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Culinary Management (Co-op)

Credential:
Ontario College Diploma
College Code:
CONS
School:
Business and Hospitality
Program Code:
1026C
Accelerated Delivery:
No
Campus:
WA
Academic Year:
2017 / 2018

About the Program

This two-year diploma offers a unique opportunity for students to apply skills learned in labs and classes on a paid five-month co-op 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-op 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 graduate certificate programs in Canada and internationally.

Program Information

Length: Two-year Ontario College Diploma program
Delivery Sequence: Waterloo - October/2017 (Open) - Fall | Winter | Spring/Summer | Fall | Winter
Location: Waterloo
Start: September
First-Year Capacity: 40

Admission Requirements

Admission Procedures

Program Requirements

Tuition & Fees

Tuition fee details for the 2016-2017 year are listed below. Fees for the next academic year are unavailable at this time. Books and supplies are additional.

Domestic Fees

Estimated fees based upon the previous academic year (2016 / 2017) for Culinary Management (Co-op) - Program # 1026c

Waterloo - Fall 2016 Level 1 & 2 & 3 & 4 (Program Start: 2016-09-06)
Description Fall 2016 Winter 2017 Spring 2017 Spring 2017
Full-time Program Tuition $1420.00 $1420.00 $0.00 $0.00
Student Priority Fee $49.45 $49.45 $0.00 $0.00
Graduation/Alumni Services Fee $27.80 $27.80 $0.00 $0.00
Administration Fee $25.30 $25.30 $0.00 $0.00
Technology Enhancement Fee $133.35 $133.35 $0.00 $0.00
Program Services Fee $265.10 $265.10 $0.00 $0.00
Program Supply Fee $375.00 $375.00 $0.00 $0.00
CSI Association Fee $82.50 $82.50 $0.00 $0.00
CSI - CSA $4.56 $4.56 $0.00 $0.00
CSI Health Plan Fee $286.00 $0.00 $0.00 $0.00
Session Total $2669.06 $2383.06 $0.00 $0.00
Year Total       $5052.12
Waterloo - Fall 2016 Level 5 & 6 (Program Start: 2015-09-08)
Description Fall 2016 Winter 2017
Full-time Program Tuition $1420.00 $1420.00
Student Priority Fee $49.45 $49.45
Graduation/Alumni Services Fee $27.80 $27.80
Administration Fee $25.30 $25.30
Technology Enhancement Fee $133.35 $133.35
Program Services Fee $265.10 $265.10
Program Supply Fee $375.00 $375.00
CSI Association Fee $82.50 $82.50
CSI - CSA $4.56 $4.56
CSI Health Plan Fee $286.00 $0.00
Session Total $2669.06 $2383.06
Year Total   $5052.12

International Fees

Estimated International fees based upon the previous academic year (2016 / 2017) for
Culinary Management (Co-op) - Program # 1026c


Waterloo - Fall 2016 Level 1 & 2 & 3 & 4 (Program Start: 2016-09-06)
Description Fall 2016 Winter 2017 Spring 2017 Spring 2017
International Program Tuition $5850.00 $5850.00 $0.00 $0.00
Student Priority Fee $49.45 $49.45 $0.00 $0.00
Graduation/Alumni Services Fee $27.80 $27.80 $0.00 $0.00
Administration Fee $25.30 $25.30 $0.00 $0.00
Technology Enhancement Fee $133.35 $133.35 $0.00 $0.00
Program Services Fee $265.10 $265.10 $0.00 $0.00
Program Supply Fee $375.00 $375.00 $0.00 $0.00
CSI Association Fee $82.50 $82.50 $0.00 $0.00
CSI - CSA $4.56 $4.56 $0.00 $0.00
ISR $375.00 $375.00 $0.00 $0.00
International Health Fee $550.00 $0.00 $0.00 $0.00
Session Total $7738.06 $7188.06 $0.00 $0.00
Year Total       $14926.12

Waterloo - Fall 2016 Level 5 & 6 (Program Start: 2015-09-08)
Description Fall 2016 Winter 2017
International Program Tuition $5850.00 $5850.00
Student Priority Fee $49.45 $49.45
Graduation/Alumni Services Fee $27.80 $27.80
Administration Fee $25.30 $25.30
Technology Enhancement Fee $133.35 $133.35
Program Services Fee $265.10 $265.10
Program Supply Fee $375.00 $375.00
CSI Association Fee $82.50 $82.50
CSI - CSA $4.56 $4.56
ISR $375.00 $375.00
International Health Fee $550.00 $0.00
Session Total $7738.06 $7188.06
Year Total   $14926.12

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. Students can also print the application booklet through the OSAP website.

For more information, please visit Financial Services/Awards.

Co-op Information

Graduate Opportunities

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

On average, 92% of graduates within the last three years (2013 to 2015) found employment within six months of graduation.

For more details on related occupations, job market information and career opportunities, see the Government of Canada website: http://www.workingincanada.gc.ca

Pathways & Credit Transfer

Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions. View the transfer agreement opportunities for this program.

