Georgian College

The program Touch, taste and feel the difference! This program equips students with the necessary job-ready skills for success as culinary professionals in all sectors of the food service industry. You'll learn fundamental food knowledge and develop skills to work in the world's best kitchens, giving you exposure to chefs and industry leaders. Courses focus on professionalism, culinary and business skills, safety and sanitation, nutrition, product knowledge and identification. Opportunities exist to participate in entrepreneurial experiences and access pathways to future learning. A capstone activity will hone your knowledge and skills to showcase your culinary and professional leadership skills. This program provides the in-school portion of the Cook Apprenticeship program of the Ministry of Training, Colleges and Universities. Graduate career opportunities Local, provincial, national and international opportunities in positions such as: executive chef, director of culinary services, product development chef, food stylist, food artisan, food entrepreneur, personal chef, chef educator, food service vendor, caterer, corporate chef, food and beverage director, marine cook and nutrition chef. Admission requirements OSSD or equivalent with • Grade 12 English (C or U) Mature students, non-secondary school applicants (19 years or older) and home school applicants may also be considered for admission. Eligibility may be met by applicants who have taken equivalent courses, upgrading, completed their GED and equivalency testing. For complete details refer to: GeorgianCollege.ca/admissions/policies-procedures/ Applicants who have taken courses from a recognized and accredited postsecondary institution and/or have relevant life/learning experience may also be considered for admission. Refer to the Credit Transfer Centre website for details: GeorgianCollege.ca/admissions/credit-transfer/ Graduation requirements Students are required to complete 2 communications courses • 19 mandatory courses • 3 general education courses to be chosen from the college list • 1 co-op work term Future study options Graduates of this program may be granted credit toward degree studies at other institutions including Davenport University (U.S.A.), Griffith University (Australia), Holland College's Culinary Institute of Canada, Royal Roads University, University of New Brunswick, Saint John and University of Ontario Institute of Technology. Changes to articulation opportunities occur on a regular basis. For the latest information, please visit GeorgianCollege.ca/articulations. Students are also advised to check with the articulating/transfer institution for current information before applying to a program. Start: September, January Confirm January start with Office of the Registrar Location: Barrie, Owen Sound* (*September only) Length: 2 years (4 semesters) Practical experience: 1 co-op work term Credential: Ontario College Diploma, Co-op Articulation: Yes Apply to: ontariocolleges.ca (Code/Major: CULN) Contact: 705.728.1968, ext. 1833 (Barrie) 519.376.0840 (Owen Sound) Approximate first-year costs (based on previous year – subject to change): Tuition fees: $2,685.76 Student fees: $870.22 Program fees: $800 Co-op fees/term: $195 One-time fee: $112.46 Books: Costs vary by program; please check with co-ordinator CULINARY MANAGEMENT (CO-OP) CULN Communications courses To be chosen at time of registration Mandatory courses may include Basic Nutrition and Food Safety Basic Cooking Techniques Basic Foodservice Cooking Basic Baking and Pastry Skills Basic Kitchen Management Advanced Nutrition and Health Advanced Cooking Techniques Advanced Foodservice Cooking Advanced Baking and Pastry Skills Advanced Kitchen Management Principles of Management Developing Regional Cuisine Practical Butchery Garde Manger Wine, Beer and Spirits Entrepreneurship and Small Business Menu and Restaurant Design Pâtisserie Showcasing Regional Cuisine HOSPITALITY, TOURISM AND RECREATION GEORGIAN PROGRAM GUIDE 2015 / 2016 112

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