Culinary Skills
Sharpen your skills in AC`s kitchens.
- Enjoy a more personalized learning environment with our small classes
- Benefit from supportive and experienced faculty who are active in their industry
- Gain the latest and best industry-specific knowledge and skills to be career-ready upon graduation
Program Availability and Schedule
Availability
Availability varies by course. Click here to view availability for courses in this program.
Schedule
Given the part-time delivery of this program, there is not a standard schedule for all learners.
Program Summary
Credential
Program Code
Area of Interest
Other Campuses
Algonquin`s 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`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....(read more)
Overview
Sharpen your skills in AC`s kitchens.
Algonquin`s 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`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.
As a student, you must be prepared to work long hours, be in good health and be physically fit. Some classes are held in the evening and on the weekend in Restaurant International, Algonquin`s on-campus fine-dining restaurant, to give you taste of your career before graduation.
Expand your real-world experience and make industry connections with one 80-hour work placement. With opportunities to participate in community events, culinary competitions and activities, you have many chances to refine your skills and gain further experience.
The sought-after skills you gain may open doors to your culinary career as cooks or assistant cooks in: restaurants, hotels, resorts, clubs, cruise ships, catering companies.
To qualify for this certificate, you must complete the program within five years.
SUCCESS FACTORS
This program is well-suited for students who:
- Are well organized, creative and work well under tight time constraints and pressure.
- Aspire to own a restaurant or use their entrepreneurial spirit to manage an existing business.
- Can work independently and contribute to a team environment.
- Are able to work long hours.
- Seek rewarding opportunities and experiences.
- Understand the importance of work safety practices.
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.
Registration Note:
This program does not have a typical application process. Unless otherwise stated - you can register for courses online directly by clicking on the course title and selecting “Register Online”. Classes can take place online, or on campus in the evenings and weekends using our modern facilities. Different courses may be available each semester so don’t forget to check back regularly.
Courses |
Course Number | Hours | Course Name | ||||
---|---|---|---|---|---|---|
Series: 01 | ||||||
ENL1813H | 42.0 | Communications IENL1813H Communications ICommunication 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 strengthen communication skills that contribute to success in both educational and workplace environments. There are no classes currently scheduled for this course. | ||||
FOD2102 | 14.0 | Trade Calculations and Computer ApplicationsFOD2102 Trade Calculations and Computer ApplicationsIn order to select appropriate menu prices, culinary professionals must be able to calculate the cost of individual portions and recipes, as well as manipulate food cost percentages. Students practise basic and advanced trade calculations to define common food costing terminology, cost recipes and calculate menu prices. Emphasis is on the introduction of industry-relevant computer applications used to create common workplace documents and presentations. Students practise costing basic menus, performing a variety of industry-specific calculations and using applicable computer software and applications. There are no classes currently scheduled for this course. | ||||
FOD2103 | 14.0 | Sanitation and Safety TrainingFOD2103 Sanitation and Safety TrainingAn awareness of key regulations and requirements is a necessity to be equipped for the hands-on and practical components of a career in the food service industry. Students are certified in a variety of industry-related food handling training, and Canadian sanitation and safety regulations and procedures, in addition to harassment training. Hands-on experiential components prepare students for real-world culinary and food service occupations. There are no classes currently scheduled for this course. | ||||
FOD2107 | 56.0 | Theory of FoodFOD2107 Theory of FoodA fundamental, theoretical knowledge of culinary concepts is essential for success in the food service industry. Students learn basic and advanced principles for the identification and selection of meat, fish, shellfish and vegetable products, as well as best practices and cooking methodologies for their preparation. Students also explore intrinsically related aspects of sustainability and prepare to challenge the Red Seal Cook certification exam. There are no classes currently scheduled for this course. | ||||
