Culinary Management

This two-year Ontario College Diploma program will give you the knowledge, skills and real-life experience you’ll need to excel in today’s high-demand food and beverage industry.

You’ll learn from respected industry leaders in our state-of-the-art kitchen labs, and gain real-life experience in Restaurant International, our fully-functioning teaching restaurant offering menus and food created by culinary students. You will also gain industry connections through field work placement experience.

laptopThis is a Mobile Learning Program. 

As a student in this program you will require a mobile computing device, for example a laptop or tablet computer.
Review the Mobile Requirements >>

Ontario College Diploma
2 Years

Program Code: 0354X01FWO
Academic Year: 2012/2013

Our Program

This two-year Ontario College Diploma program is designed to train commercial cooks with an emphasis on advanced culinary skills, managerial training and hands-on experience. Cooking has become an art, food preparation is more specialized, and the industry is demanding; therefore, candidates must be prepared to work long hours, be in good health and be physically fit. To acquaint students with the working conditions that they can expect after graduation, some hands-on classes are held during the evenings or weekends in the College's, Restaurant International.

Students are required to complete one work placement of 500 hours to ensure fulfillment of the program requirements. This work placement is designed to further develop and refine your skills by providing an opportunity to gain practical real world experience as a culinary professional. Those who are currently employed in a facility are also required to complete a placement but may obtain partial or full credit upon approval from the department.

The program is divided into four levels. Students study food preparation, baking techniques, the control of food costs, computer applications, sanitation and safety procedures, nutrition and menu planning, management applications and communication skills. In the last two levels, students focus on haute cuisine and kitchen management skills.

This program is part of Algonquin's mobile learning initiative. All students entering into the program are expected to have and use a laptop or mobile computing device that meets or exceeds the recommended hardware requirements as designated by the program. Students in mobile learning programs will use their devices to enhance their learning experience, obtain and work with course materials, participate in collaborative and mlearning environments and become silled, confident users of the technologies used within an educational environment and workplace. Hardware and software specifications are outlined at http://mlearning.algonquincollege.com. Computers and supplies can be purchased directly from Algonquin's New Technology Store at educational rates.

SUCCESS FACTORS

This program is well-suited for students who:

  • Are well-organized, creative and work well under tight time constraints.
  • Want to own a restaurant or use their entrepreneurial spirit to manage an existing business.
  • Can work independently and contribute to a team workplace.

Your Career

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 in a wide range of career opportunities 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.

