Culinary Skills

This 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 College’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.

Some classes are held in the evening and on the weekend in Restaurant International, Algonquin College’s on-campus fine-dining restaurant, to give you a taste of your career before graduation.

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

What You’ll Learn

• Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
• Apply basic food and bake science to food preparation to create a desired end product.
• 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.
• 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.
• 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.
• Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.