Sharpen your skills in world-class culinary labs.

  • Gain hands-on experience creating menus and preparing food for guests in Restaurant International, Algonquin College's own fine-dining training restaurant
  • Learn essential food preparation skills and techniques from industry professionals in Algonquin College`s world-class culinary labs
  • Complete industry-related certifications such as Sanitation and Safety, WHMIS, Respectful Workplace, and Food Allergen Training

Program Availability and Schedule

Availability

Open

Closed

Waitlisted

Start Term

Availability

International
Availability

Competitive?

Spring 2024

No

Fall 2024

No

Winter 2025

No

Spring 2025

No

Schedule

Spring 2024
Level 01
Fall 2024
Level 02
Fall 2024
Level 01
Winter 2025
Level 02
Winter 2025
Level 01
Spring 2025
Level 02
Spring 2025
Level 01
Fall 2025
Level 02

Program Summary

Credential

Ontario College Certificate (1 Year)

Program Delivery

Program Code

Area of Interest

Culinary, Hospitality and Tourism

School

School of Business and Hospitality

Campus

Ottawa

Other Delivery Options

Work Integrated Learning

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....(read more)

Overview

Sharpen your skills in world-class culinary labs.

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.

The skills you gain may open doors to your culinary career as cooks or assistant cooks in:

  • restaurants
  • hotels
  • resorts
  • clubs
  • cruise ships
  • catering companies

With additional training, you may advance into positions such as:

  • commis de cuisine
  • junior/executive sous-chef, and
  • executive chef de cuisine

SUCCESS FACTORS

This program is well suited for students who:

  • Are well organized, creative and work well under tight time constraints and pressure.
  • Aspire to own a restaurant or use their entrepreneurial spirit to manage an existing business.
  • Can work independently and contribute to a team environment.
  • Are able to work long hours.
  • Seek rewarding opportunities and experiences.
  • Understand the importance of work safety practices.

Courses

Programs at Algonquin College are delivered using a variety of instruction modes. Courses may be offered in the classroom or lab, entirely online, or in a hybrid mode which combines classroom sessions with virtual learning activities. Upon registration, each full-time student is provided an Algonquin email account which is used to communicate important information about program or course events.

Careers & Pathways

Careers

There is a strong demand for trained cooks and the food and beverage industry is now offering good salaries and working conditions to attract skilled personnel. Graduates may find employment as cooks or assistant cooks in the food service departments of restaurants, hotels, motels, resorts, cruise ships, institutions and catering companies. With further training, graduates may advance to positions as commis de cuisine, department chefs, junior sous-chefs, executive sous-chefs, chefs de cuisine and executive chefs de cuisine. Graduates may also pursue self-employment opportunities.

Pathways

Please use our Pathways tool to search for pathway options.

Learning Outcomes

The graduate has reliably demonstrated the ability to:

  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.
  11. Identify and apply discipline-specific practices that contribute to the local and global community through social responsibility, economic commitment and environmental stewardship.

Tuition & Fees

Get an idea of how much each semester will cost with our Tuition and Fee Estimator.

2023/2024 Academic Year

Tuition and related ancillary fees for this program can be viewed by using the Tuition and Fees Estimator tool at www.algonquincollege.com/fee-estimator.

Further information on fees can be found by visiting the Registrar`s Office website at www.algonquincollege.com/ro.

Fees are subject to change.

Additional program related expenses include:

  • The tuition fees listed above cover the cost of required footwear, uniform, knives and toolkit. Items are provided to each student at the start of the program.

Admissions Requirements

All applicants must satisfy both College Eligibility and Program Eligibility requirements.

College Eligibility

  • Ontario Secondary School Diploma (OSSD) or equivalent. Applicants with an OSSD showing senior English and/or Mathematics courses at the Basic Level, or with Workplace or Open courses, will be tested to determine their eligibility for admission; OR
  • Academic and Career Entrance (ACE) certificate; OR
  • General Educational Development (GED) certificate; OR
  • Mature Student status (19 years of age or older and without a high school diploma at the start of the program). Eligibility may be determined by academic achievement testing for which a fee of $50 (subject to change) will be charged.

Program Eligibility

  • English, Grade 12 (ENG4C or equivalent).
  • Applicants with international transcripts must provide proof of the subject-specific requirements noted above and may be required to provide proof of language proficiency. Domestic applicants with international transcripts must be evaluated through the International Credential Assessment Service of Canada (ICAS) or World Education Services (WES).
  • IELTS-International English Language Testing Service (Academic) Overall band of 6.0 with a minimum of 5.5 in each band;OR TOEFL-Internet-based (iBT)-overall 80, with a minimum of 20 in each component: Reading 20; Listening 20; Speaking 20; Writing 20; OR Duolingo English Test (DET) Overall 110, minimum of 110 in Literacy and no score below 95.
  • Not sure if you meet all of the requirements? Academic Upgrading may be able to help with that: https://www.algonquincollege.com/access/.