Often applicants have earned credits from another college or university that may allow a student to be granted advanced standing or exemption. Learn more about credit transfer opportunities at Conestoga.

Prior Learning Assessment and Recognition (PLAR)

Conestoga recognizes prior learning of skills, knowledge or competencies that have been acquired through employment, formal and informal education, non-formal learning or other life experiences. Prior learning must be measurable at the required academic level and meet Conestoga standards of achievement for current courses. Challenge exams and portfolio development are the primary methods of assessment. Other methods of assessment may be available depending upon the nature of the course objectives. Successful completion of the assessment results in an official course credit that will be recorded on the student's Conestoga transcript. PLAR cannot be used by registered Conestoga students for the clearance of academic deficiencies, to improve grades or to obtain admission into a program.

Learn more about PLAR.

Program Courses

Course Details
Course Code Course Title and Description
Level 1
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 reflect on 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 while developing an awareness of self-reflective practice.
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: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1135 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: 56
Credits: 3
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: 42
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1197 Culinary Theory I

Description: This course introduces students to fundamental concepts, practices and terminology of the food service industry. Students will build a repertoire of culinary theoretical knowledge, which compliments and expands on their practical studies. Ingredients, techniques and culinary applications will be explored. Students engage in group dynamics and interpersonal skills through online discussions, collaborations, assignments and in class activities.
Hours: 28
Credits: 2
Pre-Requisites:
CoRequisites:

CUL1490 Baking Skills 1 - Demo

Description: This course will develop the student's fundamental Baking skills through a series of demonstrations where the students take notes to prepare a work plan for their skills execution. All basic techniques are covered in this course, which is linked to the laboratory course and runs simultaneously.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

CUL1540 Culinary Skills - Demo

Description: This course will develop the student's fundamental culinary skills through a series of demonstrations where the students take notes to prepare a work plan for their skills execution. All basic techniques are covered in this course, which is linked to the laboratory course and runs simultaneously.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

CUL1550 Butchery

Description: This course is designed to increase the student's basic butchery skills through 7 weeks of theory and laboratory classes. Students will be introduced to primal and fabricated cuts of poultry, lamb, pork, beef and veal, charcuterie and fish. Students will practice butchering different varieties of meats, and the safe and hygienic handling of various equipment used.
Hours: 28
Credits: 2
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: 7
Credits: 1
Pre-Requisites:
CoRequisites:

Level 2
COMM1085 College Reading & Writing Skills

Description:
Hours: 42
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: 28
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: 49
Credits: 2
Pre-Requisites: CUL1130 or CUL1135
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: 49
Credits: 2
Pre-Requisites: CUL1140 or CUL1145
CoRequisites:

CUL1180 Kitchen Production

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: 84
Credits: 5
Pre-Requisites:
CoRequisites:

CUL1205 Culinary Theory II

Description: This course continues on from the basic knowledge aquired in level I. Students learn more advanced theory concepts in conjunction with their practical skills.
Hours: 28
Credits: 2
Pre-Requisites: CUL1195 or CUL1197
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: 42
Credits: 2
Pre-Requisites:
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: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Level 3
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 4
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 5
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:

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: 70
Credits: 4
Pre-Requisites: CUL1180
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:

LIBS1680 Introduction to World Culture

Description: In order to enhance an individual's sense of personal understanding and contribution to civic life, there must be a willingness and ability to appreciate others' cultural similarities and differences. In this course, students will, through a variety of mediums, examine a number of world cultures, specifically their economic, environmental, political, and social characteristics while furthering a respect for cultural and religious diversity.
Hours: 42
Credits: 3
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours
Level 6
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: 28
Credits: 2
Pre-Requisites: CUL1160
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: 56
Credits: 4
Pre-Requisites: CUL1160
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: 42
Credits: 3
Pre-Requisites:
CoRequisites:

HOSP2225 Wine and Food Pairing

Description: This introductory wine course will explore the major international grape varieties and wines of the world. Students will experience how grape growing and wine making methods can influence wine style and quality through in class wine tasting using a structured format.
A major focus of this course is the impact that wine and food have on each other. The student will explore and experience this impact by examining basic food and wine pairing concepts along with in-class practical food and wine pairing exercises.
How to make sense of wine labels including special terms and quality control identifiers will also be discussed.
Hours: 28
Credits: 2
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: 42
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: 28
Credits: 2
Pre-Requisites:
CoRequisites:

Electives: General Education
Student must complete a minimum of 42 Hours

Program Outcomes

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.

Apply Now

Domestic 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

Detailed steps on the application process may help you to apply.

International students should apply online using a Conestoga College International Application Form. Please note: not all programs are open to international students. Interested students should check the listing of open programs on our international students web page before applying.

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

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.

Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Unless otherwise stated, students registered in non-cohort delivered programs must complete the program of study within seven years of being admitted to the program.

PROGRAM SEARCH

Program Status
Start DateCampusStatus**
SEP, 2016 Waterloo Closed
OCT, 2017 Waterloo Open
** Status applicable to domestic students

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