Area of Interest: Culinary, Hospitality and Tourism

Culinary Management
Ontario College Diploma Program Code: 0354X01FWO
2 Years
Ottawa Campus

Our Program
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.
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 1
 Culinary Management

Graduates may also pursue self-employment opportunities.

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 workplace.
- Are able to work long hours.
- Seek rewarding opportunities and experiences.
- Understand the importance of work safety practices.

Employment
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. The managerial content of this program enables
graduates to progress into such diversified areas as food and beverage control, purchasing and
receiving, as well as traditional employment areas, such 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.

Learning Outcomes
The graduate has reliably demonstrated the ability to:
- Provide advanced culinary planning, preparation and presentation for a variety of food
service environments using a range of classical and contemporary techniques.
- Apply basic and advanced 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, responsible kitchen management and efficient use of resources.
- Create menus 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 business principles and recognized industry costing and control practices to food
service operations to manage and promote a fiscally responsible operation.
- Apply 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.
- Select and 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 2
service industry.
 Culinary Management

- Contribute to the development of marketing strategies that promote the successful

operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to
foster an engaging work environment that reflects service excellence.
- Identify and apply discipline-specific practices that contribute to the local and global
community through social responsibility, economic commitment and environmental
stewardship.

Program of Study

Level: 01 Courses Hours

ENL1813H Communications I 42.0

FOD2102 Trade Calculations and Computer Applications 14.0

FOD2103 Sanitation and Safety Training 14.0

FOD2107 Theory of Food 56.0

FOD2111 Culinary Techniques I 70.0

FOD2119 Introduction to Baking and Pastry 42.0

FOD2132 Culinary Fundamentals 42.0

HOS2015 Dimensions of Food 42.0

Level: 02 Courses Hours

FLD0100 Field Placement Culinary Arts 80.0

FOD2117 Contemporary Production Methods 56.0

FOD2126 Culinary Techniques II 70.0

FOD2129 Nutrition and Food Preparation 28.0

FOD2197 Culinary Restaurant Operations 98.0

HOS2131 Menu Planning 42.0

Level: 03 Courses Hours

ENL1823H Communications II 42.0

FOD2032 Advanced Menu Planning 21.0

FOD2034 Hospitality Supervision and Leadership 21.0

FOD2105 Farm to Fork 42.0

FOD2189 Contemporary Banquet and Restaurant Operations 126.0

HOS2236 Food and Beverage Management 56.0

Core: select in alternate terms Courses Hours

FOD2106 Wine Food and Restaurant Service 28.0

FOD2253 Pastry and Plating Techniques 42.0 3

 Culinary Management

Level: 04 Courses Hours

FLD0200 Field Placement II Culinary Arts 80.0

FOD2133 International Cuisine 42.0

FOD2247 Applied Culinary Restaurant Project Prep 28.0

FOD2249 Capstone Culinary Restaurant Project 63.0

FOD2250 Advanced Culinary Operations 35.0

HOS2256 Management Applications and Entrepreneurship 42.0

Core: select in alternate terms Courses Hours

FOD2106 Wine Food and Restaurant Service 28.0

FOD2253 Pastry and Plating Techniques 42.0

Choose one from equivalencies: Courses Hours

GED0354 General Education Elective 42.0

Fees for the 2024/2025 Academic Year

Tuition and related ancillary fees for this program can be viewed by using the Tuition and Fees
Estimator tool at https://www.algonquincollege.com/fee-estimator .
Further information on fees can be found by visiting the Registrar`s Office website at
https://www.algonquincollege.com/ro .
Fees are subject to change.
Additional program related expenses include:
- The tuition fees listed above cover the cost of required footwear, uniform, knives and toolkit.
These items are provided to each student at the start of the program.
- Books may cost an additional amount, approximately $180.

Admission Requirements for the 2025/2026 Academic Year

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
- 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). 4
 Culinary Management

- IELTS-International English Language Testing Service (Academic) Overall band of 6.0 with a
minimum of 5.5 in each band; OR TOEFL-Internet-based (iBT)-overall 80, with a 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.
Not sure if you meet all of the requirements? Academic Upgrading may be able to help with that:
https://www.algonquincollege.com/access/ .
Should the number of qualified applicants exceed the number of available places, applicants will be
selected on the basis of their proficiency in English.

