English requirements
| Overall | Reading | Writing | Listening | Speaking | |
|---|---|---|---|---|---|
IELTS | 6.0 | 5.5 | 5.5 | 5.5 | 5.5 |
TOEFL | 80.0 | 20.0 | 20.0 | 20.0 | 20.0 |
Algonquin College
2.0 Year
Duration
About
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.
Study Mode: On Campus
Study Load: Full Time
Course Category: Tourism & Hospitality
Degree Level: Certificate & Diploma
Location: 1385 Woodroffe Avenue,
Ottawa,
Ontario,
K2G 1V8,
canada.
Level: 01
Code
Course Name & Description
Hours
ENL1813H
Communications I
Communication remains an essential skill sought by employers, regardless of discipline or field of study. Using a practical, vocation-orient... + Read More
42.0
FOD2102
Trade Calculations and Computer Applications
In order to select appropriate menu prices, culinary professionals must be able to calculate the cost of individual portions and recipes, as... + Read More
14.0
FOD2103
Sanitation and Safety Training
An awareness of key regulations and requirements is a necessity in order to be equipped for the hands-on and practical components of a caree... + Read More
14.0
FOD2107
Theory of Food
A fundamental, theoretical knowledge of culinary concepts is essential for success in the food service industry. Students learn basic and ad... + Read More
56.0
FOD2111
Culinary Techniques I
Students focus on foundational cooking methods and organizational skills. Students butcher, cook and taste a variety of meats, poultry and f... + Read More
70.0
FOD2119
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. ... + Read More
42.0
FOD2132
Culinary Fundamentals
The ability to participate in industry-scaled food production is contingent on a knowledge of fundamental knife handling skills, culinary te... + Read More
42.0
HOS2015
Dimensions of Food
Food is a basic need all humans share. It is highly influenced by social policy and economics. Students explore the social and political iss... + Read More
42.0
Level: 02
Code
Course Name & Description
Hours
FLD0100
Field Placement Culinary Arts
Real-world practical experience allows culinary professionals to further develop and refine their skills. Students benefit from opportunitie... + Read More
80.0
FOD2117
Contemporary Production Methods
Building on fundamental culinary techniques, students are exposed to different styles of cooking. Students study and apply cooking technique... + Read More
56.0
FOD2126
Culinary Techniques II
Students expand on the core cooking principles introduced in semester one. Students will focus on advanced culinary techniques with an empha... + Read More
70.0
FOD2129
Nutrition and Food Preparation
A poor diet may have a harmful impact on health, and many food service customers in contemporary society have specific nutritional and dieta... + Read More
28.0
FOD2197
Culinary Restaurant Operations
Drawing from concepts learned in previous courses, students are introduced to cooking in a restaurant environment in the College's Restauran... + Read More
98.0
HOS2131
Menu Planning
Students gain the necessary skills, using computer applications, to develop menus for the many sectors of the hospitality industry, includin... + Read More
42.0
Level: 03
Code
Course Name & Description
Hours
ENL1823H
Communications II
Employers emphasize the need for communication skills that are effective in challenging workplace situations. Using a practical, vocational ... + Read More
42.0
FOD2032
Advanced Menu Planning
Proficient food service managers need an in-depth knowledge of the relationship between menu planning and success within the food service in... + Read More
21.0
FOD2034
Hospitality Supervision and Leadership
Supervisors in culinary operations need to be able to deal with multiple demands from customers, staff, management and others through the us... + Read More
21.0
FOD2105
Farm to Fork
Understanding the relationships throughout the food service industries in Canada is crucial to working in the various stages of food product... + Read More
42.0
FOD2189
Contemporary Banquet and Restaurant Operations
This course expands the skills and knowledge obtained in Year 1 by focusing on different service styles within the culinary industry. Studen... + Read More
126.0
HOS2236
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... + Read More
56.0
Core: select in alternate terms
Code
Course Name & Description
Hours
FOD2106
Wine Food and Restaurant Service
Restaurant service involves the service of food, wine and other beverages, as well as the preparation of tables for service, taking orders, ... + Read More
28.0
FOD2253
Pastry and Plating Techniques
Building on the skills acquired in Introduction to Baking and Pastry, students observe and prepare both hot and cold plated desserts. Emphas... Visit the official programme website for more information.
Visit the official programme website for more information.
Visit the official programme website for more information.
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.
Visit the official programme website for more information.
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