Program Status

SEP, 2012

Open

B Brantford
D Doon (Kitchener)
I Ingersoll
W Waterloo

C   Cambridge
G   Guelph
S   Stratford

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Culinary Management (Co-op)

College: CONS Program: 1026C Campus: WA Academic Year: 2012 / 2013

About the Program

This two year diploma offers a unique opportunity for students to apply skills learned in labs and classes on a paid 5 month coop term.

Through demonstrations, lectures and hands-on practice students are provided knowledge and techniques of quality food preparation and presentation. They gain an understanding of the complexity of kitchen management and experience real life production. Co-operative education work terms in the program enable the student to develop the skills and enhance his/her knowledge learned in the college setting.

In addition, courses such as communication, computer skills, marketing, small business management and nutrition ensure graduates are well rounded to meet the demands of industry.

After completion of the co-op industry training and experience, graduates are eligible to write the Provincial Trade of Cook Certificate of Qualification examination and have the option to continue their apprenticeship in industry to earn their Red Seal certification. There are also many options for students to continue in Culinary Arts Post Graduate Certificate programs in Canada and Internationally.

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Program Facts

Length: Two-year Ontario College Diploma program
Location: Waterloo
Start: September
First-Year Capacity: 36
Tuition: Please refer to Fees Chart for more detail
*Fees are higher for international students on a Student Visa.
*Recreation/Athletics, Graduation/Alumni, Insurance, as well as program-related costs such as books and supplies are additional.

Co-op Information

To ensure successful completion of the program, it may be necessary to relocate or commute during co-op work terms
To be eligible to participate in any co-op work term, students must maintain the required academic standards for their program (see Co-op program page on college website for details)
The college cannot guarantee co-op employment. All co-op students are required to conduct an independent co-op job search in addition to the supports and services provided by the Co-op Office
Co-op & Career Services maintains comprehensive Co-op Policies & Procedures to which all co-op students must adhere (see Co-op program page on college website for details)

Admission Requirements

Ontario Secondary School Diploma (OSSD) or equivalent or 19 years of age or older with mature student status. (See Mature Student Definition for details.)
Grade 12 compulsory English, C or U, or equivalent, OR Conestoga College Preparatory Communications (COMM1270).
Grade 11 Mathematics, C, M(U/C), or U, or equivalent, OR Conestoga College Preparatory Mathematics (MATH1420)
For more information on preparatory programs, visit Academic Upgrading

Note:

English and/or mathematics testing may be required.

Admission Procedures

An academic strength is calculated by averaging the submitted marks of required subjects. If more than one mark is received for a required subject, the highest mark will be used in the calculation.
Ten (10) additional marks are added to each Advanced level, OAC, U, U/C course used in the calculation of academic strength.
Twenty (20) additional marks are added to each post-secondary course used in the calculation of academic strength.
A sound mathematical and English background is important for success in this program and is considered during the admission selection process. Minimum cutoffs apply.

Note:

Applicants are advised that in order to comply with the Alcohol & Gaming Commission of Ontario, regulations, students under 18 will be unable to serve alcohol in the Restaurant Operations class.

For program information call the Information Centre for details at 519-748-5220 ext. 3656.

Prior Learning Assessment and Recognition (PLAR)

Adults with significant life and work experience may receive credits toward a college certificate or diploma program through a prior learning assessment process (PLAR). Prior learning must be measurable at the college level and meet Conestoga standards of achievement for current courses . PLAR process is not used for admission process. Obtaining credits for courses linked to a specific program does not guarantee entrance into the program. To require guidance on the PLAR process contact the PLAR office at 519-748-5220, ext 2260 or visit: www.conestogac.on.ca/caa/testing/plar.jsp

