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:
- 2018 / 2019
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 programLocation: Waterloo
Start: September
First-Year Capacity: 40
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
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, and 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.
Program Requirements
- Applicants are advised that in order to comply with the Alcohol and Gaming Commission of Ontario regulations, students under 18 will be unable to serve alcohol in the Restaurant Operations class.
- To be eligible for a co-op work term, the student must have a minimum of 2.5 SWA (65% session weighted average), have successfully completed the Co-op and Career Preparation course as well as the Sanitation and Safety course, and have a maximum of two failed or dropped courses during the term that occurs two terms prior to the work term.
- Academic eligibility for a co-op work term is based on the term that occurs two terms prior to any work term. If this term is also a co-op work term, then work term eligibility will be based on the student's achievement during the preceding academic term.
- Should a student's academic performance decline considerably (including cumulative missed courses) during the term just prior to any work term, the college reserves the right to withdraw the student from the upcoming work term.
- In the case of back to back work terms eligibility to participate in consecutive work terms will be granted upon approval to participate in the initial work term.
- Where two or more work terms occur back to back, should a student fail to achieve academic eligibility for the first work term, their eligibility for the second work term will be based on the term that occurs two terms prior to the second work term.
- Only one work term can be missed or deferred to the end of academic studies.
- Should a student miss two co-op work terms, they will be removed from the co-op stream.
- Students who are discontinued are not eligible for co-op work terms.
- Students must maintain academic eligibility standards in order to participate in a co-op work term. As well, students must successfully complete the required co-op program prerequisites to be eligible for co-op. The prerequisites for individual programs may be found on the Hospitality Group eConestoga website.
Tuition & Fees
Tuition fee details for the 2017-2018 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 (2017 / 2018) for Culinary Management (Co-op) - Program # 1026c
| Description | Fall 2017 | Winter 2018 | Spring 2018 | Spring 2018 |
|---|---|---|---|---|
| Full-time Program Tuition | $1460.00 | $1460.00 | $0.00 | $0.00 |
| Student Priority Fee | $49.95 | $49.95 | $0.00 | $0.00 |
| Graduation/Alumni Services Fee | $28.10 | $28.10 | $0.00 | $0.00 |
| Administration Fee | $25.55 | $25.55 | $0.00 | $0.00 |
| Technology Enhancement Fee | $140.80 | $140.80 | $0.00 | $0.00 |
| Program Services Fee | $268.00 | $268.00 | $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 | $2720.46 | $2434.46 | $0.00 | $0.00 |
| Year Total | $5154.92 |
| Description | Fall 2017 | Winter 2018 |
|---|---|---|
| Full-time Program Tuition | $1460.00 | $1460.00 |
| Student Priority Fee | $49.95 | $49.95 |
| Graduation/Alumni Services Fee | $28.10 | $28.10 |
| Administration Fee | $25.55 | $25.55 |
| Technology Enhancement Fee | $140.80 | $140.80 |
| Program Services Fee | $268.00 | $268.00 |
| 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 | $2720.46 | $2434.46 |
| Year Total | $5154.92 |
International Fees
Estimated International fees based upon the previous academic year (2017 / 2018) for
Culinary Management (Co-op) - Program # 1026c
| Description | Fall 2017 | Winter 2018 | Spring 2018 | Spring 2018 |
|---|---|---|---|---|
| International Program Tuition | $5950.00 | $5950.00 | $0.00 | $0.00 |
| Student Priority Fee | $49.95 | $49.95 | $0.00 | $0.00 |
| Graduation/Alumni Services Fee | $28.10 | $28.10 | $0.00 | $0.00 |
| Administration Fee | $25.55 | $25.55 | $0.00 | $0.00 |
| Technology Enhancement Fee | $140.80 | $140.80 | $0.00 | $0.00 |
| Program Services Fee | $268.00 | $268.00 | $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 | $485.00 | $0.00 | $0.00 | $0.00 |
| Session Total | $7784.46 | $7299.46 | $0.00 | $0.00 |
| Year Total | $15083.92 |
| Description | Fall 2017 | Winter 2018 |
|---|---|---|
| International Program Tuition | $5950.00 | $5950.00 |
| Student Priority Fee | $49.95 | $49.95 |
| Graduation/Alumni Services Fee | $28.10 | $28.10 |
| Administration Fee | $25.55 | $25.55 |
| Technology Enhancement Fee | $140.80 | $140.80 |
| Program Services Fee | $268.00 | $268.00 |
| 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 | $485.00 | $0.00 |
| Session Total | $7784.46 | $7299.46 |
| Year Total | $15083.92 |
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
- Co-op programs add value to your education. Earn while you apply what you learn in a real workplace environment. See the Co-op webpages for more 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 Department of Co-op Education.
- Students are responsible for their own transportation and associated costs in order to complete work term requirements. Work locations may not always be readily accessible by public transportation
Graduate Opportunities
Graduates are prepared for careers in a variety of settings including the hospitality industry and institutional food service facilities.On average, 87% of graduates from the last three years (2014 to 2016) 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 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| Level 2 | |
| COMM1085 | College Reading & Writing Skills
Description: This course focuses on the reading, writing and critical thinking skills needed for academic and workplace success. Students will analyse, summarize, and discuss a variety of readings and apply the steps of planning, writing, and revising in response to written prompts. This course prepares students for post-secondary writing tasks, research, and documentation. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
|
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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
|
Electives: General Education
Student must complete a minimum of 42 Hours | |
Program Outcomes
- Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.
- Apply basic and advanced food and bake theories and other related theories to all aspects of food preparation.
- Contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants.
- Apply a knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources.
- Apply fundamental nutritional principles to all aspects of food production.
- Perform effectively as a member of a food and beverage preparation and service team.
- Apply cost control techniques to food-service operations.
- Apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of a food-service operation.
- Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.
- Provide accomplished culinary planning, preparation, and presentation for a variety of food-service environments.
- Contribute to marketing effectiveness to promote the successful operation of a hospitality operation.
- Contribute to the management of a variety of food and beverage operations by the effective use of hospitality management skills.
- Ensure ongoing personal growth in the areas of self-management, interpersonal skills, professional ability, and industry awareness.
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.
Program Handbook
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.
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.
