This four-year Bachelor of Culinary Arts and Food Science degree is designed for students seeking careers in the hospitality, culinary, food services and food science sectors through a unique combination of food science and culinary skills. Well suited for those with a passion for food and a love of science, this program produces skilled graduates with culinary and food science backgrounds equipped with the abilities to create innovative, high quality food products for existing and emerging markets.Through combining the disciplines of food science and culinary arts, students develop the necessary skills and knowledge to become professionals within this innovative and emerging field. Students examine a broad range of topics including food chemistry, food microbiology, sensory evaluation, food processing, as well as culinary science and food service management, with a focus on food product development and enhancing the nutritional value of food products. These core science skills are complemented by advanced skills in food preparation, cooking, baking, safety and sanitation, management and leadership. Through applied research in product development, students have the opportunity to research, create and market their own products.Students also gain real-world experience through a paid co-operative education (co-op) work term(s) (see Additional Information for more details). Please note that places in the co-op work term(s) are subject to availability and academic eligibility. Please note admission to a co-op program does not guarantee a co-op placement.Major food companies and producers seek individuals who have the ability to design, develop and process quality food choices that are healthy, affordable, desirable and safe for consumers. Graduates are well positioned to find employment opportunities with major food manufacturers or small, private label companies, in the areas of food production management, food technology, product development, quality assurance management, food services and food research and development as well as in health-related industries or entrepreneurial endeavours. Algonquin College is working closely with the Research Chefs Association (RCA) in seeking RCA`s accreditation as a Culinology(R)program. Graduates of this program could be positioned to challenge the RCAs Certified Research Chef examination.
Total Tuition Fees: $79,907
Fees are available on request.
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