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
1.0 Year
Duration
About
Sharpen your skills in world-class culinary labs.
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.
The skills you gain may open doors to your culinary career as cooks or assistant cooks in:
- restaurants
- hotels
- resorts
- clubs
- cruise ships
- catering companies
With additional training, you may advance into positions such as:
- commis de cuisine
- junior/executive sous-chef, and
- executive chef de cuisine
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
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. 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.
Visit the official programme website for more information.
No Data