Courses

Programs at Algonquin College are delivered using a variety of instruction modes. Courses may be offered in the classroom or lab, entirely online, or in a hybrid mode which combines classroom sessions with online learning activities. Upon registration, each full-time student is provided an Algonquin email account which is used to communicate important information about program or course events.
Level: 01 Hours
ENL1813H Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practise writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and stengthen communication skills that contribute to success in both educational and workplace environments. Communications I Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-oriented approach, students focus on meeting the requirements of effective communication. Through a combination of lectures, exercises, and independent learning, students practise writing, speaking, reading, listening, locating and documenting information, and using technology to communicate professionally. Students develop and stengthen communication skills that contribute to success in both educational and workplace environments. 45.0
FOD2110 Students prepare for a variety of concepts used in food preparation. Topics covered include cooking methods, mathematical applications and basic computer skills including Internet applications. Students also learn the sanitary procedures that must be observed when preparing food. Food Theory I Students prepare for a variety of concepts used in food preparation. Topics covered include cooking methods, mathematical applications and basic computer skills including Internet applications. Students also learn the sanitary procedures that must be observed when preparing food. 75.0
FOD2111 Students view basic food preparation demonstrations. They prepare each item demonstrated and practised in modern facilities. The demonstrations include sauces, stocks, poultry, meats, soups and fish. Food Demonstration I Students view basic food preparation demonstrations. They prepare each item demonstrated and practised in modern facilities. The demonstrations include sauces, stocks, poultry, meats, soups and fish. 75.0
FOD2115A Students are required to complete one work placement of 500 hours in a full service restaurant, hotel catering department or facility. This work placement is designed to further develop and refine their skills by providing an opportunity to gain practical real world experience as a culinary professional. Students may fulfill their 500 hours by volunteering or working for the host facility. It is recommended that students begin their placements in level one of the program. Note: students who have prior working experience can apply for an exemption if suitable documentation is provided. Work Placement for Culinary Management Students are required to complete one work placement of 500 hours in a full service restaurant, hotel catering department or facility. This work placement is designed to further develop and refine their skills by providing an opportunity to gain practical real world experience as a culinary professional. Students may fulfill their 500 hours by volunteering or working for the host facility. It is recommended that students begin their placements in level one of the program. Note: students who have prior working experience can apply for an exemption if suitable documentation is provided. 125.0
FOD2117 Students study and apply cooking techniques found in different types and styles of food services. Students practise with larger quantities of food, permitting them to perfect basic cutting skills, cooking methods and recipe assembly. Sanitation and safety are covered in all aspects of food preparation. Quantity Food Production Students study and apply cooking techniques found in different types and styles of food services. Students practise with larger quantities of food, permitting them to perfect basic cutting skills, cooking methods and recipe assembly. Sanitation and safety are covered in all aspects of food preparation. 60.0
FOD2119 Students learn the basic concepts, skills and techniques of baking. Emphasis is placed on identification of products, weights and measures. Practical classes cover topics of breads, cakes, pies, puddings and desserts. Introduction to Baking and Pastry Students learn the basic concepts, skills and techniques of baking. Emphasis is placed on identification of products, weights and measures. Practical classes cover topics of breads, cakes, pies, puddings and desserts. 45.0
TOU2206 This course introduces students to tourism at work in their community and around the world. Students gain an understanding of the interaction of all tourism sectors and the variety of work experience potential and entrepreneurial opportunities found in the tourism industry. Dimensions of Tourism This course introduces students to tourism at work in their community and around the world. Students gain an understanding of the interaction of all tourism sectors and the variety of work experience potential and entrepreneurial opportunities found in the tourism industry. 45.0
Level: 02 Hours
ENL1823H Students investigate challenging communication problems that require collecting information, solving problems and making decisions. They prepare sales and promotional materials, an analytical report and job search documents. These critical elements of communications are studied with an emphasis on clear writing techniques and powerful persuasive strategies. In addition, students give presentations supported by technology, engage in a simulated job interview and assess their own communication skills in the context of career demands.

Prerequisites: ENL1813H 		Communications II Students investigate challenging communication problems that require collecting information, solving problems and making decisions. They prepare sales and promotional materials, an analytical report and job search documents. These critical elements of communications are studied with an emphasis on clear writing techniques and powerful persuasive strategies. In addition, students give presentations supported by technology, engage in a simulated job interview and assess their own communication skills in the context of career demands.

