Culinary Skills (Co-op)

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Courses - September 2022

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
CUL1550

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
CUL1160

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: CUL1135 OR 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
CUL1170

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 (Chef)
COOP1016

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
  • CoRequisites:

Program outcomes

  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.