FAQ
Are Culinary Management or Baking & Pastry Arts Management graduates eligible for any course exemptions in the degree?
Culinary Management and Baking and Pastry Arts Management graduates may receive credit for up to ten courses. Credit transfers will be reviewed on a case-by-case basis. Contact David Fairbanks, Program Coordinator for details: fairbad@algonquincollege.com
Do Food and Nutrition Management graduates qualify for course exemptions?
Students who have graduated from the Food and Nutrition Management program may be able to transfer credits as well. Credit transfers will be reviewed on a case-by-case basis. Contact David Fairbanks, Program Coordinator for details: fairbad@algonquincollege.com
What grade is required to pass a course in the program?
A minimum grade of C- (60%) is required in each course. Not passing a course may impact a student’s path of progression for the next semester and co-op placement. Before starting a co-op placement, students must have completed their courses in the previous semesters.
Do I need to wear a uniform? How do I get my uniform, supplies and toolkit? Is the cost extra?
Yes, we have to follow the Algonquin College Culinary Laboratory Uniform and Code of Conduct Policy: AC Culinary Laboratory Policy and Procedure Manual F2018 . The uniform, footwear and supplies/toolkit will be provided to each student at the start of the program. Students can purchase the required uniforms, tools and shoes at Connections, the campus book store.
When will classes be held?
Classes can be scheduled Mondays through Sundays between 7 am and 10 pm. Student timetables are available three weeks before the start of term.
What is your policy on attendance?
The program follows professional industry standards for uniform, hygiene, personal presentation and behaviour. Practical lab courses have strict uniform and attendance standards and policies, which are mandatory to successfully complete the program.
Do I need to buy a computer?
Your learning experience is enhanced through the use of online and mobile technologies in and out of the classroom, allowing you to work with course materials and participate in collaborative learning environments. You will require a PC laptop with the specifications found here.
Are there any additional expenses?
Students will be required to pay for required resources, EX. textbooks, for each course.
What will we do in the culinary labs?
The culinary and baking courses will take place in these labs. Students work with various cooking techniques, observe and apply safe food handling and sanitation practices, develop menus, explore elements of food waste, pair elements of food, fabricate meat (chicken, pork, beef, etc.) and shellfish (lobster, oysters, etc.), and prepare soups, sauces, vegetables and starches.
What is the duration and location of the program?
The program is four years, on-campus, and includes two mandatory co-op placements. Students who have completed the Baking and Pastry, Culinary Management, Culinary Skills and/or Nutrition programs may benefit from credit transfer of courses.