Admission Requirements for 2024/2025 Academic Year

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 of $50 (subject to change) 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 (Academic) Overall band of 6.0 with a
minimum of 5.5 in each band; OR TOEFL-Internet-based (iBT)-overall 80, with a 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.
- Not sure if you meet all of the requirements? Academic Upgrading may be able to help with
that: https://www.algonquincollege.com/access/ .
Should the number of qualified applicants exceed the number of available places, applicants will be
selected on the basis of their proficiency in English.

Application Information
CULINARY MANAGEMENT
Program Code 0354X01FWO
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 https://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. 5
 Culinary Management

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
All students are required to participate in food handling courses.
This program has a September, January and May intake.
Note 1: Work placement is mandatory in this program. Students who have prior work experience
may apply for an exemption with the support of appropriate and relevant documentation.
Note 2: For this program of study two of the four core courses in Levels 03 and 04 are selected for
you in alternate levels by the department.
Note 3: In Levels 03 and 04, one of the two core electives will be chosen for you.
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.

Contact Information
Program Coordinator(s)

- Dan Halden, mailto:[email protected] , 613-727-4723, ext. 7320

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.

Prerequisite(s): none
Corerequisite(s):none

ENL1823H Communications II
Employers emphasize the need for communication skills that are effective in challenging workplace
situations. Using a practical, vocational approach, students refine their writing skills, practise
effective verbal communication, apply sound research skills and develop teamwork strategies in
order to prepare a competitive package for the job search and interview process, to communicate
negative news and persuasive messages using the indirect pattern, to create organized documents 6
supported by research and to present clear oral messages targeted to specific audiences. A
 Culinary Management

combination of lectures, exercises and independent learning activities support students in

strengthening the communication skills required for success in educational and workplace
environments.

Prerequisite(s): ENL1813H
Corerequisite(s):none

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.

Prerequisite(s): none
Corerequisite(s):none

FLD0200 Field Placement II 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
fulfill 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.

Prerequisite(s): none
Corerequisite(s):none

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 industry. Students build on basic menu-planning
techniques from previous courses to create a variety of different menus. Students analyze different
restaurant types/food service establishments, historical contexts, food styles, etc. Through the use
of industry-related software, students apply embedded basic and advanced trade calculation
formulas to create menus.

Prerequisite(s): HOS2131
Corerequisite(s):none

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 use of effective leadership skills. This course exposes
students to basic human resource management practices. Students examine effective supervisory
practices, develop their own leadership style and examine team development and motivation.
Students practise new leadership skills in the lab courses through the second year of the program
and have the opportunity to reflect on their own leadership development growth.

Prerequisite(s): none
Corerequisite(s):none

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.

Prerequisite(s): none 7
Corerequisite(s):none
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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.

Prerequisite(s): none
Corerequisite(s):none

FOD2105 Farm to Fork

Understanding the relationships throughout the food service industries in Canada is crucial to
working in the various stages of food production and service. Students learn about the food
business, its social impact, food security and sustainability and the movement concerned with
producing and delivering food locally. In-class practical activities allow students to interact with
international and local foods and food industry experts.

Prerequisite(s): none
Corerequisite(s):none

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, clearing tables, calculating bills and taking
payments. Through real-time restaurant experience, students review and apply food service theory
with an emphasis on the working relationship between the dining room and the kitchen and
customer relations.

Prerequisite(s): none
Corerequisite(s):none

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, clearing tables, calculating bills and taking
payments. Through real-time restaurant experience, students review and apply food service theory
with an emphasis on the working relationship between the dining room and the kitchen and
customer relations.

Prerequisite(s): none
Corerequisite(s):none

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.

Prerequisite(s): none
Corerequisite(s):none

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 8
environments. Students view basic food preparation demonstrations. They prepare each item
 Culinary Management

demonstrated and practise in modern facilities. Demonstrations include sauces, stocks, poultry,
meats, soups and fish.

