Bachelor of Culinary Arts and Food Science (Honours) (Co-op)

This four-year Bachelor of Culinary Arts and Food Science degree is designed for students seeking careers in the hospitality, culinary, food services and food science sectors through a unique combination of food science and culinary skills.

  • The first degree of its kind in Ontario
  • Offers a unique combination of food science and culinary skills to fill industry need for graduates with this unique skillset
  • Students have the opportunity to research, create and market their own products through applied research in product development

Program Availability and Schedule

Availability

Open

Closed

Waitlisted

Start Term

Availability

International
Availability

Competitive?

Fall 2024

No

Fall 2025

No

Schedule

Fall 2024
Level 01
Winter 2025
Level 02
Spring 2025
Break
Fall 2025
Level 03
Winter 2026
Level 04
Spring 2026
Co-op 01
Fall 2026
Level 05
Winter 2027
Level 06
Spring 2027
Co-op 02
Fall 2027
Level 07
Winter 2028
Level 08

Program Summary

Credential

Honours Degree (4 Years)

Program Delivery

Program Code

Area of Interest

Culinary, Hospitality and Tourism

School

School of Business and Hospitality

Campus

Ottawa

Work Integrated Learning

Through combining the disciplines of food science and culinary arts, students develop the necessary skills and knowledge to become professionals within this innovative and emerging field. Students examine a broad range of topics including food chemistry, food microbiology, sensory evaluation, food processing, as well as culinary science and food service management, with a focus on food product development and enhancing the nutritional value of food products. These core science skills are complemented by advanced skills in food preparation, cooking, baking, safety and sanitation, management and leadership. Through applied research in product development, students have the opportunity to research, create and market their own products.

Students also gain real-world experience through a paid co-operative education (co-op) work term(s) (see Additional Information for more details). Please note that places in the co-op work term(s) are subject to availability and academic eligibility. Please note admission to a co-op program does not guarantee a co-op placement....(read more)

Overview

This four-year Bachelor of Culinary Arts and Food Science degree is designed for students seeking careers in the hospitality, culinary, food services and food science sectors through a unique combination of food science and culinary skills. Well suited for those with a passion for food and a love of science, this program produces skilled graduates with culinary and food science backgrounds equipped with the abilities to create innovative, high quality food products for existing and emerging markets.

Through combining the disciplines of food science and culinary arts, students develop the necessary skills and knowledge to become professionals within this innovative and emerging field. Students examine a broad range of topics including food chemistry, food microbiology, sensory evaluation, food processing, as well as culinary science and food service management, with a focus on food product development and enhancing the nutritional value of food products. These core science skills are complemented by advanced skills in food preparation, cooking, baking, safety and sanitation, management and leadership. Through applied research in product development, students have the opportunity to research, create and market their own products.

Students also gain real-world experience through a paid co-operative education (co-op) work term(s) (see Additional Information for more details). Please note that places in the co-op work term(s) are subject to availability and academic eligibility. Please note admission to a co-op program does not guarantee a co-op placement.

Major food companies and producers seek individuals who have the ability to design, develop and process quality food choices that are healthy, affordable, desirable and safe for consumers. Graduates are well positioned to find employment opportunities with major food manufacturers or small, private label companies, in the areas of food production management, food technology, product development, quality assurance management, food services and food research and development as well as in health-related industries or entrepreneurial endeavours. Algonquin College is working closely with the Research Chefs Association (RCA) in seeking RCA`s accreditation as a Culinology(R)program. Graduates of this program could be positioned to challenge the RCA`s Certified Research Chef examination.

SUCCESS FACTORS

This program is well suited for students who:

  • Enjoy a hands-on approach to analyzing and solving problems.
  • Have a passion and respect for science, analytics, creativity and culinary arts.
  • Can work independently as well as collaborate with others.
  • Enjoy paying attention to fine details without losing sight of the big picture.

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 virtual 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.

Careers & Pathways

Careers

Graduates are well positioned to find employment opportunities as food microbiologists, food products scientists, food research scientists, food processing quality control officers, food quality assurance officers, food products inspectors, food science educators, agriculture and food sector development consultants, agriculture and food sector marketing consultants, agri-food sector development consultants, agri-food sector marketing consultants, culinary chefs, food product developers, food research developers and restauranteurs/entrepreneurs.