Prerequisites: ENL1813H 		45.0
FOD2115B Students are required to complete one work placement of 500 hours in a full service restaurant, hotel catering department or facility. This work placement is designed to further develop and refine their skills by providing an opportunity to gain practical real world experience as a culinary professional. Students may fulfill their 500 hours by volunteering or working for the host facility. It is recommended that students begin their placements in level one of the program. Note: students who have prior working experience can apply for an exemption if suitable documentation is provided. Work Placement for Culinary Management Students are required to complete one work placement of 500 hours in a full service restaurant, hotel catering department or facility. This work placement is designed to further develop and refine their skills by providing an opportunity to gain practical real world experience as a culinary professional. Students may fulfill their 500 hours by volunteering or working for the host facility. It is recommended that students begin their placements in level one of the program. Note: students who have prior working experience can apply for an exemption if suitable documentation is provided. 125.0
FOD2120 Students further their understanding of various commodities, cooking concepts and mathematics, as well as their applications in modern cooking facilities. They also gain sufficient theoretical information to successfully complete the provincial exam currently required for trade certification. Food Theory II Students further their understanding of various commodities, cooking concepts and mathematics, as well as their applications in modern cooking facilities. They also gain sufficient theoretical information to successfully complete the provincial exam currently required for trade certification. 45.0
FOD2126 Students observe and prepare intricate dishes used in advanced a la carte applications, with emphasis on colour, taste, texture and presentation. Food Demonstration II Students observe and prepare intricate dishes used in advanced a la carte applications, with emphasis on colour, taste, texture and presentation. 75.0
FOD2129 The basic principles of nutrition and how these apply to food preparation are covered. The selection of ingredients and food based on requirements for general wellness, according to Canada's Food Guide For Healthy Eating are included. Current nutrition recommendations for fats, protein, carbohydrates, vitamins, minerals and weight control are applied to the nutritional analysis of selected recipes. Nutrition and Food Preparation The basic principles of nutrition and how these apply to food preparation are covered. The selection of ingredients and food based on requirements for general wellness, according to Canada's Food Guide For Healthy Eating are included. Current nutrition recommendations for fats, protein, carbohydrates, vitamins, minerals and weight control are applied to the nutritional analysis of selected recipes. 30.0
FOD2196 Students learn to cook in a restaurant environment, doing a la carte or to-order cooking in the College's, Restaurant International. Menu difficulty is based on a basic restaurant menu. They cook at all levels of the menu, including desserts. Food Practical I Students learn to cook in a restaurant environment, doing a la carte or to-order cooking in the College's, Restaurant International. Menu difficulty is based on a basic restaurant menu. They cook at all levels of the menu, including desserts. 135.0
Level: 03 Hours
DAT2232 Students design and build interactive spreadsheets. As well, students learn to use a word processor to design and print specialty menus. They are also required to construct common reports used in day-to-day restaurant operations, in both applications. Food Service Information System Students design and build interactive spreadsheets. As well, students learn to use a word processor to design and print specialty menus. They are also required to construct common reports used in day-to-day restaurant operations, in both applications. 60.0
FOD2115C Students are required to complete one work placement of 500 hours in a full service restaurant, hotel catering department or facility. This work placement is designed to further develop and refine their skills by providing an opportunity to gain practical real world experience as a culinary professional. Students may fulfill their 500 hours by volunteering or working for the host facility. It is recommended that students begin their placements in level one of the program. Note: students who have prior working experience can apply for an exemption if suitable documentation is provided. Work Placement for Culinary Management Students are required to complete one work placement of 500 hours in a full service restaurant, hotel catering department or facility. This work placement is designed to further develop and refine their skills by providing an opportunity to gain practical real world experience as a culinary professional. Students may fulfill their 500 hours by volunteering or working for the host facility. It is recommended that students begin their placements in level one of the program. Note: students who have prior working experience can apply for an exemption if suitable documentation is provided. 125.0
FOD2186 Students cook in a restaurant/hotel environment. Menu difficulty is based on a basic hotel menu. Students cook at all levels of the menu, including desserts.

Prerequisites: FOD2196 		Food Practical II Students cook in a restaurant/hotel environment. Menu difficulty is based on a basic hotel menu. Students cook at all levels of the menu, including desserts.

Prerequisites: FOD2196 		135.0
FOD2237 Each week an executive chef, chef de cuisine or chef/owner from a hotel or restaurant in the Ottawa/Gatineau area demonstrates selected recipes. Chefs of the Region Each week an executive chef, chef de cuisine or chef/owner from a hotel or restaurant in the Ottawa/Gatineau area demonstrates selected recipes. 30.0
HOS2236 Students acquire a practical foundation in food, beverage and labour operations. Students also learn the process to control and reduce costs in purchasing, receiving, production and labour. Food and Beverage Management Students acquire a practical foundation in food, beverage and labour operations. Students also learn the process to control and reduce costs in purchasing, receiving, production and labour. 45.0
Core: select in alternate terms Hours
FOD2243 Students observe and practise the preparation of hot and cold-plated desserts influenced by Asian, European and North American tastes, as well as how to use shapes and colours to decorate plates.

Prerequisites: FOD2119 		Plated Desserts Students observe and practise the preparation of hot and cold-plated desserts influenced by Asian, European and North American tastes, as well as how to use shapes and colours to decorate plates.

