Bachelor Of Culinary Arts And Food Science (honours)(co-op)

Program overview

This four-year Bachelor of Culinary Arts and Food Science degree is tailored for students aspiring to build careers in the hospitality, culinary, food services, and food science sectors. It uniquely combines food science with culinary skills, making it ideal for those passionate about food and science. Graduates emerge as skilled professionals capable of creating innovative, high-quality food products for both existing and emerging markets. The program emphasizes a blend of theoretical knowledge and practical skills, preparing students to excel in a dynamic and evolving industry.

Program structure

The Bachelor of Culinary Arts and Food Science program spans a four-year duration, structured to provide a comprehensive education in both culinary arts and food science. The program includes:

• Two co-op work terms, allowing students to gain real-world experience.
• Applied research projects that enable students to create and market their own food products.
• A combination of classroom learning and hands-on laboratory experiences.

Students will engage in various topics, including food chemistry, food microbiology, sensory evaluation, and food processing. The curriculum is designed to equip students with advanced skills in food preparation, cooking, baking, safety, sanitation, management, and leadership. This holistic approach ensures that graduates are well-prepared for the challenges of the culinary and food science industries.

Featured Experiences

The Bachelor of Culinary Arts and Food Science program offers several unique experiences that enhance learning and professional development:

• Co-op Work Terms: Students participate in paid co-op work terms, providing valuable industry experience.
• Applied Research Projects: Opportunities to research, create, and market food products.
• Hands-on Laboratory Work: Students engage in practical lab sessions focusing on food safety, microbiology, and culinary techniques.
• Industry Connections: Collaborations with major food companies and organizations, enhancing networking opportunities.
• Accreditation Pursuit: The program is working towards accreditation with the Research Chefs Association (RCA), positioning graduates to challenge the Certified Research Chef examination.

Career Options

Graduates of the Bachelor of Culinary Arts and Food Science program can pursue a variety of exciting career paths in Canada, including:

• Food Microbiologist: Analyzing microorganisms in food to ensure safety and quality.
• Food Product Developer: Creating new food products that meet consumer demands and nutritional standards.
• Quality Assurance Officer: Ensuring food products comply with safety regulations and quality standards.
• Culinary Chef: Leading kitchen operations and creating innovative dishes in restaurants or catering services.
• Food Research Scientist: Conducting research to improve food processing and preservation techniques.

These roles highlight the diverse opportunities available to graduates, allowing them to make significant contributions to the culinary and food science industries.

DISCLAIMER: The information above is subject to change. For the latest updates, please contact LOA Portal's advisors.