Bachelor of Culinary Arts and Food Science (Honours) (Co-op) in Ottawa Canada | Algonquin College

By merging food science with culinary arts, learners acquire the essential expertise to excel in this cutting-edge industry. The curriculum covers diverse subjects such as food chemistry, microbiology, sensory analysis, processing techniques, culinary science, and food service administration, emphasizing product innovation and nutritional enhancement. These scientific foundations are strengthened by hands-on training in cooking, baking, food safety, sanitation protocols, and leadership development. Through practical product development projects, participants can investigate, design, and launch their own food creations.

Practical industry exposure is provided via paid cooperative education placements (refer to Additional Information section). Availability of co-op positions depends on both academic standing and program capacity. Enrollment in the co-op stream doesn't automatically secure a work placement opportunity.