Prerequisites: FOD2119 		45.0
HOS2238 Students are assigned to the College's, Restaurant International for three evenings during either the third or fourth level. The course includes food service theory with emphasis on the working relationship between the dining room and the kitchen. Restaurant Service Students are assigned to the College's, Restaurant International for three evenings during either the third or fourth level. The course includes food service theory with emphasis on the working relationship between the dining room and the kitchen. 45.0
Choose one from equivalencies: Hours
GED0354 Students choose one course, from a group of general education electives, which meets one of the following five theme requirements: Arts in Society, Civic Life, Social and Cultural Understanding, Personal Understanding, and Science and Technology.

Equivalencies: ARC9001 or DSN2001 or ENL7643 or ENV0002 or FAM1218 or FIN2300 or GED1896 or GED5002 or GED5004 or GED5005 or GED5006 or GED5009 or GED5200 or GED5300 or GED6022 or GEN1001 or GEN1957 or GEN2000 or GEN2003 or GEN2007 or GEN2009 or HIS0001 or HIS2000 or HOS2228 or LIB1982 or MGT7330 or MVM8800 or PSI1702 or RAD2001 or SOC2003 or PSI0003 		General Education Elective Students choose one course, from a group of general education electives, which meets one of the following five theme requirements: Arts in Society, Civic Life, Social and Cultural Understanding, Personal Understanding, and Science and Technology.

Equivalencies: ARC9001 or DSN2001 or ENL7643 or ENV0002 or FAM1218 or FIN2300 or GED1896 or GED5002 or GED5004 or GED5005 or GED5006 or GED5009 or GED5200 or GED5300 or GED6022 or GEN1001 or GEN1957 or GEN2000 or GEN2003 or GEN2007 or GEN2009 or HIS0001 or HIS2000 or HOS2228 or LIB1982 or MGT7330 or MVM8800 or PSI1702 or RAD2001 or SOC2003 or PSI0003 		45.0
Level: 04 Hours
FOD2115D Students are required to complete one work placement of 500 hours in a full service restaurant, hotel catering department or facility. This work placement is designed to further develop and refine their skills by providing an opportunity to gain practical real world experience as a culinary professional. Students may fulfill their 500 hours by volunteering or working for the host facility. It is recommended that students begin their placements in level one of the program. Note: students who have prior working experience can apply for an exemption if suitable documentation is provided. Work Placement for Culinary Management Students are required to complete one work placement of 500 hours in a full service restaurant, hotel catering department or facility. This work placement is designed to further develop and refine their skills by providing an opportunity to gain practical real world experience as a culinary professional. Students may fulfill their 500 hours by volunteering or working for the host facility. It is recommended that students begin their placements in level one of the program. Note: students who have prior working experience can apply for an exemption if suitable documentation is provided. 125.0
FOD2133 Students learn various recipes and traditions from different countries. Spanish Paella, Greek Dolmathes, Mexican Caramel Flan, Japanese Sushi, Indonesian Satay and Italian Risotto are examples of dishes that may be introduced. Many of the world's finest foods lead the student on a culinary and cultural adventure. International Cuisine Students learn various recipes and traditions from different countries. Spanish Paella, Greek Dolmathes, Mexican Caramel Flan, Japanese Sushi, Indonesian Satay and Italian Risotto are examples of dishes that may be introduced. Many of the world's finest foods lead the student on a culinary and cultural adventure. 45.0
FOD2246 Students cook haute cuisine in a restaurant/hotel environment. In addition, students participate in the design, cost and presentation of menus. They cook at all levels of menus, including desserts and are involved in menu service.

Prerequisites: DAT2232 and FOD2186 		Food Practical III Students cook haute cuisine in a restaurant/hotel environment. In addition, students participate in the design, cost and presentation of menus. They cook at all levels of menus, including desserts and are involved in menu service.

