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Applying as an International applicant
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View our Virtual tourCourses - September 2025
Level 1
Course details
Co-op and Career Preparation
CEPR1020
Software Applications I
COMP1006
Conestoga 101
CON0101
Applied Baking Techniques I
CUL1146
Culinary Theory I
CUL1197
Butchery
CUL1551
Applied Culinary Techniques I
CUL1580
Hospitality Certifications: SmartServe & Food Handlers
OHS1390
Level 2
Course details
College Reading & Writing Skills
COMM1085
Nutrition and Healthy Lifestyle
CUL1010
Applied Culinary Techniques II
CUL1161
A la Carte Cooking I
CUL1165
Applied Baking Techniques II
CUL1171
Culinary Theory II
CUL1205
Restaurant Operations I
HOSP1095
Food and Beverage Cost Control
MGMT1040
Level 3
Course details
Co-op Work Term I (Culinary Management)
COOP1515
Level 4
Course details
World Cuisine
CUL2116
A La Carte Cooking II
CUL2121
Charcuterie and Artisan Foods
CUL2140
Menu Design and Engineering
HOSP2001
Student must pass 1 Course(s), selected in the Student Portal from available course options
Level 5
Course details
Culinary Trends and Techniques
CUL2150
Small Business Management and Marketing
ENTR2025
Culinary Event Planning
HOSP2150
Wine and Food Pairing
HOSP2225
Student must pass 1 Course(s), selected in the Student Portal from available course options
Student must pass 1 Course(s), selected in the Student Portal from available course options
Please note:
Estimated required text and/or learning resource costs are based on the most recent available data through the Conestoga Campus Store.
Program outcomes
- Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
- Apply basic and advanced 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, responsible kitchen management and efficient use of resources.
- Create menus 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 business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
- Apply 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.
- Select and use technology, including contemporary kitchen equipment, for food production and promotion.
- 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.
- 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.
- Contribute to the development of marketing strategies that promote the successful operation of a food service business.
- Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.