FOD2111 | 70.0 | Culinary Techniques IFOD2111 Culinary Techniques IStudents focus on foundational cooking methods and organizational skills. Students butcher, cook and taste a variety of meats, poultry and fish items with appropriate sauces and garnishes. Emphasis is on portion control, reinforcement of proper techniques and sanitary work environments. Students view basic food preparation demonstrations. They prepare each item demonstrated and practise in modern facilities. Demonstrations include sauces, stocks, poultry, meats, soups and fish. There are no classes currently scheduled for this course. | ||||
FOD2119 | 42.0 | Introduction to Baking and PastryFOD2119 Introduction to Baking and PastryStudents 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. There are no classes currently scheduled for this course. | ||||
HOS2015 | 42.0 | Dimensions of FoodHOS2015 Dimensions of FoodFood is a basic need all humans share. It is highly influenced by social policy and economics. Students explore the social and political issues related to food from traditional farming techniques to commercial food production, as well as sustainability and organically grown food. In addition, students consider various international and environmental issues concerning food policy, as well as social policy changes that affect the food industry. Students reflect on their own perceptions of food, as well as examine other real-world contexts and cases. There are no classes currently scheduled for this course. | ||||
FOD2132 | 42.0 | Culinary FundamentalsFOD2132 Culinary FundamentalsThe ability to participate in industry-scaled food production is contingent on a knowledge of fundamental knife handling skills, culinary techniques and safe handling procedures. Students learn to apply basic culinary skills to prepare large quantities of food. Emphasis is on perfecting basic cutting skills, cooking methods and recipe assembly. Sanitation and safety are applied in all hands-on food preparation activities and assessments. There are no classes currently scheduled for this course. | ||||
Series: 02 | ||||||
FLD0100 | 80.0 | Field Placement Culinary ArtsFLD0100 Field Placement Culinary ArtsReal-world practical experience allows culinary professionals to further develop and refine their skills. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfil the work placement hours by volunteering or working for the host facility. Students must complete 80 hours of work placement per year in order to graduate. There are no classes currently scheduled for this course. | ||||
FOD2117 | 56.0 | Contemporary Production MethodsFOD2117 Contemporary Production MethodsBuilding on fundamental culinary techniques, students are exposed to different styles of cooking. Students study and apply cooking techniques found in a variety of cuisines. Hands-on activities and applications allow students to develop a higher working knowledge of cutting skills, cultural themes and mass production of food suitable for a commercial restaurant setting. Pre-requisites: FOD2103 There are no classes currently scheduled for this course. | ||||
FOD2126 | 70.0 | Culinary Techniques IIFOD2126 Culinary Techniques IIStudents expand on the core cooking principles introduced in semester one. Students will focus on advanced culinary techniques with an emphasis on organizational skills, butchering, cooking and plating. Students observe and prepare intricate dishes used in advanced a la carte applications, with emphasis on colour, taste, texture and presentation. Pre-requisites: FOD2111 There are no classes currently scheduled for this course. | ||||
FOD2129 | 28.0 | Nutrition and Food PreparationFOD2129 Nutrition and Food PreparationA poor diet may have a harmful impact on health, and many food service customers in contemporary society have specific nutritional and dietary requirements. Students learn about the basic principles of nutrition and how these apply to food preparation. Emphasis is on the selection of ingredients and foods, based on requirements for general wellness from Canada's Food Guide for Healthy Living. Students explore current nutrition recommendations for fats, protein, carbohydrates, vitamins, minerals and weight control and apply them to the nutritional analysis of selected recipes. There are no classes currently scheduled for this course. | ||||
FOD2197 | 98.0 | Culinary Restaurant OperationsFOD2197 Culinary Restaurant OperationsDrawing from concepts learned in previous courses, students are introduced to cooking in a restaurant environment in the College's Restaurant International. Students practise cooking breakfast and lunch foods based on chef-developed menus. Students develop teamwork skills, experience working as an entry-level cook under a head chef and practise more cooking skills in a supervised environment. Students evaluate the flow of a typical kitchen and assess their own teamwork and employee-ready skills. Pre-requisites: FOD2103 There are no classes currently scheduled for this course. | ||||
HOS2131 | 42.0 | Menu PlanningHOS2131 Menu PlanningStudents 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 menus. There are no classes currently scheduled for this course. |
COURSE DESCRIPTIONS
ENL1813H 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 strengthen communication skills that contribute to success in both educational and workplace environments.
