|Faculty:||School of Hospitality and Tourism (Ottawa)
|Field of Study:||Restaurant, Culinary, and Catering Management/Manager
|Description:||This two-year Ontario College Dilploma program is designed to train students to become professional cooks with an emphasis on advance culinary skills, managerial training and hands-on experience. Cooking has become an art, food preparation is more specialized, and the industry is demanding; therefore, candidates must be prepared to work long hours, be in good health and be physically fit. Students study food preparation, baking techniques, the control of food costs, computer applications, sanitation and safety procedures, and nutrition and menu planning, in order to acquaint themselves with the working conditions that can be expected upon graduation. Students also complete industry-related certifications.
Some hands-on classes are held during the evenings and weekends in the College`s Restaurant International. Students receive many opportunities to be involved in real-world experiences at both the College and at various hotels, restaurants and event facilities to further refine and develop their knowledge and skills. Students also have the opportunity to participate in many events, competitions and activities that the culinary programs are involved in throughout the community. Students are required to complete a mandatory 40-hour field placement per term in order to graduate from the program.
|Cost per year:*||
Amounts include tuition fee, program specific lab and material fees, applicable eText fees, Students` Association fees and compulsory ancillary fees. Completion of a St. John Ambulance First Aid course is strongly recommended. Cost is approximately $150.