Should the number of qualified applicants exceed the number of available places, applicants will be selected on the basis of their proficiency in English.

Application Information

CULINARY SKILLS
Program Code 0206X01FWO

Applications to full-time day programs must be submitted with official transcripts showing completion of the academic admission requirements through:

ontariocolleges.ca
60 Corporate Court
Guelph, Ontario N1G 5J3
1-888-892-2228

Students currently enrolled in an Ontario secondary school should notify their Guidance Office prior to their online application at www.ontariocolleges.ca.

Applications for Fall Term and Winter Term admission received by February 1 will be given equal consideration. Applications received after February 1 will be processed on a first-come, first-served basis as long as places are available.

International applicants please visit this link for application process information: https://algonquincollege.force.com/myACint/.

For further information on the admissions process, contact:

Registrar`s Office
Algonquin College
1385 Woodroffe Ave
Ottawa, ON K2G 1V8
Telephone: 613-727-0002
Toll-free: 1-800-565-4723
TTY: 613-727-7766
Fax: 613-727-7632
Contact: https://www.algonquincollege.com/ro

Additional Information

Program Resources

This program has a September, January and May intake.

Fall Intake (September Start)
Fall Level 1/Winter Level 2

Winter Intake (January Start)
Winter Level 1/Spring Level 2

Spring Intake (May Start)
Spring Level 1/Fall Level 2

Contact

Dan Halden

Program Coordinator

haldend@algonquincollege.com

613-727-4723, ext. 7320

Room H204b

View Bio

Dan Halden

Program Coordinator

haldend@algonquincollege.com

613-727-4723, ext. 7320

Chef Daniel Halden was raised in Ottawa, Ontario and discovered his culinary passion while entertaining friends and family in his teenage years. Chef Halden came to study at Algonquin College where he completed the Culinary Management Program. Since then, he has landed culinary positions at the National Art Centre, Ottawa Congress Centre, and many of Ottawa’s fine bistros and restaurants. He most recently held the position of Executive Chef at the Embassy West Hotel, Conference Centre. In 1999, Chef Halden joined the teaching staff at Algonquin College’s School of Hospitality. Chef Halden has many food-related passions such as coffee, wine and food matching and has added a “back-to-basics” approach that includes charcuterie, pickling and preserving and beekeeping.

Sean Edwards

Instructor

edwards1@algonquincollege.com

613-727-4723, ext, 7416

Room H204e

View Bio

Sean Edwards

Instructor

edwards1@algonquincollege.com

613-727-4723, ext, 7416

Chef Sean Edwards was born and raised in Ottawa. He developed a passion for cooking at a young age through his parents. Though rare in the early 60’s, his mother and father insisted their son experience international and cultural cuisine, rather than the standard “kid food”. Chef Edwards took his culinary interest to a professional level in the mid-1980’s.

After gaining several years of experience, he decided to return to college and completed his apprenticeship in the kitchen of the Radisson Hotel. From there, his career flourished. Most notably, he was owner of the Eclectic Noodle Restaurant, Chef of the Black Tomato, Chef of Social Restaurant and Executive Chef at Restaurant 18. In 2000 he brought his talents to Algonquin College where he teaches a variety of culinary courses. Chef Edwards’ down-to-earth attitude and knowledge of fine cuisine has made him a favourite among both teen and adult learners.

David Fairbanks

Instructor

fairbad@algonquincollege.com

613-727-4723, ext. 5266

Room H204f

View Bio

David Fairbanks

Instructor

fairbad@algonquincollege.com

613-727-4723, ext. 5266

Chef David Fairbanks’ passion for fine cuisine has been a life-long journey. Although he was born in Edmonton, Chef Fairbanks spent most of his childhood living throughout Europe. It was there where he developed a keen interest in regional cuisine at a very young age.

After returning to Ottawa in his late teens, Chef Fairbanks pursued his post-secondary culinary education at both Le Cordon Bleu and Algonquin College. From there, his career flourished as he lent his creative culinary talents to the kitchens of various notable establishments including the National Arts Centre, Restaurant 18, and Thyme & Again Catering. He also held the position of Executive Chef at Ottawa’s popular Kinki’s Asian restaurant.