Pathways

Please use our Pathways tool to search for pathway options.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

  1. Apply scientific principles, methodologies and theories in the development of new and modification of existing food and beverage products to meet market demands.
  2. Create quality food and beverage products using interdisciplinary skills in the processing, manufacturing and packaging of food products.
  3. Solve problems, formulate strategies and customize innovative solutions using critical thinking and research skills for the food service and the food industry.
  4. Perform research to plan, design and develop food and beverage products.
  5. Perform duties in a professional, ethical, safe and legal manner to meet industry expectations and compliance.
  6. Produce food and beverage products using culinary, food science and technology knowledge and skills to address health, safety, and nutritional issues.
  7. Perform sensory evaluation of food and beverage products to create products that meet consumer demands.
  8. Use and evaluate quality control and quality assurance procedures to meet industry standards and requirements.
  9. Communicate in written and oral format to present clear and concise technical, research and scientific information for a variety of audiences.
  10. Promote and advance the food and food service industries in the area of evidence-based culinary and food science practices using leadership skills.
  11. Conduct culinary planning, preparation, and presentation to a variety of food service environments to meet client needs.
  12. Use principles of marketing and finance in food product development process and in the operations of food and beverage management.
  13. Develop personal and professional strategies to plan, manage and adapt to the industry ensuring currency and fostering inter-professionalism.
  14. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

Tuition & Fees

Get an idea of how much each semester will cost with our Tuition and Fee Estimator.

2024/2025 Academic Year

Tuition and related ancillary fees for this program can be viewed by using the Tuition and Fees Estimator tool at www.algonquincollege.com/fee-estimator.

Further information on fees can be found by visiting the Registrar`s Office website at www.algonquincollege.com/ro.

Fees are subject to change.

Additional program related expenses include:
Students will need to purchase course textbooks where required.

Admissions Requirements

All applicants must satisfy both College Eligibility and Program Eligibility requirements.

College Eligibility

  • Ontario Secondary School Diploma (OSSD) or equivalent.
  • Mature students are applicants who have not achieved the Ontario Secondary School Diploma (OSSD) or its equivalent and who are at least 19 years of age on or before the commencement of the program in which they intend to enroll. Mature students applying for Degree programs satisfy College Eligibility by having demonstrated academic abilities equivalent to those of Ontario high school graduates, verified by successful completion of at least one full-time term at the post-secondary level (minimum five courses taken concurrently in an academic program of study).

Program Eligibility

  • Six Grade 12 university (U) or university/college (M) courses with a minimum 65% average including:
    • One Grade 12 U English course, with a minimum of 60%.
    • One Grade 12 U Mathematics course, with a minimum of 60%.
    • One Grade 12 U Biology course or one Grade 12 U Chemistry course.
  • Please note that mature students must meet the following subject-specific Program Eligibility requirements, either directly or through equivalencies:
    • One Grade 12 U English course, with a minimum of 60%.
    • One Grade 12 U Mathematics course, with a minimum of 60%.
    • One Grade 12 U Biology course or one Grade 12 U Chemistry course.
  • 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 6.5 with a minimum of 6.0 in each band; OR TOEFL-Internet-based (iBT)-overall 88, with a minimum of 22 in each component: Reading 22; Listening 22; Speaking 22; Writing 22; OR Duolingo English Test (DET) Overall 120, minimum of 120 in Literacy and no score below 105.

Not sure if you meet all of the requirements? Academic Upgrading may be able to help with that: https://www.algonquincollege.com/access/.

Application Information

BACHELOR OF CULINARY ARTS AND FOOD SCIENCE (HONOURS) (CO-OP)
Program Code 6180X03FWO

Applications 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

Students currently enrolled in an Ontario secondary school should notify their Guidance Office prior to their online application at www.ontariocolleges.ca.

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 please visit this link for application process information: https://algonquincollege.force.com/myACint/.

For further information on the admissions process, contact:

Registrar`s Office
Algonquin College
1385 Woodroffe Ave
Ottawa, ON K2G 1V8
Telephone: 613-727-0002
Toll-free: 1-800-565-4723
TTY: 613-727-7766
Fax: 613-727-7632
Contact: https://www.algonquincollege.com/ro

Additional Information

Program Resources

Algonquin College has been granted consent by the Minister of Colleges and Universities to offer this applied degree for a seven-year term starting 2020. The College shall ensure that all students admitted to the above-named program during the period of consent have the opportunity to complete the program within a reasonable timeframe.