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 well as manipulate food cost percentages. Students practise basic and advanced trade calculations to define common food costing terminology, cost recipes and calculate menu prices. Emphasis is on the introduction of industry-relevant computer applications used to create common workplace documents and presentations. Students practise costing basic menus, performing a variety of industry-specific calculations and using applicable computer software and applications.
FOD2103 Sanitation and Safety Training
An awareness of key regulations and requirements is a necessity to be equipped for the hands-on and practical components of a career in the food service industry. Students are certified in a variety of industry-related food handling training, and Canadian sanitation and safety regulations and procedures, in addition to harassment training. Hands-on experiential components prepare students for real-world culinary and food service occupations.
FOD2107 Theory of Food
A fundamental, theoretical knowledge of culinary concepts is essential for success in the food service industry. Students learn basic and advanced principles for the identification and selection of meat, fish, shellfish and vegetable products, as well as best practices and cooking methodologies for their preparation. Students also explore intrinsically related aspects of sustainability and prepare to challenge the Red Seal Cook certification exam.
FOD2111 Culinary Techniques I
Students focus on foundational cooking methods and organizational skills. Students butcher, cook and taste a variety of meats, poultry and fish items with appropriate sauces and garnishes. Emphasis is on portion control, reinforcement of proper techniques and sanitary work environments. Students view basic food preparation demonstrations. They prepare each item demonstrated and practise in modern facilities. Demonstrations include sauces, stocks, poultry, meats, soups and fish.
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. Practical classes cover topics of breads, cakes, pies, puddings and desserts.
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 issues related to food from traditional farming techniques to commercial food production, as well as sustainability and organically grown food. In addition, students consider various international and environmental issues concerning food policy, as well as social policy changes that affect the food industry. Students reflect on their own perceptions of food, as well as examine other real-world contexts and cases.
FOD2132 Culinary Fundamentals
The ability to participate in industry-scaled food production is contingent on a knowledge of fundamental knife handling skills, culinary techniques and safe handling procedures. Students learn to apply basic culinary skills to prepare large quantities of food. Emphasis is on perfecting basic cutting skills, cooking methods and recipe assembly. Sanitation and safety are applied in all hands-on food preparation activities and assessments.
FLD0100 Field Placement Culinary Arts
Real-world practical experience allows culinary professionals to further develop and refine their skills. Students benefit from opportunities to apply their knowledge in a workplace setting and may fulfil the work placement hours by volunteering or working for the host facility. Students must complete 80 hours of work placement per year in order to graduate.
FOD2117 Contemporary Production Methods
Building on fundamental culinary techniques, students are exposed to different styles of cooking. Students study and apply cooking techniques found in a variety of cuisines. Hands-on activities and applications allow students to develop a higher working knowledge of cutting skills, cultural themes and mass production of food suitable for a commercial restaurant setting.
Pre-requisites: FOD2103
FOD2126 Culinary Techniques II
Students expand on the core cooking principles introduced in semester one. Students will focus on advanced culinary techniques with an emphasis on organizational skills, butchering, cooking and plating. Students observe and prepare intricate dishes used in advanced a la carte applications, with emphasis on colour, taste, texture and presentation.
Pre-requisites: FOD2111
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 dietary requirements. Students learn about the basic principles of nutrition and how these apply to food preparation. Emphasis is on the selection of ingredients and foods, based on requirements for general wellness from Canada's Food Guide for Healthy Living. Students explore current nutrition recommendations for fats, protein, carbohydrates, vitamins, minerals and weight control and apply them to the nutritional analysis of selected recipes.