Prerequisite(s): none
Corerequisite(s):none

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.

Prerequisite(s): FOD2103
Corerequisite(s):none

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.

Prerequisite(s): none
Corerequisite(s):none

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.

Prerequisite(s): FOD2111
Corerequisite(s):none

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.

Prerequisite(s): none
Corerequisite(s):none

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.

Prerequisite(s): none
Corerequisite(s):none

FOD2133 International Cuisine

9
Students learn various recipes and traditions from different countries. Spanish paella, Greek
 Culinary Management

dolmathes, Mexican caramel flan, Japanese sushi, Indonesian satay and Italian risotto are examples
of dishes that are introduced. Many of the world's finest foods lead the student on a culinary and
cultural adventure.

Prerequisite(s): none
Corerequisite(s):none

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. Students may experience preparing buffets, grazing stations,
banquets and a la carte by following chef-developed menus. Students practise culinary
management skills through assisting in the execution of culinary events.

Prerequisite(s): FOD2197
Corerequisite(s):none

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.

Prerequisite(s): FOD2103
Corerequisite(s):none

FOD2247 Applied Culinary Restaurant Project Prep

Students apply concepts of culinary operations learned to plan successful restaurant service.
Working in teams, students develop a menu, complete all portioning and costing and design station
set-up and kitchen flow for restaurant service. Students present their plan to their instructor for
feedback, in preparation to deliver the service in the second half of the semester.

Prerequisite(s): FOD2032
Corerequisite(s):FOD2249

FOD2249 Capstone Culinary Restaurant Project

Students deliver, organize, staff and evaluate a culinary service based on the plan they developed
in FOD2247. Student teams lead the kitchen staff in food preparation, collaboration, management
and operations. During the service, teams are evaluated on their supervisory skills and ability to
organize and lead the kitchen brigade. Students are also evaluated on their cooking skills and
ability to work effectively in team environments.

Prerequisite(s): FOD2189
Corerequisite(s):FOD2247

FOD2250 Advanced Culinary Operations

This course expands the skills and knowledge obtained in semester 3 by having students cook a
variety of new dishes using more advanced skills. Students cook contemporary faculty-developed
items that focus on modern cooking and plating techniques.

Prerequisite(s): none
Corerequisite(s):none

FOD2253 Pastry and Plating Techniques

10
Patrons are often in search of unique visual appearances in conjunction with appealing culinary
 Culinary Management

experiences. Building on previously acquired skills, students observe and prepare artistically
appealing hot and cold plated desserts. Emphasis is on combining textures, temperature and with
garnishing and plating techniques.

Prerequisite(s): FOD2119 or FOD2166

Corerequisite(s):none

FOD2253 Pastry and Plating Techniques

Patrons are often in search of unique visual appearances in conjunction with appealing culinary
experiences. Building on previously acquired skills, students observe and prepare artistically
appealing hot and cold plated desserts. Emphasis is on combining textures, temperature and with
garnishing and plating techniques.

Prerequisite(s): FOD2119 or FOD2166

Corerequisite(s):none

GED0354 General Education Elective

Students choose one course, from a group of general education electives, which meets one of the
following five theme requirements: Arts in Society, Civic Life, Social and Cultural Understanding,
Personal Understanding, and Science and Technology.

Prerequisite(s): none
Corerequisite(s):none

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.

Prerequisite(s): none
Corerequisite(s):none

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.

Prerequisite(s): none
Corerequisite(s):none

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 in purchasing, receiving, production and labour.

Prerequisite(s): none
Corerequisite(s):none

HOS2256 Management Applications and Entrepreneurship

Students are introduced to basic concepts related to entrepreneurship, as well as aspects of the
kitchen that affect their daily duties. These include responsibilities of the employee, employer hiring
and staffing practices, orientation and training, multicultural management and current human
resources legislation. Students also learn to prepare a business plan for opening or maintaining a
small business. 11
 Culinary Management

Prerequisite(s): HOS2236
Corerequisite(s):none

12