CO-OP INFORMATION:
Co-operative education (Co-op) allows students to integrate their classroom learning with a real-world experience through paid work terms. Two academic terms prior to the cooperative education work term, students are required to actively participate in and successfully complete the self-directed co-op course, readiness activities and workshops.

Students must actively conduct a guided, self-directed job search and are responsible for securing approved program-related paid co-op employment. Students compete for co-op positions alongside students from Algonquin College and other Canadian and international colleges and universities. Algonquin College`s Co-op Department provides assistance in developing co-op job opportunities and guides the overall process, but does not guarantee that a student will obtain employment in a co-op work term. Co-op students may be required to relocate to take part in the co-op employment opportunities available in their industry and must cover all associated expenses; e.g., travel, work permits, visa applications, accommodation and all other incurred expenses.

Co-op work terms are typically 14 weeks in duration and are completed during a term when students are not taking courses. For more information on your program`s co-op level(s), visit the courses tab on your program`s webpage.

International students enrolled in a co-op program are required by Immigration, Refugees and Citizenship Canada (IRCC) to have a valid Co-op/Internship Work Permit prior to commencing their work term. Without this document International students are not legally eligible to engage in work in Canada that is part of an academic program. The Co-op/Internship Work Permit does not authorize international students to work outside the requirements of their academic program.

For more information on co-op programs, the co-op work/study schedule, as well as general and program-specific co-op eligibility criteria, please visit www.algonquincollege.com/coop.

Completion of the total number of co-op work terms listed under the courses section on the program page are mandatory for graduation. Co-op students must make every effort to remain on schedule and participate in co-op work terms as planned. Students who fail to complete co-op work terms as scheduled may be required to take an unscheduled break in their studies, resulting in a delay in graduation in order to complete their co-op at a later date. Taking an unscheduled break in studies can impact an international student’s immigration status, including, in most cases, the ability to work. International students are advised to consult with the International Education Centre to understand the potential implications of unscheduled breaks at www.algonquincollege.com/international/student-handouts/scheduled-unscheduled-breaks/.

TRANSFER CREDIT RECOGNITION:
Algonquin College will award transfer of academic credit (external) to students for courses completed at other accredited postsecondary institutions, on the basis that the learning outcomes are equivalent and current to the courses within the program of study. A minimum grade of C or equivalent is required.

ADVANCED STANDING:
Formal advanced standing options exist for graduates of the following programs: Culinary Management Ontario College Diploma; Baking and Pastry Arts Ontario College Diploma; Biotechnology - Advanced Ontario College Advanced Diploma; Food Science Technology Ontario College Advanced Diploma; and Culinary Innovations and Food Technology Ontario College Advanced Diploma. Please contact the Program Coordinator for more details.

Bachelor of Culinary Arts and Food Science Program Structure:

 

Fall Term

Winter Term

Spring Term

Year 1

Academic One

Academic
Two

Free

Year 2

Academic Three

Academic Four

Co-op

Year 3

Academic Five

Academic Six

Co-op

Year 4

Academic Seven

Academic Eight

Free

Contact

David Fairbanks

Program Coordinator

fairbad@algonquincollege.com

613-727-4723, ext. 5226

Room H204b

View Bio

David Fairbanks

Program Coordinator

fairbad@algonquincollege.com

613-727-4723, ext. 5226

Chef David Fairbanks’ passion for fine cuisine has been a life-long journey. Although he was born in Edmonton, Chef Fairbanks spent most of his childhood living throughout Europe. It was there where he developed a keen interest in regional cuisine at a very young age.

After returning to Ottawa in his late teens, Chef Fairbanks pursued his post-secondary culinary education at both Le Cordon Bleu and Algonquin College. From there, his career flourished as he lent his creative culinary talents to the kitchens of various notable establishments including the National Arts Centre, Restaurant 18, and Thyme & Again Catering. He also held the position of Executive Chef at Ottawa’s popular Kinki’s Asian restaurant.

This talented and admired Chef has been sharing his enthusiasm for fine food with students at Algonquin College for several years. He can often be found in Algonquin’s state-of-the-art kitchens teaching international cuisine, with sushi being one of his specialties. He travels extensively, most often to Japan and Bali, Indonesia and always returns home with new inspired ideas for culinary creations.

Stella Ludlow

Student Success Specialist

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