Culinary Management at Algonquin College

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.

In your third semester, you have the opportunity to earn your credits while studying abroad in the beautiful country of Montenegro on the Adriatic Sea.

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.

Learning Outcomes

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.

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.

Should the number of qualified applicants exceed the number of available places, applicants will be selected on the basis of their proficiency in English.