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Culinary Skills

Algonquin College
1 year
Full time/part time
Diploma / certificate
Ottawa
Algonquin College

Program description

Culinary Skills

This one-year Culinary Skills Ontario College Certificate program teaches you the cutting-edge skills you need to succeed in the high-growth culinary industry. Learn essential food preparation skills and techniques from industry professionals in Algonquin College`s world-class culinary labs. Topics include nutrition and food theory, food cost control, menu planning and sanitation and safety procedures.

The hands-on experience and knowledge you gain opens many doors for you, and helps to shape your career as a professional cook.

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 before graduation.

Expand your real-world experience and make industry connections with an 80-hour field placement. With opportunities to participate in community events, culinary competitions and activities, you have many opportunities to refine your skills and gain further experience. You also have the exciting opportunity to experience food and culture abroad in Italy, if you choose to participate in the annual culinary trip.

Admission requirements

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.

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 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 6.0 with a minimum of 5.5 in each band; OR TOEFL-Internet-based (iBT)-overall 80, with a minimum of 20 in each component: Reading 20; Listening 20; Speaking 20; Writing 20.

For more information about admission requirements, please visit the college website.


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Program content

Level: 01

  • Communications I
  • Trade Calculations and Computer Applications
  • Sanitation and Safety Training
  • Theory of Food
  • Culinary Techniques I
  • Introduction to Baking and Pastry
  • Culinary Fundamentals
  • Dimensions of Food

Level: 02

  • Field Placement Culinary Arts
  • Contemporary Production Methods
  • Culinary Techniques II
  • Nutrition and Food Preparation
  • Culinary Restaurant Operations
  • Menu Planning

Scholarships & funding

Several scholarship options are available. Please check the college website for more information.

Tuition fees

For more information about tuition fees, please visit the college website. 

Qualification

Credential: Ontario College Certificate

The graduate has reliably demonstrated the ability to:

  • Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  • Apply basic food and bake science to food preparation, to create a desired end product.
  • 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.
  • Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
  • Support the development of menu options 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.
  • Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
  • Apply basic 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.
  • Use technology, including contemporary kitchen equipment, for food production and promotion.
  • 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.
  • 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.

Career opportunities

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.

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About this institute

Algonquin College

Consider Algonquin’s unique campuses Algonquin College, located in Ottawa, Ontario, Canada, offers an experience that includes personalized learning and industry-ready skills through field-work, work placement and co-op.  With more than 300 programs, including degrees and graduate certificates, we have the...


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Why study at Algonquin College

Canada ranked #1 study abroad country

Canada has been ranked the #1 study abroad country in the world for 2020! Known for its untouched natural beauty, friendly and welcoming locals, and a culture of tolerance and diversity, Canada is a clear choice for students looking to study abroad.

Contact info

Algonquin College

1385 Woodroffe Avenue
K2G 1V8 Ottawa Ontario
Canada

Contact school

Want to know more about Culinary Skills? Fill out the following form and we'll pass your details on to a representative from the school, who will respond to your enquiry.

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