Prerequisites: DAT2232 and FOD2186 		135.0
HOS2131 Students gain the necessary skills, using computer applications to develop menus for the many sectors of the hospitality industry, including a la carte, table d'hote and specialty items. Menu Planning Students gain the necessary skills, using computer applications to develop menus for the many sectors of the hospitality industry, including a la carte, table d'hote and specialty items. 45.0
HOS2256 This course introduces students to aspects of the kitchen that affect their daily duties. These include responsibilities of the employee, employer hiring and staffing practices, orientation and training, multicultural management and current human resources legislation. Students also learn to prepare a business plan for opening or maintaining a small business. Management Applications for Chefs This course introduces students to aspects of the kitchen that affect their daily duties. These include responsibilities of the employee, employer hiring and staffing practices, orientation and training, multicultural management and current human resources legislation. Students also learn to prepare a business plan for opening or maintaining a small business. 30.0
Core: select in alternate terms Hours
FOD2243 Students observe and practise the preparation of hot and cold-plated desserts influenced by Asian, European and North American tastes, as well as how to use shapes and colours to decorate plates.

Prerequisites: FOD2119 		Plated Desserts Students observe and practise the preparation of hot and cold-plated desserts influenced by Asian, European and North American tastes, as well as how to use shapes and colours to decorate plates.

Prerequisites: FOD2119 		45.0
HOS2238 Students are assigned to the College's, Restaurant International for three evenings during either the third or fourth level. The course includes food service theory with emphasis on the working relationship between the dining room and the kitchen. Restaurant Service Students are assigned to the College's, Restaurant International for three evenings during either the third or fourth level. The course includes food service theory with emphasis on the working relationship between the dining room and the kitchen. 45.0

Fees & Expenses

Tuition Fees: $1,266.75 per term in Levels 01 and 02 and $1,260.69 per term in Levels 03 and 04.

Information Technology Fee: $62 per term. *

Mobile Computing Fee: $150 per term. **

Incidental Fees: $282 in Level 01, $234 in Level 02, $187 in Level 03 and $374 in Level 04.

Student Activity/Sports Fee: $200.50 per term.

Student Commons/Auditorium Fee: $22 per term.

Student Centre Building Fee: $17.50 per term.

Health Service Fee: $20 per term.

Health Plan Fee: $117.02 paid once annually. ***

A $40 graduation fee is payable in the final term.

A $25 transcript fee is payable in the first term a student attends Algonquin College.

International Students pay all relevant Canadian fees plus an International Premium of $4,400 per term.

* Students paying the Information Technology fee are provided with a network account, an email address, and Internet access. For more information please visit our website at www.algonquincollege.com/its/support/IT-Fee/index-it-fee.htm

** The Mobile Computing Fee covers the costs associated with providing various services to students registered in a mandatory laptop programs.

*** Students who have coverage with another plan can request a refund by supplying the Students' Association with documentation supporting the request. This request will have to be made annually.

Books, uniforms, knives and supplies cost approximately $1,200 in the first year and $600 in the second year and can be purchased in the campus bookstore.

Admission Requirements 

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 $40 (subject to change) will be charged.
Program Eligibility
  • English, Grade 12 (ENG4C or equivalent).
Should the number of qualified applicants exceed the number of available places, applicants are selected on the basis of their proficiency in English.

Application Information

CApplications 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

Applications are available online at www.ontariocolleges.ca A $95 fee applies.

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 applying from out-of-country can obtain the International Student Application Form at https://xweb.algonquincollege.com/FormIE/index.aspx or by contacting the Registrar's Office.

For further information on the admissions process, contact:

Registrar's Office
Algonquin College
1385 Woodroffe Ave, Room C150
Ottawa, ON K2G 1V8
Telephone: 613-727-0002
Toll-free: 1-800-565-4723
TTY: 613-727-7766
Fax: 613-727-7632
Email: AskUs@algonquincollege.com

Additional Information

All students are required to participate in food handling courses in a kitchen lab. All courses must be successfully completed to be eligible for field placement.

This program has a September and January intake.

Completion of a St. John Ambulance First Aid course is strongly recommended.
For more information, contact Wes Wilkinson, Program Coordinator, at 613-727-4723 ext. 5226 or wilkinw@algonquincollege.com.

Awards & Bursaries

Several awards and bursaries are available to students in the Culinary Management program. For details on these and other school-wide scholarships, visit the School of Hospitality and Tourism Awards and Bursaries page for details.

Every attempt is made to ensure the accuracy of the information in this publication. The College reserves the right to modify or cancel any course, program, fee, timetable, or campus location at any time