Course Information

Course #	Courses
Level One
CDEV1020	Co-op and Career Preparation Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will learn to critically evaluate their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues. Hours: 16 Credits: 1 Pre-Requisites: CoRequisites:
COMP1006	Software Applications I Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
CUL1130	Applied Culinary Techniques I Description: This practical learning lab provides the opportunity for the student to practice and develop the fundamental skills, methods of cookery and presentation of dishes suitable for a variety of food service settings. The student will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. The student will have ample opportunity to practice knife handling and familiarize themselves with basic kitchen equipment. Hours: 75 Credits: 4 Pre-Requisites: CoRequisites:
CUL1145	Applied Baking Techniques I Description: Through demonstration and lecture, basic culinary literacy, the elementary principles of food preparation, baking theory and other related theories will be introduced. This course provides the student with an understanding of accuracy, techniques, methodologies, and principals in order to support their growing practical skills. Basic theory and ingredient knowledge help the student understand why various techniques and formulas work which is critical in our ever changing industry. Hours: 45 Credits: 2 Pre-Requisites: CoRequisites:
CUL1150	Kitchen Production I Description: Students will learn to prepare, plate and present foods in a professional working kitchen, serving real customers. The course focuses the student to deal with the pressure involved in a high volume, contemporary kitchen environment. Students will rotate through the various areas of the kitchen and have to perform as an effective team member in each area. Hours: 90 Credits: 5 Pre-Requisites: CoRequisites:
CUL1195	Culinary and Baking Theory I Description: Through demonstration and lecture, basic culinary literacy, the elementary principles of food preparation, baking and other related theories will be introduced. Hours: 60 Credits: 4 Pre-Requisites: CoRequisites:
HOSP1040	Sanitation and Safety Description: In the food service industry, food safety is everyone’s job. The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, temperature control, cleaning and sanitizing, and management responsibilities. Hours: 16 Credits: 1 Pre-Requisites: CoRequisites:
HOSP1090	Restaurant Operations I Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food, beverage and customer service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained. Hours: 45 Credits: 2 Pre-Requisites: CoRequisites:
Level Two
COMM1100	Communication Skills Description: Effective communication skills are essential in a business environment. The student will have an opportunity to develop presentation skills; improve letter, memorandum and informal report writing techniques; and learn how to plan for effective meetings. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
CUL1010	Nutrition and Healthy Lifestyle Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets. Hours: 21 Credits: 2 Pre-Requisites: CoRequisites:
CUL1160	Applied Culinary Techniques II Description: This practical learning lab provides the student with the opportunity to enhance his/her individual culinary techniques, methods of food preparation and presentation. The advanced preparation and presentation of soups, salads, garde manger, meats and fishes will be demonstrated and practiced. Hours: 40 Credits: 2 Pre-Requisites: CUL1130 CoRequisites:
CUL1170	Applied Baking Techniques II Description: This course building builds on skills learned in Applied Baking Techniques I. Students will focus on more advanced baking and pastry arts techniques by preparing fillings, decorations, petit fours, soufflés and hot desserts , custards, contemporary plating techniques, ice creams and more. Hours: 45 Credits: 2 Pre-Requisites: CUL1140 or CUL1145 CoRequisites:
CUL1180	Kitchen Production II Description: The teamwork and leaderships skills of live production will be enhanced during this course. Students will become more active in the live operation of the kitchen enhancing and demonstrating their skills learned from all of their previous classes. This is a capstone course for the first year, and will prepare students for their coop placements. Hours: 90 Credits: 5 Pre-Requisites: CUL1150 CoRequisites:
CUL1200	Culinary Theory II Description: Students will increase their knowledge of the theory of cookery through the study of foods and more complex cooking and preparation methods which are utilized in the production of the menus for our working dining room. Hours: 45 Credits: 3 Pre-Requisites: CUL1195 CoRequisites:
HOSP1330	Restaurant Operations II Description: The objective of the course will be to improve professional food & beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire teambuilding skills through fulfilling the various roles required to operate a traditional dining room. Hours: 45 Credits: 2 Pre-Requisites: HOSP1090 CoRequisites:
MGMT1050	Kitchen Management I Description: Upon completion of this course, the student will understand and be able to apply purchasing, storage, and cost control techniques to a food service operation. Essential cost control calculations and topics such as menu pricing, cost of food sold, menu analysis, yield factors, and a short section on financial statements are included. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
Level Three
COOP1510	Co-op Work Term I (Culinary Management) Description: This course will provide the student with work experience in either a hospitality industry or institutional kitchen. Check lists and assignments will integrate College learning with the industry experience. The work experience will be approved and evaluated by the College. This course is important to the student's general education as it increases his/her understanding of employer expectations with regard to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as defined in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience. Hours: 360 Credits: 12 Pre-Requisites: CDEV1020, HOSP1040 CoRequisites:
Level Four
COOP2270	Co-op Work Term II (Culinary Management) Description: This course will provide the student with work experience in either a hospitality industry or institutional kitchen. Check lists and assignments will integrate College learning with the industry experience. The work experience will be approved and evaluated by the College. This course is important to the student's general education as it increases his/her understanding of employer expectations with regard to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience. Hours: 360 Credits: 12 Pre-Requisites: CDEV1020 CoRequisites:
Level Five
CUL2000	Advanced Garde Manger Description: This practical course provides the opportunity for the student to enhance their culinary techniques and develop an appreciation of modern and traditional cooking skills by planning, preparing and presenting project related menus. The student will also have the opportunity to demonstrate organizational skills when assuming the role of the Chef. Hours: 30 Credits: 2 Pre-Requisites: CUL1160 CoRequisites:
CUL2010	Applied Baking Techniques III Description: This learning lab provides the student with an understanding of all practical advanced preparation methods and general terminology related to the baking and pastry department. The student will prepare Advanced Showpieces for cake and wedding cakes presentation. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
ENTR2000	Small Business Management Description: This course will provide the student with an overview of the complexity of a small business start-up and the challenges, commitment, and responsibility in managing an owner operated small business and food service operation. Key aspects of opening a new business will be reviewed: the feasibility study, the business and marketing plan, and business financing. Furthermore, the key elements of business law, owner liability, risk and business insurance will be examined. Hours: 40 Credits: 3 Pre-Requisites: CoRequisites:
HOSP2000	Menu Planning, Development and Implementation Description: This course will first explore the principles and concepts of menu planning, marketing and analysis for a variety of foodservice operations in both a theory and lab class setting. The student will have an opportunity to research and develop marketable menus which reflect the goals of the operation and responsible use of resources. In addition, the course will provide an opportunity to have students develop new recipe ideas and enhance plate presentation skills. The lab class will allow the student to enhance their understanding of kitchen line organization, mise-en-place, time management and equipment requirements when cooking a la minute, a la carte, table d’hote or banquet style. Hours: 40 Credits: 3 Pre-Requisites: CoRequisites:
HOSP2160	Event Planning and Catering Description: Special events contribute significantly to the profitability of any hospitality establishment. When it comes to the planning of food and beverage functions for events there are several key ingredients to include. While all aspects of a catered function are important, it is ultimately the quality of food, beverage and service that makes one of the deepest and most lasting impressions on attendees. Students will gain an appreciation of the expertise required to combine logistics with venue atmosphere in order to create a recipe for success when it comes to special events. Hours: 40 Credits: 3 Pre-Requisites: CoRequisites:
HOSP2230	Cultural History of World Cuisine Description: Physical needs, social needs, belongingness, status and self-realization are steps that help explain how food use progresses from eating for existence to eating for self-actualization. Cultures around the world have had an immense impact on cuisine and food habits. This course will review some influential cultures and world regions, their indigenous foods, their religious impacts, and some contemporary trends leading to modern cuisine. Hours: 40 Credits: 3 Pre-Requisites: CoRequisites:
Level Six
COMM1030	Interpersonal And Group Dynamics Description: In this introductory level course, students learn to apply knowledge from interpersonal relations and group dynamics to working in a team. Emphasis will be placed on utilizing effective communication skills with individuals and groups. Group cohesiveness and group decision-making will be discussed. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
CUL2100	Cuisine a la Carte I Description: Building on Kitchen Production II, students will learn current and advanced methods of preparation being used in up scale restaurants today. Students will research preparation, presentation and ingredient trends and will learn how to prepare a variety of items in a lab format, and then apply their skills in a team environment during weekly live "a-la-carte" service. Hours: 75 Credits: 4 Pre-Requisites: CUL1180 CoRequisites:
CUL2115	International Cuisine Description: This course examines the diverse forms of cuisine within society. Students will develop an appreciation and understanding of the factors that influence regional cuisines and their interaction in a global community. The material will be enhanced by various guest demonstrations presented through the cooperation of representatives of different ethnic backgrounds. Hours: 60 Credits: 4 Pre-Requisites: CUL1160 CoRequisites:
HOSP2225	Wine and Food Pairing Description: This wine course takes a close look at the vinifera and hybrids of the wine world. The wine regions of France, Germany, Spain and Italy will be investigated along with their quality assurance systems. New world wines from California, Chile, Australia, South Africa and the emerging East European producers will be explored. Appellation control systems, reading wine labels, wine cellaring practices will be discussed and the competent opening and serving of wine will be practiced. Wine and food pairing concepts and the sensory analysis of wine using a structured tasting format will be explored. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:
LIBS1370	The Dynamics of the Tourism Industry Description: Students will be introduced to some of the important economic, social, environmental and political issues confronting the Travel and Tourism industry today. The course will provide an overview of the tourism sectors and will analyze how tourism affects communities that become travel destinations and how global politics affects tourism. Hours: 45 Credits: 3 Pre-Requisites: CoRequisites:
MGMT2100	Advanced Kitchen Management Description: Students will be provided the financial foundation for the ongoing learning process of today's kitchen supervisors and managers. The student will learn how to deal with the numerous demands placed upon them as kitchen supervisors and learn methods of achieving results through responsible supervision and financial management. Students will review costing principles, prepare operating budgets, income statements and balance sheets integrating capital costs into kitchen design and maintenance. The importance of employee training and proper human resource practices for maximum kitchen efficiency will be demonstrated. Hours: 45 Credits: 3 Pre-Requisites: MGMT1050 CoRequisites:
MKT2120	Marketing for Hospitality Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry. Hours: 30 Credits: 2 Pre-Requisites: CoRequisites:

