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Applied Degree in Culinary Operations
The Culinary Institute of Canada is regarded by many to be the premier culinary school in Canada. The addition of the Applied Degree in Culinary Operations to the school's offerings further reinforces the CIC's commitment to providing high quality, relevant training for students and for individuals working in the industry who want to further enhance their skills in order to assume leadership roles.
An applied degree program prepares students for specific occupational fields. The degree is based on industry demand and focuses on applied learning with well-defined competencies. Applied degrees require students to participate in field placements, and are subject to stringent monitoring and review by an external panel on a continual basis.
The Applied Degree in Culinary Operations focuses on the application and integration of skills developed in consultation with the Culinary Institute of Canada national advisory committee. The committee is comprised of culinary entrepreneurs, research and development managers, resort and restaurant operators, consultants, project managers, policy development professionals, nutritionists, educational experts and chefs. The Culinary Institute of Canada works with the committee to identify emerging trends and developments within the culinary industry.
Traditional foodservice roles are blending with roles in other sectors of the industry. Research shows that the expectations placed upon foodservice professionals in the changing workplace require new, highly specialized skills for those who desire to move to high-level positions. Strategy Management, Foodservice Economics, Human Resource Management, Foodservice Research and Development, Technology, Marketing, Facilities Design, Project Management, Crisis Management, Service Management, Consulting and Policy Development are all emerging areas in which foodservice professionals have the opportunity to participate. The Applied Degree in Culinary Operations includes an industry-partnered research placement. Students have the opportunity to develop and pursue many research interests through exciting, interactive courses with support from The Culinary Institute of Canada's internationally acclaimed faculty. The applied degree program enables the chef or cook who wishes to make the most of these new opportunities to maximize their potential quickly in a rapidly changing industry.
Students may enter the program upon completion of their Culinary Arts Diploma at The Culinary Institute of Canada or another recognized institution along with a minimum of 1280 documented service hours or they may enter the program directly from the workplace, providing they can attest to five years experience in the culinary industry, at least one of which must be at the supervisory level.
Courses
Graduate Opportunities
- Food styling for television and print media
- Research and development
- Foodservice purchasing
- Managing sous chef or executive chef
- Food and beverage management
- Institutional operations management
- New food product development
- Healthcare foodservices management
- Restaurant operator or entrepreneur
- Foodservice facilities design, labour negotiations, consulting, and management
- Foodservice systems specialist
- Chef education
| Profile Facts | |
|---|---|
| Start Date: | October |
| Length: | 2 years |
| Location: | The Culinary Institute of Canada, Tourism and Culinary Centre, Charlottetown |
| Credential Issued: | Applied Degree in Culinary Operations |
Admission Requirements
Students entering the program in the Diploma Stream must provide:
- Proof of successful completion of The Culinary Institute of Canada's two-year Culinary Arts Diploma program or a recognized diploma from another institution; and
- Documentation of 1280 hours of culinary service, which may include any internship, practicum, co-op or work experience hours.
Students entering the program in the Industry Stream must provide:
- Proof of five years of culinary work experience, including service hours and dates and a summary of skills and duties performed, confirmed by a supervisor or employer on company letterhead; and
- Proof that at least one of those years of experience was at the supervisory level, confirmed by a supervisor or employer on company letterhead.
All students are required to complete a 16-week internship between their first and second year of training and a Directed Foodservice Study. During the Directed Foodservice Study, the student conducts research in foodservice with both CIC faculty and employer supervision.
- A completed Holland College application form
- Resumé including work and volunteer experience with applicable dates, membership in groups, associations or athletics, awards and distinctions, and any other information about yourself relevant to the program.
- An official high school transcript or equivalent
- Three letters of reference
- Preference will be given to applicants who hold a Canadian Red Seal Cook's Certificate of Qualification or equivalent.
Tuition & Fees
| Tuition & Fees | |
|---|---|
| Year 1 | $5,500 |
| Year 2 | $5,500 |
| View a full breakdown of ALL required costs for this program. | |
Articulation Agreements
Holland College has articulation agreements with many different learning institutions around the world. For more information, see our Articulation Agreements section.
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Contact
If you have any questions concerning the Applied Degree in Culinary Arts program, contact:
- Megan Mullally
- Culinary Office (902) 894-6805