Culinary Management (Co-op)

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Courses - January 2026

Level 1

Course details

Co-op and Career Preparation
CEPR1020

Description: This series of modules will prepare students for job searching for their co-op work terms with the guidance of a Coop Advisor. Students will familiarize themselves with the co-operative education policies and procedures and will learn the expectations, rules, and regulations that apply in the workplace regarding social, organizational, ethical, and safety issues while developing an awareness of self-reflective practices. Students will reflect on their skills, attitudes, and expectations and examine available opportunities in the workplace. Successful completion of these modules is a requirement for co-op eligibility.
  • Hours: 14
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Software Applications I
COMP1006

Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Conestoga 101
CON0101

Description: This self-directed course focuses on introducing new students to the supports, services, and opportunities available at Conestoga College. By the end of this course, students will understand the academic expectations of the Conestoga learning environment, as well as the supports available to ensure their academic success. Students will also be able to identify on-campus services that support their health and wellness, and explore ways to get actively involved in the Conestoga community through co-curricular learning opportunities.
  • Hours: 1
  • Credits: 0
  • Pre-Requisites:
  • CoRequisites:

Applied Baking Techniques I
CUL1146

Description:

Through demonstration and lecture, basic culinary literacy, the elementary principles of food preparation, baking theory and other related theories will be introduced. This course provides the student with an understanding of accuracy, techniques, methodologies, and principals in order to support their growing practical skills. Basic theory and ingredient knowledge help the student understand why various techniques and formulas work which is critical in our ever changing industry.

  • Hours: 84
  • Credits: 5
  • Pre-Requisites:
  • CoRequisites:

Culinary Theory I
CUL1197

Description: This course introduces students to fundamental concepts, practices and terminology of the food service industry. Students will build a repertoire of culinary theoretical knowledge, which compliments and expands on their practical studies. Ingredients, techniques and culinary applications will be explored. Students engage in group dynamics and interpersonal skills through online discussions, collaborations, assignments and in class activities.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Butchery
CUL1551

Description: This course is designed to increase the student's basic butchery skills through 7 weeks of theory and laboratory classes. Students will be introduced to primal and fabricated cuts of poultry, lamb, pork, beef and veal, charcuterie and fish. Students will practice butchering different varieties of meats, and the safe and hygienic handling of various equipment used.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Applied Culinary Techniques I
CUL1580

Description:

This practical learning lab provides the opportunity for the student to practice and develop the fundamental skills, methods of cookery and presentation of dishes suitable for a variety of food service settings.

The student will be instructed on all the fundamental cooking methods, terms and basic presentation of foods. The student will have ample opportunity to practice knife handling and familiarize themselves with basic kitchen equipment.

  • Hours: 98
  • Credits: 5
  • Pre-Requisites:
  • CoRequisites:

Hospitality Certifications: SmartServe & Food Handlers
OHS1390

Description: Students will complete industry certifications for alcohol service (Smart Serve) and food handling (TRAINCAN).
  • Hours: 7
  • Credits: 1
  • Pre-Requisites:
  • CoRequisites:

Level 2

Course details

College Reading & Writing Skills
COMM1085

Description: This course introduces students to the reading, writing, and critical thinking skills needed for academic and workplace success. Students will analyse a variety of texts and apply the steps of planning, writing, and revising to produce writing that meets the expectations of selected audiences and purposes. The course prepares students for college-level writing tasks, research, and documentation by asking them to produce clear, informed, and purposeful documents relevant to both academic and professional contexts.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Nutrition and Healthy Lifestyle
CUL1010

Description: This course is designed to make students aware of preventative strategies to contribute to overall wellness, make healthy food choices and maintain a balance between eating habits and physical activity. Students will interpret the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, life cycle diet requirements and related health issues; modified diets is integrated into the course. The course will also emphasize the importance of food service operations addressing special diets.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Applied Culinary Techniques II
CUL1161

Description: This practical learning lab provides the student with the opportunity to enhance his/her individual culinary techniques, methods of food preparation and presentation. The advanced preparation and presentation of soups, salads, garde manger, meats and fishes will be demonstrated and practiced.
  • Hours: 49
  • Credits: 2
  • Pre-Requisites: CUL1580 OR CUL1585 OR CUL1601
  • CoRequisites:

A la Carte Cooking I
CUL1165

Description:

This course provides students the opportunity to apply their knowledge of basic culinary techniques in an operative foodservice context. Participants will experience the cyclical nature of professional restaurant operations while they practice and develop the necessary skills to meet the current demands of the culinary industry.