Graduate Opportunities

Graduates are prepared for careers in a variety of settings including the hospitality industry and institutional food service facilities.

67% of 2009-2010 graduates found employment within 6 months of graduation.

Degree Completion Opportunities

Conestoga College is dedicated to creating exciting and flexible degree completion opportunities for many programs for current, former and prospective students. Learn how a Conestoga education can respond to the community's demand for a skilled workforce and help you to reach your goal of a challenging and rewarding career.

Visit our Degree Completion Opportunities website.

Financial Assistance

The Ontario Student Assistance Program (OSAP) is a needs based program designed to help Ontario students cover the cost of post-secondary education. Funded by the federal and provincial governments, OSAP is intended to promote equality of opportunity for post-secondary studies through direct financial assistance for educational costs and living expenses. These interest-free loans are intended to supplement your financial resources and those of your family. The majority of students apply for loan assistance via the OSAP website: http://osap.gov.on.ca. Students can also print the application booklet through the OSAP website.

For more information, please visit Financial Aid/Awards.

Program Advisory Committees

The College appoints Program Advisory Committee members for diploma, degree, certificate and apprenticeship programs. Committees are composed of employers, practitioners and recent program graduates. College representatives (students, faculty, and administrators) are resource persons. Each committee advises the Board on the development of new programs, the monitoring of existing programs and community acceptance of programs.

For a list of the current members, please visit our Program Advisory Committees.

How to Apply

Students should apply online at www.ontariocolleges.ca or by phone at 1-888-892-2228.

ONTARIOCOLLEGES.CA
60 Corporate Court
Guelph, Ontario
Canada N1G 5J3

Conestoga Career Centre
careercentre@conestogac.on.ca
519-748-3535 or 877-748-3535

Disclaimer The College reserves the right to alter information including requirements and fees and to cancel at any time a program, course, or program major or option; to change the location and/or term in which a program or course is offered; to change the program curriculum as necessary to meet current competencies in the job market or for budgetary reasons; or to withdraw an offer of admission both prior to and after its acceptance by an applicant or student because of insufficient applications or registrations, over-acceptance of offers of admission, budgetary constraints, or for other such reasons. In the event the College exercises such a right, the College’s sole liability will be the return of monies paid by the applicant or student to the College.