In this one-year co-op program, students will gain the fundamental knowledge and techniques of quality food preparation, an understanding of the complexity of kitchen management and an appreciation of fine food.
The co-op education work term in the final semester enables students to develop their skills and enhance the knowledge learned in the college setting.
Program Outcomes

Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.
Apply basic food and bake theories and other related theories to all aspects of food preparation.
Contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants.
Apply knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources.
Apply fundamental nutritional principles to all aspects of food production.
Perform effectively as a member of a food and beverage preparation and service team.
Apply cost control techniques to food-service operations.
Apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of a food-service operation.
Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.

Careers
Graduates are employed in a variety of settings including the hospitality industry and institutional food service facilities. After completion of the requisite industry training and experience, graduates are eligible to write the Provincial Trade of Cook Certificate of Qualification examination.
Pathways & Credit Transfer
Conestoga pathways enable students to build on their academic achievements in order to earn a degree or additional credential. Pathways are formed through agreements between Conestoga programs or partner institutions.