
- CHE0131 General Biochemistry
- FOD0131 Advanced Culinary Arts
- FSC0033 Food Production Fundamentals
- GEP1001 Cooperative Education and Job Readiness
- QUA2000 Statistics
Elective Courses
- Choose 1 from
- BIO2200 Botany
- ECO2000 Environmental Economics
- ENL2025 Interpersonal Communication
- FLS3101 French as a Second Language - Beginner 1
- FLS3102 French as a Second Language - Beginner 2
- GEO2300 Principles of Urban Planning
- LAN3101 Spanish - Beginner 1
- LAN3102 Spanish - Beginner 2
- LAW2014 Law
- PHI2002 Ethical Decision Making
- PSI2000 Navigating Canada's Political Landscape
- PSY2100 Introductory Psychology
- SCI2000 Environmental Science
- SOC2000 Introduction to Sociology
- SOC2001 Anti-Racism: Theory and Practice
Level 04
- BIO0131 Food Microbiology
- FOD0040 Baking and Pastry Fundamentals
- MGT0131 Management of Food and Beverage
- PHI3000 Applied Research Methodology
Elective Courses
- Choose 1 from the list provided in Level 03 Elective Courses
Co-op
- WKT4000 Co-Op I: Culinary Arts
Level 05
- CHE0231 Food Chemistry
- MGT0231 Restaurant and Food Operations
- NTN0031 Human Nutrition
- SAF0031 Food Safety and Sanitation
Level 06
- FSC0131 Food Analysis
- FSC0132 Sensory Food Evaluation
- FSC0133 Food Product Development
Elective Courses
- Choose 1 from the list provided in Level 03 Elective Courses
Co-op
- WKT6000 Co-Op 2: Food Science
Level 07
- FOD0231 Culinary Trends and Innovation
- FSC0231 Food Quality Control Assurance
- FSC0232 Food Process Engineering
- MGT0331 Menu Design and Service
Elective Courses
- Choose 2 from the list provided in Level 03 Elective Courses
Level 08
- FOD0331 Regional and International Cuisine
- FSC0233 Applied Research in Culinology
- LAW0032 Food Laws and Regulation
Elective Courses
- Choose 2 from the list provided in Level 03 Elective Courses
Program Outcome
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 the 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
Career Opportunities
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.
English Language Requirements
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