This talented and admired Chef has been sharing his enthusiasm for fine food with students at Algonquin College for several years. He can often be found in Algonquin’s state-of-the-art kitchens teaching international cuisine, with sushi being one of his specialties. He travels extensively, most often to Japan and Bali, Indonesia and always returns home with new inspired ideas for culinary creations.

Scott Foeller

Instructor

David Keindel

Instructor

keinded@algonquincollege.com

613-727-4723, ext, 7721

Room H204d

View Bio

David Keindel

Instructor

keinded@algonquincollege.com

613-727-4723, ext, 7721

David Keindel has owned and operated three different food and beverage operations, which has given him a solid basis on which to anchor his teaching career. His 27-year career began as a chef with Delta Hotels, where he worked in five different Canadian cities learning a variety of Canadian food specialties. He teaches both practical and theory classes and emphasizes the need for students to understand the relationship between the knowledge and skills learned and the real-world environment. Having grown up on a family farm, David knows the advantage of working with locally raised, quality products, and stresses their use in his kitchens. David has his Red Seal and Advanced Sanitation CRFA Certificate.

Patrick Kostiw

Instructor

Ric Lee

Instructor

leer1@algonquincollege.com

613-727+4723, ext, 7419

Room H204e

View Bio

Ric Lee

Instructor

leer1@algonquincollege.com

613-727+4723, ext, 7419

Chef Ric discovered a love of all things culinary at 14. Eight years later, he traveled to Alberta to work in the kitchens of the ‘Castle of the Rocky Mountains’, The Fairmont Banff Springs Hotel.

Ric’s passion and dedication for the industry grew stronger every year and he developed his own unique style and flair. After receiving his Chef’s Journeyman Papers from the Southern Alberta Institute of Technology, Ric stayed on the cutting edge of the food trend worldwide, working in such places as Barbados, Arizona, Zanzibar, Tanzania, East Africa, Banff, Alberta, Whistler, BC, and Jasper, Alberta, and cooking for celebrities like Tiger Woods, Clint Eastwood, Bob Hope, and Prince Harry.

Ric now shares his extensive experience and his passion with tomorrow’s top chefs at Algonquin College, encouraging them to be the best they can be, just as he was encouraged by his mentors. Ric is a member of CCFCC. Watch Ric in action in this short video where he shares his experience teaching at Algonquin.

 

Stella Ludlow

Student Success Specialist

Steve Price

Instructor

Mike Shepheard

Instructor

shephem@algonquincollege.com

613-727-4723, ext. 5405

View Bio

Mike Shepheard

Instructor

shephem@algonquincollege.com

613-727-4723, ext. 5405

Matthew Shepheard is currently working as Chef/Instructor at Algonquin College in Ottawa. After a decade spent honing his craft on the west coast, Matthew returned home and became the head chef of Mariposa Farm. During his time in the fine dining scene, Matthew developed a strong skill set based in classical French and Italian cuisines. Matthew is also very passionate about serving locally sourced, seasonal ingredients. These days Matthew is excited for the opportunity to share his passion for food and cooking with the students of Algonquin College’s culinary program.

Tanya Skeates

Academic Advisor

Andrew Skorzewski

Instructor

skorzea@algonquincollege.com

613-727+4723, ext, 2295

Room H204c

View Bio

Andrew Skorzewski

Instructor

skorzea@algonquincollege.com

613-727+4723, ext, 2295

Chef Andrew Skorzewski graduated at the top of his class from The Culinary Institute of America in New York. On graduation he did a stage at The Operkallaren Restaurant based in Stockholm’s national Opera House under the Chef to the Swedish royal family, Werner Vogeli and then spent a summer working as Chef at a small inn in southern France.

In Canada he has worked at several five star hotels in Montreal, Vancouver and, in Ottawa at the Chateau Laurier. Chef Andrew was the opening chef of the David Wood Food Shop in Toronto, the first gourmet food emporium of its kind in Canada. In Vancouver he was Executive Chef of The Raintree Restaurant, a groundbreaking restaurant focusing on regional products. As Executive Chef of Bridges Restaurant on Granville Island, Chef Andrew continued to explore regional cuisine, with a focus on seafood, while managing the kitchen operations of three restaurants and a banquet business. Chef Andrew has also worked as a Corporate and Development Chef for American and Canadian restaurant chains. Upon returning to Ottawa he took the position of executive chef at Tulips and Maple Catering. Chef Andrew started his teaching career at The Arts Institute in Vancouver and currently teaches at the two Ontario community colleges in Ottawa, Algonquin College and La Cite Collegiale.

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