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Culinary Management (Co-op)

Program Details

Credential: 2-Year Ontario College Diploma

This program is designed to provide students with theoretical knowledge and techniques of quality food preparation, an understanding of the complexity of kitchen management and an appreciation of fine food. Co-operative education work terms in the program enable the student to develop and enhance skills for careers in a variety of settings including the hospitality industry and institutional food service facilities. Upon completion, the graduate should have strong entry-level skills to meet the culinary demands of the industry.

Student Availability

Conestoga College facilitates recruitment on an ongoing basis - there are no hard deadlines. Typical time frames for work terms are listed below.

Postings are accepted beginning four months before the start of a term until all students have secured employment provided the minimum 12 consecutive weeks of full-time work is met.
Work/Study Sequence - Culinary Management
Year Fall (Sept. - Dec.) Winter (Jan. - Apr.) Spring/Summer (May - Aug.)
Year 1 Classes Classes Work Term
Year 2 Classes Oct. - Dec. Classes  

Work Term Capabilities

Sample Job Titles

Short Order Cook, Line Cook, Institutional Cook, Assistant Cook, Apprentice

Program Courses

To see a typical course list for this program, see the current program course information.

Wage Data

Conestoga College collects data on hourly wages of co-operative education students. See the Schedule and Wage Data for details.

Post a Co-op Job Now

Setup an account or login to Conestoga's MyCareer to post a job.

Contact Information

Do you need help developing a recruitment plan or job posting, accessing wage information, or connecting with a talented co-op student? Contact:

Jeff Hoekman
Employer Relations Consultant
519-748-5220 ext. 2735

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