FOD2197 Culinary Restaurant Operations
Drawing from concepts learned in previous courses, students are introduced to cooking in a restaurant environment in the College's Restaurant International. Students practise cooking breakfast and lunch foods based on chef-developed menus. Students develop teamwork skills, experience working as an entry-level cook under a head chef and practise more cooking skills in a supervised environment. Students evaluate the flow of a typical kitchen and assess their own teamwork and employee-ready skills.
Pre-requisites: FOD2103
HOS2131 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 menus.
ENL1813H - COMMUNICATIONS I
Schedule
All sections for this course are in progress.
Description
FOD2117 - CONTEMPORARY PRODUCTION METHODS
Schedule
All sections for this course are in progress.
Description
PreRequisite(s)
FOD2132 - CULINARY FUNDAMENTALS
Schedule
All sections for this course are in progress.
Description
FOD2111 - CULINARY TECHNIQUES I
Schedule
All sections for this course are in progress.
Description
FOD2126 - CULINARY TECHNIQUES II
Schedule
All sections for this course are in progress.
Description
PreRequisite(s)
HOS2015 - Dimensions of Food
Schedule
All sections for this course are in progress.
Description
FOD2119 - INTRODUCTION TO BAKING AND PASTRY
Schedule
All sections for this course are in progress.
Description
HOS2131 - Menu Planning
Schedule
All sections for this course are in progress.
Description
FOD2129 - NUTRITION AND FOOD PREPARATION
Schedule
All sections for this course are in progress.
Description
FOD2103 - SANITATION AND SAFETY TRAINING
Schedule
All sections for this course are in progress.
Description
FOD2107 - THEORY OF FOOD
Schedule
All sections for this course are in progress.
Description
FOD2102 - Trade Calculations and Computer Applications
Schedule
All sections for this course are in progress.
Description
Careers & Pathways
Careers
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.
Pathways
Please use our Pathways tool to search for pathway options.
Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic food and bake science to food preparation to create a desired end product.
- Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
- Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
- Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
- Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
- Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
- Use technology, including contemporary kitchen equipment, for food production and promotion.
- Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
- Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
- 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
Fees are subject to change.
Fees for part-time programs are charged on a course-by-course basis and are published on each individual course page.
For questions related to fees, please call the Registrar`s Office at 613-727-0002.
Graduation Fee:
Once you have completed all the courses in the program, it is the responsibility of the student to complete a credential application. A graduation fee is charged when the application is submitted. After your credential application has been approved, you will be invited to Convocation.
There are additional expenses for textbooks, required footwear, uniform, knives and toolkit. Cost is approximately $1,200.
Completion of a St. John Ambulance First Aid course is strongly recommended. Cost is approximately $170.
Admissions Requirements
All applicants must satisfy both College Eligibility and Program Eligibility 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 will be charged.
Program Eligibility
- English, Grade 12 (ENG4C or equivalent).
- 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-Overall band of 6.0 with a minimum of 5.5 in each band; OR TOEFL-Internet-based (iBT)-overall 80, with the minimum of 20 in each component: Reading 20; Listening: 20 Speaking: 20, Writing: 20; OR Duolingo English Test (DET) Overall 110, minimum of 110 in Literacy and no score below 95.
Application Information
Registration Note:
This program does not have a typical application process. Unless otherwise stated - you can register for courses online directly by clicking on the course title and selecting “Register Online”. Classes can take place online, or on campus in the evenings and weekends using our modern facilities. Different courses may be available each semester so don’t forget to check back regularly.
Additional Information
Program Resources
Program Schedule:
The schedule for the culinary and baking programs currently operates from Monday to Sunday. In addition, some classes may begin at 7 a.m., and others may run until 10 p.m.
Health Policy:
Various allergens, including nuts, dairy and shellfish, are routinely used in practical labs.
Academic Planner:
The Academic Planner provides registered part-time students the ability to declare into a program of study. The Academic Planner outlines successfully completed courses to date, as well as courses that need to be completed in order to meet graduation requirements. It is therefore, essential that all part-time students declare to their program of study, allowing administrators to plan course offerings. The tool is available on ACSIS, located under `Part-time Studies` on the left-hand toolbar.