* Essential Fee, Health Insurance, Public Transit (Upass), Books and Supplies, etc
As a Culinary Innovation and Food Technology graduate you will be a culinary innovator with the unique ability to develop and improve foods, products and operations; reduce food safety risks and ensure regulations are met; and provide nutritional labelling and analysis.
Highlights
The Canadian Food and Wine Institute at Niagara College is renowned for its outstanding reputation with graduates, employers and industry partners.
125-acre Niagara-on-the Lake campus is located in the heart of Ontario’s thriving hospitality industry and serves as a living lab for students including leading-edge baking facilities, a 40-acre on-site vineyard, NC Teaching Brewery, NC Teaching Distillery, NC Teaching Spa, NC Greenhouse Nursery, hop yard, and apiary.
Onsite teaching restaurant, Benchmark, is led by world-class chef faculty, and paired with our brewery and winery to complement training and provide connections to public research.
Co-op work term offers applied research experience in product development and food science.
For more information Click here
Term One (2021 Fall)
Code, Course Name, Credits
CHEM1105, Introduction to Food Chemistry, 3
CULN1112, Introduction to Product and Process Engineering, 3
CULN1121, Introduction to Food Principles, 3
NUTN1175, Nutrition, 3
CULN1148, Garde Manger I, 3
CULN1145, Culinary Techniques I, 3
CULN1150, Culinary Essentials, 3
Term Two (2022 Winter)
Code, Course Name, Credits
ENGL1098, Language and Communications, 3
CULN1115, Nutrition for Food Technology, 3
CULN1221, Understanding Quality Ingredients, 3
CULN1248, Garde Manger II, 3
CULN1245, Culinary Techniques II, 3
BAKG1110, Baking Essentials, 3
Term Three (2022 Fall)
Code, Course Name, Credits
BAKG1445, Integrated Baking Production for the Processing Engineer, 3
BIOL1130, Introduction to Microbiology, 3
CHEM1205, Food Chemistry I, 4
COMM1088, I-Think: The Science of Thinking and Problem Solving, 3
CULN1223, Food Law and Regulations, 3
CULN1423, Food and Wine Dynamics, 3
MATH1150, Mathematics of Functions, 3
Term Four (2023 Winter)
Code, Course Name, Credits
BIOL1230, Food Microbiology I, 4
COMM1430, Technical Communications, 3
CULN1224, Functional Ingredients and Additives, 3
CULN1226, International Cuisine in Food Development, 3
CULN1227, Packaging and Shelf Life Analysis, 3
CULN1228, Product and Process Engineering I, 3
MATH1310, Statistical Concepts, 3
Term Five (Co-Op) (2023 Spring)
Code, Course Name, Credits
COOP1300, Co-op Work Term, 0
Term Six (2023 Fall)
Code, Course Name, Credits
CHEM1305, Food Chemistry II, 4
CULN1312, Modern Culinary Applications, 3
CULN1313, Preserving and Curing, 3
CULN1314, Product and Process Engineering II, 3
CULN1315, Quality Control, 3
CULN1323, Culinary Innovation, 3
Elective Information
Completion of additional General Education elective 1 course required
Term Seven (2024 Winter)
Code, Course Name, Credits
ACCT9700, Financial and Managerial Accounting, 3
CULN1311, Food Sensory Analysis, 3
CULN1324, Food Microbiology II, 4
CULN1325, Recipe Development, 3
CULN1326, Food Research and Capstone Project, 3
Elective Information
Completion of additional General Education elective 1 course required
Our EAP program is designed to strengthen all areas of your English Language skills with the ultimate goal of preparing you for the workforce or to allow you to continue your studies in one of our undergraduate or graduate programs at Niagara College. The EAP program is taught at our Welland Campus that sits on over 100 acres of land. This large campus is ideally located in a residential area that is close to restaurants, shops and nice, single family homes. Many of these homes are part of our Homestay program allowing our homestay students to live within walking distance of the school.
Food packaging technologist
Food production manager
Food research and development manager
Food technologist
Product developer
Quality assurance manager
Research chef
|
|
$840 / 3 Terms $560 / 2 Terms $280 / 1 Term |
