Sharpen your skills in AC`s kitchens.

Algonquin`s one-year Culinary Skills Ontario College Certificate program teaches you the cutting-edge skills you need to succeed in the high-growth culinary industry. Learn essential food preparation skills and techniques from industry professionals in Algonquin`s world-class culinary labs. Topics include nutrition and food theory, food cost control, menu planning and sanitation and safety procedures.

The hands-on experience and knowledge you gain opens many doors for you and helps to shape your career as a professional cook.

As a student, you must be prepared to work long hours, be in good health and be physically fit. Some classes are held in the evening and on the weekend in Restaurant International, Algonquin`s on-campus fine-dining restaurant, to give you taste of your career before graduation.

Expand your real-world experience and make industry connections with one 80-hour work placement. With opportunities to participate in community events, culinary competitions and activities, you have many chances to refine your skills and gain further experience.

The sought-after skills you gain may open doors to your culinary career as cooks or assistant cooks in: restaurants, hotels, resorts, clubs, cruise ships, catering companies.

To qualify for this certificate, you must complete the program within five years.

SUCCESS FACTORS

This program is well-suited for students who:

• Are well organized, creative and work well under tight time constraints and pressure.
• Aspire to own a restaurant or use their entrepreneurial spirit to manage an existing business.
• Can work independently and contribute to a team environment.
• Are able to work long hours.
• Seek rewarding opportunities and experiences.
• Understand the importance of work safety practices.

Careers

There is a strong demand for trained cooks and the food and beverage industry is now offering good salaries and working conditions to attract skilled personnel. Graduates may find employment as cooks or assistant cooks in the food service departments of restaurants, hotels, motels, resorts, cruise ships, institutions and catering companies. With further training, graduates may advance to positions as commis de cuisine, department chefs, junior sous-chefs, executive sous-chefs, chefs de cuisine and executive chefs de cuisine. Graduates may also pursue self-employment opportunities.

Pathways

Please use our Pathways tool to search for pathway options.

The graduate has reliably demonstrated the ability to:

1. Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
2. Apply basic food and bake science to food preparation to create a desired end product.
3. Contribute to and monitor adherence of others to the provision of a well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
4. Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
5. Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
6. Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
7. Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
8. Use technology, including contemporary kitchen equipment, for food production and promotion.
9. Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
10. Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.
11. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

Application Information

Registration Note:

This program does not have a typical application process. Unless otherwise stated - you can register for courses online directly by clicking on the course title and selecting “Register Online”. Classes can take place online, or on campus in the evenings and weekends using our modern facilities. Different courses may be available each semester so don’t forget to check back regularly.

Program Resources

ACADEMIC PLANNER:
The Academic Planner provides registered part-time students the ability to declare into a program of study. The Academic Planner outlines successfully completed courses to date, as well as courses that need to be completed in order to meet graduation requirements. It is therefore, essential that all part-time students declare to their program of study, allowing administrators to plan course offerings. The tool is available on ACSIS, located under 'Part-time Studies' on the left-hand toolbar.