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 academic terms focusing on food chemistry, microbiology, culinary science, and food service management.

Students will engage in hands-on learning experiences, developing skills in food preparation, cooking, baking, safety, sanitation, management, and leadership. The program is designed to ensure that graduates are well-prepared for the demands of the food industry.

Featured Experiences

The Bachelor of Culinary Arts and Food Science program offers several unique experiences, including:

• Co-op Work Terms: Students participate in paid co-op placements that integrate academic learning with practical work experience.
• Applied Research Projects: Opportunities to research, create, and market food products, enhancing entrepreneurial skills.
• Hands-on Learning: Students engage in practical culinary training in state-of-the-art kitchen facilities.
• Industry Connections: Networking opportunities with major food companies and producers during co-op placements.

Career Options

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

• Food Microbiologist: Specializing in the study of microorganisms in food, ensuring safety and quality.
• Food Product Developer: Creating new food products and improving existing ones based on market trends.
• Quality Assurance Officer: Overseeing food production processes to ensure compliance with safety regulations.
• Culinary Chef: Leading kitchen operations in restaurants, hotels, or catering services.
• Food Research Scientist: Conducting research to innovate and enhance food products and processes.

These roles highlight the diverse opportunities available to graduates, allowing them to make significant contributions to the food industry.

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