  • Hours: 126
  • Credits: 7
  • Pre-Requisites: CUL1146 AND CUL1580 OR CUL1585
  • CoRequisites:

Applied Baking Techniques II
CUL1171

Description: This course builds on skills learned in Applied Baking Techniques I. Students will focus on more advanced baking and pastry arts techniques by preparing fillings, decorations, petit fours, soufflés and hot desserts , custards, contemporary plating techniques, ice creams and more….
  • Hours: 49
  • Credits: 2
  • Pre-Requisites: CUL1145 OR CUL1146
  • CoRequisites:

Culinary Theory II
CUL1205

Description: This course continues on from the basic knowledge acquired in level I. Students learn more advanced theory concepts in conjunction with their practical skills.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites: CUL1195 OR CUL1197
  • CoRequisites:

Restaurant Operations I
HOSP1095

Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food, beverage and customer service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Food and Beverage Cost Control
MGMT1040

Description: The control of food and beverage costs will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages and recipe conversion factors. A study of purchasing, receiving and storage procedures is included.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:

Level 3

Course details

Co-op Work Term I (Culinary Management)
COOP1515

Description: This co-op work term will provide students with college-approved work experience in an authentic, professionally relevant work environment. Students will be provided the opportunity to connect theory and practice by leveraging their academic training to develop a broad base of vocational skills. The practical applications of this work term will promote students’ awareness of key concepts and terminology in their field, cultivate their problem-solving and decision-making capabilities, encourage their development of professional autonomy and collaboration, and enhance their capacity to analyze and reflect on their demonstrated abilities in the workplace.
  • Hours: 420
  • Credits: 14
  • Pre-Requisites: CDEV1020 OR CEPR1020 AND HOSP1040 AND OHS1390
  • CoRequisites:

Level 4

Course details

World Cuisine
CUL2116

Description: World Cuisine covers the culinary cultures of the world and what types of foods are prepared by region. It looks at the influence of classic French cuisine as well as the impact of population migration has had on the flavours on the modern menu.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites: CUL1160 OR CUL1161 AND CUL1165 AND CUL1170 OR CUL1171
  • CoRequisites:

A La Carte Cooking II
CUL2121

Description:

This course provides students the opportunity to enhance their fundamental understanding of restaurant operations while learning and practicing advanced methods of food preparation and presentation. Participants will research current industry trends and apply their conclusions by formulating original menu content.

  • Hours: 126
  • Credits: 7
  • Pre-Requisites: CUL1160 OR CUL1161 AND CUL1165 AND CUL1170 OR CUL1171
  • CoRequisites:

Charcuterie and Artisan Foods
CUL2140

Description: This course is designed to increase the student's Charcuterie and Artisan food skills through theory and laboratory classes. Students will be introduced to the production of terrines, cured meats and basic cheese making.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites: CUL1160 OR CUL1161 AND CUL1165 AND CUL1170 OR CUL1171
  • CoRequisites:

Menu Design and Engineering
HOSP2001

Description: Students will learn how to develop and cost menu ideas, developing a marketing plan and preparing a work plan and labour schedule for executing their menu projects.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites: MGMT1040
  • CoRequisites:
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options

Level 5

Course details

Culinary Trends and Techniques
CUL2150

Description: This course introduces students to up to date trends and techniques in the preparation of foods for all aspects of the food service industry. Theory and lab components.
  • Hours: 112
  • Credits: 6
  • Pre-Requisites: CUL1160 OR CUL1161 AND CUL2116 AND CUL2121 AND CUL2140
  • CoRequisites:

Small Business Management and Marketing
ENTR2025

Description: This entrepreneurship course will provide students with an understanding of the complexity, challenges, commitments, and responsibilities of implementing business start-ups. Students will analyze the main aspects of opening a new business by creating a business plan. Essential small business planning elements will be researched and developed: business opportunities, a feasibility study, as well as a marketing and social media plan. Business financing, law, and risk management will also be examined.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites:
  • CoRequisites:

Culinary Event Planning
HOSP2150

Description: Special events contribute significantly to the profitability of any hospitality establishment. When it comes to the planning of food and beverage functions for events there are several key ingredients to include. While all aspects of a catered function are important, it is ultimately the quality of food, beverage and service that makes one of the deepest and most lasting impressions on attendees. Students will gain an appreciation of the expertise required to combine logistics with venue atmosphere in order to create a recipe for success when it comes to special events.
  • Hours: 42
  • Credits: 3
  • Pre-Requisites: HOSP2001
  • CoRequisites:

Wine and Food Pairing
HOSP2225

Description: This introductory wine course will explore the major international grape varieties and wines of the world. Students will experience how grape growing and wine making methods can influence wine style and quality through in class wine tasting using a structured format.A major focus of this course is the impact that wine and food have on each other. The student will explore and experience this impact by examining basic food and wine pairing concepts along with in-class practical food and wine pairing exercises.How to make sense of wine labels including special terms and quality control identifiers will also be discussed.
  • Hours: 28
  • Credits: 2
  • Pre-Requisites:
  • CoRequisites:
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options
Electives: General Education
Student must pass 1 Course(s), selected in the Student Portal from available course options

Program outcomes

  1. Provide advanced culinary planning, preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  2. Apply basic and advanced 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, responsible kitchen management and efficient use of resources.
  5. 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.
  6. Apply business principles and recognized industry costing and control practices to food service operations to manage and promote a fiscally responsible operation.
  7. 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.
  8. Select and 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. Contribute to the development of marketing strategies that promote the successful operation of a food service business.
  12. Contribute to the business management of a variety of food and beverage operations to foster an engaging work environment that reflects service excellence.