Bachelor of Culinary Arts and Food Science (Honours) (Co-Op)

This four year degree program is designed for students seeking careers in the hospitality, culinary, food services and food science sectors through a unique combination of food science and culinary skills. Well suited for those with a passion for food and a love of science, this program produces skilled graduates with culinary and food science backgrounds equipped with the abilities to create innovative, high quality food products for existing and emerging markets.

Through combining the disciplines of food science and culinary arts, students develop the necessary skills and knowledge to become professionals within this innovative and emerging field. Students examine a broad range of topics including food chemistry, food microbiology, sensory evaluation, food processing, as well as culinary science and food service management, with a focus on food product development and enhancing the nutritional value of food products. These core science skills are complemented by advanced skills in food preparation, cooking, baking, safety and sanitation, management and leadership. Through applied research in product development, students have the opportunity to research, create and market their own products. In addition, students participate in two practical cooperative education learning opportunities gaining valuable applied industry experience.

Major food companies and producers seek individuals who have the ability to design, develop and process quality food choices that are healthy, affordable, desirable and safe for consumers. Graduates are well positioned to find employment opportunities with major food manufacturers or small, private label companies, in the areas of food production management, food technology, product development, quality assurance management, food services and food research and development as well as in health-related industries or entrepreneurial endeavours. Algonquin College is working closely with the Research Chefs Association (RCA) in seeking RCA`s accreditation as a Culinology ® program. Graduates of this program could be positioned to challenge the RCAs Certified Research Chef examination.

What You’ll Learn

• Apply scientific principles, methodologies and theories in the development of new and modification of existing food and beverage products to meet market demands.
• Create quality food and beverage products using interdisciplinary skills in the processing, manufacturing and packaging of food products.
• Solve problems, formulate strategies and customize innovative solutions using critical thinking and research skills for the food service and the food industry.
• Perform research to plan, design and develop food and beverage products.
• Perform duties in a professional, ethical, safe and legal manner to meet industry expectations and compliance.
• Produce food and beverage products using culinary, food science and technology knowledge and skills to address health, safety, and nutritional issues.
• Perform sensory evaluation of food and beverage products to create products that meet consumer demands.
• Use and evaluate quality control and quality assurance procedures to meet industry standards and requirements.
• Communicate in written and oral format to present clear and concise technical, research and scientific information for a variety of audiences.
• Promote and advance the food and food service industries in the area of evidence-based culinary and food science practices using leadership skills.
• Conduct culinary planning, preparation, and presentation to a variety of food service environments to meet client needs.
• Use principles of marketing and finance in food product development process and in the operations of food and beverage management.
• Develop personal and professional strategies to plan, manage and adapt to the industry ensuring currency and fostering inter-professionalism.
• Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.