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About the Program
In this one-year co-op program, students will gain the fundamental knowledge and techniques of quality food preparation, an understanding of the complexity of kitchen management and an appreciation of fine food.
The co-op education work term in the final semester enables students to develop their skills and enhance the knowledge learned in the college setting.
Program Outcomes
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.
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Level 1
CEPR1020, Co-op and Career Preparation
COMP1006, Software Applications I
CON0101, Conestoga 101
CUL1146, Applied Baking Techniques I
CUL1197, Culinary Theory I
CUL1550, Butchery
CUL1580, Applied Culinary Techniques I
OHS1390, Hospitality Certifications: SmartServe & Food Handlers
Level 2
COMM1085, College Reading & Writing Skills
CUL1010, Nutrition and Healthy Lifestyle
CUL1160, Applied Culinary Techniques II
CUL1165, A la Carte Cooking I
CUL1170, Applied Baking Techniques II
CUL1205, Culinary Theory II
HOSP1095, Restaurant Operations I
MGMT1040, Food and Beverage Cost Control
Level 3
COOP1016, Co-op Work Term (Chef)
Restaurant and Food Service Managers
Food Service Supervisors
Chefs
Cooks
Butchers, Meat Cutters and Fishmongers - Retail and Wholesale
Bakers
Maîtres D'hôtel and Hosts/Hostesses
Food and Beverage Servers
Food Counter Attendants, Kitchen Helpers and Related Support Occupations
Health Insurance - $500
