Culinary Skills

Program overview

The Culinary Skills Ontario College Certificate program is a one-year course designed to equip students with the essential skills needed to thrive in the culinary industry. This program emphasizes hands-on learning in world-class culinary labs, where students will master food preparation techniques under the guidance of industry professionals. Key topics covered include nutrition, food theory, cost control, menu planning, and sanitation procedures. The program also offers evening and weekend classes at Restaurant International, Algonquin College's fine-dining restaurant, providing students with a taste of their future careers. With an 80-hour field placement, students can gain real-world experience and build valuable industry connections.

Program structure

The Culinary Skills program is structured to provide a comprehensive learning experience over a duration of one year. The program includes:

• Hands-on training in culinary labs
• Evening and weekend classes at Restaurant International
• An 80-hour field placement to gain practical experience
• Opportunities to participate in community events and culinary competitions

This program is designed to prepare students for various roles in the culinary field, ensuring they acquire both theoretical knowledge and practical skills necessary for success in the industry.

Featured Experiences

• Hands-on experience in world-class culinary labs
• Classes held in Algonquin College's on-campus fine-dining restaurant, Restaurant International
• 80-hour field placement to gain real-world experience
• Participation in community events and culinary competitions
• Completion of industry-related certifications, including Sanitation and Safety, WHMIS, and Food Allergen Training

Career Options

Graduates of the Culinary Skills program can pursue a variety of career opportunities in Canada, including:

• Cooks: Prepare and cook food in restaurants, hotels, and catering companies.
• Assistant Cooks: Support head chefs in food preparation and kitchen operations.
• Commis de Cuisine: Work under the supervision of chefs, assisting in food preparation and cooking.
• Junior Sous-Chef: Assist the sous-chef in managing kitchen staff and food preparation.
• Executive Chef de Cuisine: Oversee kitchen operations, menu planning, and staff management in high-end establishments.
• Catering Manager: Plan and coordinate catering services for events and functions.
• Food Service Manager: Manage food service operations in various establishments, ensuring quality and efficiency.

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